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

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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? ...
20
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7answers
37k 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 ...
14
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6answers
11k 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 ...
12
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3answers
2k views

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. ...
11
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3answers
1k views

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?
10
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7answers
9k 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 ...
10
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6answers
8k 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?
9
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2answers
485 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. ...
8
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6answers
8k 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 ...
8
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2answers
3k views

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 ...
8
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1answer
3k views

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 ...
8
votes
2answers
714 views

Fruit Beer: When to rack to secondary?

Right now, I'm working on a peach wheat beer. I pitched about 5 days ago now, and the airlock stopped bubbling yesterday. I'm going to do a gravity reading later on today to see if it's finished. My ...
7
votes
1answer
625 views

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?
6
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4answers
4k views

Recover a brew that quit fermenting after I moved to secondary fermenter

I started my first batch of beer, a "Nut Brown Ale", 2 weeks ago. Its initial gravity was 1.040. As per the instructions, I siphoned the beer into the secondary fermenter (a glass carboy) after two ...
6
votes
3answers
2k views

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 ...
6
votes
5answers
1k views

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 ...
6
votes
1answer
4k 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, ...
6
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3answers
4k 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 ...
6
votes
2answers
664 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?
6
votes
1answer
301 views

Steps in Secondary Fermentation

I just picked up my Better Bottle Carboy... and will be racking to it in a few days. I have a few questions to ask since I did not use a secondary during my first few batches: 1) Do I add yeast at ...
5
votes
3answers
642 views

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 ...
5
votes
3answers
3k 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 ...
4
votes
3answers
363 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?
4
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5answers
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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 ...
4
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2answers
321 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 ...
4
votes
4answers
398 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 ...
4
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1answer
851 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 ...
4
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2answers
921 views

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 ...
4
votes
3answers
894 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 ...
4
votes
3answers
618 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 ...
4
votes
3answers
342 views

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 ...
3
votes
4answers
2k views

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 ...
3
votes
4answers
584 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 ...
3
votes
3answers
320 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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5answers
1k 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 ...
3
votes
3answers
178 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 ...
3
votes
2answers
270 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?
3
votes
1answer
285 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?
3
votes
2answers
93 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 ...
3
votes
2answers
690 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 ...
3
votes
1answer
482 views

Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation

Typically, when I transfer my wort from the pot to the bucket/carboy for primary fermentation, I like to use a very fine knit mesh reusable grain bag to catch all the hops, and other trub that has ...
3
votes
1answer
92 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 ...
3
votes
2answers
383 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 ...
2
votes
2answers
550 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?
2
votes
2answers
154 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 ...
2
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2answers
3k 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 ...
2
votes
2answers
588 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 ...
2
votes
1answer
427 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 ...
2
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1answer
56 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 ...
2
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1answer
2k 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 ...