Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How do I know when to move to a secondary fermenter?

Reply
 
LinkBack Thread Tools
Old 09-26-2009, 12:54 AM   #1
trustyhank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: San Francisco
Posts: 7
Default How do I know when to move to a secondary fermenter?

So I started this brew on Sunday so its been around 5 days. The air lock doesnt have many bubbles at the moment.... but Ive been taking gravity measurements and my beer is at 1.100 right now, it seems a little high? Im brewing an IPA, I figured the FG should be closer to 1. I guess my question is does it really matter when you move to secondary fermenter, as long as the initial fermentation is mostly done?

__________________
trustyhank is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 12:57 AM   #2
Brooklyn-Brewtality
Four Beasts Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brooklyn-Brewtality's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Brooklyn
Posts: 2,278
Liked 22 Times on 17 Posts
Likes Given: 1

Default

your reading is a typo or you messed up the reading. did you mean 1.010?

__________________

Kegged: Berlinerweisse, Dubbel, Galaxy Wheat
Bottled: Golden Strong, Mild, IIPA, Rauch
Fermenting: Saison, Imperial Wheat Stout, Brett Saison, APA, Brett Roggenbier

Brooklyn-Brewtality is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 01:31 AM   #3
trustyhank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: San Francisco
Posts: 7
Default

OH ****, yeah right on its 1.010.

__________________
trustyhank is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 01:41 AM   #4
LordHedgie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Washington
Posts: 151
Default

I generally question the use of a secondary unless required by additions or (very) long-term aging. So, my robotic answer would be to skip secondary altogether.

However, if you've got a good reason to use a secondary, it's still way too soon to think about it. Fermentation may be nearly complete, but you even admit there are still some bubbles. Even after fermentation completes, the yeast will need several days to a few weeks to break down some of the chemicals they produced early in fermentation, so don't go off gravity alone. For an IPA, I don't think I'd consider racking out of primary until at least two weeks -- if I were in a rush.

__________________
LordHedgie is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 01:44 AM   #5
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,642
Liked 308 Times on 306 Posts
Likes Given: 18

Default

Since you brewed an IPA and I am guessing you don't have a conical, then if the beer is at the terminal gravity, meaning that you have checked and it has been the same gravity for 3 days you can move it to the secondary which I am hoping you are dry hopping in. If you don't plan on dry hopping, don't move it, just leave it be and rack it to your next vessel in a couple more weeks.

__________________
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 02:55 AM   #6
ifishsum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 1,457
Liked 7 Times on 7 Posts

Default

I usually secondary after 14 days in primary, assuming that it has reached FG. For homebrewing purposes, it could be transferred anytime after FG has been reached but I like to give the yeast some extra time to clean up after themselves. That extra week or so in primary has really improved my beers IMO.

__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber
ifishsum is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 04:36 AM   #7
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,280
Liked 7 Times on 7 Posts

Default

Your good to transfer to secondary now, but there is no need to unless you want to free up the primary fermenter to start you next batch.
This early I would scrap up a little of the yeast into the secondary, clean and sanitize the primary and start your next batch.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 04:43 AM   #8
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,236
Liked 453 Times on 360 Posts
Likes Given: 16

Default

I go 3 weeks in primary before transferring, also making sure it's fermented completely.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2009, 04:55 AM   #9
Jaybird
Vendor
HBT_SPONSOR.png
HomeBrewTalk 2012 Vendor Giveaway Participate
Feedback Score: 1 reviews
 
Jaybird's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Nor*Cal
Posts: 5,340
Liked 244 Times on 171 Posts
Likes Given: 85

Default

Ok I am gonna say it...
1
2
3
fill in the blanks
Ok ask I dare ya

__________________
Need a False Bottom for your Keg, Kettle or Cooler?

I have been making custom False Bottoms for just about everything since 2008

Nor Cal Brewing Solutions, Reddings local homebrew store
(530)243-BEER and (530)221-WINE


Still have questions PM me here or hit the website.

http://www.norcalbrewingsolutions.com and like us on Facebook https://www.facebook.com/NorCalBrewingSolutionsfor Facebook only promos too
Jaybird is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2009, 12:53 AM   #10
JamesM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: NJ
Posts: 109
Default

Hi, I have a related question.

I'm making a pumpkin ale which has a lot of sediment from the pumpkin. I was thinking of using a secondary to help remove some of that. Sound like a winning strategy?

Also, the recipe I used dosn't provide fermenting times, and of course, my hydrometer was at a buddy's house when I got impatient and started brewing anyway. I was thinking 3-4 weeks of fermenting time... does that sound about right?

Thanks

__________________
JamesM 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
When would be a good time to move your fermenter across town? TacoGuthrie Beginners Beer Brewing Forum 6 05-11-2009 05:56 AM
Fermentation complete? When do I move to the secondary fermenter? cootr_brn General Techniques 6 01-03-2009 06:44 AM
Can I move the primary fermenter? brelic Wine Making Forum 3 05-15-2008 02:02 AM
when to move to 2nd fermenter greg2536 Beginners Beer Brewing Forum 1 10-27-2007 03:26 AM
is it ok to move the fermenter? hoppedup General Techniques 1 07-16-2006 09:35 PM