Refers to both the phase of fermentation after primary fermentation, and a continuation of fermentation in another vessel.

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Secondary fermentation not working, is my diagnosis correct?

Three weeks ago I racked and bottled some perry. Before bottling, I filtered it through a kitchen cloth. I added a teaspoon of sugar per bottle. With the exact same approach, I got a rather foamy ...
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1answer
52 views

adding hops during second fermentation

I am just a beginner, only having my first batch currently in primary fermentation. Reading the directions that came with my kit it tells me in one step to do a second fermentation for 2 to 4 weeks. ...
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2answers
154 views

Adding yeast to secondary

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 ...
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1answer
60 views

What's the best technique to add chamomile?

I've made a Witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for Witbiers, I didn't have any on hand when brewing, so i ...
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2answers
190 views

Bottled and right into the fridge

I added sugar, bottled, then put them into the fridge instead of leaving them at 68-76 degrees for a week. What should I do now, or is it too late to save the batch?
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207 views

Cold Crashing in the bottle?

Is it possible or advantageous to cold crash after bottling? I am aftaid if I cold crash for 2-3 weeks before I bottle that all the yeast will settle out and I wont have any to provide carbonation ...
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223 views

Is secondary fermentation necessary for a double IPA?

And how important is dry hopping for added flavor?
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1answer
80 views

Secondary additions to a Barleywine

I'm brewing a Barleywine soon and wanted to add something to the secondary to make it interesting. I was thinking of doing some bourbon soaked oak cubes, but was also thinking some fruit would be ...
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1answer
161 views

Why is it common practice to rack off primary for secondary re-fermentation?

Why is it recommended to perform a secondary fermentation (an actual "sugars were added to cause a second fermentation" secondary fermentation) in a secondary vessel, as opposed to fermenting the beer ...
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156 views

Unsticking a secondary fermentation

Brewing a Russian Imperial (E+G version of Austin Homebrew Supply's Jester King "Black Metal" clone) stout that seems to have stalled after transferring to secondary. I've corrected the most usual ...
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3answers
204 views

Racked too soon. How do I fix?

I'm brewing a Kolsh ale, and, I made the mistake of following the recipe that the brew shop provided. It said that I should rack the beer to a secondary fermenter after a week. When I opened the ...
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4answers
267 views

How can I reduce the ABV?

I have a batch fermenting at the moment. I had expected the OG to be 1.05x but it was 1.06x. I generally have little problem with fermentation and expect the batch to come out at somewhere like ...
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1answer
469 views

Can I use a 5 gallon carboy for a 3 gallon batch of wine?

I have a 3 gallon wine kit about ready to go from primary in a plastic bucket to secondary in a carboy. This is a port style, so I think I should be getting more fermentation action once I'm in the ...
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505 views

Underprimed Pressure Barrel (Didn't add enough sugar at start of secondary fermentation)

Whilst following my first batch of home brew instructions, rather than using a Priming Calculator we added the amount recommended for bottling (1/2 teaspoon per pint). It's been in the pressure barrel ...
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2answers
220 views

Would adding a small dash of whisky when bottling kill secondary fermentation?

I assume that secondary fermentation's upper limit is set by some balance between sugars remaining and alcohol content, is that fair to say? Would giving just a dash of flavour potentially wreck the ...
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1answer
358 views

using a 6 gallon carboy as a secondary when brewing 5 gallons of beer

I have a 5 gallon glass carboy that I use for a secondary when making 5 gallon batches. I would love to get two batches of beer going at a time and I have a 6 gallon carboy that I've used for wine. ...
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1answer
150 views

Change the temperature from fermentation to aging?

I used to allow for primary fermentation, then rack the beer out of the primary fermentor and than let it 'age' in secondary for about 2 weeks. At that point I used to move the beer from room temp ...
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1answer
198 views

1 Gallon Secondary

I am attempting to add fruit to my 1 gallon brew: Bavarian Hefewaizen + Raspberries. My research said to use 1 pound of fruit per gallon of beer and to add it after a few days of fermentation. I ...
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1answer
2k views

How to Dry Hop when Forgoing Secondary Fermentation?

I've decided to stop doing secondary-fermentations on the recommendation of users on this stackexchange. A Dead Ringer IPA from Northern Brewer suggests 1-2 weeks primary, and 2-4 weeks secondary, ...
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2answers
870 views

Murky beer, no bubbles in airlock?

we are fairly new to brewing and are attempting to make a Raspberry Tart Ale (based on a wheat DME). The beer has been in the carboy for 8 days now and is very, very murky and there aren't any bubbles ...
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1answer
931 views

What is the minimum time required to have drinkable beer?

From reading What is the secondary fermentation debate? and If/When to move to secondary fermentation it appears that beer can be considered ready to consume (assuming force carbonation or a love of ...
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1answer
120 views

black lager and diacetyl rest

I am doing a black lager and was wanting to do a rest. I read the instructions wrong and placed it in the secondary. Is it too late to do the rest? Is the new added oxygen going to actually make it ...
2
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1answer
107 views

Effects of sugar before bottling

I've just finished my second batch of beer and am about to bottle it. I'm already happy with both ABV and how it tastes. Carbonation's not a big deal to me and it's already a tiny bit fizzy anyway, so ...
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1answer
100 views

How likely to get off flavors from American Ale transferring to secondary?

