When to transfer Irish Red Ale to Secondary

[Thumbs71]

I'm coming up on day 7 of the primary fermentation of an Irish Red Ale extract kit. I'm still getting airlock activity, a bubble every 30 - 45 seconds. I was going to let it sit in the primary for a full 2 weeks, then in the secondary for another 2 - 3 weeks at about 50 - 55 degrees. Finally I'll bottle it an let it sit until St. Patricks day, or as long as I can wait.

Does this sound ok? Should I rack to the secondary sooner? Is that time in the seconday ok?

 

[richbrew99]

Take some gravity readings, that will tell you most likely when fermentation has stopped. Usually 3 consecutive readings are the same. When I started I would use a secondary but found it just added another step for possible infection. I just leave mine in the primary for 3 to 4 weeks then keg or bottle. I learned to keep it simple.

 

[maffewl]

A secondary is not necessary unless you plan on adding fruit, oaking, etc. I would just leave it in the primary and condition there.

 

[Thumbs71]

Thanks for the replies! I'll take a few readings this weekend to see where my gravity is. I was under the impression that racking to a secondary would help with clarity and to develop the flavors more.

 

[HopHeadGrady]

That is highly debatable. If you are using a bottling bucket and get a good siphon level above the trub, you should be able to rack just as clean a batch of beer as you would have if you used a secondary. I have a fine steel screen on the end of my siphon hose to pick up any unwanted hop matter etc. Of course santize everything during this process and dont allow the beer to splash around.

 

[maffewl]

Thanks for the replies! I'll take a few readings this weekend to see where my gravity is. I was under the impression that racking to a secondary would help with clarity and to develop the flavors more.

Help with clarity... it can if you are horrible at racking, since you are basically pulling it off the trub and having less trub in the secondary. So, if you pull up a bunch of trub everytime you rack, a secondary can definitely help with clarity. But this is more about your process than the beers. But, you also risk losing more of your beer doing this process twice, so where there is a gain, there is a loss.

Developing flavors... I would say just the opposite. The yeast like to clean up after themselves and if you pull it off the cake too soon, you don't give them the chance to do that. Other than that, the only flavors a secondary adds is the ones you add to it such as fruit, oak, etc.

Best of luck... if I were you I would just leave it alone for 3-4 weeks and then rack to the bottle bucket.

 

[Thumbs71]

I guess you learn something new everyday! This is my first brew so any racking would be my first attempt.

I currently have it in a water bath at about 68 degrees. Should I continue to leave it at that temperature, or should I drop it down for the last 2 weeks before bottling?

 

[maffewl]

I currently have it in a water bath at about 68 degrees. Should I continue to leave it at that temperature, or should I drop it down for the last 2 weeks before bottling?

68 is still high for fermentation temps. While a water bath will keep the beer temp. the same as the water temp. for the most part... I would drop that down a few degrees next time. Research the yeast you are using and try to keep on the low range of the optimal scale. As far as dropping the temp. in the last 2 weeks, I wouldn't. I would wait for fermentation to be complete by checking for final gravity... once reached... let the beer warm to room temp. This will allow the yeast to finish up their work. Then cold crash (i.e. bring the beer down to refrigerator temps.) about 3 days before bottling. Let the beer sit cold for those 3 days, then bottle. You should have a clear, and tasty, beer.

 

[richbrew99]

Developing flavors... I would say just the opposite. The yeast like to clean up after themselves and if you pull it off the cake too soon, you don't give them the chance to do that. Other than that, the only flavors a secondary adds is the ones you add to it such as fruit, oak, etc. Best of luck... if I were you I would just leave it alone for 3-4 weeks and then rack to the bottle bucket.

If you can, do one with a secondary then do one and just leave in primary. So you can see the difference. Just leave your mind open to trying new processes. I've learned so much from everyone on this forum. Eventually you'll develop your own process. Let us know how your brew turns out!

 

[Thumbs71]

Over the weekend I took 3 hydrometer readings to see where I was. All were 1.011, which according to the packaging as right on for FG. There doesn't appear to be any airlock activity. There were not any floaters in the sample, but it was quite cloudy. I gave the sample a taste and it was well... ok. It tasted like warm flat beer. It almost seemed a little weak with little bit of malt at the finish. It didn't seem like there were any off flavors, not that I would know what they would be anyway. Hopefully letting it sit for a few more weeks will help the flavor more.

I also added a timer to my water bath heater, since it only goes down to 68, so it will cycle every 4 hours if necessay. It's at a steady 64 degrees now.

 

[R2-D2]

1.011-1.013 is within the styles range of final gravity. If it's cloudy, then I would suggest moving it to your garage or cold area for a week. This will cause the particles to fall to the bottom.

I'm one week into the primary phase of my Irish Red and my reading was at 1.018 yesterday. Gave it some swirls and will hopefully knock it down into an acceptable range. Here is my plan: Primary at 68 until FG reached, then one week in my garage (currently 35). Rack to secondary for a week at 68 to obtain greater clarity. Bottle and store inside for 2 weeks and in garage for two weeks.

I've noticed that my Irish Red recipe greatly improves after a month bottle conditioning and seems to peak about the three month mark.

 

[Thumbs71]

So, against most of the advice posters have given me, I had to go ahead and rack to my secondary. I had to free up my primary for the batch I'm doing this weekend. I used a bucket clip which held the racking cane about 1 inch above the trub, so I don't think I got too much in the secondary. Toward the end I tilted one side up and ended up with maybe 1 or 2 ounces of beer in the primary.

I was going to leave it in the secondary for 2 weeks then cold crash it in the fridge for 3 days before bottling.

The temperature is currently ~50 degrees. Is this ok or should I raise the temperature?

 

[JLem]

So, against most of the advice posters have given me, I had to go ahead and rack to my secondary. I had to free up my primary for the batch I'm doing this weekend. I used a bucket clip which held the racking cane about 1 inch above the trub, so I don't think I got too much in the secondary. Toward the end I tilted one side up and ended up with maybe 1 or 2 ounces of beer in the primary.

I was going to leave it in the secondary for 2 weeks then cold crash it in the fridge for 3 days before bottling.

The temperature is currently ~50 degrees. Is this ok or should I raise the temperature?

Sounds good. Freeing up a primary fermenter is a fine reason to rack to secondary in my book (one of the few). You gave it long enough in primary that your current temp should be just fine.

PS now go buy another bucket so you don't have to rack to secondary next time

 

[R2-D2]

You'll be fine with the temperature where it is. The only reason you would want to have a higher temperature at this point is for yeast to further ferment. And if that where the case than there would have been no point for a secondary. You'll just have a nice clear beer. Post some pics in a month.

 

[Thumbs71]

Here are some pics from from while I was racking. I'll post more in a few weeks.