Secondary fermenter - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Secondary fermenter

Reply
 
Thread Tools
Old 12-02-2011, 12:48 AM   #1
Redman1340
Recipes 
 
Aug 2011
Posts: 29


I'm at day 5 in my primary. There is a little action in the airlock, but not a lot. Is it ready for the secondary or do I wait for no bubbles?

 
Reply With Quote
Old 12-02-2011, 01:01 AM   #2
younger96
Recipes 
 
Aug 2009
Maine
Posts: 25
Liked 1 Times on 1 Posts


Why move it at all? I've racked to secondaries for years due to the belief that long contact with the yeast cake will add off flavor to your beer. I've also left beers in the primary for a few weeks and have never had a problem. There is a great thread on here suggesting that yeast manufacturers are suggesting a long primary and now discouraging against a secondary. Can't figure out how to link you to that thread from this app but search for a recent thread titled "way to much trub in the secondary".

 
Reply With Quote
Old 12-02-2011, 01:05 AM   #3
Redman1340
Recipes 
 
Aug 2011
Posts: 29

The only reason I was going to move it was so I could add some dry hops. Could I just remove my lid and add them and continue to use the same pail? And if so, how long do I wait to bottle it then?

 
Reply With Quote
Old 12-02-2011, 01:26 AM   #4
RM-MN
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Solway, MN
Posts: 9,803
Liked 1777 Times on 1410 Posts


Quote:
Originally Posted by Redman1340 View Post
The only reason I was going to move it was so I could add some dry hops. Could I just remove my lid and add them and continue to use the same pail? And if so, how long do I wait to bottle it then?
I just did that. I used Citra hops and only left them in the fermenter bucket for 4 days but when I bottled today I almost got knocked over by the aroma. I had let the fermenter sit for 2 weeks prior to adding the hops.

 
Reply With Quote
Old 12-02-2011, 01:33 AM   #5
Spintab
Recipes 
 
Jun 2010
Atlanta, Georgia
Posts: 468
Liked 36 Times on 27 Posts


I very rarely even take a gravity reading until about a week and a half, which leaves a couple days to take another and then into bottles if it's ready at two. If it needs longer it stays in the primary. The only time I ever use secondaries is if I need to for some reason be it dry hopping, lagering, or in attempts to rouse lazy yeast.

Even after activity stops, there are still good things happening in there. Let it sit. My vote is a minimum of two weeks in the primary...every time.
__________________
Primary: Honey Kolsch Take 2
Kegged: Alt
Kegged: meBohPils
Bottled: Belgian Gold

 
Reply With Quote
Old 12-02-2011, 01:49 AM   #6
Redman1340
Recipes 
 
Aug 2011
Posts: 29

How long do you wait to move to the secondary to add the dry hops?

 
Reply With Quote
Old 12-02-2011, 02:02 AM   #7
Spintab
Recipes 
 
Jun 2010
Atlanta, Georgia
Posts: 468
Liked 36 Times on 27 Posts


If it's done at two weeks I do it then, no sooner. If it needs longer, I do it when it's done. Get yourself a hydrometer if you don't have one yet. You don't have to be super anal about gravities but it's good to watch your gravity readings to know when your beer is done fermenting, not your airlock. You don't want to dry hop with any activity left otherwise your yeast will be fartin away all your hop aroma.

I know lots of people like to move their beer the second it's done fermenting, and that's fine. This is just the way I do it and it's made some great ass beer.

Oh and two weeks dry hop if you can stand to wait.
__________________
Primary: Honey Kolsch Take 2
Kegged: Alt
Kegged: meBohPils
Bottled: Belgian Gold

 
Reply With Quote
Old 12-02-2011, 02:14 AM   #8
Redman1340
Recipes 
 
Aug 2011
Posts: 29

Did you mean leave the dry hops in for two weeks?

Is there really a set time to leave in a fermenter? I mean could you leave it in to long?

 
Reply With Quote
Old 12-02-2011, 02:22 AM   #9
kh54s10
HBT_SUPPORTER.png
 
kh54s10's Avatar
Recipes 
 
Aug 2011
Tiverton, Rhode Island
Posts: 11,430
Liked 1805 Times on 1478 Posts


You can dry hop in the primary. You should not rush your beer. The yeast continue working after fermentation has stopped. They will clear the beer and clean up any off flavors created during fermentation. 3-4 weeks is common. Adding the dry hops at 5-7 days before bottling is common. I have an Amber Ale just finished with 1oz. of Centennial hops for 7 days and the aroma is fantastic.

 
Reply With Quote
Old 12-02-2011, 02:29 AM   #10
kh54s10
HBT_SUPPORTER.png
 
kh54s10's Avatar
Recipes 
 
Aug 2011
Tiverton, Rhode Island
Posts: 11,430
Liked 1805 Times on 1478 Posts


Quote:
Originally Posted by Redman1340 View Post
Did you mean leave the dry hops in for two weeks?

Is there really a set time to leave in a fermenter? I mean could you leave it in to long?
A month is commonly regarded as the optimum for primary. If you have a high gravity recipe that needs longer ageing then you should probably use a secondary. Some beers like Barleywine take 6 months or more to age properly.

IMO, I would say that 2 weeks of dryhopping would be about maximum. Longer than that will not add anything to your beer. As the beer ages the hop aroma and flavor will mellow out.

 
Reply With Quote
Reply
Thread Tools



Forum Jump