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Old 08-25-2006, 05:08 PM   #11
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Thinking that no fermentation is going on in your secondary is wrong, IMHO.

The yeast are still active and cleaning up some of their byproducts and there has to be some complex sugars left over for them to chew on.


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Old 08-25-2006, 05:17 PM   #12
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I just transfered a wheat beer over to secondary 6 days ago and there is about 2 bubbles per minute, so the yeast are feasting on something in there.


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Old 08-25-2006, 06:04 PM   #13
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Quote:
Originally Posted by Exo
Thinking that no fermentation is going on in your secondary is wrong, IMHO.

The yeast are still active and cleaning up some of their byproducts and there has to be some complex sugars left over for them to chew on.

I agree that fermentation is going on. It's just not "secondary" fermentation. No new yeast was added. It's the same fermentation, continuing in a new vessel--thus, "secondary fermenter". That's what I meant about it being a little anal terminology thing. Some English ales and most lambics actually undergo a real "secondary fermentation" when a second strain of yeast is pitched (I think at bottling time?). Anyway...whatever we call it, racking our ale into a new vessel and letting it continue with it's business sure makes for good brew. Cheers!

 
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Old 08-26-2006, 12:24 AM   #14
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Originally Posted by Evan!
Along those lines, I've always wondered whether you need to purposely rack a little bit of trub when you're bottling, so that there's something in the bottles to ferment the priming sugars and carbonate. That's what I do...just a small amount at the end. I've worried that, after 2 weeks of sitting in secondary, there's not enough yeast suspended in the liquid to produce sufficient carbo.

Is this right? My "sensei" who taught me how to brew says he also purposely racks a little bit of trub. Thoughts?
I'm worried about this too. I put finings in with the secondary so when my beer was ready to bottle it was crystal clear. then after a week in the bottle I tried one and there was hardly any carbonation at all. Maybe I just havent left it for long enough but I'm worried that my whole batch will be undercarbonated.
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Old 08-26-2006, 12:54 AM   #15
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Quote:
Originally Posted by Mishkin
I'm worried about this too. I put finings in with the secondary so when my beer was ready to bottle it was crystal clear. then after a week in the bottle I tried one and there was hardly any carbonation at all. Maybe I just havent left it for long enough but I'm worried that my whole batch will be undercarbonated.
As long as you put enough sugar in there and they're stored at proper temperatures, the yeast will eat and multiply until all the sugar is gone.

I put my finings in during the boil, I've never had a problem with carbonation.

Maybe you need to rethink your bottling method.



 
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