Secondary fermentation

[Shilke]

So super basic question regarding secondaries:

Should I be moving any of the trub to the secondary in order to let some of the yeast keep working for a while?

Other than allowing for more time is there other things I should be doing for general secondary fermentation?

 

[RedOktoberfest]

There should be plenty of yeast still suspended in the beer. How long has it been in the primary?

 

[cjalderman]

No, you should not move any of the trub over as sufficient yeast will still be in suspension to carry out the rest of fermentation. And unless you're dry hopping/oaking/fruiting/any other additional flavoring than all secondary involves is sanitation and racking.

 

[Shilke]

I'm making an American Amber Ale and with my basic set up and newbie skills I am very excited about how this has gone so far. I had a good consistent mash temp of about 153. The recipe calls for a 2 week primary and a two week secondary. I had it in primary for 13 days. My gravity reading at the time of moving to secondary was 1.01 when I should be at 1.047. Just hoping it will go up some. Tastes awesome though.

 

[sptaylor70]

Unless the reason for the 1.01 reading is a mistake in reading your hydrometer on your part, or a flaw in your hydrometer, then it's not going to go up. Did you hit your starting specific gravity? In any case, what really matters isn't the specific gravity as much as whether you like it (but you'd like to get a handle on that for future brewing).

 

[Shilke]

I screwed up and didn't do a starting gravity ready. Rookie stuff. Plus my plastic flask is caked up.

 

[Yooper]

I'm making an American Amber Ale and with my basic set up and newbie skills I am very excited about how this has gone so far. I had a good consistent mash temp of about 153. The recipe calls for a 2 week primary and a two week secondary. I had it in primary for 13 days. My gravity reading at the time of moving to secondary was 1.01 when I should be at 1.047. Just hoping it will go up some. Tastes awesome though.

The gravity reading should never go UP, as it can't gain sugars. It should go down, and if you started at 1.047 for the original gravity, and it's currently at 1.010, then it sounds done. 1.010 is a reasonable final gravity for many styles of beer, and an amber will be great at 1.010-1.012. It shouldn't go lower, although it could drop a point or two.

 

[Shilke]

Ok great thanks for the help. It tastes great so hopefully I don't screw it up during bottling.

 

[kh54s10]

I see that you are already in secondary. You should have moved to primary only after you have confirmed FINAL GRAVITY. That is a low gravity that does not change over a period of 3 days.
Your gravity cannot increase! If the directions say that you should transfer at 1.047, throw them away and refer to this forum for directions, 1.047 is totally wrong1

Did you do an all grain brew or a partial mash? If not, you did not even do a mash.

You should not move any trub to secondary. Take gravity readings to determine that the gravity is no longer falling then it is safe to bottle.

I suggest further reading and if the directions you have say to transfer to secondary at 1.047 find ingredient kits elsewhere.