Think I might have a problem ...

[Flyer]

I just racked my porter to a secondary a couple of days ago. The airlock was still bubbling slightly, but the krausen was all but gone. Once I racked, the bubbling ceased completely.

OG was 1064 (20 points higher than the recipe said) but the sample had solids, was ~80* and I think I ended up with about 4 - 4.5 gallons in the primary. When I racked to secondary, it was 1024. There is no foam what so ever in the secondary.

 

[voodoochild7]

I'm a noob too. I don't think there is supposed to be foam. You may still get some pressure and a few bubbles in the airlock but I don't think you're gonna get foam like at the high krausen stage. I'm on my sencond brew both in secondary and neither have had foam both smell and taste good I know cuz I drank my hydrometer samples

 

[Flyer]

My first one, I moved over after 3 days, and it started all over, still not as much as it was in the primary, but it was noticably fermenting.

It might be worth mentioning also, the fermentation was pretty vigorous and quick to start. It was bubbling within 3 hours, after about 24 hours, it looked like it was stirring from the inside out. Lots of solids flying around the carboy, the krausen was very active. It was really a sight to see!

 

[Toilet Rocker]

Did you use a particularly unfermentable extract? 064 for a porter sounds a bit heavy. What was the recipe? I wouldn't worry though. It'll be a nice hearty winter brew.

The less fluid would also bump up the SG if you didn't compensate for evaporation, but nothing to worry about. I had a 4.5 GAL oatmeal that's nearly aged--it's only getting better.

 

[Flyer]

I guess the recipe would have helped ..

1/2 Cara-Vienne
1/2 Crystal 60L
1/4 Chocolate
1/4 Black Barley
1oz Black Patent

6 1/2 Amber LME

1oz Northdown 60 mins

 

[Shambolic]

My first one, I moved over after 3 days, and it started all over, still not as much as it was in the primary, but it was noticably fermenting.

It might be worth mentioning also, the fermentation was pretty vigorous and quick to start. It was bubbling within 3 hours, after about 24 hours, it looked like it was stirring from the inside out. Lots of solids flying around the carboy, the krausen was very active. It was really a sight to see!

There's no need to transfer your beer to a secondary so quickly. I've only been using a secondary for my last couple of brews, but with that limited experience, I'd say results are better if you leave it in your primary until it has all but finished fermenting.