Several years back, I used to homebrew beer, extract and all grain. I moved away from the friends I used to brew with, to an area with no homebrew supply stores within an hour and horrible water quality. Since then, I married and have a two year old. I figured that I could still have some fun...
Hey folks, I'm brewing a Kolsch-style beer and added some orange zest and coriander to the secondary two days ago. simple question – is this appearance anything to be concerned of? And if so, is there something I can do about it now to mitigate any contamination or off flavors?
I'll add a bunch...
Hi
After racking off several of my 5L demijohns into two 25l demijohns in late October I have seen in the last week particles forming at the surface (See images below). I racked off the previous year's cider in the same way but didn't see this happen. The only workflow change has been the...
Hey guys,
I am new to homebrewing and self-taught (from the internet) and I have some questions. I just started an English porter from an extract recipe in primary fermentation a few days ago. Do extract beers behave differently from all grain beers as far as secondary fermentation/bottle...
I started secondary fermentation for 2 gallons of cider (just transferred to two cleaned, sterilized gallon jugs) after around 3.5 weeks of primary fermentation. They have been sitting in secondary fermentation for around 7 months now… I like funkiness and had heard that aging for longer will...
I am going to make a mango-wheat beer that uses 2 quarts of Mango Nectar in a secondary fermentation vessel. Am I asking to make a bottle bomb if I prime this like a normal beer? My concern is, will the fruit nectar have sugars that will already carbonate in the bottle? Will adding additional...
Hi all - I am brewing up a batch of Cream Ale (from extract). I had it in the primary for about three weeks and it was quite active and did the typical calming down after a while - typical good brewing cycle. There was no activity by the end of that period so I moved it to my secondary...
I'm confused by what some winemakers mean when they say that wines are fermented 'dry' during primary fermentation (by 'primary' I mean open to air). How can they be fermented 'dry' in primary if the wines are moved to airlock vessels when the SG is still 1.020-1.030?
Is it the case that some...
OK, so I hope I don't offend anyone with my idiocy but I have a question regarding secondary fermentation. After all there's no stupid questions right!..
I know secondary fermentation is a thing that many brewers do to acheieve a better clarity to the beer.
My first ever brew, I seived the...
I'm on my second home beer but first one not from a kit and am wondering about secondary fermentation or really conditioning. I know there's debate whether that is truly necessary but that's not my question here because I already moved to secondary vessel because I use that opportunity to dry...
Why must we all misconstrue secondary fermentation?
In this article I will attempt to set straight how to use and how not to use a secondary fermenter. There are two basic schools of thought for fermenting ales:
1. Primary only
2. Primary and Secondary: However, most people do not know what...
Why must we all misconstrue secondary fermentation?
In this article I will attempt to set straight how to use and how not to use a secondary fermenter. There are two basic schools of thought for fermenting ales:
1. Primary only
2. Primary and Secondary: However, most people do not know what...
Hi guys,
I tried to search the forum for secondary fermentation with whisky and somehow could only find whisky infusions using wood chips. :tinhat:
My brew day, this weekend (my first recipe), is a Vanilla, Cinnamon, Nutmeg Porter.
Hops - Williamette and WGV.
Pre-mash volume - 18L
Batch...
Good afternoon,
Bottled/racked to second fermentation an apple wine today and I can’t tell if I need to add some fluid to the bottle or if there is enough in there to keep it from having too much oxygen exposure. I put a pinch of sugar in thinking that I might be able to get a small fermentation...
Hey! I'm currently brewing 6.5 gallons of kombucha for a small market and I'm still perplexed as to how I should efficiently do the secondary fermentation and bottling.
I was wondering if it would be possible to use 5 gal carboys for secondary fermentation and flavoring? Then just filter...
I have an Imperial Stout that I brewed back Jan 27th. It's been sitting in secondary for about 3 months now and everything was just fine - just haven't been able to get to bottling till this month. All of a sudden about 3 days ago I noticed there was some floaters in it. They appear to have...
I have recently just started home brewing and absolutely love it. Although it has only been a few months, I have brewed one beer a month since starting. I know I am still very inexperienced but I have been starting to think more about adding a second fermenter to my setup. From what I have...
Hello, greetings to everyone. This is my first time posting, but I have been reading tons of threads on here throughout my entire brew so thank you all for the wonderful information so far.
I have my very first beer in secondary fermentation in a 5 gallon glass carboy currently, I plan to...
Hello everyone! Recently I brewed my first IPA with chinese Nugget, and I had a sip of that yesterday after gravity reading and it's bitterness is way too harsh. It's been fermenting for 11 days already including 5 days of secondary. People say here that bitterness mellows with aging, but I want...
I've noticed that When I rack from primary into secondary (same size container as the first) I gain headroom because I leave out the sediment on the bottom, Headroom in secondary isn't good from what I hear so is there anything that I can do to take up that room? Could I fill it with a gas of...