Tobiasosir
Member
Hello everyone!
I've just started homebrewing, after having wanted to try it for quite a while. My wife must have gotten tired of me saying "Hmm, I should try making my own beer," and gave me the equipment for my birthday--wife of the year! I racked me brew into the secondary yesterday so it can sit comfortably while I'm away on business; when I get back it should be ready to bottle.
So here's a newbie question: as I understand it, using a secondary isn't necessary except to clarify the beer, as it allows time for stuff to settle out. It's working--my secondary already has a gorgeous clear chestnut colour at the top.
But it things are settling out, will there be enough yeast in suspension to eat the sugar and produce carbonation when I bottle? It seems that after taking it off the yeast cake and letting things settle further, there won't be much left...but I've seen nothing about it on forums or in other research, so i'm guessing it's not a problem.
Really, I just want to know what's going on. Thanks!
*Note: : I'm brewing a basic pale ale from a pre-made wort kit by Baron's. I've read here that this isn't the best way to go, but I want to get this process down before moving on to extracts. I've got dozens of potential recipes dancing around my head, but don't want to get ahead of myself!
I've just started homebrewing, after having wanted to try it for quite a while. My wife must have gotten tired of me saying "Hmm, I should try making my own beer," and gave me the equipment for my birthday--wife of the year! I racked me brew into the secondary yesterday so it can sit comfortably while I'm away on business; when I get back it should be ready to bottle.
So here's a newbie question: as I understand it, using a secondary isn't necessary except to clarify the beer, as it allows time for stuff to settle out. It's working--my secondary already has a gorgeous clear chestnut colour at the top.
But it things are settling out, will there be enough yeast in suspension to eat the sugar and produce carbonation when I bottle? It seems that after taking it off the yeast cake and letting things settle further, there won't be much left...but I've seen nothing about it on forums or in other research, so i'm guessing it's not a problem.
Really, I just want to know what's going on. Thanks!
*Note: : I'm brewing a basic pale ale from a pre-made wort kit by Baron's. I've read here that this isn't the best way to go, but I want to get this process down before moving on to extracts. I've got dozens of potential recipes dancing around my head, but don't want to get ahead of myself!