Secondary fermentation

[FaxedHead]

What type of action, if any, and/or results, should I expect to see in the secondary?

 

[iparks81]

the secondary is used to age and clear the beer and remove it from the yeast that settled out from fermentation. your actual fermentation should be complete before transfering to secondary..the results you should be looking for is clear beer.

how long did you primary for and how long do you plan to secondary?

 

[FaxedHead]

It's been six days, it was ready at four according to lack of airlock activities and fg reading.
It's a wheat that I'm doing in a gum ball head style for lack of a better description.
It'll be in the secondary for another five days with a dry hop the last two or three days.
Thanks for the info.

 

[Captain Damage]

Many of us forgo 2ndary unless we're adding fruit, dry hopping (many of us just dry hop in primary too) or making a beer that requires prolonged aging (months to years). Leaving your beer in primary for 2-4 weeks, and bottling straight from there, will actually let the yeast clean up some common off-flavors. It also reduces the risks of contamination and oxidation. 2ndary doesn't really have a lot to do with how clear your beer will be once it's bottled and conditioned.

 

[Calichusetts]

Secondaries allow you to free up a fermentor and will help with clarity. Beginners (I'm guessing you are) will probably find it easier to transfer to bottles with less trub...cold crashing your primary or secondary will also help and really make the secondary point moot.

Its very debatable if you even need a secondary...the only time its really necessary is for dry hopping or some "secondary" addition to your beer like fruit. Some use it, some don't...try it and see how you feel. The oxidation/contamination effects are very low, unless you really are not use to racking/siphoning and keeping your area sanitary.

 

[FaxedHead]

Should I keep the temp the same as the primary?