Secondary Question

[winkbud]

I'm a new brewer and finished my first batch about a month ago and it turned out really good. I made a strong belgian triple. I used the recipe in the joy of homebrewing and their directions were great. People really enjoy it and its almost gone

My question is regarding secondary fermenting. I didn't use a secondary and wanted to know the procedure for using one. Do you just take it directly from the primary into a new fermentor without doing anything to the brew or do you do something like add malt?

A friend of mine used my equipment to make a batch of irish stout and forgot to sparge the hops after boiling the wert and we made a really bitter version of guiness :cross:

Wink

 

[Darth Konvel]

I'm a new brewer and finished my first batch about a month ago and it turned out really good. I made a strong belgian triple. I used the recipe in the joy of homebrewing and their directions were great. People really enjoy it and its almost gone

My question is regarding secondary fermenting. I didn't use a secondary and wanted to know the procedure for using one. Do you just take it directly from the primary into a new fermentor without doing anything to the brew or do you do something like add malt?

A friend of mine used my equipment to make a batch of irish stout and forgot to sparge the hops after boiling the wert and we made a really bitter version of guiness :cross:

Wink

Yep, you just let it ferment in your primary for about a week, and then siphon it over to your secondary. Stick an airlock on and let it sit for at least a couple weeks for clarity and aging.

Now, you can add stuff to the secondary, such as hops, fruit, coffee, etc, depending on the recipe. I can't say I've seen malt additions in secondary yet, but, hey, it's your beer

 

[david_42]

Just move it over. The main reason for a secondary is to get the ale off of the trub, since the settled yeast will start dying making for strange flavors. I generally go directly to a keg after the primary and chill it if I want to stop the ferment or leave it in a warm spot to continue it.