Veronis
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- Joined
- Feb 11, 2013
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I recently brewed my first beer, an Irish dry stout. I'm fermenting in a bucket and have a secondary (better bottle) available.
I've been reading the forums and seeing a few threads saying stout can be kept in primary for 3-4 weeks then bottled, skipping secondary. Is this because stout doesn't need clarification as much as other beers? Does it make a difference to skip secondary?
My OG was 1.047 (temp corrected from 1.046), initial fermentation on day 1 was about 76 degrees inside the bucket (Munton's 6g dry yeast rated for 59 to 77 degrees), then dropped to 72ish degrees 18 hours ish later.
I moved the bucket to the basement on day 2 when I finally decided that's where I would be keeping all my fermenters, and there it slowly dropped in temp over the course of a day or two and is now at around 64 degrees in the bucket, as of day 3. Basement temps are a steady 64-66.
36 hours in the SG was 1.029. I'm now on day 4.
Any advice for my upcoming processes/timings?
I've been reading the forums and seeing a few threads saying stout can be kept in primary for 3-4 weeks then bottled, skipping secondary. Is this because stout doesn't need clarification as much as other beers? Does it make a difference to skip secondary?
My OG was 1.047 (temp corrected from 1.046), initial fermentation on day 1 was about 76 degrees inside the bucket (Munton's 6g dry yeast rated for 59 to 77 degrees), then dropped to 72ish degrees 18 hours ish later.
I moved the bucket to the basement on day 2 when I finally decided that's where I would be keeping all my fermenters, and there it slowly dropped in temp over the course of a day or two and is now at around 64 degrees in the bucket, as of day 3. Basement temps are a steady 64-66.
36 hours in the SG was 1.029. I'm now on day 4.
Any advice for my upcoming processes/timings?