willie_okt
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- Sep 24, 2007
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Hello All-
Well, after 15 years of winemaking with successful results, I decided to try may first go at home brewing.
I am starting with an extract Oktoberfest brew.
I apologize in advance if these questions are stupid.
My questions pertain specifically to the fermentation process. I placed the wort in a galss carboy for primary fermentation. I beleive I made a mistake when I placed an airlock over the opening instead of a "blow" tube. Anyway, I ended up siphoning some of the wort (1 qt.) out of the carboy to further prohibit the blow off that was occuring through my airlock.
Is secondary fermentation necessary and should I add sterilized water to the solution to bring the level to within an inchof the airlock in the second glass carboy? As it stands now, primary ferm. is about over and the wort level is about 3 inches below the airlock. When I siphon and transfer to the secondary vessel, I assume the level will be about 4 inches below. I don't want all that air to come in contact with the wort durign secondary fermentation.
Any suggestions????
Thanks-
Well, after 15 years of winemaking with successful results, I decided to try may first go at home brewing.
I am starting with an extract Oktoberfest brew.
I apologize in advance if these questions are stupid.
My questions pertain specifically to the fermentation process. I placed the wort in a galss carboy for primary fermentation. I beleive I made a mistake when I placed an airlock over the opening instead of a "blow" tube. Anyway, I ended up siphoning some of the wort (1 qt.) out of the carboy to further prohibit the blow off that was occuring through my airlock.
Is secondary fermentation necessary and should I add sterilized water to the solution to bring the level to within an inchof the airlock in the second glass carboy? As it stands now, primary ferm. is about over and the wort level is about 3 inches below the airlock. When I siphon and transfer to the secondary vessel, I assume the level will be about 4 inches below. I don't want all that air to come in contact with the wort durign secondary fermentation.
Any suggestions????
Thanks-