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HELP.......secondary fermentation question?

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ctbrewer227

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Let me first off say hello to everyone I am brand new to homebrewing and I just racked my very first batch of beer to my secondary fermenter its a clonebrew of a sierra nevada celebration ale. My question is in a few hours I already have a good 3/4-1" of sediment on the bottom of my secondary is this ok to leave on the bottom or do I have to go buy another carboy and yet siphon off again to it?

Thanks
Joe T
 
Welcome to HBT Joe! And welcome to the obsession, as well. I am sure this first batch won't be your last.

Good question you posed -- I suggest you not worry about the sediment at the bottom of the carboy, particularly if you have racked once already. The beer can sit on that yeast and trub for a few weeks without fear of damage (despite what you may read in some homebrewing books, particularly the older ones).

But if you have that much sediment in your secondary, it sounds like you either (1) racked too soon from the primary (your beers should stay there for at least one week, and two is probably better), or (2) you didn't siphon the beer carefully enough (you want to leave all that yeast and trub behind to the greatest extent possible).

Regardless, I bet the batch turns out really well. Let us know how it tastes after you bottle it (and let it sit for 3 weeks minimum!).

Cheers :mug:
 
Racking is not required for most brews. Many do it as it can make a beer clearer or they do it to add things such as hops, finings or for bulk priming.
Don't worry about the yeast cake in the secondary, there will always be some as the yeast finishes off and drops out of the beer. In fact that is why you racked it.
I never heard of anyone racking again, you lose a bit of beer everytime you rack so i can't see any reason to do it- less to drink in the end.
 
This forum is amazing thanks for the speedy replies!!.........It did sit in the primary for a week today actually and your right it is an obsession I am already investing in some more equipment and figuring what to brew for my next batch I want to try at it at a doppelbock or stout. One more question I had I had a OG of 1.062 and a FG of 1.020 when I checked it today does this sound right or should I check it again at bottling time. I am guessing let it stay in the secondary for 2weeks? or is longer better?
 
1.020 sounds a bit high for that brew. I would give the fermenter a gentle shake or whirl to get some yeast suspended, and make sure it is in a warm spot (70 - 75F). It might be done, but you sure don't want to bottle it if there are still fermentables left in the brew.

Two or three weeks should be fine in the fermenter. I don't usually worry about it too much. I bottle/keg when I have the time and it is convenient. The beer is patient.

:D
 
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