Quantcast

2nd fermentation

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

Help Support Homebrew Talk:

matc

Well-Known Member
Joined
May 25, 2005
Messages
275
Reaction score
16
Do you just poor the beer in the 2nd bucket and then you bottle them immediately or you poor the beer after 1 week of fermentation in the 2nd bucket and let it sit in there for another week ?
 

homebrewer_99

Well-Known Member
Joined
Feb 1, 2005
Messages
19,577
Reaction score
1,192
Location
I-80, Exit 27 (near the Quad Cities)
Well, we all do different things, and some of us for the same reasons, but to put it bluntly, you pour the beer into the secondary so it can clarify.

Doing this also takes the new beer off of the old yeast (lots of debates about the why's and such - in this case just take my word on it) and allows the beer to finish fermenting if it is not down to the FG for the style.

It should remain in the secondary for a week or so. You can check the gravity after a week or so if you wish.

When the FG comes within the desired range for the style it is ready to transfer again into a bottling bucket.

If you have a full 5 gals then you should prime the brew with either 3/4 C corn sugar or up to 1/4 C Dry Malt Extract (DME).

Bottle and wait....you can read other threads on what to do next.
 

brewhead

Well-Known Member
Joined
Apr 30, 2005
Messages
832
Reaction score
7
after 3 days of fermentation in primary - rack to carboy (secondary) - looks like creamed coffee



http://madawg.net/mypix/albums/firstspringbrew/normal_100_0133.JPG



after three days of clarification in secondary - starting to stratify



http://madawg.net/mypix/albums/firstspringbrew/normal_100_0136.JPG



after a week of clarification



http://madawg.net/mypix/albums/firstspringbrew/normal_100_0140.JPG



bottling day includes making a solution of your dextrose - folding it in while you rack the liquid from the secondary to the bottling bucket..bottle - wait - drink

rinse / repeat as necessary
 

andre the giant

Well-Known Member
Joined
May 10, 2005
Messages
539
Reaction score
5
Location
Southeast Missouri, USA
Also note, you don't want to just pour the beer from the primary to the secondary, you want to rack or siphon it... and you want to avoid splashing, sloshing or any other agitation that would cause oxygen or air to get into your beer. Aeriating your beer at this point will cause off flavours.

I usually leave my beers in the primary for a week. Sometimes I've left them in the primary for two weeks. My beers usually get two weeks in the secondary fermenter and they are pretty dad-gum clear.
 

brewhead

Well-Known Member
Joined
Apr 30, 2005
Messages
832
Reaction score
7
absolutely - two biggest things that will ruin a beer is sloshing and infection - neither will send you to the hospital - but one or both will yeild less than desired results.
 
OP
M

matc

Well-Known Member
Joined
May 25, 2005
Messages
275
Reaction score
16
yeah i know about the siphon and the splashing. Thank you guys
 
Top