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Old 01-18-2006, 04:12 PM   #1
CAinMN
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Default Newbie Question: Do you ever transfer to a 3rd fermenter?

I got a cornelius keg kit for x-mas and so I am in the middle of my first batch of Nut Brown Ale.

I started in a primary fermenter bucket for 8 days and then carefully siphoned to a glass carboy (leaving all the white sludge behind). It has now been in the secondary fermenter for 14 days. I noticed last night that there is probably 2 inches of junk in the bottom of the secondary fermenter. I was planning on leaving it for two more weeks before moving it to the keg.

Over time will the sediment spoil the taste of the beer? Should I transfer it one more time to a clean glass carboy?

Thanks for the advice?

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Old 01-18-2006, 04:19 PM   #2
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Quote:
Originally Posted by CAinMN
Over time will the sediment spoil the taste of the beer? Should I transfer it one more time to a clean glass carboy?
You're fine in the secondary...I wouldn't rack again. Just make sure to leave the sediment behind when you transfer the beer to your keg.
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Old 01-18-2006, 04:50 PM   #3
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I'd agree, as long as you let the secondary sit quietly. Four weeks in the secondary and some care in racking will leave the trub behind.

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Old 01-18-2006, 04:54 PM   #4
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yep, just extra yeast/trub settling out. you can keg it now, or wait another few weeks.

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Old 01-18-2006, 05:11 PM   #5
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I'm in about the same boat right now. My first use of a secondary- it took me 7 batches to gain the patience. After 10 days in secondary, the trub is 2 inches thick. The top 1 inch looks...un-condensed? I'm hoping it all settles to 3/4 inch- I hate to waste 2 inchs of brew. But my first batchs had chunks in the bottom of their bottles....

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Old 01-18-2006, 05:38 PM   #6
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What temperature is your secondary at? If you can get it around 50-55F it really seems to help settling the yeast.

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Old 01-18-2006, 05:46 PM   #7
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With that low of a secondary temp, would you not risk putting an ale yeast to sleep? After I rack there is typically a tiny bit of fermentation going on. I expect that would add quite a lot of time to the secondary stage. Mind you, that's what temp all my ale secondaries are at!

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Old 01-18-2006, 05:47 PM   #8
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It's probably not a bad as it looks. The inside bottom of most carboys is domed in the middle. The outside edge will show a "moat" of settling whereas the middle will possibly half as thick.

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Old 01-18-2006, 05:47 PM   #9
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Quote:
Originally Posted by BeeGee
What temperature is your secondary at? If you can get it around 50-55F it really seems to help settling the yeast.
most micros and brewpubs condition around that temp. i do it too for 7-10 days and it does help w/ clarity and flavor IMHO.
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Old 01-18-2006, 05:50 PM   #10
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Quote:
Originally Posted by Cheyco
With that low of a secondary temp, would you not risk putting an ale yeast to sleep?
Really, your fermentation should be pretty much done when you go to secondary. Having said that, I typically hedge my bets by racking to secondary and leaving it in the same place for up to a week, and then moving it to the garage for some cold conditioning. You can always check your SG before moving to a colder temperature to make sure it's done.
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