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

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53 views

Clarity for the sake of impatience

I've been in the winemaking industry for over a decade, but this is only my second homebrew, and only the first that I have fermented at home. You would think I'd be more patient working with a ...
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1answer
81 views

Is it Better to leave beer in secondary longer or bottle?

first question asked in homebrew.stackexchange. I've got a pumpkin ale that I've just moved from primary to secondary (after 7 weeks). The original plan was to have it 7/7/7 (7 weeks in primary, 7 ...
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4answers
83 views

Carboy versus 2nd Bucket

What are the benefits in using a carboy for a secondary, rather than just using another 5 gallon bucket? I'm just curious because carboys are a pain in the behind to clean properly, and other than ...
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4answers
110 views

Bitter still flat after 2 weeks of bottle conditioning

I made a coopers english bitter kit but let it ferment for 3 weeks in the FV and then bottled it. Its been in the bottle 2 weeks at 20 degrees C yet still feels flat. When I poured it there were a lot ...
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1answer
40 views

Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?

My first beer with Brettanomyces. I have brewed an Orval-like beer, OG 1.062, primary yeast WLP510 Bastogne Ale, and WLP650 Brettanomyces Bruxellensis as secondary yeast, pitched after 2 weeks in ...
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2answers
56 views

Second Fermentation In Water Bath

The room I use for fermenting is rather cold currently at around 8 degrees C, I had the idea to use a aquarium heater in a box of water to keep the temp around my bottles around 18 degrees, my ...
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2answers
141 views

Is it Bottling Time?

My bitter has been fermenting for 9 days now and I think it's time to bottle? Temp is fine and gravity is 1.006 for 3 days running,just in the bottling mark. No activity now, just a small amount of ...
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2answers
110 views

How many pounds of frozen strawberries in a Strawberry blonde?

I'm brewing a 5 gallon all-grain strawberry blonde ale. I'd like to leave it for two weeks in primary, then rack on top of frozen strawberries in secondary. Would anyone have an estimate of how many ...
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1answer
59 views

did I rack to secondary fermentation too early?

my first home brew, be gentle. golden malt, Rye malt ale started at 1.052, and I just racked it @ 1.022 and dry hopped it per the recipe. did I rack to secondary fermentation too early?
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5answers
180 views

Airlocks and long term unsupervised fermentation

I would like to start leaving beer and mead in secondary at a location that I may not be able to get to on a regular basis (sometimes not for several weeks) and have a few questions for anyone who ...
2
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1answer
123 views

Does cider in oak barrel need airlock during secondary fermentation, for the gas to escape?

I have 200 litres of cider which was racked yesterday into 2 x 100 litre oak barrels. Before racking, the cider was still fermenting at a rate of about one bubble (through the airlock) per two ...
2
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2answers
126 views

Saison fermentation stuck around 1.035

We are brewing a Saison-style, all-grain beer. We had a multi-stage, multi-temperature mash process requiring us to get the mash to a set temp then hold it for a period then increase the heat and ...
2
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1answer
57 views

Xmas Brew Ingredients

I'm making an Xmas brew. So far so good with the primary fermentation (this is my 4th beer so no worries there). It's an ale brewed with 2.5 lbs of grains and dry malt extract (only 8 AAU hops). I've ...
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1answer
40 views

Secondary Temperature

I'm considering racking my brew to a secondary FV once fermentation is complete to allow the yeasts to clean up the beer but I'm not sure if I need to maintain the same heat as I did in the primary? ...
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1answer
66 views

No pressure in secondary

I have a problem with an ale kit I've brewed and kegged. I have done primary with a s04 yeast and its been in secondary for about 5 days and I've checked it this morning and its not built up pressure. ...
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3answers
854 views

Should I add water to an already fermenting batch?

I just moved my (first) batch to my secondary fermenter. While doing so it became apparent that I did not top off to five gallons like I thought and instead it seems closer to four gallons. I now have ...
0
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1answer
351 views

How can I filter out excess cream (trub) before bottling?

I'm making a cream ale and just moved it into a new carboy for secondary fermentation. While siphoning it over, I noticed that there's a lot of solid creamy substance still in the beer. Maybe I did ...
2
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1answer
437 views

When should I secondary this beer

I have an Oktoberfest beer in Primary right now based on a kit from my LHBS. It's an average ABV ~5.5 and is fermented on California Lager Yeast and I'm controlling fermentation at ~62F. Will this ...
3
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2answers
167 views

Belgian golden strong

I'm working in my first high gravity beer. Its been in primary for two weeks in the yeast cake. Looking for pointers on when to secondary.. How close to f.g. should I be before I transfer for the rest ...
2
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1answer
71 views

Oatmeal Stout, steeped grains 45 min, extract recipe: Should leave in Prim longer than usual before move to Sec?

Q1: Wondering if since I steeped recipe 4 lbs of various grains to 45 min vs recipe "recommended" 20 min...should I or do I leave in primary carboy for 2 to 3 weeks vs recipe "recommended" 1 week? or ...
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1answer
378 views

Airlock started bubbling after racking into secondary and dryhopping, why?

I racked my IPA into a sanitized carboy onto the hops I'm using for dry hopping, the airlock had been still for about 2 day before the racking. But now its in the secondary the airlock started up ...
0
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2answers
60 views

Conditioning kegged carbonated beer

Is there any difference in conditioning beer in a force carbonated keg vs a secondary? This is under the assumption that both the keg and secondary hold ales and are sitting at about room ...
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1answer
305 views

Bottling from secondary (keg). Wait two weeks and prime or now?

I'm brewing my 1st kit which my gf got from a local hardware store (ironically there's a home brew store not 5 mins away sigh) but wasn't a cheap one. ...
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3answers
156 views

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 ...
2
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1answer
107 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
2k 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
349 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
298 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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2answers
823 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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2answers
895 views

Is secondary fermentation necessary for a double IPA?

And how important is dry hopping for added flavor?
3
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1answer
101 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 ...
2
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1answer
197 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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2answers
409 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
440 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 ...
3
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4answers
865 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
760 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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2answers
1k 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
441 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
595 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. ...
0
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1answer
277 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
418 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 ...
8
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1answer
7k 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
2k 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 ...
3
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1answer
3k 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
188 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
127 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
112 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
13k 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
657 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
173 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 ...