Help On 2 Stage Fermentation??

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..

Reply to
Willus
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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

Reply to
wild

Welcome to the club.

As soon as the first fermentation has ceased.

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.

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

There is a free book on home brewing by John Palmer at

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Dick

Reply to
Dick Adams

Thanks alot guy's big help..

Reply to
Willus

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.

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.

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.

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

Reply to
Donald Hellen

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.

Reply to
Denny Conn

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