Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Secondary yet?

Reply
 
LinkBack Thread Tools
Old 03-18-2010, 04:32 AM   #1
Troxs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Des Allemands
Posts: 42
Default Secondary yet?

Well May 1st my LHBS is holding an unofficial beer contest for a gift certificate. I brewed an all grain American Pale Ale (or at least I think it is an American Style. I will post the recipe I used later -- this is only my sixth batch), and I just took a gravity ready, after six days, which is sitting at 1.026. It still has a layer of krausen covering the top, but I am wondering when I should rack to my secondary.

Should I wait till it finishes fermenting, or should I rack it now and let it finish fermenting in the secondary?


Grain
9lbs Pale Malt
8oz Crystal 20L
8oz Carapils
8oz Victory
Hops
1oz Columbus (30 min)
.5oz Fuggle (15 min)
.5oz Glacier (15 min)
.5oz Fuggle (Flameout)
.5oz Glacier (Flameout)
Yeast
2 WLP001 California Ale (no starter)

Brewed 3/10/2010
Pre-boil: 1.043
OG: 1.054
Current FG: 1.026 (as of 3/17/2010)
Est. FG: 1.012

Edit: The airlock is no longer bubbling

__________________

Last edited by Troxs; 03-18-2010 at 04:36 AM.
Troxs is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 04:45 AM   #2
joey11bball
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Boston, MA
Posts: 58
Default

I personally would wait. I usually have a rule of atleast 2 weeks in the primary. I feel like the yeasts have an easier time cleaning up some of the off flavors that were created early in fermentation, when they are still in the primary.

__________________
joey11bball is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 05:09 AM   #3
Chuck_Swillery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Traverse City, MI
Posts: 342
Default

General rule of thumb is if the fermentation is still pretty active then let it go in the primary. I'd always let it settle down completely before racking over myself. If you rack it when its still rockin' rollin' it won't ruin it, just change the profile. If you're wanting to enter it into a contest I'd say let it ride in the primary for now.

__________________

Will run for beer...

Chuck_Swillery is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 05:12 AM   #4
Ooompa Loompa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Colorado
Posts: 533
Liked 2 Times on 2 Posts

Default

Leave it. The secondary isn't for fermenting, it is for clearing.

__________________
Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale
Ooompa Loompa is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 05:16 AM   #5
brewagentjay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Alabama
Posts: 1,176
Liked 3 Times on 3 Posts

Default

I'd agree twith the rest to certain degree.............However, I'm a risk taker so if you think it's time do it...........You'll learn more that way anyway........

__________________
Teufel Hunden Brewing Company

Primary - Apfelwein v2, JChrapewein, Light Scottish Ale, SW 420 v2, Devil Dog Ale Version 2
Secondary - OxiClean
Just Bottled - Jay's Irish Stout
On Deck - The Orginal Fat Tire
Planning - "Hail to the Chief -IIPA", "The Straw Berry Blonde"
NTBA - Wicked Ale

Semper Fi
brewagentjay is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 05:22 AM   #6
whatisitgoodfor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Austin
Posts: 239
Liked 1 Times on 1 Posts

Default

If the Krausen hasn't fallen, you're definitely not ready for the bright tank yet.

Personally, I'd wait till hell freezes over before moving an APA over to a secondary, but then I'm pretty firmly in the no secondary camp.

__________________
whatisitgoodfor is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 02:12 PM   #7
pkeeler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Jersey
Posts: 740
Liked 4 Times on 3 Posts
Likes Given: 4

Default

The Germans would move the beer from the primary before the krausen fell to avoid getting all that gunk back in their beer. The yeast will keep fermenting. They don't need any trub material to turn sugar into alcohol. So, the answer is, move it when you want. Personally, I let it sit in the primary until the krausen is gone, just because there is so little head space in the secondary. Leaving it in there won't hurt.

Now, if you want to dry hop for 7 days, and you need it in the bottle in 8 days for the contest, go ahead and move it (maybe use a blow off tube). But if time is not an issue, give it a few more days.

__________________
pkeeler is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2010, 11:45 PM   #8
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

Moving it during fermentation is a very good way to stall your fermentation completely. It is really hard to get it going again once it's stalled. I leave all of mine for 4 weeks in primary to let the yeast finish its jobs of fermenting, cleaning up, and clearing.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2010, 12:31 AM   #9
pkeeler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Jersey
Posts: 740
Liked 4 Times on 3 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Nurmey View Post
Moving it during fermentation is a very good way to stall your fermentation completely. It is really hard to get it going again once it's stalled. I leave all of mine for 4 weeks in primary to let the yeast finish its jobs of fermenting, cleaning up, and clearing.
The only time the yeast need the trub to do anything, is in the absence of oxygen. If your wort is properly aerated at the beginning, your yeast will do all they need to do. The yeast don't know where they are. If they encounter a sugar, they eat it and spit out alcohol and CO2. They don't think to themselves, "well, I liked the primary fermenter so much better than this new bottle, so I'm going on strike".

If the yeast needed trub material to ferment sugar, how could we bottle condition?
__________________
pkeeler 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
My first secondary. I officially HATE secondary DansBrew Fermentation & Yeast 19 07-15-2014 06:41 PM
Too Secondary or not to secondary...that is the question. permo Fermentation & Yeast 9 12-20-2009 04:41 PM
Apfelwein with honey secondary and oatmeal secondary idea Stinky Wine Making Forum 0 02-11-2009 11:07 PM
To Secondary or Not To Secondary That is the Question Petunia Beginners Beer Brewing Forum 17 08-05-2007 12:46 AM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM