Better late than never!

Hello all,

Started my first home brew a few days ago, and unfortunately found this site a few days too late! I'm a recent college graduate and have only brewed with the old man until now. Started with a brown ale from a partial mash kit. After 5 days in primary I decided to do a true secondary. Added about 24 oz maple syrup and 1/2 cup brown sugar (pasteurized both in water 1st) to my secondary before siphoning the brew in. Fermentation picked up again after about 6 hours. Has anyone done a secondary fermentation like this? I'm slightly time constrained, plan on letting it sit in secondary for 7 days. Hopefully that will be sufficient, after which I will re-rack to a Cornelius keg. I also planned on crash cooling, should this be done before re-racking to the keg or after? Thanks for any advice!

`J

I'm not familiar with that, but it seems like it would work. The only problem I see is that you rack your beer off your yeast cake and add more sugar. With a smaller population of yeast and more sugar, I would think that your yeast would be stressed with all that sugar. But that is my .02 cents. Also, I would crash cool before you keg, drop all that crap out of the beer and then rack off of that.

Welcome to HBT!

Oh yess - thanx a lot.I wa sseraching suffs like this that will you know give me stuffs like making some good beer.Thanx alot - i will go now and start making it.
Stil i will keep in touch for many more tips.

______
Michell

Most of time when people put fruit in the batch, it will be done in a secondary.