Airlock activity was gone after 4 days.
Keep in mind that airlock activity doesn't really indicate anything - you really should have taken a hydrometer sample.
I probably would not have moved to a secondary at all. However, it's my understanding that if you do choose to do this, you really must do it after fermentation has nearly completed.
Even Palmer, who most of us learned about Secondaries from, has gone back and reversed his stance at this point.
Seriously? Palmer's online book was the reason I was transferring to a secondary after a few weeks! I read three was the limit.
I was in a rush to get it transferred so I could start another batch and I had little time to do it in. It was either do it or wait 2 weeks. And I through it was day 7 or 8, not 6, so I messed up there.
From this point I'll be aging stuff for some time (two batches in secondary, new batch in primary). I imagine this stuff can sit (at least a month) until I have free bottles and I need to carbonate.
Thanks
If you rack to early, then you defeat part of the reason to using a secondary. It won't ruin your beer though, it will just be a little different, emphasis on the little, which may or not matter to you.
Palmer has since updated his stance. See here.
So does that mean if I'm using the dry yeast that came with the can, it's not as robust as the liquid stuff, and I should secondary after three weeks? Or has dry yeast gotten better in 20 years?
Thanks for the link. Read it through. Here's a question: Palmer noted that 20 years ago 'homebrewers were using with a single packet of dry yeast that was taped to the top of the can. There weren't as many liquid yeast cultures available.....So the whole health and vitality of yeast was different back then compared to know. Back then [Using a secondary] made sense. '.
So does that mean if I'm using the dry yeast that came with the can, it's not as robust as the liquid stuff, and I should secondary after three weeks? Or has dry yeast gotten better in 20 years?
Thanks again.
So by a little different, you mean colour/clarity of the beer, not taste right? I'm assuming the biggest impact is that the 'beer gets clear', but that beer that ages on the yeast cake don't taste any different right?
Enter your email address to join: