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Old 01-24-2006, 04:44 PM   #11
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Originally Posted by jrabenhorst
Also, I've read a few websites on seconary fermentation and it seems like the sole purpose is to remove the beer from the primary fermenter leaving on the yeast cake in the primary. Is this correct? Thanks
That's one purpose, but not the sole purpose. Other good reasons include clarification and bulk aging. Most people go roughly one week in the primary and two weeks in the secondary, but that's just a general guideline.
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Old 01-24-2006, 05:57 PM   #12
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OK, so everyone agrees that its better to rack it to a seconday. When? I know that on wine you usually wait until the SG is below 1.010. Does this hold true with beers as well?

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Old 01-24-2006, 06:18 PM   #13
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The rule of thumb is 1 week in primary, 2 weeks in secondary, 3 weeks in the bottle, but basically you go to secondary once the SG has stopped dropping, which could be anwhere from 3-4 days to 2-3 weeks.


[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

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