BuckeyeOne
Member
I 've looked for a definition on this site and I've googled it, but I'm still not certain what is meant by the 'clearing stage' in recipes. Sorry in advance for what I'm sure is a dumb question.
What is the "clearing stage"?
- Thread starter BuckeyeOne
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AR-Josh
Well-Known Member
I think it's secondary.
When fermentation ends, the beer begins to clear. Suspended yeast and other particles will start to fall to the bottom of the beer and the beer will clear. Clearing starts from the top down, and the top will start to look darker as the yeast and other solids fall. Once the beer is clear, it can be bottled if you'd like.
Usually, it's a better term for what most homebrewers call "secondary." When you rack to another fermenter, you are not doing a secondary fermentation. If you want a secondary fermentation, you need to add more sugar or a different strain of yeast or other microorganism.
As Yooper suggests, you don't need to rack the beer at all if you aren't keeping it on the trub for an extended period of time. Just let it drop clear in the first and only fermenter and bottle directly from there.
As Yooper suggests, you don't need to rack the beer at all if you aren't keeping it on the trub for an extended period of time. Just let it drop clear in the first and only fermenter and bottle directly from there.
