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Old 06-10-2009, 09:35 PM   #1
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Default secondary

when is it the best time to rack into secondary

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Old 06-10-2009, 09:44 PM   #2
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I wait three weeks before going to secondary, assuming the ferment finishes out in a week or less.

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Old 06-10-2009, 10:14 PM   #3
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you can go to secondary when fermentation has completely finished. before that and you could end up stalling fermentation...and if you don't deal with a stuck fermentation properly and bottle anyways, you get bottle bombs.

or just give it 3 weeks in the primary and bottle/keg (at least for most beers)
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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Old 06-10-2009, 10:46 PM   #4
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Plenty of people believe you don't need a secondary. If I'm not brewing something that calls for an addition at secondarying, I don't use one. The reason is that your bottles/keg basically ARE a secondary. Skipping the secondarying also has the advantage of decreasing the probability of infections.
Primary 1: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber
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Old 06-10-2009, 10:54 PM   #5
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The best time is when it's reached it's FG and has been stable for a few days. I like to wait 2 weeks myself, but I still check to be sure that FG has been reached before I move the beer.

True, a secondary isn't necessary for most styles but I prefer to use one because it frees up my primary vessels, and I also dry hop more than half of my beers. I also get a really clear end product.
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber
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Old 06-10-2009, 11:37 PM   #6
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Never is the best time!!!

(that probably wasn't helpful, was it?)
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
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Old 06-11-2009, 02:37 AM   #7
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Old Rule: 1-2-3 for primary-secondary-bottle.

My Rule 3-0-2. I don't do secondaries anymore unless lagering for extended periods, during which I would like to remove that big trub. BTW, I don't always wait the 2 weeks for bottle. I am very impatient with my creations.

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