Went to secondary to early, should I rack again and wait? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Went to secondary to early, should I rack again and wait?

Reply
 
Thread Tools
Old 01-25-2009, 03:38 PM   #1
Darkbrew
Recipes 
 
Nov 2008
South
Posts: 43


As I discovered (was pointed out to me) as you can read from this thread I went to the secondary way to early.

So now its about finished after being in the secondary for one week, I have alot of sediment in the bottom (at least more than should be in a secondary). I was thinking about moving it to another carboy and letting it settle out a little more before I bottle.

Waste of time?
To much oxygen contact? (racking to the third carboy)

Or just move on and chalk it up to a lesson learned.


__________________
------------------------------------------------

Primary - Mexican Pilsner
http://img.photobucket.com/albums/v6...0221091015.jpg

Secondary -Chimay Grand Reserve
http://img.photobucket.com/albums/v6.../BEER/4229.png


Bottled: Honey Bee Ale & Fat Tire
http://img.photobucket.com/albums/v6...0221091012.jpg

 
Reply With Quote
Old 01-25-2009, 03:43 PM   #2
Edcculus
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


just leave it for another 2 weeks. Racking too early isnt going to hurt anything, but I wouldn't make a habit of it.



 
Reply With Quote
Old 01-25-2009, 03:55 PM   #3
Darkbrew
Recipes 
 
Nov 2008
South
Posts: 43

Thanks for the quick reply!
__________________
------------------------------------------------

Primary - Mexican Pilsner
http://img.photobucket.com/albums/v6...0221091015.jpg

Secondary -Chimay Grand Reserve
http://img.photobucket.com/albums/v6.../BEER/4229.png


Bottled: Honey Bee Ale & Fat Tire
http://img.photobucket.com/albums/v6...0221091012.jpg

 
Reply With Quote
Old 01-25-2009, 09:12 PM   #4
CrazyBrew
HBT_LIFETIMESUPPORTER.png
 
CrazyBrew's Avatar
Recipes 
 
Dec 2008
Houston, TX, Texas
Posts: 97
Liked 10 Times on 7 Posts


Last night I racked to secondary after 8 days. (and no didn't take a hydrometer reading - guess I should have).

It's a blackberry ale so the brew was racked into the secondary on top of blackberry puree. Well, this morning I realized it obviously wasn't done fermenting because there was krausen in the secondary and the airlock had blown off. My question is mainly will there be extensive oxygen damage from the airlock being off (if I had to guess maybe 8 hours) or will it be ok? I cleaned and sanitized the airlock and put it back on after discovering this.

Thanks!
__________________
Crazy Brewing

 
Reply With Quote
Old 01-25-2009, 09:53 PM   #5
dontman
Recipes 
 
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts


Quote:
Originally Posted by ElGuapo View Post
Last night I racked to secondary after 8 days. (and no didn't take a hydrometer reading - guess I should have).

It's a blackberry ale so the brew was racked into the secondary on top of blackberry puree. Well, this morning I realized it obviously wasn't done fermenting because there was krausen in the secondary and the airlock had blown off. My question is mainly will there be extensive oxygen damage from the airlock being off (if I had to guess maybe 8 hours) or will it be ok? I cleaned and sanitized the airlock and put it back on after discovering this.

Thanks!
When you rack onto fruit there is a whole new infusion of sugar from the fruit to ferment. Regardless of how much sugar is left to ferment in the primary carboy you will get a whole new ferment once you add the additional sugar.

There is no danger of oxidation from having the airlock blow off. It is CO2 in the carboy blowing the airlock off = no oxygen in the carboy space.

The only danger could be from airborne contamination but I would not fret too much over that small possibility. Some places ferment in big ol' open fermenters.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.


 
Reply With Quote
Old 01-25-2009, 10:33 PM   #6
CrazyBrew
HBT_LIFETIMESUPPORTER.png
 
CrazyBrew's Avatar
Recipes 
 
Dec 2008
Houston, TX, Texas
Posts: 97
Liked 10 Times on 7 Posts


Quote:
Originally Posted by dontman View Post
When you rack onto fruit there is a whole new infusion of sugar from the fruit to ferment. Regardless of how much sugar is left to ferment in the primary carboy you will get a whole new ferment once you add the additional sugar.

There is no danger of oxidation from having the airlock blow off. It is CO2 in the carboy blowing the airlock off = no oxygen in the carboy space.

The only danger could be from airborne contamination but I would not fret too much over that small possibility. Some places ferment in big ol' open fermenters.
Thanks for the reply! And yep it's fermenting full speed ahead again.
__________________
Crazy Brewing

 
Reply With Quote
Old 09-02-2010, 11:56 PM   #7
bobbrewster
Recipes 
 
Jun 2008
Posts: 51

Quote:
Originally Posted by CrazyBrew View Post
Last night I racked to secondary after 8 days. (and no didn't take a hydrometer reading - guess I should have).

It's a blackberry ale so the brew was racked into the secondary on top of blackberry puree. Well, this morning I realized it obviously wasn't done fermenting because there was krausen in the secondary and the airlock had blown off. My question is mainly will there be extensive oxygen damage from the airlock being off (if I had to guess maybe 8 hours) or will it be ok? I cleaned and sanitized the airlock and put it back on after discovering this.

Thanks!
Plus CO2 produced during fermentation is heavier than air. So as long as you didn't have a fan blowing over the opening to the vessel then the CO2 will block any air from oxidizing your beer. No worries

 
Reply With Quote
Old 10-01-2014, 05:02 PM   #8
Bobcatbrewing42
Recipes 
 
Aug 2014
Posts: 180
Liked 29 Times on 20 Posts


Every time that you rack the beer, there is a chance of contamination and you will get more oxygen in there. Good brewers like Ed Wort don't do secondaries at all. I have converted to that idea and the beer is getting better. When the ferment is done, I like to put the fermenter in a really cool spot, on a high table that won't even get jiggled until kegging. It gets really clear. I usually don't even open it for a gravity test. You can tell when the ferment is done (in carboys) by close examination of the top edge of the brew for any tiny bubbles. (along with flocculation of course). The bubbles consolidate into a few larger ones when it is done.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
early rack to secondary blackwaterbrewer General Beer Discussion 2 01-10-2009 01:25 PM
Can I wait to rack it? chemist308 General Techniques 11 02-26-2008 02:01 PM
Rack it or wait? missing link General Techniques 16 01-13-2008 06:32 AM
Rack to secondary or wait out fermentation? 1fastdoc General Techniques 5 03-27-2007 05:36 AM
Did I rack to secondary too early? rcd Beginners Beer Brewing Forum 3 10-01-2006 03:17 PM


Forum Jump