Mencken
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- Jan 28, 2009
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Hey, I just racked a Honey Brown into a secondary after about 18 days in the primary. One thing I noticed was there was a LOT of sediment still in the beer (i.e. not just settled on the bottom, or at the top). So I fully expect to have to use a tertiary to get the clarity I want.
About the beer itself. I used honey, and I added it during the cooldown phase, when the temp was around 135 and dropping. The initial activity (as indicated by the airlock) was VERY aggressive, and very quick. It started in about an hour, and bubbled very aggressively for 24 hours, then almost no bubbles.
I should also note that I took it out from the closet several hours before racking, so any sediment disturbed whilst moving could settle again. At this time, the airlock started going again, and kept going at about 1 bubble/5 seconds. I do know that airlock activity can mean lots of things, but I should also note that the place it was moved to is only 2-3 degrees warmer than the other place, not significantly so. I just say this because it may offer some more insight into what's going on.
OG was 1.060. 18 days later, the FG was 1.020, which is higher than I expected, but I chalk that partly up to the amount of sediment in the beer itself. I used DCL Yeast S-33 SafBrew Ale, and I pitched two packets after activating them in water.
The question I have is: Now that I've re-racked it, there is definitely some action going on now. It is bubbling again (the beer, I mean, not just the airlock). I've never actually seen fermentation in action, as I ferment in plastic buckets, so perhaps it's that? But I'm also worried I oxygenated it somehow. I didn't do anything different in racking this one than I have in the 8 other batches I've done, so I don't know what's going on. Here's a couple pics of the beer as it is now:
Anyone know what's going on? Or have any guesses? Thanks!
About the beer itself. I used honey, and I added it during the cooldown phase, when the temp was around 135 and dropping. The initial activity (as indicated by the airlock) was VERY aggressive, and very quick. It started in about an hour, and bubbled very aggressively for 24 hours, then almost no bubbles.
I should also note that I took it out from the closet several hours before racking, so any sediment disturbed whilst moving could settle again. At this time, the airlock started going again, and kept going at about 1 bubble/5 seconds. I do know that airlock activity can mean lots of things, but I should also note that the place it was moved to is only 2-3 degrees warmer than the other place, not significantly so. I just say this because it may offer some more insight into what's going on.
OG was 1.060. 18 days later, the FG was 1.020, which is higher than I expected, but I chalk that partly up to the amount of sediment in the beer itself. I used DCL Yeast S-33 SafBrew Ale, and I pitched two packets after activating them in water.
The question I have is: Now that I've re-racked it, there is definitely some action going on now. It is bubbling again (the beer, I mean, not just the airlock). I've never actually seen fermentation in action, as I ferment in plastic buckets, so perhaps it's that? But I'm also worried I oxygenated it somehow. I didn't do anything different in racking this one than I have in the 8 other batches I've done, so I don't know what's going on. Here's a couple pics of the beer as it is now:
Anyone know what's going on? Or have any guesses? Thanks!