secondary fermentation

Hi, I recently purchased the 7 gal SS brew bucket fermenter which I’m using for my primary. Would it be worth getting another to use as a secondary fermenter or would a carboy still be best since it has reduced headspace? I like the idea of being able to bottle using gravity rather than a siphon...

Anyone see this before? I have brewed a few juicy style NEIPA all were good and held their color even after 8 weeks in the keg. I only made some minor tweaks to recipe but this one turned on me, a day after transferring to secondary. I had a beautiful hazy yellow/orange color in primary and...

I recently started my first batch of beer. I am making a Rose Petal IPA. I recently siphoned into secondary 3 days ago. I steeped some rose petals and put them in a mushlin bag and into the carboy to float. I was worried about the carbonation from the rose petals because they were not sunk to...

Hi! I recently started homebrewing and am making a Rose Petal IPA. I just siphoned it into a secondary two days ago. I boiled 1 cup of water and 2oz of rose petals and then put the rosewater in the bottom of my secondary and the steeped roses in a muschlin bag and inside of the carboy. I...

I’m brewing a pumpkin beer and plan on adding some pumpkin pie spice during secondary fermentation. I’ve never added a spice or anything other than sealed packages of hops directly to the carboys during fermentation. Is there anything I need to do to the actual spice to prevent contamination or...

First batch, is it infected? The white on the left side is camera flash. Was in primary from April 1st to May 24th, it has been in secondary since. The bubbles started popping up after putting it into secondary, not exactly sure when specifically however. I did a tasting of it when putting it...

Brewing a saison in a few days, to which I'd like to add some Japanese apricot syrup in secondary. This fruit itself is exceptionally tart, so usually it is mixed 50/50 by weight with a sweetener such as brown sugar, left to macerate/ferment/stew, with the resultant syrup then pasteurized and...

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?

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...

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...

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...

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...

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...

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...

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!

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...

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...