Help On 2 Stage Fermentation??

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Hello all..  I'm a newbie and had a few questions on doing a 2nd stage
ferment..  How long should i wait till transfering??  Should i leave all
the sediment in the first bucket??  Should i use a filter when transfering
to 2nd bucket??  Any help on do's and dont's would be very appriciated..  
Thank you all for your time..

Re: Help On 2 Stage Fermentation??



Many rack from primary to secondary after 7-10 days.  The trub should be
left
in the primary vessel.  No filtering is necessary at this point.  

Dos & Don'ts
Try not to aerate the beer at all.  
Sanitize everything that will come in contact with the beer.
DWRHAHB

Good luck,
Wild


--
wild

On Tap - Obsidian Stout Clone & a Mirror Pond Pale Ale Clone
Secondary - Oak Aged Bourbon Porter
Crashing - Celebration Red Ale
It is my
design to die in the brew-house; let ale be placed to my mouth
when I am
expiring, that when the choirs of angels come, they may say,
"Be God propitious
to this drinker." -- Saint Columbanus, A.D. 612
------------------------------------------------------------------------
wild's
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Re: Help On 2 Stage Fermentation??



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Welcome to the club.

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As soon as the first fermentation has ceased.

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YES!  The purpose of racking is to get the wort off the trub.
If you don't, the trub will likely induce off-aromas and
off-flavors into your beer.

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No, that will slow down the racking and create the
opportunity for oxidation.

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There is a free book on home brewing by John Palmer at
www.howtobrew.com

Dick

Re: Help On 2 Stage Fermentation??


Thanks alot guy's big help..  

Re: Help On 2 Stage Fermentation??


On Mon, 23 Apr 2007 07:03:00 +0000, Dick Adams wrote:

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Some use this as a guideline to determine when "primary" fermentation is
over: When your airlock is bubbling once every 60 to 90 seconds, it's time
to rack to the secondary if you are doing a 2-stage fermentation (see
Complete Joy of Homebrewing). It's definitely arbitrary, and a bit sooner
or later won't hurt. I've left brews in the primary longer than that with
no ill effects.

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Some brewers even go to the extent to allow the trub to settle for a few
hours or overnight and racking then, before fermentation has started. I
usually follow the "Complete Joy's" advice to not worry. It normally won't
cause a problem if you rack within a few days.

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I've never heard of a filter, but Dick's advice is sound in all respects
here. Depending on how fine a filter you would use, you could also reduce
the yeast count and remove some flavor components also. Not a good idea at
this point. Arguably worth doing if you keg after secondary fermentation,
but you still risk removing some flavors if you use a really fine filter.

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Good advice, Dick. If you want an easy to read paperback handbook, try The
Charlie Papazian's book: The Complete Joy of Homebrewing. You can get older
editions on Amazon.com used in the Amazon Marketplace, but I would
recommend skipping the first edition--no index. Another book worth getting
is Dave Miller's Homebrewing Guide: Everything You Need to Know to Make
Great-Tasting Beer.

There are others, but this will get you started. Charlie's book is less
likely to scare you away from what COULD happen than Dave's book.

The online book by John Palmer is free, though, and fine as it is.

Don

Re: Help On 2 Stage Fermentation??


Donald Hellen wrote:

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The new 3rd edition (in print only) of Palmer's book is THE definitive
homebrewing book, AFAIAC.  Updates much of the info in both Charlie and
Dave's books.

    ---------->Denny

--
Life begins at 60...1.060, that is.

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