Does second fermentation produses the alcohol?

[Cobby]

Hi guys,it's a very noob question.
We were very drunk and started weird bet.
My friend was saying that after transferring beer for the secondary fermentation the yeast still producing the alcohol and after bottling too.
I was saying that when beer finished fermentation In primary,when the hydrometer readings are stabile no more alcohol is produced.,secondary fermentation is for making beer more clear.
Who was right? We couldn't get any clear answer from the Internet.
Thank you.

 

[ShaineT]

SG will indeed continue to drop slightly in secondary thus resulting in some increase in ABV. The fermentation that occurs during bottling is too slight to make any noticeable change however secondary fermentation in larger vessels such as kegs that are allowed to force carbonate may have more significant drop in SG resulting in some increase in ABV. I hope this answers your drunk question

 

[Hang Glider]

In a NORMAL fermentation, YOU are right, Cobby - when the specific gravity is stable, it's done. Secondary is only for clearing. If the yeast get "stuck," then transferring to the secondary may rouse the yeast and you get a bit more - but generally not.

When you add the small amount of bottling sugar - you ARE inviting the yeast back to dinner, and while they provide the carbonation, they are indeed making a tiny bit more alcohol. But we generally do not have the specialized equipment to measure this small an amount. You would have to enlist the aid of a professional Laboratory to detect.


edit: - okay I've never been able to detect it...

 

[cheezydemon3]

Priming with sugar makes more alcohol......slight, but measureable.

That said, the OP Title is effing HILARIOUS!!!! Thanks to the more coherent post, I didn't BOMB as I had intended

 

[unionrdr]

Hang glider nailed it. You're right. Your buddy's wrong. Fini.

 

[ShaineT]

In a NORMAL fermentation, YOU are right, Cobby - when the specific gravity is stable, it's done. Secondary is only for clearing. If the yeast get "stuck," then transferring to the secondary may rouse the yeast and you get a bit more - but generally not.

When you add the small amount of bottling sugar - you ARE inviting the yeast back to dinner, and while they provide the carbonation, they are indeed making a tiny bit more alcohol. But we generally do not have the specialized equipment to measure this small an amount. You would have to enlist the aid of a professional Laboratory to detect.


edit: - okay I've never been able to detect it...

Maybe we're not being specific enough on what "secondary" really means. If you secondary an ale and cold crash then, yeah, you're just clearing and no appreciable fermentation occurs. However a traditional german lagering schedule will slowly cool to lagering temperatures then rack to secondary/lagering tanks (about 39 - 41 *F) .There are remaining fermentable sugars present 1.2 - 1.4 % by weight (about 5 - 6 gravity points). These lagers will continue to attenuate in secondary until finished.
Many use a secondary to add fruit to an ale, this is a "secondary" and you have added another fermentable sugar.

 

[Cobby]

Thank you very much guys,every day is a school day!