Questions tagged [secondary-fermentation]
Refers to both the phase of fermentation after primary fermentation, and a continuation of fermentation in another vessel.
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Secondary Fermentation Temperature and Purpose in Belgian Style Beer
After brewing several Ale beers over the last period I would like to brew a Belgian Style beer.
Many recipes suggest to add an additional step called "Secondary Fermentation" or sometimes &...
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Started first fermentation with Red Star Blanc. I was planning on adding the Cuvee yeast for second fermentation. Will this be ok for sparkling wine?
This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the ...
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Is it common to refrigerate after 2F with ginger beer?
I've been having luck brewing kombucha this past year and am interested in trying out ginger beer since I have been lead to believe the processes are quite similar (besides the 1 way valve for 1F). ...
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Huge headspace and pale ale fermentation time
I just brewed my 3rd biab batch last Saturday and pitched 3 white lab liquid yeast(i was told to do that because the yeast were expired). I was left with 15l and filtered it using a cheese cloth as I ...
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Toxic compounds, weirder situation then usual, much weirder
Ok so I'm making some hard alcohol from a sugar-wash. I used too little yeast and fermentation ended up halting at like 7% ABV, it then stood around for like a week and a half till I got the new yeast....
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Rack to Secondary for Vanilla addition?
I'm planning a Vanilla Coffee Porter this weekend but I'm unable to decide when, or even if I should, rack to a secondary. My original plan was this:
Primary for 7 days in bucket, then add 2 vanilla ...
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No tap in my bucket, when should I move to the bottling one?
I'm coming back to homebrew after 20 years. When I started, everybody used to transfer the beer for another vessel for a secondary fermentation.
My old kit has two buckets and I'm fermenting it in the ...
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When do you refrigerate your ginger beer?
The standard instructions are: Make your bug; brew your sweet ginger 'tea'; cool; add bug to your tea, and bottle for second fermentation; let ferment, at room temperature, to your desired level, ...
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When should ginger beer's second fermentation start producing pressure?
I am trying my first batch of ginger beer, using what seems to be a pretty standard "fool proof" recipe.
For the bug:
2 cups filtered water; 2 tbsp chopped ginger; 2 tbs refined sugar
The ...
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Dilemma whether it is MOLD on kombucha with green section
I am in the process of making my third batch of Kombucha and ingredients that I have used were
Darjeeling Black Tea
Darjeeling Green Tea
SCOBY (of course)
Note: i haven't flavored yet
Now, the issue ...
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Wine fermentation containers and headspace
I'm starting my first attempt at wine-making, so please pardon the noob question....
I have two 6 gallon buckets with airlocks. But the "Winexpert" kit I've got recommends 8 gal for primary, ...
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Should I add yeast when bottling an IPA after sitting in secondary for 1.5 months
I'm VERY new to homebrewing. This is my first 5gal batch. I moved from primary to secondary after 1-2 weeks. I then (due to life, work, forgetting to order bottles) have left the beer in the secondary ...
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Apple cider cloudy
I made my primary fermentation since 25 days ago SG was 1.100 ( bubbling was stopped since 2nd week), today I’m going to move the cider to secondary the Gravity is about 0.980 but the cider is still ...
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First Time Brewer: Skipping secondary fermentation, bottling and a few other questions
I'm brewing my first batch of home brew, 'Hank's Hefeweizen' from Norther Brewer (extract). The instructions say 2 weeks primary, 2 weeks secondary, and 2 weeks bottle conditioning. I did not check my ...
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How to avoid SCOBY in the Kombucha bottle? (second fermentation)
I am a kombucha brewer, and for a long time I have been trying to avoid SCOBY formation in the bottle during the second fermentation.
Does anyone know some way to do this?
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Fast secondary fermentation (wine)
I put my wine in secondary at 1.025 and in 1 day it was down the 1.002. Why so fast? Did I do something wrong? Do I just let fermentation play out or do I stop it?
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Dark liquid floating in secondary fermentor
I started the fermentation for a pale ale two and a half weeks ago, dry hopped it five days in and then racked it four days ago. The trub has fallen to the bottom and I just noticed a dark layer of ...
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Barrel fermenting (white) wine. Questions and assumptions
I am wondering if it is possible to barrel ferment white grapes/wine. I can only find information on the web about red wines.
In regards to this process I have some questions and assumptions; I hope ...
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Oxidation in Secondary Fermenter
I have a question about the liklihood of oxidation during secondary fermenting.
I'm brewing a NEIPA, second brew ever, from NorthernBrewer. OG 1.068, now 1.032 after 15 days in primary. Directions ...
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How to calculate ABV when adding fermentable sugar or fruit to secondary fermentation?
Fermentable Sugar, e.g. Maple Syrup
I brewed a Maple Stout before Christmas in which I racked the beer to a secondary fermentation vessel where I added 550g of Maple Syrup. I let it sit at 12ºC for 4 ...
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Should fruit in secondary produce CO2?
I had a Belgian Dubbel in primary about two weeks, ending up with a gravity of 1.016. Then 3 days ago I racked onto 5.5 lbs of cherries, leaving the yeast cake behind.
I expected the residual yeast ...
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Staggered sugar source addition: before or after racking?
I am currently set up to use a modified recipe for a sparkling oaked acerglyn with the following adjustments:
Reddit user Balathustrius's SNA schedule using Fermaid K, Fermaid O, and DAP
Additional ...
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when does the alcoholic fermentation end?
No special instruments / meters available. Is there an approximate way to tell when the alcoholic fermentation has stopped ?
I am asking so I know when to add the MLF yeasts in.
Viniflora CH16 ...
