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

learn more… | top users | synonyms

2
votes
2answers
272 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 ...
1
vote
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 ...
1
vote
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 ...
1
vote
2answers
149 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 ...
1
vote
1answer
356 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. ...
1
vote
1answer
196 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 ...
1
vote
2answers
865 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 ...
1
vote
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 ...
1
vote
1answer
160 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 ...
1
vote
2answers
154 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 ...
1
vote
2answers
296 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 ...
1
vote
2answers
749 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 ...
1
vote
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 ...
1
vote
1answer
58 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 ...
1
vote
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 ...
1
vote
1answer
47 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. ...
0
votes
2answers
198 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 ...
0
votes
2answers
214 views

Is secondary fermentation necessary for a double IPA?

And how important is dry hopping for added flavor?
0
votes
2answers
502 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 ...
0
votes
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 ...
0
votes
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 ...
0
votes
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 ...