transfered to secondary too early?

[RonPaul]

I had a Belgian style grand cru fermenting for 9 days in my 6.5 gallon carboy and although it was still bubbling every 10 seconds or so, i had some spare time so i took the opportunity to transfer it to my 5 gallon secondary carboy. Now, a day later, it's bubbling out of the airlock every 2 seconds and actually overflowing with milky krausen. Is this ok or do you think it will affect the beer quality? Should i replace the airlock with a clean one?

 

[hercher]

You're fine. In transferring to secondary, you probably roused some yeast which kick started secondary fermentation. Replacing, or cleaning, the airlock, is probably a good idea to make sure it doesn't get clogged with krauesen. Otherwise, RDWHAHB.

 

[liquiditynerd]

I agree. You May have transferred too soon. Not sure on the gravity. Either way you know your converting sugar! I thought I had a wine finished once and when I put in the carboy I couldnt put a lock on it for 8 hours. It went crazy.

 

[El_Exorcisto]

Don't secondary, it's just a bad idea.

 

[liquiditynerd]

Any action?

 

[RonPaul]

It's still bubbling away, although a little slower and nothing coming out anymore... Btw, the OG was 1.060.

 

[hercher]

Don't secondary, it's just a bad idea.

I disagree. Using a secondary is unnecessary, but is not necessarily a bad idea. There are, in fact, some very legitimate reasons to use a secondary fermenter. For example, if you are bottling your beer, and wish to dry hop.