secondary fermentation question

[PicklesTheDrummer]

I just transferred my 2nd batch ever (Dunkelwiessen) into my secondary fermenter. My first (English pale ale) showed very little fermentation in the second week so I got anxious and bottled it 3 days into that week. Luckily it turned out far better than I expected. I am determined to make it the full second week and decided to give my yeast a little energy boost. I sprinkled some granulated sugar (couple tablespoons? idk just kinda sprinkled it from the jar) into my secondary fermenter before capping and storing it. Anyway my question is: will adding a small amount of sugar between 1st and 2nd fermentations be beneficial? could it ruin my batch? I imagine it would add to the alcohol content which is always nice, right? Please help me quench my thirst for knowledge.

 

[wacko]

I think we don't like to use regular sugar much because it gives off tastes to the brew.

Are you checking your gravity before and after fermentation?

 

[iparks81]

theres really no reason at all to do this, the extremely small amount of alc that was produced by sprinkling in the sugar isnt worth the yeast coming back into suspension and starting fermentation again...but dont worry you didnt ruin a thing
When you rack to secondary, all fermentation should be complete.
the secondary is used normally to Clear up the beer (letting all the yeast settle out of suspension)
and when you rack to your bottling bucket there will still be enough yeast to carb up your bottles even if you cant see it in the beer.

 

[PicklesTheDrummer]

yea im checking the grav it was 1.015 after and i cant rememer after the boil i know it was between 1013 and 1016. I need to learn more about that i have just been lazy with that part of brewing so far.

so it will kinda wake the yeast back up. should i leave it for a couple days longer to be sure its the clarity im hoping for?

thanks for your help. another thing i was wondering about is a yeast booster. how helpful is that with getting you batch started and what are the other benefits?

 

[hmmmbeer]

I think you got the wrong reading on your grav. after boil. Your goal is to have it higher before the fermentation and lower after fermentation. Higher your gravity after boil (just before you seal the cap on your fermenter) the more alcochol is in the beer. If your gravity reading was between "1013 and 1016" then I think you forgot to add the malt/sugars to your batch because that is around what your finishing gravity should be. Sorry if this is something you knew and I just read it wrong but I was a little worried for you.

On to your question; You can add "table sugar" to your brewing but only in small amounts due to off flavors being produced. I recommend if you can't resist adding more sugar to your brew to do it before your fermentation has started and use candy sugar or more malt extract. As stated already by iparks81, you really didn't do anything to your brew adding the sugar at that stage and at that quantity.

On to the yeast topic. I have learned to not go cheap on your yeast because that is what really makes your beer. I started out with my first batch using dry yeast and decided to try liquid yeast; the "Smack Pack" is so simple and turns out AMAZINGLY. All you do is take it out of the fridge, smack it to break the pouch within the pouch, let it set at room temp. for a few hours (smack it as you start your brew process if your doing a partial grain or malt extract process and it will be ready why the time you need to add it). You will know its ready because the pouch will blow up like a balloon; tear it open and add to your fermentation bucket.

I've never used the yeast booster that I know of, so sorry, I got nothing on that.

PS, start looking for kegging stuff to make your own kegerator/keezer now if your doing bottles because you will soon say screw this bottling stuff! It is far cheaper to build your own kezzer/kegerator than you think. I started otu with bottles and am now building my own kegerator from items I'm getting for cheap off of ebay/craigslist and local bottling companies (corny kegs for cheap... used but in perfect shape with new seals I got three for $10 each!).

Cheers and relax, it always turns out right if you remember to sanitize everything after the boil point.

 

[PicklesTheDrummer]

i have used all-grain both times so i know i added the malt. I probably read the hydrometer wrong or forgot.

the smack pack is awesome i used that for my first batch and it turned out great. I decided to try dry yeast this time because it was a little cheaper and i was curious.

yah bottling is a pain in the ass but i have a lot of swing-tops and my brother caps the rest while i fill them. i like to give out my 12oz bottles to friends or for birthday gifts or whatever.
the main thing i hate about my bottling system is its a "True Brew" kit with the buckets and the spigot has a tiny hole in the front that squirts out beer when i close it.

 

[PicklesTheDrummer]

and a corny keg for 10 bucks is awesome deal.

 

[jhans24]

I think we don't like to use regular sugar much because it gives off tastes to the brew.

That's not true. I would bet a large chunk of money you can't tell the difference. That's a beer snob view that has been disproved so many times it's laughable.

 

[h22lude]

Holy "bring a thread back from the dead" batman