I transferred my American Ale from primary to secondary after 10/11 days. I guess fermentation is pretty much complete. I might be going away for 3 weeks and so I didnt want the beer sitting in the ...
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7answers
5k views

How to clear beer

I am brewing my first homebrew an American cream ale. Was just reading into secondary fermentation. In the directions and books I've read it seems to suggest doing this. But as I search online and ...
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2answers
449 views

Why (if) should I do secondary fermentation? [duplicate]

I like to kees things simple, and I do not like to clean stuff, so adding secondary fermentation is something that bores me... Should I do it instead? What are the advantages and resons of doing it?
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2answers
136 views

Good Way to Stuff Dry Hops into Dry Hop Bag

I'm new to brewing and I recently transferred some brew from secondary that had dry hopping into a corney keg. I think everything went fine, but I really had a hard time stuffing the dry hops into ...
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255 views

Do I need to rack to a new vessel for a secondary (fruit) fermentation

Planning on adding 5 lbs of frozen, thawed cranberries to a saison. Can I just dump them (gently) into the primary? I was planning on some sort of tertiary/bright vessel afterward for clearing it up ...
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1answer
253 views

Wine max secondary fermentation time

I started my first batch of wine a year ago, and got up to racking into secondary fermentation, but never bottled it, and then forgot about it. Is it a lost batch? Is it even safe to try?
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1answer
278 views

Options to improve clarity and reduce sediment in a barrel conditioned lager

My home-brew lager that I start secondary fermentation (in May) still hasn't settled, we have had spells of warm weather, and my beer still isn't clear... it has been further delayed as I had to vent ...
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3answers
492 views

Racking a carbonated beer from a keg back to the fermenter

Long story short, I have a wheat beer that has a weird band-aid phenol that isn't going away. Rather than dumping, I thought I would try racking to a new fermentor, adding chopped dried apricots, and ...
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4answers
259 views

What solution of hard alcohol is sufficient to sanitize and infuse something for addition to a fermenting beer?

Context: I'm brewing into small, split batches lately to test the effects of various additives. I've got some true cinnamon bark and cacao nibs which I am planning on crushing up, letting steep in ...
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6answers
8k views

What is the secondary fermentation debate?

This question mentions a debate about secondary fermentation. Sort of like the existence of dark matter, everything I have read about homebrewing points to there being some disagreement about ...
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2answers
514 views

Does keg secondary fermentation temperature matter?

I'm considering investing in a keg, fridge, etc. I live in a warm climate and currently do secondary fermentation in the bottles in the heat. I've read that people have chest freezers to store kegs. ...
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How long can I let my fermentation go in the original bucket?

I'm brewing a Belgian Tripel. I don't typically use a secondary fermentation. The Tripel however, is my biggest beer so far, and requires much more time. Should I transfer to a secondary? All I have ...
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2answers
2k views

Premature Kegging - leave batch in keg or rack to carboy?

I kegged a batch of hefeweizen on Sunday morning and force carbonated. My all-grain recipe was a combination of several that I found online, but largely an original creation. The plan was to leave the ...
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2answers
3k views

Does adding extra sugar to dark ales (e.g. stouts) better their flavour?

I've heard anecdotal accounts of people adding extra sugar (more than the recommended amounts) to their secondary fermentation when brewing dark ales such as stouts and porters. Apparently this can be ...
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2answers
521 views

Hard lemonade secondary fermentation

I successfully fermented a must of lemonade, dextrose and honey with EC 1118. It is good but very dry. I racked it into a secondary and added more lemonade concentrate for sweetness. My problem is I ...
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2answers
273 views

Adding strawberries to half of a batch - too much oxidation in carboy?

I am currently fermenting a blonde ale, and I was thinking of adding strawberries after primary fermentation. However I don't want a full batch of stawberry ale, so I plan to rack only half of the 5 ...
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300 views

Dry hopping at the end of fermentation?

First of all I know being impatient is not the way to approach brewing, but I would like to sneak my last batch (as well as the ones I had planned) into a PRO-AM comp in two weeks. I have an session ...
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5answers
2k views

Is there a good way to estimate/calculate volume lost in fermentation(s)?

Last night I bottled a batch and realized that I lost a significant volume from the boil size. In the primary, I filled my 6 gallon carboy, and after the trub lost in primary and secondary, I bottled ...
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752 views

Secondary Fermentation, Yeast still active?

A little background on the brew: For my latest batch, I followed this recipe from hopville. I made a few alterations: I used a different strain of wyeast (London Ale III), I also used oak chips ...
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3answers
135 views

Quick fermentaion, what should i do?

I made a batch of cider 6 days ago, and it started fermenting nicely, however now the bubbles in the air lock have slowed to nearly 1/min (according to my recipe means it's fermented) However this is ...
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6k views

Why is a carboy used for secondary fermentation?

It seems like you could a second bucket for the secondary fermentation. Is there any drawback to not using a carboy for this purpose?
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6answers
6k views

How to strain wort before primary fermentation

I recently made a big beer (Dogfish Head 90 minute clone) with an OG around 1.11. I had never tried to strain wort before moving to a primary fermenter but thought it would be a good idea since this ...
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4answers
1k views

Secondary Fermentation

I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...
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2answers
603 views

Secondary fermentation including carbonation in a Corney keg

I am making my third batch of cider using juice from a local farm, so far its worked out well other than a persistent haze in one batch. I want to try and simplify / improve by process by removing a ...
6
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2answers
3k views

Secondary Fermenter Temperature — Colder?

My American Pale Ale has been fermenting away nicely for the past few days and I'm certain I'll be racking to secondary within a few days (after SG gets stable). I'm curious: I've been keeping my ...
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873 views

after fermentation (carboy) if I put it in the fridge what do with the air-lock?

listening to an interview with John Palmer he suggests putting the fermentation vessel in the fridge (after fermentation is complete) to drop out some left over trub and yeast. I figured I would give ...
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What are the advantages and disadvantages of transferring to a secondary vs. a long primary?

The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days. ...