Soo...
Ive been brewing for a couple years and just recently decided to do secondary fermentations. The first batch I did ended up carbonating in the bottles VERY slowly.
I thought maybe I left it in the primary too long and that I didnt get enough yeast into the secondary and the bottles.
Soo... now I just racked my next batch into a secondary after only 3 or 4 days in the primary, and fermentation has apparently completely stopped. Im guessing that it wasnt done fermenting in the primary and that I got rid of most of the yeast that was there when I siphoned. Im also guessing theres alot of unfermented sugars left in there.
So the question...
What can I do to allow my beer to finish fermenting?
1) warm it up? Its at 62 degrees. Its been cold here, but it was doing fine before I racked it.
2) add more yeast?
3) let it sit for longer since there is less yeast to do the work?
4) pray to the beer gods for guidance?
Thanks and cheers
My first post, hello chums
Ive been brewing for a couple years and just recently decided to do secondary fermentations. The first batch I did ended up carbonating in the bottles VERY slowly.
I thought maybe I left it in the primary too long and that I didnt get enough yeast into the secondary and the bottles.
Soo... now I just racked my next batch into a secondary after only 3 or 4 days in the primary, and fermentation has apparently completely stopped. Im guessing that it wasnt done fermenting in the primary and that I got rid of most of the yeast that was there when I siphoned. Im also guessing theres alot of unfermented sugars left in there.
So the question...
What can I do to allow my beer to finish fermenting?
1) warm it up? Its at 62 degrees. Its been cold here, but it was doing fine before I racked it.
2) add more yeast?
3) let it sit for longer since there is less yeast to do the work?
4) pray to the beer gods for guidance?
Thanks and cheers
My first post, hello chums