BruT54
Member
Ok - fairly new brewer here & I have not used a secondary to this point. I'm aware of the issues & discussions - that said:
I'm doing an extract (Partial Mash) Imperial Stout. Got the kit from MW, added a few pounds of 2 row to the specialty grains & did a 60 minute mash. Primary is going fine, 1 week so far, WY1098 with a starter.
The directions from MW say to transfer to a secondary after 10-14 days & add Champagne yeast (dry, included with the kit), then to secondary for 1 month or more....I plan to secondary until the house gets too warm - probly a month or 6 weeks (spring will be here afore long).
Questions about doing a secondary:
Using a better bottle for secondary, do you fill it as close to the bottom of the bung as possible? Do you want to leave any head space at all?
Also - does the temp matter for secondary & if so, try to keep it in the range that the Wyeast likes or the Champagne yeast?
Thanks for any advice
BT
I'm doing an extract (Partial Mash) Imperial Stout. Got the kit from MW, added a few pounds of 2 row to the specialty grains & did a 60 minute mash. Primary is going fine, 1 week so far, WY1098 with a starter.
The directions from MW say to transfer to a secondary after 10-14 days & add Champagne yeast (dry, included with the kit), then to secondary for 1 month or more....I plan to secondary until the house gets too warm - probly a month or 6 weeks (spring will be here afore long).
Questions about doing a secondary:
Using a better bottle for secondary, do you fill it as close to the bottom of the bung as possible? Do you want to leave any head space at all?
Also - does the temp matter for secondary & if so, try to keep it in the range that the Wyeast likes or the Champagne yeast?
Thanks for any advice
BT