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16 votes
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How badly did I oxidize my beer?

Some brewers have a unwarranted paranoia about oxygen and beer. Relax. If there were literally a "few bubbles" in the keg then I very much doubt it will cause the beer to oxidise. If the beer was not ...
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  • 5,611
6 votes

If/When to move to secondary fermentation

Some widely respected people advise against it, like: Racking to prevent autolysis is not necessary Whilst it might be true, in some cases, it is not true in case of strong stuff, stuff that will ...
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4 votes
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Consequences of pouring instead of siphoning wine after primary fermention

Yes, is is a problem. After primary fermentation, one of the most important staling agents your homebrew will face is oxygen. Pouring will almost guarantee the introduction of oxygen, whereas ...
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  • 10.1k
4 votes

'Auto-transfer' to secondary corny keg fermentors?

You can use the pressure from fermentation to transfer from the fermenter to a serving keg. First, you'll want a spunding valve on the fermenter to control the pressure by releasing gas after the ...
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  • 8,978
4 votes

'Auto-transfer' to secondary corny keg fermentors?

I think what will end up happening is something like… After lag and reproduction, the yeast will start to ferment, and pressure will build up on the fermenting corny. This will slowly push still-...
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4 votes
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Amount of time available for racking after fermentation is complete

Depend on a lot of factors. If it was in fermenter only two weeks, one or two more should not hurt. For light beers, under 6% ABV, I never kept them over a month. But I do have few fermenters 3 or 4 ...
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  • 3,718
4 votes

How badly did I oxidize my beer?

It shouldn't be a big problem.
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  • 33.3k
3 votes

Creating a fruit saison: when to add the fruit and rack to secondary?

There is really no right or wrong answer here, especially with the anecdotal (and some scientific) evidence coming to light over the past years. Most books on homebrewing, and indeed most advice ...
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3 votes

Creating a fruit saison: when to add the fruit and rack to secondary?

If you're racking onto fruit then a second fermentation from the fruit is expected, so the main thing you need to wait for is a noticeable active fermentation to end. The main reason for this is that ...
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3 votes

Creating a fruit saison: when to add the fruit and rack to secondary?

In general you should wait for fermentation to be completed in the primary, then rack to your secondary. So it means waiting to have a stable specific gravity for 3 days. In my opinion, I don't ...
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3 votes
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Is it ok to tip the brewpot while racking?

It is okay, and you didn't introduce any "bad things". More than likely, you have pitched a sub-optimal or basically-reasonable quantity of yeast into wort with very little dissolved oxygen, and the ...
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  • 10.1k
3 votes

How often can I rack?

From my experience, unless you are trying to stop/stun an active fermentation, you should not rack until your primary fermentation is either done or mostly done. If you racked too early, then there ...
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  • 619
3 votes

Amount of time available for racking after fermentation is complete

I just finished a nut brown: OG:51 FG:10. Left it on the primary yeast cake for three weeks and it turned out great. Lots of people are suggesting no secondary these days, and a little longer in the ...
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3 votes

'Auto-transfer' to secondary corny keg fermentors?

I see a potential problem in that as the first waves of beer flow out into the secondary keg, they aren't yet done fermenting. So its like you're racking some of the beer to secondary on the very ...
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  • 6,682
3 votes

If/When to move to secondary fermentation

An interesting point when considering initial and possible secondary fermenter: If we’re going to let the beer sit after its main fermentation is done, it pretty much needs to be in glass, and away ...
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  • 131
3 votes
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Racked Too Early... Now What?

It's fine. There's plenty of yeast in suspension to complete your fermentation. Any yeast or sediment that was left behind in the primary is of little use and this beer won't miss it. Let it ride ...
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3 votes

Do I have to bottle my wine immediately after stopping the fermentation?

Yes, this is how most wine is made and aged before it's bottled. It's not uncommon for red wines to sit in a barrel or a stainless tank for 2-3 years. As long as you keep the sulfite levels in the ...
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  • 3,002
3 votes

Is SG 1.005 OK for cider before first racking

It is not uncommon to have SG fall that far after about 9 days. Adding extra sugar at any point, at beginning, end, or at this point in between, is a matter of preference. Be aware that the added ...
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  • 3,317
3 votes

Is SG 1.005 OK for cider before first racking

You can rack at any point, just be careful not to over expose your cider to air, to avoid oxidation. There are tips (mostly for wine, but still) for that here: Oxidation of red wine during racking ...
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  • 4,736
2 votes

If/When to move to secondary fermentation

My viewpoint is: 1. Rack to a glass 2ndary after 1 week - assuming you have no active carbonation. 2. Dry hop in the 2ndary, although it is a pain if you are using dried hops vs pellets :( A trusted ...
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2 votes

Can I drink this ? Hard cider rack leftovers

No reason why not. It's just cider. Though the lees will give you some weird flavors. And bad gas.
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  • 151
2 votes

Rack onto yeast cake then fast rack to secondary?

Don't wash with wort, you won't get the chance. It will take off before what you want to extract settles. Just rack on top the cake and use it for what it is. As long as you practice good sanitation ...
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2 votes

Rack onto yeast cake then fast rack to secondary?

It's probably as safe as anything in a sanitary environment, though if I'm understanding you correctly it means another, however small, potential window of exposure to dangerous microbes since you're ...
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  • 366
2 votes

What happened to all my beer?

Gratz on your second brew! This is just speculation from the limited info. Detailed steps and ingredients will help in the future. If there is actual liquid volume missing from the fermentor, then ...
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2 votes

Quick advice for dry-hopping and racking to secondary

Dry-hopping in primary is fine. Many people don't rack to a secondary fermentation vessel anymore unless they're actually adding additional fermentables. In fact, dry-hopping before primary-...
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  • 1,890
2 votes

How badly did I oxidize my beer?

O2 is important to big brewers because the beer will get warm and cold many times and they can't control the age. Drink it fresh and enjoy it. It might not last as long as a super low DO beer like ...
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  • 31
2 votes
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Secondary racking for store bought apple juice

Lees are not just the pectin precipitate from apple juice, or grape bits or beery crud from the biol, it is mostly your yeast cake. I have brewed many things, wine, cider, beers, meads and sometimes ...
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  • 6,993
2 votes

Pilsner racking before bottling

I'd rack it into a secondary for the sake of cleanliness in the final product. Especially if you were to coldcrash it before bottling. Cheers and best of luck!
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2 votes

Barrel fermenting (white) wine. Questions and assumptions

Yes it is possible. Barrel fermentation of white wine is a traditional Burgundian technique, it is used (commercially) with Chardonnay for instance. Be careful because white wines are easy to ...
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  • 4,736
2 votes

I've lost my online site for Mead Making!

Fortunately, there is Archive.org to help you. It took a snapshot of the webpage, it can be found here: https://web.archive.org/web/20210512151955/http://www.stormthecastle.com/mead/fast-cheap-mead-...
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