Questions tagged [secondary]

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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6
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3answers
4k views

Airlock required for lagering or conditioning?

If I put some beer in a secondary vessel for medium-term condition (e.g. lagering or dry hopping), do I need to put an airlock on it or can I just close it up with a stopper or put it in a keg and ...
3
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1answer
119 views

When is it the optimal time to add flavoring?

I purchased a bottle of raspberry flavoring from a home brew store for a Lambic brew that is still in secondary. I don't believe the flavoring has any fermentables in it. Should this flavoring be ...
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3answers
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Any reason not to lower a hydrometer into my secondary?

Is there any reason not to simply lower a hydrometer into my carboy during secondary fermentation, so that I can monitor gravity just by peeking in with a flashlight? I'm thinking about doing this ...
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3answers
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What is the best way to flavor beer with Oak?

Background: I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red. Friends of mine who have seasoned their beer on oak chips claim that ...
8
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6answers
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Should dry hopping be done in secondary, when to transfer, and for how long?

After surveying questions related to dry hopping and secondary here on the Exchange, I don't yet have solid answers to the following questions. Should beer be transferred to secondary for the purpose ...
2
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1answer
493 views

Aging Breakfast Stout Clone

So I've had my breakfast stout in the primary for 16 days and I'm going to transfer it to my secondary tomorrow. The gravity is stable and its ready to move. I'm cold pressing some kona coffee tonight ...
4
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3answers
3k views

Adding Chocolate & Coffee to Secondary

6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62 kg) flaked oats 1.0 lb. (0.45 kg) chocolate malt (350 °L) 12 oz. (0.34 kg) roast barley ...
2
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4answers
2k views

Adding Sugar to Secondary to Create a Layer of CO2?

This might sound like an oddball question. But does it make sense to add a small amount of sugar to a beer (after fermenting appears to have stopped in the primary fementer), after transferring to a ...
4
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3answers
896 views

Secondary Fermentation - Gravity too high to bottle but it's not going anywhere

I have an Oatmeal Stout in the secondary fermenter (carboy) and it's been there for about a week. I checked the hydrometer reading this morning and it's at 1.020. The og was about 1.052, and when I ...
7
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4answers
178 views

Jugs for secondary?

I happened upon a bunch of 4L glass wine jugs today while dumpster-diving for beer bottles. The jugs I found have screw-top lids, and I thought they could be useful as secondary fermenters. If I ...
8
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1answer
364 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 ...
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3answers
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Fruit beer: should I allow it to ferment out completely?

I have a wheat beer in secondary that has been on 5 lbs of strawberries for 6 days. The flavor is phenomenal right now, just perfect. The strawberries continue to ferment actively, and I want to ...
2
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4answers
1k views

Longest time in carboy?

I've been extraordinarily lazy lately and have kept 2 of my beers sitting around for some time. What is the longest you've kept your beer on primary and still had good results? I'm hearing arguments ...
4
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4answers
1k views

Red Ale - Already in primary fermenter, what can I add to it during the secondary?

I decided to brew for my third time now. I have a red ale in the primary fermenter... but I am itching to do something a little more "advanced", since the last two came out good. I'm ready for a new ...
4
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4answers
7k views

Secondary flavoring of a stout using chocolate and coffee, how much to use?

I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
12
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1answer
3k views

Home brew, acetylaldehydes and hangovers

Both me and my gf noticed that my home brews (even just 1 or 2 a night) cause a fairly noticeable headache in the morning compared to commercial brews. God forbid you get drunk on it, the next ...
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4answers
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How is the length of each fermentation determined?

When crafting an original recipe, how do brewers determine the length of time at each stage of fermentation? Obviously, several factors weigh in, including the exact composition of the wort, the ...
3
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1answer
258 views

Do you add anything to the secondary container?

I am ready to do some secondary brewing in a glass carboy and wonder if you have to add anything to the beer in the secondary container. Sugar, more yeast etc.
8
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3answers
476 views

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. ...
3
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1answer
640 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 ...
4
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1answer
353 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 ...
8
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2answers
795 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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3answers
3k views

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 ...
22
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7answers
47k views

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
165 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
7k views

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 ...
15
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3answers
2k views

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 ...
8
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3answers
1k views

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?
7
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3answers
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Should I purge my carboy with CO2 before racking to secondary?

I'm thinking this might help prevent oxidation.
7
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4answers
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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 ...
14
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5answers
10k views

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 ...
7
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3answers
4k views

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 ...
8
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5answers
7k views

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 ...
17
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9answers
17k 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?
7
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8answers
2k 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
18k views

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?"

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