This is my first batch of beer. I have used about 7# of amber malt and 1 ounce of Progress hops with an ale yeast. I have "The Joy of Home Brewing" 3rd edition as my guide. The primary fermeter is a plastic 8 gal bucket with bubbler attached on top. It is now going at a rate of about 60/min after 24 hours. Initial SG was 1.050. My question is when do you know it's time to transfer to the glass carboy for the secondary fermentation? I don't want to open it until that time but I do sniff the bubbler :) Thanks for any assistance.
when to transfer to secondary fermenter?
Jan 13, 2005
4 Replies
From what I gather, 1. When the sediment on the bottom becomes a concern. 2. When your going to age it in numbers of months. 3. see rule #1.
-gcitagh
Well, there'a absolutely nothing wrong with opening the fermenter to take a peek or a gravity reading, but in general give it a couple weeks to be sure. Don't rush it...you'll be sorry! Just be patient and let your beer do what it's gonna do. Many people don't even bother with a secondary.
-------->Denny
I use 3-5 days, bubbles usually down to 1/ 5-30 seconds. It isn't critical . . .
"some girl" vociferously pondered news: snipped-for-privacy@4ax.com...
I always wait two weeks. (but the truth is that you can do it when it is obviously through. By that I mean that the kreusen has fallen considerably and the bubbles coming out of your fermentation lock have almost stopped completely) I always use a secondary. (but the truth is that you don't have too. The thing about the secondary is that it lets the yeast settle out nicely and ensures that your fermentation is really over) I don't ever open up the primary until it is done. (but the truth is that some people do for the fore mentioned reasons.) Bubbler Sniffing Rocks! (but the truth is that I am easily entertained)
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