deebee
The Bludgeon Brewery
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- 12/6/03
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There is a lot of talk about racking to secondary and I notice there are a few different ideas on whether, how and when.
I aim to rack halfway between OG and FG. With ales, that's day 3 or 4 (if you pitch yeast on day 1, the next day is day 2 etc.) I let fermentation in secondary finish and, once I am sure it is finished, I rack again to bulk prime and bottle.
I try to let a little slurry through at each racking but only a little. I generally try not to leave much liquid behind if I can.
The main thing I have noticed is that my beer is much clearer in the bottle than it used to be. I am told it reduces the risk of autolysis but I never had that before I started racking.
I have not experimented with other ways of doing it. Just got advice and followed it. The only problem I have had is the odd stuck ferment straight after racking. This is usually fixed by raising temp a few degrees and giving a gentle rocking without breaking the surface of the brew.
I am interested to learn
How do others rack...
When do you rack?
How long and at what temps do you leave it in secondary?
Do you let the slops through the racking tube and how much?
How many of the answers to these questions change when you introduce dry-hopping into the practice?
And WHY to each of these questions...
Can't wait to hear what you all reckon...
I aim to rack halfway between OG and FG. With ales, that's day 3 or 4 (if you pitch yeast on day 1, the next day is day 2 etc.) I let fermentation in secondary finish and, once I am sure it is finished, I rack again to bulk prime and bottle.
I try to let a little slurry through at each racking but only a little. I generally try not to leave much liquid behind if I can.
The main thing I have noticed is that my beer is much clearer in the bottle than it used to be. I am told it reduces the risk of autolysis but I never had that before I started racking.
I have not experimented with other ways of doing it. Just got advice and followed it. The only problem I have had is the odd stuck ferment straight after racking. This is usually fixed by raising temp a few degrees and giving a gentle rocking without breaking the surface of the brew.
I am interested to learn
How do others rack...
When do you rack?
How long and at what temps do you leave it in secondary?
Do you let the slops through the racking tube and how much?
How many of the answers to these questions change when you introduce dry-hopping into the practice?
And WHY to each of these questions...
Can't wait to hear what you all reckon...