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Questions tagged [secondary-fermentation]

Refers to both the phase of fermentation after primary fermentation, and a continuation of fermentation in another vessel.

Fermenting in a Second Vessel

Experts currently generally agree that fermentation in a secondary vessel is not necessary for most typical homebrew applications.

The main aim in aging in a secondary vessel is to allow the beer to continue aging while removing the yeast that has flocculated out. Long-term storage (a few months, rather than a few weeks) on the yeast may encourage autolysis, which may negatively impact the flavor of the beer.

Some situations where aging in a second vessel would be useful include:

  • Wood aging
  • Long-term bulk aging in general
  • Encouraging an actual second fermentation by adding fruit or other sugars
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What is the secondary fermentation debate?

This question mentions a debate about secondary fermentation. Sort of like the existence of dark matter, everything I have read about homebrewing points to there being some disagreement about secondary fermentation. However, it would be handy to me…
magnetar
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Secondary fermentation including carbonation in a Corney keg

I am making my third batch of cider using juice from a local farm, so far its worked out well other than a persistent haze in one batch. I want to try and simplify / improve by process by removing a racking and priming step if possible. I would like…
Delboy
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Anyone ever had their secondary fermentation bubble for 3 weeks?

So first fermentation went smoothly, solid bubbling from the airlock for about 5 days total racked into second fermenter and dry hopped on the seventh day. First day nothing. Second day it started right up, third day slowed down but held steady. …
Jayme Hansen
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Fermentation before bottling

I've today added the finnings. According to the instructions I should now leave it for another 2.5 days before bottling. What would happen if I leave it another 2 days longer?
Jaco Groenewald
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Would adding a small dash of whisky when bottling kill secondary fermentation?

I assume that secondary fermentation's upper limit is set by some balance between sugars remaining and alcohol content, is that fair to say? Would giving just a dash of flavour potentially wreck the secondary fermentation process? I am planning on…
gaijintendo
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Why (if) should I do secondary fermentation?

I like to kees things simple, and I do not like to clean stuff, so adding secondary fermentation is something that bores me... Should I do it instead? What are the advantages and resons of doing it?
Paolo
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Effects of sugar before bottling

I've just finished my second batch of beer and am about to bottle it. I'm already happy with both ABV and how it tastes. Carbonation's not a big deal to me and it's already a tiny bit fizzy anyway, so my questions are as follows: Do I really need…
Dave E
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Secondary fermentation in a plastic bag - is this safe?

When performing a secondary fermentation, it's recommended to use a glass carboy rather than a plastic bucket, with one of the main reasons being that it reduces head space so that less oxygen is sealed up with the beer. If that's the goal, could…
Question Marks
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Color change in Secondary

Brewing a Pale Ale, the golden color in the Primary went into the Secondary and in 24 hours it turned completely black. I keep the carboys covered from light and stored at 68 to 72 degrees. The reading was at 1.0009. There was a small amount of…
Mark Scharlow
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Bourbon soaked oak cubes

I have made a ten tidy clone using the 1st runnings method. Which left me with 3 gallons after boil. I transferred from the primary to secondary and I am currently ready to add the bourbon soaked oak cubes (american medium plus toast), which was a…
Marcus Thomas
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Saison fermentation stuck around 1.035

We are brewing a Saison-style, all-grain beer. We had a multi-stage, multi-temperature mash process requiring us to get the mash to a set temp then hold it for a period then increase the heat and repeat. This process went smoothly. We completed…
Lindsay Welsh
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Oatmeal Stout, steeped grains 45 min, extract recipe: Should leave in Prim longer than usual before move to Sec?

Q1: Wondering if since I steeped recipe 4 lbs of various grains to 45 min vs recipe "recommended" 20 min...should I or do I leave in primary carboy for 2 to 3 weeks vs recipe "recommended" 1 week? or is there a FG I should wait for before racking to…
Dave Gosbee
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adding hops during second fermentation

I am just a beginner, only having my first batch currently in primary fermentation. Reading the directions that came with my kit it tells me in one step to do a second fermentation for 2 to 4 weeks. While the next step is adding hops 1-2 weeks…
user6684
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Why is it common practice to rack off primary for secondary re-fermentation?

Why is it recommended to perform a secondary fermentation (an actual "sugars were added to cause a second fermentation" secondary fermentation) in a secondary vessel, as opposed to fermenting the beer a second time in the primary fermentation…
Scott
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How likely to get off flavors from American Ale transferring to secondary?

I transferred my American Ale from primary to secondary after 10/11 days. I guess fermentation is pretty much complete. I might be going away for 3 weeks and so I didnt want the beer sitting in the primary for that long since I wont have time for…
Stagleton
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