new brewer--- a bit worried

[pa-in-utah]

Hello all..... I ventured into the dark side of brewing yesterday. I am brewing a belgian white and plan to secondary ferment. When should I transfer to the secondary? I have read 3-4 days after pitching..... I have also seen about 10 days into the fermentation. I am new to the hobby and unsure what to follow.

I am nervous enough about the yeast starting to work (no bubbles yet)... I hope to see the yeast working tomorrow. If not, I may worry after 48 hours with no bubbles. Any advice???

Thanks to all in advance for your tips and advice.

Thanks again,
pa-in-utah

 

[Blender]

There is no hard and fast rule about when to transfer other than when fermentation is complete. You don't actually ferment any more in a secondary container. It helps get a clearer brew and the flavors meld. 3-4 days is to soon for me, if you leave it 10 days you will be fine.
Is there a layer of foam (krausen) forming on the brew?

 

[Jetsers]

They way I decided to do my secondary is at least 7 days to when ever I have time in that next week. Sometimes longer sometimes right on the button.

Speaking of, only 2 more days left in the primary for this one. I think.

 

[pa-in-utah]

I have not looked in the fermenter so I am not sure if there is foam or not. If no bubbles tomorrow I will check. ho wlong can I leave the brew sit in the primary after fermtaion and not get "off flavors" due to the yeast? I am very excited abiout brewing but a novice since this is my first batch.

As for the secondary. I am brewing a belgian wit. Should I just bottle instead of using a secondary?

 

[Jetsers]

don't ask me, only on batch 14 here and only 13 of them were drinkable (the 1 got infected in a nasty way, but at the time I didnt know so drank some,,, YUK). but I like to secondary everything myself, lets things settle out more so it doesn't get all guky (my term) in the bottom of the keg.

 

[Ize]

Never done a Wit, but the standard is a week in the Primary. Give it some time. See what she does. It won't hurt sitting for a week or so.

Ize

 

[Noldar]

You'd be safe leaving it in the primary for 2 weeks. I generally follow the 1 - 2 - 3 rule.

1 week in primary (1 week after fermentation begins) - 2 weeks in secondary - 3 weeks in the bottle (though I usually start "taste testing" after 2 weeks)

I'd say if you are not getting any fermentation after 48-72 hours, I'd repitch. Really look into making a starter from now on I used a starter for the first time this last batch and had a violent fermentation after about 6 hours. My first batch did not start fermenting until about the 50th hour (lack of aeration I believe).

 

[pa-in-utah]

She is bubbling now. had a slight leak at the airlock so I had to use some "ghetto" rigging. All is well now. Still up in the air about the secondary. maybe wil just go straight to bottles once the FG is reached.

 

[BierMuncher]

My Belgian Wit is my favorite repeat recipe.

Do you have a hydrometer. That is your real indicator for how the beeer is progressing. If so, did you take a reading when you pitched your yeast?

I take hydro reading every other day. Be careful to keep everything sanitary and don't throw the sample back in the fermenter.

When my hydrometer readings are static for three straight days, I go ahead and move to the secondary.

If you don't have a hydrometer, you should be safe doing one week in the primary. Wits are pretty fast beers. I let my wit sit in the secondary for only 3-4 days...but then they go into kegs.

My recommendation.
One solid week in the primary.
10 days in the secondary. (This will really lighten the color of the wit)
Bottle your (5 gallon?) batch using somewhere between 1/2 and 3/4 cups of priming (corn) sugar.
Set the bottles in a 70 degree setting for 2 weeks and sample.
Chill when carb'd
In the meantime, get on to your next recipe and get friendly with your hydrometer.

 

[RichBrewer]

Wait for the fermentation activity to slow or stop before racking. I would say 7 to 10 days. The purpose of racking is to get the beer off the spent yeast. If you do it in 3 days more yeast will still be in suspension.

Oh by the way- Didn't you read Charlie P's book? RDWHAHB

 

[pa-in-utah]

I do have a hydrometer and my OG was 1.038-1.040. It was foamy due to the areation. Do to all the advice, I am going to use a secondary for about a week or so.

i am very excited but nervous to see how my first batch will turn out. More to come. My next batch is blueberry hef. I am really stoked about that brew!!!!