Secondary ferment, or no?

[goldenguy55]

I'm brewing a Portland Pale Ale, and I was curious as to whether you (more experienced brewers) think that secondary fermentation would add benefits to my beer? I added irish moss during the last part of the boil for clarity. Does that require time in the secondary as well to work? Any help is greatly appreciated!

Signed,

Inexperienced Brewer

 

[ChshreCat]

As far as clearing your beer goes, it'll do it in primary just the same as secondary.

I've found that using a secondary for about a week gives me clearer beer, but only because it gives me a second change and siphoning it. The first time, I usually suck up some of the yeast cake.

It's really up to you, either way. You can leave it for a few weeks in primary and then bottle, or go with a secondary for a while. If you're dry hopping, you can do that in primary but I find it MUCH easier in secondary.

 

[goldenguy55]

If my OG was 1.049, would I want to go into the secondary at about 1.012? A little off subject, but when should I start seeing bubbling from the blowoff valve? It's been about 15 hours since going into the fermenter and no activity yet. Scared

 

[BoxofRain]

Give it some more time to see activity. I've made beers that had showed no sign of activity for 24 hours. Just make sure that the fermentation temperature is in the 60's.

If you really want to rack to a secondary (Going forward I am no longer racking to a secondary) you should wait until your FG is steady. (ie...the yeast has done what it is going to do and there is no more fermentation.) Wait until your airlock/blowoff is showing no more signs of fermentation and take a gravity reading. Next day take another one. The following day take another. If the gravity hasn't changed you are done fermenting and can rack.

 

[goldenguy55]

My airlock is filled about 1/4 of an inch above the fill line. Could it be overfilled, thus preventing the cap from allowing CO2 to escape? Sorry my excessive paranoia. Just want to get better at the art of brewing! Thanks again!

 

[mfraier]

My airlock is filled about 1/4 of an inch above the fill line. Could it be overfilled, thus preventing the cap from allowing CO2 to escape? Sorry my excessive paranoia. Just want to get better at the art of brewing! Thanks again!

You cannot use the airlock as a sign of fermentation. It could just be the lid is not sealed perfect. What is the room temp and type of yeast?

I bet its going like crazy tomorrow.....

 

[ChshreCat]

If the airlock is overfilled, the CO2 bubbles will still push out. Nothing sort of sealing the bung is going to stop them.

You'll want to wait until fermentation is complete before you transfer to secondary if you want to use one. You'll want to hit the expected FG and be stable for about 3 days before transferring. Although, even if you secondary, I'd recommend giving it another week after that point before you transfer. Give the yeast a little more time to eat up their byproducts. They can still do that in secondary, but more yeast make for a better job.

And sometimes I go the whole ferment with no bubbles in my airlock, depending on which fermenter I use.