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

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How long do I roast chocolate nibs to use in cider?

Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
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4answers
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Can I bottle ale after 2 weeks in keg?

I've primary fermented my Woodfordes Admiral Reserve for 4 days, kegged with 3oz if sugar and it's now it's been in there a week. I don't want sediment in my beer. Can I bottle it after 2 weeks in the ...
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2answers
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Can fruit be left in secondary too long?

I just put 5 pounds of blackberries in secondary fermenter with 5 of the 10 gallons of a Belgian wit. I was going to bottle it all one week from now, assuming fermentation has died down. Are there ...
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2answers
527 views

How to treat Brettanomyces for secondary fermentation?

I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast ...
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2answers
789 views

How long is too long to condition a beer in secondary without having to pitch bottling yeast?

How long is too long to condition a beer in secondary without having to pitch bottling yeast? What factors do I need to consider when deciding whether or not to pitch yeast at bottling?
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Temperature swing of 10+ degrees during fermentation

I'm fermenting a porter, and pitched the yeast at about 75 on Sunday night (4 days ago). Lively fermentation started the next day, and though the wort had cooled to about 68 the first night, the ...
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3answers
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What is the best way to sanitize vanilla pods?

I Am planning on adding a vanilla pod to secondary in my next brew. What is the best way to sanitize it before it goes in?
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3answers
425 views

Post-Secondary Fermentation

I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?
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1answer
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How can you use an oaken barrel for secondary fermentation?

I may be able to get my hands on a oaken barrel that I'd love to age a Scottish ale in. What can I do to sanitize it adequately and minimize oxygen exposure?
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3answers
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Can I put a secondary fermenter in room temperature without creating any off flavors?

I would like to have more brewing capacity, but I am limited by the amount of temperature controlled storage that I have. Do you only need temp control in the primary fermentation process? I'm ...
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2answers
548 views

Should I dunk my dry hops?

When dry hopping, should you try to submerge the hops after you add them to the secondary? Half the hops in my last IPA weren't wet after a week, so I'm thinking they couldn't contribute much flavor.
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5answers
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Help! My secondary fermenter exploded!

So, I was brewing a nice IPA the other day. I walked in to check on the carboy and the stopper had popped out and there were hops everywhere! I stopped it back up and bottled it a few days later ...
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Removing Fruit From Secondary

I recently brewed a peach hefeweizen and I added 7lb of fresh peaches to the secondary. I just chunked the peaches and popped them into the carboy. I have siphoned the beer out for bottling and now ...
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3answers
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How long should a barleywine be aged before bottling?

I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
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9answers
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If/When to move to secondary fermentation

Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
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3answers
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What's the point of secondary fermentation?

I've always bottled directly after the primary fermentation has finished. What's the point of the secondary fermentation? Can I use a bucket or is it something that really necessitates a glass carboy?
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1answer
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When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?

When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...