Kai

Recipes 

So I have this Old Peculiar sitting in secondary. It's been there for just over a week, and there is no activity at all. We're using plain old Cooper's Ale yeast, and it fermented vigorously in primary. There was some activity when we first racked to secondary, but now there's nothing, not even a little foam on top. Should I just bottle it, or is it still improving from aging in the secondary - is the yeast cake cleaning up the flavour or something? Is the yeast okay? The brew went well, the only problem being over-vigorous fermentation (we had to use a blow-off tube). Any suggestions?

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Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bâtard

The Green Wall Nanobrewery
tibi non nolis

Speranza

Recipes 

RDWHAHB!
Secondary Fermenter is a misnomer. Its more like Clearing Tank or Conditioner. The activity you saw from after the move is just stirring up the yeast a bit. The "secondary" is just for allowing sediments to settle to the bottom and for it to age a bit. Giving the Yeast a vacation before carbonating. Give her another week then bottle her up!

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Tiny bubbles... In my beer... Makes me happy... Makes me want to cheer!

kenche

Recipes 

Hey,

You can't go wrong with the 1-2-3 approach.....

1 week in primary
2 weeks in secondary
3 weeks in bottles

It is tough to wait it out for 6 weeks, but worth it.