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

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Stuck second fermentation - suphites to blame?

I'm making a sparkling elderflower wine. It's in a 25l plastic bucket with a trap. The first fermentation went well. I racked it, added sulphites (Campden tabs), added fining, left for a couple of ...
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1answer
36 views

High gravity beer, with wine yeast in secondary

I recently brewed a Tom Hardy's old ale recipe, that i screwed up and planning on doing it again. and looking for advice, when i get it correct. in the directions, it says "once the fermentation has ...
6
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3answers
5k views

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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1answer
72 views

I can't differentiate between OCD or the smell of vinegar, and need some guidance

Here's my brief story: Bought a Mr. Beer kit and didn't have a clue what I was doing, and out of impatience would squeeze the fermentor to smell the brew, resulting in an infection. I now have cheap, ...
3
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2answers
81 views

Yeast not settling or contamination?

Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get ...
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4answers
55 views

Secondary fermentation in a plastic bag - is this safe?

When performing a secondary fermentation, it's recommended to use a glass carboy rather than a plastic bucket, with one of the main reasons being that it reduces head space so that less oxygen is ...
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4answers
1k views

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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5answers
2k views

Is secondary fermentation advisable for Belgium witbier?

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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1answer
55 views

Color change in Secondary

Brewing a Pale Ale, the golden color in the Primary went into the Secondary and in 24 hours it turned completely black. I keep the carboys covered from light and stored at 68 to 72 degrees. The ...
3
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1answer
31 views

under pitched (1st) yeast-aerate into fermenter on 2nd (new) pitch or no?

I brewed an all grain stout 2 weeks ago, OG was 1.087 which was almost spot on for where I'd hoped. However, I mis-calculated the pitch rate for my starter. Racked to secondary to dry hop with mint ...
2
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2answers
43 views

Effect of adding bacteria when racking to secondary

I recently brewed a Flanders red ale and it is nearing the end of primary fermentation. I'm planning to rack it to a carboy and leave it for up to about a year. While doing research on the style, I ...
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1answer
34 views

1 liter of hard Apple cider left

So after activity had died down in the airlock, I've transferred into the secondary carboy and I've got just about 1 liter left over. Any suggestions? I have a couple of plastic bottles, but I'm ...
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2answers
49 views

Carboy size 3 or 5 gallon? please

I've got a 15 litre, 3.9 gallon batch of hard cider (I juiced the apples myself and lost the will to live after 20kg). Should I get a 3 gallon or 5 gallon carboy? I read that when moving the cider ...
2
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1answer
36 views

How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Going to add one can (49oz) of Vintners Harvest Peach Puree to secondary and curious if/how much this will raise gravity. The nutritional label states the can contains 190 grams of sugar, but not ...
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2answers
80 views

Putting a stopper in a fermenter if you leave it for a long time

On another question about leaving brew longer in a second or primary fermenter for a long time, many state they have done this with little to no negative affects as long as you keep your breather full ...
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3answers
102 views

Bourbon soaked oak cubes

I have made a ten tidy clone using the 1st runnings method. Which left me with 3 gallons after boil. I transferred from the primary to secondary and I am currently ready to add the bourbon soaked ...
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8answers
54k views

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
149 views

Experimenting with primary-only and primary-secondary fermentation

We have a batch of beer that has been in primary for about a week and we are getting ready to rack to a secondary fermenter. We want to experiment with the difference between doing primary only and ...
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2answers
57 views

Watermelon Wheat Beer - Bitter Taste

After a week of primary fermentation, I tried adding about 8 pounds of watermelon puree to my secondary fermenter and took a gravity and taste test 10 days later. The beer still tastes very ...
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2answers
128 views

CO2 for duvel clone - Strong Golden Ale

What is the CO2 level for a Strong Golden Ale? Each calculator have a different value: 3.3 - source 2.5-3.2 - source 1.9-2.4 - source 1.9 -2.4 source It is correct if I use 160.36g of sucrose ...
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1answer
89 views

If a beer recipe calls for secondary fermentation, should I do it even though there are drawbacks?

I just finished brewing my 3rd batch of beer (after taking 2 years off) and I started looking up the debate about secondary fermentation. I found this article which I think was explained very well by ...
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1answer
52 views

Vigorous secondary fermentation after fruit addition

I've racked my beer to a secondary fermentor and added about two liters of watermelon juice. I placed the airlock on as I always do during secondary fermentation but the fruit sugar is causing a ...
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5answers
5k 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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2answers
44 views

Hops to put in a golden ale to give a big hit of hops

Im looking to make a golden ale from a kit but I want it to have a massive hoppy hit when you take a sip, any ideas on what type to add and dates before bottling?
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8answers
19k 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 ...
3
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1answer
62 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
170 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
108 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
254 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
81 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 ...
8
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1answer
10k 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
73 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
160 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
155 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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5answers
333 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 ...
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1answer
99 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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1answer
280 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 ...
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2answers
243 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 ...
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3answers
6k 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 ...
2
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1answer
79 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
1k views

Anyone ever had their secondary fermentation bubble for 3 weeks?

So first fermentation went smoothly, solid bubbling from the airlock for about 5 days total racked into second fermenter and dry hopped on the seventh day. First day nothing. Second day it started ...
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2answers
5k 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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1answer
49 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
67 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
2k 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
votes
1answer
594 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 ...
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1answer
449 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 ...
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2answers
362 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
82 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
578 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 ...