Timing for secondary - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Timing for secondary

Reply
 
Thread Tools
Old 08-21-2009, 06:13 AM   #1
bhatchable
 
bhatchable's Avatar
Recipes 
 
Aug 2009
San Diego
Posts: 390
Liked 1 Times on 1 Posts



I have a ten gallon batch of an imperial chocolate stout in primary right now. It has been there for exactly 7 days now. It has been steady at 70 degrees. the starting gravity of it was 1.075 and it is already down to 1.025-ish. I plan on splitting it up into two five gallon secondaries, to oak half of it. any opinions on when to rack to secondary? When, how, how much, and for how long to add oak to one of them? and how long to keep the unoaked one in secondary? thanks guys and gals. cheers
__________________
Nunc Est Bibendum

 
Reply With Quote
Old 08-21-2009, 11:24 AM   #2
chode720
Recipes 
 
Feb 2009
Cleveland
Posts: 527
Liked 4 Times on 4 Posts


You can keep the unoaked one in the secondary for up to several months without any issues. If you go any longer than that you may have to repitch yeast to bottle condition.

For the oak, I would start with 1oz of oak cubes and leave it on there for a week and then taste it. Keep tasting it every few days from there until you get the desired oak flavor your want
__________________

Primary1: Pumpkin Ale
Primary2: Christmas Ale
Pimary3: Apfelwein
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye

 
Reply With Quote
Old 08-21-2009, 03:58 PM   #3
bhatchable
 
bhatchable's Avatar
Recipes 
 
Aug 2009
San Diego
Posts: 390
Liked 1 Times on 1 Posts


when would you rack to secondary?
__________________
Nunc Est Bibendum

 
Reply With Quote
Old 08-21-2009, 04:14 PM   #4
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


When it's done fermenting plus about 3 days.

 
Reply With Quote
Old 08-21-2009, 04:19 PM   #5
rurounikitsune
Recipes 
 
Feb 2008
Posts: 101
Liked 2 Times on 2 Posts


Unless I need my fermenter for another brew, I leave the beer on the yeast for a month or so. I have left beer in secondary (no oak of course) for as long as six months.

 
Reply With Quote
Old 08-21-2009, 05:09 PM   #6
bhatchable
 
bhatchable's Avatar
Recipes 
 
Aug 2009
San Diego
Posts: 390
Liked 1 Times on 1 Posts


well it has been in primary now for 7 days. I want to clear out my primary for my next by next week and will probably rack them to the two secondaries prior to. chode720, you mentioned oak cubes...does it matter much that I have chips? they are medium toast american oak...
__________________
Nunc Est Bibendum

 
Reply With Quote
Old 08-21-2009, 05:21 PM   #7
Grinder12000
HBT_SUPPORTER.png
Recipes 
 
Jul 2008
Columbus WI
Posts: 2,995
Liked 42 Times on 35 Posts


Just make sure there is enough time to make that imperial chocolate stout clear - the last thing you want is a cloudy one :-)

I have an imperial chocolate COFFEE oatmeal stout brewing (Grandmas Breakfast Stout) - about 2 weeks into it. Not oak-ing it though - I'm dry "hopping" with Kona Coffee.

Oaking would just make it too complex ! LOL
__________________
Grinders Island Brewery - Pipeline

145 batches and counting

West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4

 
Reply With Quote
Old 08-21-2009, 05:39 PM   #8
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,851
Liked 67 Times on 59 Posts


Quote:
Originally Posted by bhatchable View Post
well it has been in primary now for 7 days. I want to clear out my primary for my next by next week and will probably rack them to the two secondaries prior to. chode720, you mentioned oak cubes...does it matter much that I have chips? they are medium toast american oak...
I've used oak chips before, and subsequently learned I should have used oak cubes. I think the augment is that oak cubes add a more complex flavor profile more similar to if you were to barrel age, where as chips are a single oak tone.

 
Reply With Quote
Old 08-21-2009, 06:05 PM   #9
buzzkill
Recipes 
 
Feb 2009
Green Country Oklahoma
Posts: 982
Liked 21 Times on 21 Posts


the cube has a measurable surface area that can be repeated,chips however have a surface area that is unmeasurable ...due to the fact that its chiped.

 
Reply With Quote
Old 08-21-2009, 07:15 PM   #10
bhatchable
 
bhatchable's Avatar
Recipes 
 
Aug 2009
San Diego
Posts: 390
Liked 1 Times on 1 Posts


that aside, should i be using the same amount of chips as cubes?
__________________
Nunc Est Bibendum

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary fermentation: re-using my carboy, oxidation fears, timing question dulles Fermentation & Yeast 2 10-15-2009 12:10 AM
Timing of moving to secondary mowilly Beginners Beer Brewing Forum 5 09-19-2009 09:40 PM
Timing is everything! MikeScott General Beer Discussion 3 08-29-2009 02:44 PM
Timing... MellowToad Beginners Beer Brewing Forum 8 06-09-2008 10:56 PM
Oatmeal Stout Secondary Timing Question Jayfro21 General Techniques 3 12-05-2007 12:43 AM


Forum Jump