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After a week of secondary fermentation of my wine yeast sediment already formed in the carboys. Does it mean I should rack it again soon?
This is my first brew ever so I'm still learning. I've got two gallons of elderflower wine bubbling now in the carboys for about a week (transferred there after a week long primary in a bucket).
I'...
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I'm moving apartments in couple months. Will transporting wine demijohns mess up the fermentation?
All I was able to find was a question related to moving the bottles, but not the demijohns during secondary fermentation.
I really want to brew some elderflower wine and starting after I move is not ...
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How important is temperature in secondary?
Say I'll want to brew an imperial stout, let it ferment in primary and then rack it to secondary. How important is the temperature in secondary? I have a temperature controlled fridge to hold the ...
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Use of green tea to flavor beer
I'm considering using some green tea to flavor my last batch of yuzu-wit beer.
I was wondering if anyone ever used tea for this purpose.
My first idea is to put the tea in a hop sac with some weight ...
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What pressure to set for spunding valve
I built a spunding valve and am using it for the first time. I just transferred to my secondary (keg) today and connected my spunding valve.
Seven hours later I already have 5 PSI but was wondering ...
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How to use ( Super Kleer ) for the Beer !
How to use ( Super Kleer ) to clear the beer ... I purchased that but i didn't find a clear Direction to use it for the Beer ... Is it during primary or secondary !
Im planning to use it in the ...
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Fermentation length for La Fin Du Monde clone
My recipe calls for a 4 to 5 week secondary fermentation, which falls on Christmas when I will not be around. It also calls for pitching additional yeast 3 days before kegging.
Should I keg the beer ...
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Why is Sake / Shochu used to make Mirin?
Why is Sake / Shochu used to make Mirin ? Can we add yeast to the Koji-Rice mixture instead ?
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Stuck fermentation vs arrested fermentation
It is my first grape wine home brewing and I have been reading up a lot regarding yeast fermentation. I like my wine bit sweet and I read that either adding alcohol as in port method or adding a ...
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Forgot to add sugar
I am making wine from black homburg grapes and the primary fermentation has completed (10days). I didn't have a hydrometer at the start, but have transferred the juice from the must to 2 1/2 demijohns ...
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Elderberry wine making: Is wine entering the bubbler airlock usual?
I'm having my first go at home brewing by making elderberry wine. So far so good.
I've just put the wine in a demijohn for the anaerobic stage of the process. Based on what I read I've filled the ...
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Ideas about clearing a clogged collection ball on conical fermenter
I am preparing a heavily dry hopped beer. So far I have added my home grown yeast on brewing day with multiple hops. I have dry hopped twice again, and am at the final dry hop 5 days before bottling....
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Think about doing a Lager
My thought process is to get fermentation started, then once the first two days of fermentation has completed. Filling a cooler with ice and water. Then submerge the little Brown Keg (Mr Beer Keg). To ...
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Fermentation before bottling
I've today added the finnings. According to the instructions I should now leave it for another 2.5 days before bottling. What would happen if I leave it another 2 days longer?
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Adding water and sugar to secondary fermentation
My first fermentation bucket's volume is 19 litre and my bottling bucket's is 23 litre. Can I add 3-4 litre of sugar and water to it for secondary fermentation? Will it affect the taste in a bad way? ...
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Secondary Fermentation
I've only started brewing Wine a year ago and have been keeping the subtle complexities of making a good wine as simple as possible, only to level up when I feel confident. So, consequently I've only ...
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What is the max time it would take yeast to "clean up"?
I have read many post fermentation opinions/practices. Some move it to secondary after a week, some wait 3 days after fermentation is done and then bottle condition; and many leave it sit on the yeast ...
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Kolsch on a low floc yeast
G'day all - a question on brightness and clarity.
I've started fermenting a kolsch using Wyeast 1007, which doesn't floc easily. I intend to fix this by adding finings at the start of the ...
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How much potassium sorbate is needed to prevent yeast from multiplying?
I would like to ferment 2 and 4 Liters of papaya and watermelon (respectively) but am looking for how much potassium sorbate is needed, for each volume, to prevent yeast from multiplying.
An equation,...
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Can I add yeast energizer and sugar to my secondary fermentation?
My OG might be a little lower than expected. I'm not sure if my reading was accurate since I took it a day after fermentation began via the spigot at the bottom of my bucket. Reading was 1.030. In a ...
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My OG is 1.030 and I'm only at 4 gallons?
I topped off at 4 gallons rather than 5. Am I wrong for thinking this is low despite not adding more water? I'm now a day after fermentation began. I plan to do a secondary fermentation. How much ...
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Use of "potions" / secondary
So, I've added my grapefruit potion along with my hops in the secondary fermenter. Will it need to stay in the secondary fermenter longer because of the added alcohol / ingredients?
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Blackberry Wine
I am having problems with my 5 gallon blackberry wine batch. I took a reading with the hydrometer and the SG read 1.104 at the beginning of primary fermentation. I put a towel over the bucket and let ...
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First time Controlled Temp Fermentation, May have put yeast to sleep
Just made a falconer's flight/citra IPA. Well, for the first time, I have a free cooler to do a controlled temp fermentation. I had the cooler set to 50 degrees to help cool the wort before pitching. ...
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Can I rack to and clear my wine in a lidded plastic bucket without a stopper?
I'm making a Chardonnay wine kit for the first time ever, so bear with me here.
The instructions say to rack the wine from the primary fermenter (which they suggested be a food safe HDPE plastic ...
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What woods can be safely used to flavour/age beer?
There is a history of people using oak barrels to age and mature beer. These days people often use bourbon soaked oak chips to flavour beer in the secondary.
Also, I have seen people asking about ...
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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 ...
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