2nd fermentation

[PaulZ2]

Hi there, i just joined this site and have been making beer for a while,

i have seen on youtube people doing a 2nd fermentation in another barrel or bucket, has anyone tried this before?

[phAT YAK]

Welcome Paul, I have been doing a lot of research and have not seen or heard about it, are you sure they are not just bulk priming?

[Canadian Eh!L]

Hi Paul,

 

I always racked my brews from the primary to a secondary (glass carboy) after a week or so. This allows me to free up the primary a week earlier for my next brew. I can then bottle at my leisure. It keeps the brewery busier.[cool]

[AdamH1525226084]

Hi Paul

There are a few reasons why people would transfer the beer to a secondary fermenter.

1 - to get it off the trub (the gunk at the bottom, which includes dead yeast) - some people think that it improves the flavour to do this. The yeast would normally still be in the beer doing it's stuff eating fermnetable sugars

2 - bulk priming - instead of using the carbonation drops or adding sugars to the bottle you can add sugar to the entire batch of beer before bottling to ensure carbonation is the same across every bottle.

3 - Lagering - partly part 1, but with this the beer is stored at a colder temperature (ranging from 0 to 6 degrees C) to clear up the beer

 

Primary fermentation is the period where the yeast eats all the fermentable sugars that you add at the start.

Secondary fermentation is where the yeast eats the sugar in the bottle - this makes the beer carbonated and also adds a little extra alcohol

[PaulZ2]

thanks for your feedback guys!

i may play around with this on my next brew and let ya know how it goes.