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Fermented beer contains somewhere around 0.8 volumes of CO₂. When you rack to secondary, you're certainly causing some (however minimal) agitation of the beer, which will cause some CO₂ to be released. You may also be changing temperature, which might cause some CO₂ to be released. And dry-hopping is going to give tons of nucleation sites for CO₂, which will ...


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About the only times I use a secondary any more are when I'm adding more fermentables (like fruit) or when I dry hop. There are interactions between they yeast and dry hops that can result in a really "flowery" quality to the beer due to an increase in geraniol. You don't have to worry about off flavors due to yeast. That's a homebrew myth carried over ...


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Assuming that the secondary fermenter has been sitting still throughout the conditioning weeks, all of your augments should have settled to the bottom. Some stuff floats at the top, even when they've been wet for weeks, but most things sink. To setup for bottling, bring your bottling bucket to the secondary fermenter without moving the fermenter or ...


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Nylon bag: Put everything into a thin-mesh "hop bag" -- for example the "feet" part of pantyhose can work well (preferably obtained new). But a bag may be difficult to insert into (and remove from) a glass carboy. The PET plastic carboys, however, have bigger openings and can accommodate the bag better, depending on how many ingredients you have in the bag. ...



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