brandonnys
Well-Known Member
I've seen a number of threads all over the board, so this post is less of a "This is the right way to do it" and more of a "This is how I do it" thread.
Maybe a few questions to get it started:
1. For the given beer style/yeast strain combination (please disclose), how long do you usually ferment in primary?
2a. Is it a static amount of time? I.e. I always rack from primary to secondary after X days?
2b. Is it driven by a percentage of the difference in OG and FG? I.e. With a known OG and a calculated FG, I know to rack over to secondary once fermentation reaches X% between those numbers.
2c. Is it based on the visual appearance of the fermentation? I.e. As soon as the krausen falls, I rack to secondary. This is usually X days.
2d. It is based on airlock/blowoff tube activity? i.e. As soon as the airlock bubbles less than X times per Y time period, I rack over.
2e. Is it a combination of the above?
The above questions imply a well-regulated fermentation environment and viable yeast cultures (basically ideal conditions).
Here's an example:
I use Wyeast #1332 in my Amber Ale. I've had best results with racking to secondary after four days in primary. By day 4, there is usually very little airlock activity, and the krausen has fallen to about half of its peak height. I'm usually within 4 points of my calculated FG after 4 days in primary. I ferment at 67 degrees, plus or minus 0.5 degrees.
Maybe a few questions to get it started:
1. For the given beer style/yeast strain combination (please disclose), how long do you usually ferment in primary?
2a. Is it a static amount of time? I.e. I always rack from primary to secondary after X days?
2b. Is it driven by a percentage of the difference in OG and FG? I.e. With a known OG and a calculated FG, I know to rack over to secondary once fermentation reaches X% between those numbers.
2c. Is it based on the visual appearance of the fermentation? I.e. As soon as the krausen falls, I rack to secondary. This is usually X days.
2d. It is based on airlock/blowoff tube activity? i.e. As soon as the airlock bubbles less than X times per Y time period, I rack over.
2e. Is it a combination of the above?
The above questions imply a well-regulated fermentation environment and viable yeast cultures (basically ideal conditions).
Here's an example:
I use Wyeast #1332 in my Amber Ale. I've had best results with racking to secondary after four days in primary. By day 4, there is usually very little airlock activity, and the krausen has fallen to about half of its peak height. I'm usually within 4 points of my calculated FG after 4 days in primary. I ferment at 67 degrees, plus or minus 0.5 degrees.
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