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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Does krausening make for faster conditioning?

After reading this article on krausening, I began to wonder about using it to speed up the production of big beers. The article states that introducing fresh, active yeast will "clean up" the beer. ...
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1answer
532 views

Can I ferment further once the beer is carbonated?

I have an imperial stout in a corny keg, and I'm just not happy with how sweet it is. It's already been carbonated. Can I let it go flat, rack it to a carboy, and throw in some high-gravity or ...
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1answer
322 views

Secondary or Bottles

I currently have a stout (my 2nd home brew) in a secondary fermentor (glass carboy). Once it reaches FG, what are the advantages/disadvantages of leaving it in the secondary to condition vs bottling ...
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2answers
531 views

Brett: Primary or Secondary

What are the differences between fermenting a beer solely with Brettanomyces (or some blend of sour yeast) versus adding it to the secondary after primary fermentation with a non-sour yeast?
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Secondary Fermentation In Bottling Bucket

I have a Hefeweizen (Wild Flower Wheat pg 135) in the fermenter that is ready to be racked to the secondary. The recipe calls for 5 days in the secondary, however the only secondary fermenters I have ...
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How long can I leave beer in the secondary fermenter?

My first home brew beer is ready to be bottled but I've been busy and haven't gotten around to it yet. The beer was in a primary fermenter for 2 weeks, then I racked it into a secondary fermenter ...
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3answers
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Detriment of gelatin fining on flavor or aroma

Does using gelatin effect aromatics or flavor appreciably? I was reading this post about using gelatin. I have one keg that I use as a cold conditioning vessel (sort of like secondary), and I was ...
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2answers
154 views

Yeast Contact Time Experiment Results

Anyone know the outcome of the Basic Brewing Radio yeast contact time experiment, where they asked people to let their beers sit on the yeast for four weeks? I can't seem to get the podcast out of ...
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2answers
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Using a keg for secondary fermentation and natural carbonation?

I would like to transfer a beer that has been fermenting for about 3 weeks directly into a Cornelius keg for secondary fermentation AND carbonation. I would like to add priming sugar and naturally ...
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3answers
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When should I add a vanilla bean?

My wife just kicked a bottle of vanilla extract. She bakes a lot and buys the good stuff that comes with a bean in it. I think i want to add the bean to my double-chocolate stout that's in the ...
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Pellet Hops spilled out of bag in secondary. Advice?

My hop bag came undone in my secondary while dry-hopping and now I have pellet hops directly in my beer. What is the best way to filter out the hops for bottling?
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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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3answers
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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 ...
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9answers
10k views

Sanitizing oak chips

Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
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8answers
1k 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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6answers
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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?"