Secondary @ 1.02

[Rafae]

Hello,

I racked a belgian wit to my secondary last night after six days of primary fermentation. The OG was 1.052 and read 1.02 when i transferred. I would generally leave it in the primary for 2 weeks before racking to secondary or would go without a secondary all together but i needed to make room for a new batch today.

I don't believe it was completely finished fermenting. I considered dumping some of the krausen in the secondary with it but decided to leave it alone. I'm sure it will be fine but was wondering if anyone had some ideas of what i could do differently next time aside from leaving it in the primary longer.

Thanks!

 

[Walker]

I'm sure it will be fine but was wondering if anyone had some ideas of what i could do differently next time aside from leaving it in the primary longer.

Nope. That's pretty much the only solution.... just wait longer. Get yourself another fermenter so you don't have to try and rush a batch along.

 

[PassionBeer]

Hello,

I racked a belgian wit to my secondary last night after six days of primary fermentation. The OG was 1.052 and read 1.02 when i transferred. I would generally leave it in the primary for 2 weeks before racking to secondary or would go without a secondary all together but i needed to make room for a new batch today.

I don't believe it was completely finished fermenting. I considered dumping some of the krausen in the secondary with it but decided to leave it alone. I'm sure it will be fine but was wondering if anyone had some ideas of what i could do differently next time aside from leaving it in the primary longer.

Thanks!

I racked my Pumpkin Ale to my secondary at 1.020 and two weeks later it finished at my expected FG around 1.013.

 

[Rafae]

I racked my Pumpkin Ale to my secondary at 1.020 and two weeks later it finished at my expected FG around 1.013.

Thanks. That's what i imagine it will do.

 

[MVKTR2]

the problem with moving it too soon is the remaining fermentation will occur under stressed conditions and the secondary fermentation will occur with fewer yeast to clean up increasing chances of off flavor

solution? another fermenter!

Schlante,
Phillip