Primary fermentation question

[hads]

My second attempt at all grain has just finished bubbling in primary after two weeks. Previously I waited 2 days then bottled with priming sugar, as I needed the fermenter for the second attempt. I now have an extra vessel so should I do anything different to improve the final result. Leave it in the primary longer? Rack it to a secondary vessel? If so for how long or should I just keep it simple like before? Any advice would be most welcome.

 

[Dunfie]

I would just bottle from primary. In my opinion, unless you are dealing with an uber strength beer, you do not want to mess around with dropping into a secondary as the benefits are arguable and the chance of introducing some risk of infection are introduced.

Some people do drop into secondary but they do this after around 48hrs and are transferring a lot of the yeast with it so that the risks are reduced.

Most people will leave in primary for around 10-14 days and then go about transferring to keg or bottling.

However, now that you have a second fermenter you can consider Batch Priming which will help keep your conditioning consistent across a batch.

 

[hads]

Probably a stupid question but do you mean 10-14 days from the start of fermentation or 10-14 days after signs of fermentation have stopped.

 

[Dunfie]

Probably a stupid question but do you mean 10-14 days from the start of fermentation or 10-14 days after signs of fermentation have stopped.

From the start. By this time the primary fermentation will have completed and the yeast will be cleaning up after itself.

 

[Good Ed]

The more I read about primary and secondary, the more I get confused, so this method sounds good, kiss. One question though after the SG has stabilised do you leave it at the fermenting temperature or move somewhere cooler? :

 

[Cussword]

Once it has stabilised & before bottling/kegging, it doesn't matter, when it's bottled/kegged leave it somewhere warm for 4-5 days :thumb: