A shorthand form for "secondary fermentation" or "secondary fermentor." Having the beer "in secondary" implies the beer has been racked to a different fermentation vessel and is undergoing "secondary-fermentation."

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Should I purge my carboy with CO2 before racking to secondary?

I'm thinking this might help prevent oxidation.
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Chile Pepper Ale

I've brewed a simple base ale recipe. It's fermenting happily. I want to add Chile Peppers to the beer to make a spiced ale. I'm not looking for something with a lot of heat, but I do want some ...
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Early vs Late secondary fermentation

When do you start your secondary fermentation? Some people wait until the bubbles of the wort stop completely, others leave the wort in the fist fermenter for 3-4 days and then move on to secondary ...
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3answers
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How much chocolate extract should I use?

The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...
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4answers
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preparing fruit for secondary

What is the best method for preparing different fruits for fruit additions into secondary fermentors? There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...
11
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9answers
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Sanitizing oak chips

Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
7
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8answers
830 views

Secondary size?

When moving a 5 gallon batch into secondary does it make a difference if it is into a 5 gallon carboy or a 6.5?
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What's the difference between primary & secondary fermentation?

Over here PJ asked "How do you differentiate primary to secondary if you keep it in the same bucket?"