I did a couple searches and could not find specific answers, so thought I would ask...
Can someone explain the purpose, and method, of a secondary ferment? I am using a bucket fermenter with the 'tap' at the bottom to allow me to use a hose to move the fermented beer to a bottling bucket.
I am wondering why I should use a secondary fermenter, and if it is any different that the primary...
Also, I am seeing mention of 'yeast cake' - can I pour another batch of wort on top of the yeast that is left in the bottom of my fermenter without worry of contamination?
Anyone know where I can find a Grant's Perfect Porter clone? Or similar?
Lastly (for now), I have a stout kit coming and am wanting to make an espresso stout, with a hint of chocolate. Can I pour espresso into the bottling bucket, with corn sugar? With a bit of cocoa powder?
Thanks for the information.
Can someone explain the purpose, and method, of a secondary ferment? I am using a bucket fermenter with the 'tap' at the bottom to allow me to use a hose to move the fermented beer to a bottling bucket.
I am wondering why I should use a secondary fermenter, and if it is any different that the primary...
Also, I am seeing mention of 'yeast cake' - can I pour another batch of wort on top of the yeast that is left in the bottom of my fermenter without worry of contamination?
Anyone know where I can find a Grant's Perfect Porter clone? Or similar?
Lastly (for now), I have a stout kit coming and am wanting to make an espresso stout, with a hint of chocolate. Can I pour espresso into the bottling bucket, with corn sugar? With a bit of cocoa powder?
Thanks for the information.