Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How dark and cool should it be for the secondary fermenter (carboy)

Reply
 
LinkBack Thread Tools
Old 12-31-2012, 06:53 PM   #1
whitefoam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 4
Default How dark and cool should it be for the secondary fermenter (carboy)

I am brewing an amber ale. The instructions I have say to store the carboy (to which I racked the beer from the primary) in a cool and dark place. How dark should it be? I placed the carboy in a corner that gets indirect sunlight that is not intense at this time of year in the winter. There are shades on the window that while allowing some light through, they decrease the intensity of it. Is it OK not to cover the carboy in this case?

Also, while the instructions say to keep the carboy in a cool place, I read on the forums that it's OK to keep it at the same temperature the primary was in (65-75F) because there might still be some light yeast activity. I will keep the beer in the carboy for 10 days. Does the recommendation of keeping the secondary fermenter in a cool place apply more for carboys that are kept for a longer time (longer than 2 weeks)? I'm planning to keep it in the same room at 70 degrees.

__________________
whitefoam is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2012, 06:58 PM   #2
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,190
Liked 195 Times on 164 Posts
Likes Given: 61

Default

You really don't need to do a secondary for an amber ale, in my humble opinion. You want that fresh hop aroma that tends to fade over time. But if you'd like to store it longer and are worried about the light, put a shirt over the carboy. And as far as temperature goes, once the height of fermentation has occurred you don't really need to be too concerned about temperature control.

Hope that helps

__________________
Primary: air and sadness =(

Kegged: Cascadian Dark Ale

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2012, 07:06 PM   #3
cheezydemon3
Registered User
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1639 Times on 1233 Posts
Likes Given: 3007

Default

Primary and Secondary should be DARK. Like a closet dark.

Cool is more important for primary.

__________________
cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2012, 07:12 PM   #4
whitefoam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 4
Default

Thanks for your answers! When is a carboy really needed? I saw that some people just use one container for all the brewing. I was told that a carboy will help keep the sediment out of the beer and will prevent off flavours.

__________________
whitefoam is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2012, 07:54 PM   #5
cheezydemon3
Registered User
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1639 Times on 1233 Posts
Likes Given: 3007

Default

BS. lol. Tons of it evidently comes from HBS owners.

I use strictly Ale Pails or stainless steel corny kegs.

Glass is fine, except for the fact that 5 gallons of liquid in a glass container can be unwieldy and dangerous if you need to move it.

__________________
cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2012, 09:22 PM   #6
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,508
Liked 713 Times on 599 Posts
Likes Given: 227

Default

Quote:
Originally Posted by whitefoam View Post
Thanks for your answers! When is a carboy really needed? I saw that some people just use one container for all the brewing. I was told that a carboy will help keep the sediment out of the beer and will prevent off flavours.
You need a carboy for looong fermentation, like you might for a barleywine, for racking onto wood chips or some thing like that. Otherwise your primary will suffice. Given time in the primary the yeast will settle just as it would in secondary and with a little care in racking to the bottling bucket the beer will remain clear. The supposed off flavors do not present a problem in a reasonable length of primary. I've heard of one person's beer being left for 8 months without those off flavors so that gives you some indication of how long it must take.
__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
how do you keep your fermenter cool? ron,ar All Grain & Partial Mash Brewing 15 03-16-2012 09:18 AM
Looking for a cool dark place rickprice407 Beginners Beer Brewing Forum 8 04-08-2011 01:52 AM
aging in a cool dark place ob111 Mead Forum 4 08-02-2010 02:57 PM
cool fermenter box Grimsawyer DIY Projects 6 05-09-2007 07:51 PM
Why is a carboy(secondary fermenter) smaller than the primary? BoxerDog Equipment/Sanitation 6 01-11-2007 06:01 AM