secondary fermentation

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. 6midgets

    How long to fruit?

    I recently brewed a Kettle sour. I had a starting gravity of 1.048. I let it ferment down to a gravity of 1.015. I then racked it onto 5# of kiwis and 5#of green pears. I saw airlock activity for 3 days after i added the fruit. My question is how long should i keep it on fruit before i keg?
  2. HomeBrewMasterRace

    Horchata cream ale

    Hi all, I plan to make an extract cream ale and then after fermentation is done, add vanilla beans and cinnamon to it. My question is, should I rack it to a secondary for this or can I pour it into the primary? I should make note that I plan to soak a cinnamon stick and a few vanilla beans...
  3. D

    Secondary Fermentation Temperature Sensitivity

    I moved a batch of IPA to a carboy yesterday, everything seemed fine. I had tried to keep temperature in the 20-22 deg C range for the first 4 days, then let it drift - it went to around 19 C for the rest of the week it spent in the primary. Temperature reading was on an externally mounted...
  4. S

    Does fermentation in bottle with Prime sugar destroy my dry hopping?

    Hi everyone, I just started brewing and i brewed my first Imperial NEIPA. The beer was super good when it came out of the fermenter with a ton of hoppy flavour. After I bottled up with some priming sugar (dextrose), i feel like all the hoppy flavours went away. It is now more on the bitter...
  5. thisissami

    What's the purpose of secondary fermentation with dry cider?

    To give you some context: I've just made my first ever batch of cider. I made a little over 3 gallons (that's how much juice the 80 apples I bought produced). It went through the primary fermentation, and all that super sweet apple juice has turned into very dry cider. I used champagne yeast...
  6. W

    Failed Cold Crash

    I followed the directions provided in this thread: https://www.homebrewtalk.com/forum/threads/cold-crashing-cider.46017/ After racking it 4 inches above the lees into a new carboy, I didn't have fridge space, so I left it outside in 5 degree weather for 24 hours. It was frozen slush when I...
  7. M

    Oops - secondary bung

    primary was in glass carboy for 9 Days. Transferred to secondary (glass carboy) for 10 Days. Had to use some cellophane to keep my bung/airlock in the carboy. When I went to rack it the carboy was under a lot of pressure as I must have accedently covered the bung hole (lol). Now the question...
  8. TrubDude

    Hold or Cap

    I will be away for two weeks. My batch is sitting in secondary for 1 week now. Should I let it sit for 2 more or cap and hope it's carbonated by the time I leave? Beginner question. Just started brewing a few months ago. Thanks!
  9. wulfsburg

    Another fruit in the beer thread. With questions.

    I have many questions about adding fruit flavor to beers. I want to add peach flavor to my cream ale. I have searched the forums and am having trouble getting a straight answer. This is my 4th batch and it is a cream ale recipe from Northern Brewer that I want to modify. I am going to ferment it...
  10. J

    Temperature Dilema

    I only have experience with quick fermenting ales, mainly because I'm worried about the ambient temperature of my brewing facilities. I've recently moved, and have access to a basement with much cooler temperatures and was wondering how cool i would need to keep a batch for extended lagering of...