Secondary fermentation

[rukkibruer]

I am in the midst of my first brew from a kit. I following the vague instructions that are offered. According to the instructions, I go from the initial 2 week fermentation directly to bottling and ready to drink.
I am seeing a lot of conversation on here about secondary fermentation and adding sugar to create carbonation. Can anyone clarify for me. Is this a process that can always be done, or is it specific to certain types of brews? Thanks in advance for any insights.

 

[CUrchin]

You add sugar on bottling day to give the yeast something to eat in your bottles to make carbon dioxide. You do not put it in a secondary.

For most average ABV beers a secondary isn't necessary unless you are doing something special like adding fruit or something. Many here go longer than two weeks in the primary to get additional benefits such increased clarity and to help the beer condition. I usually go 3-4 weeks. Hope it helps- cheers.

 

[daryn1979]

It depends on what you're brewing. To me, two weeks from brew day is far too soon to bottle and drink, but I can't tell if you're doing a 1gal or 5gal batch.

When I brew 5gal batches, I typically let it sit in primary for 1 month, then either keg or bottle. There are people who argue that a secondary isn't necessary- if your brew is going to be ready in less than 2 months, you can typically skip the secondary. It's a matter of opinion.

 

[Frilock]

'Secondary Fermentation' is a step between primary and bottling. It is not really extra fermentation its simply moving the beer of the yeast cake. What your kit's instructions are telling you to do is bottle without doing secondary, which is perfectly fine. If you are NOT going to be force carbonating, then priming (putting sugar in the bottles) is 100% necessary for any beer you do (unless you want flat beer). Now might be a good time to do a search on 'bottling bucket'.

 

[flars]

There might be something like secondary fermentation in wine making, but not in brewing beer. A secondary vessel, or brite tank, has been used for clearing a beer, after fermentation is complete. Beer will clear just as well in the primary with all the benefits of remaining on the yeast cake to clean up off flavors, especially diacetyl.
Secondary vessels are more often now used for additions such as fruit or whiskey soaked oak chips.
Plan on leaving your beer in the primary for three weeks. Final gravity and most of the clean up will be accomplished by day 14. The extra week, or so, will allow the beer to clear and the yeast and trub layer to compact.
After about three weeks you most likely will be ready to bottle, if the SG readings are stable. Dangerous to bottle a beer before fermentation is complete, unless you like science experiments on how much pressure a bottle can with stand before they explode. You can also leave your beer in the primary for 6 or 7 weeks, or even more, if the bottling doesn't fit into your schedule.
Add your dissolved, and cooled, priming sugar solution to the bottling bucket and rack your beer into it. Give the beer a gentle stir for about a minute, with a sanitized spoon, to make sure the priming solution is evenly mixed. Don't create a whirl pool here or you will oxidize the beer. You are now ready to put your beer into the bottles.
Hold the bottles at room temperature for 2 to 4 weeks, higher OG beers take extra time, chill a couple for a few days and taste test.

Don't forget to control the temperature of the wort during fermentation. With most ale yeasts, the optimum fermentation temperature is at the mid point of the yeasts range. Yeast, when it is active, produces heat. The temperature of the wort will rise 3° to 10°F, depending upon the OG, during the first few days of active fermentation.

 

[rukkibruer]

Ok, this helps. I am brewing a one gallon batch. As far as adding sugar, do I do this individually into each bottle or directly in the fermenter before bottling? Also, at what ratio?
Leaving the beer in the fermenter will prove clarity? Does this have much impact on the flavor as well. Because this is my first ever batch, I am really anxious to get drinking, but also want to be patient if it will improve the quality. Also, I am ready to try another batch, but feel like I should see if this one turns out first. So, if it seems that there will be considerable difference in the quality by waiting, I will do so. If not, I'm digging in first chance I get!!

 

[Frilock]

Ok, this helps. I am brewing a one gallon batch. As far as adding sugar, do I do this individually into each bottle or directly in the fermenter before bottling?

Add your dissolved, and cooled, priming sugar solution to the bottling bucket and rack your beer into it. Give the beer a gentle stir for about a minute, with a sanitized spoon, to make sure the priming solution is evenly mixed. Don't create a whirl pool here or you will oxidize the beer. You are now ready to put your beer into the bottles.
Hold the bottles at room temperature for 2 to 4 weeks, higher OG beers take extra time, chill a couple for a few days and taste test.

^^

So, if it seems that there will be considerable difference in the quality by waiting, I will do so. If not, I'm digging in first chance I get!!

There will be a difference. That being said, its your first one, if you think its done (and know you won't be making a bottle bomb) then bottle it!

 

[jethro55]

You'll want to read the basic materials in this link to "How to Brew" by John Palmer. Chapters 1-3 should get you going. There are many new terms and definitions to learn and it can be overwhelming at first.

http://www.howtobrew.com/sitemap.html

The basics are much the same for everyone, but be aware that as you develop your habits and techniques, you'll find that what works for one does not work for another.

Like flars states, transfer to the secondary vessel is not needed for lots of brewers and that might be true in your case. But it is necessary for many others. You just need to brew some batches and over time you will figure out what is necessary.

One safe recommendation for beginners is indeed to let it ferment for at least 2-3 weeks. Once you get to the intermediate/advanced stage, then you will find that many great beers make it from grain to glass in that same amount of time.

 

[rukkibruer]

Thanks for the link. I have not read through the whole thing yet, but I'm picking up a lot of great info. To the seasoned brewer, it may be stating the obvious. For a novice like myself however, it is a great foundation. I appreciate the help!!