being new to the HB business i was just wondering how to do a secondary fermentation.I have a second brew kit but no idea on the details of how to or why secondary brew.Any tips would be grateful.
Cheers
secondary fermentation
Have been trying to make crown lager(2nd batch).If gravity readings are right its about 4.8%.would like to make something around 5.5% but still early days.Thinking about kegging after Xmas but want to get as many quality brews up my sleeve as possible.My question is why rack?
Should add this is my 3rd brew just bottled today and previous 2 looked and tasted fine if not strong enough.
Should add this is my 3rd brew just bottled today and previous 2 looked and tasted fine if not strong enough.
-
bottle top
- Posts: 50
- Joined: Wednesday Jun 06, 2007 11:40 pm
- Location: Brisbane, Australia
I don't think you need to rack in order for secondary fermentation to take place. I think it just refers the stage of fermentation after the sugar->alcohol stage (primary fermentation) is over where the yeast breaks down any remaining undesirable by-products.
This can also happen in the bottle but I think the idea is that it happens a lot faster with the larger quantity of yeast in the fermenter.
This can also happen in the bottle but I think the idea is that it happens a lot faster with the larger quantity of yeast in the fermenter.
Assuming your temperatures are not too high, say under 22°C, then you can leave your beer in primary for up to 4 weeks or so. This will allow it to finish its primary fermentation as well as its conditioning phase.
The Three Phases of Fermenation
Any longer than four weeks and you risk off flavours due to autolysis. This can be avoided by racking. Racking is often used with lager beers, due to the extended storage times, as well as for fruit beers to remove the solids. I tend to do it with most of my beers as I like to reduce the amount of sediment that gets into my kegs.
Opinion is divided on whether racking is necessary. There are certainly pros and cons (which have been outlined ad-nauseum on this site; do a search). Ultimately, the decision is yours, try both and see which makes the beer you like the best.
The Three Phases of Fermenation
Any longer than four weeks and you risk off flavours due to autolysis. This can be avoided by racking. Racking is often used with lager beers, due to the extended storage times, as well as for fruit beers to remove the solids. I tend to do it with most of my beers as I like to reduce the amount of sediment that gets into my kegs.
Opinion is divided on whether racking is necessary. There are certainly pros and cons (which have been outlined ad-nauseum on this site; do a search). Ultimately, the decision is yours, try both and see which makes the beer you like the best.
w00t!