SnakeAnthony6375
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- Dec 11, 2008
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Hey all. I'm about to venture into a secondary fermentation for my first time. I'm dry hopping a pale ale. In doing this, should I just syphon from the primary into the secondary? Or should I transfer it another way? Not really sure what that would be. Also, I've read that the excess air in the carboy should be fine during this process, is that correct?