Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Another question (or 2) about secondary
Reply
 
Thread Tools
Old 02-07-2013, 06:54 PM   #1
BruT54
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Midlothian, VA
Posts: 6
Default Another question (or 2) about secondary

Ok - fairly new brewer here & I have not used a secondary to this point. I'm aware of the issues & discussions - that said:

I'm doing an extract (Partial Mash) Imperial Stout. Got the kit from MW, added a few pounds of 2 row to the specialty grains & did a 60 minute mash. Primary is going fine, 1 week so far, WY1098 with a starter.

The directions from MW say to transfer to a secondary after 10-14 days & add Champagne yeast (dry, included with the kit), then to secondary for 1 month or more....I plan to secondary until the house gets too warm - probly a month or 6 weeks (spring will be here afore long).

Questions about doing a secondary:
Using a better bottle for secondary, do you fill it as close to the bottom of the bung as possible? Do you want to leave any head space at all?

Also - does the temp matter for secondary & if so, try to keep it in the range that the Wyeast likes or the Champagne yeast?

Thanks for any advice
BT


BruT54 is offline
 
Reply With Quote
Old 02-08-2013, 03:23 AM   #2
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,262
Liked 152 Times on 143 Posts
Likes Given: 86

Default

how imperial is this stout? the champagne yeast, what is it going to do in the secondary? i would ignore those instructions and transfer to the better bottle when your hydrometer indicates that the beer has reached final gravity. if you are worried about oxidation with the head space you could just skip transferring the beer into a vessel filled with oxygen, then into a bottling bucket (more oxygen) then into bottles (hello oxygen) or a keg (you can purge with CO2). obviously if you do use a secondary you will only get into the secondary what you have in the primary so 6 gallons from into a 5 gallon better bottle will allow you to get up near the bung but if you have 5 gallons to start with....


eastoak is offline
 
Reply With Quote
Old 02-08-2013, 09:20 AM   #3
BruT54
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Midlothian, VA
Posts: 6
Default

O.G. was 1.090; I ended up with somewhere between 5 1/4 & 5 1/2 gallons in primary -

I think the purpose of the Champagne yeast is to make sure the fermentation finishes & theres active yeast left for carbonating at bottling time, after some months in secondary.

Thanks
BruT54 is offline
 
Reply With Quote
Old 02-08-2013, 03:07 PM   #4
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,262
Liked 152 Times on 143 Posts
Likes Given: 86

Default

Quote:
Originally Posted by BruT54 View Post
O.G. was 1.090; I ended up with somewhere between 5 1/4 & 5 1/2 gallons in primary -

I think the purpose of the Champagne yeast is to make sure the fermentation finishes & theres active yeast left for carbonating at bottling time, after some months in secondary.

Thanks
if you leave it in the primary there won't be any question about fermentation finishing or yeast for carbonation.
eastoak is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To secondary or not to secondary, that is the question JRChase Beginners Beer Brewing Forum 11 10-21-2012 05:57 PM
Secondary or no secondary that is the question bkirkland Beginners Beer Brewing Forum 5 10-07-2011 12:35 AM
Quick temprate question, and promary/secondary question. Cazamodo Fermentation & Yeast 4 10-23-2010 08:52 PM
Too Secondary or not to secondary...that is the question. permo Fermentation & Yeast 9 12-20-2009 04:41 PM
To Secondary or Not To Secondary That is the Question Petunia Beginners Beer Brewing Forum 17 08-05-2007 12:46 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS