Secondary Fermentation

[Dosfairways]

I’ve just decided to try a couple of Hampstead kits. Can any body tell me why they say to leave in a warm place after kegging/bottling for only 3 or 4 days whereas the kits I have used before say 14 days?

 

[Appleton Brews]

Because they’re wrong, it needs 14 days at 20C to carbonate the beer. You stick with 14 days.

 

[Dosfairways]

Thanks. Also, what about primary? Again, I’m used to leaving for 14 days +, yet their instructions say up to 6 days? Although the indicative SG is reached by then, it makes me doubt that I should move on to the next stage.

 

[Clint]

Do your normal.

 

[Appleton Brews]

Leaving it for 14 days is fine and that’s what I used do but now I check the Final Gravity after 5-7 days and it is on target and there’s no airlock active I move it to the bottling bucket and leave it for 2 or 3 days then bottle. If I’m kegging I don’t move it to the bottling bucket just leave it 2 to 3 days then keg.

 

[MashBag]

O oh. I am on my own again. I bottle clear warm AG beer at day 6-10.

Primary has nothing to do with carbonation (pressure ferment excepted)

 

[Appleton Brews]

O oh. I am on my own again. I bottle clear warm AG beer at day 6-10.

Primary has nothing to do with carbonation (pressure ferment excepted)

The thread originator asked two questions one about carbonation time and one about fermentation time. Please read all the posts.

 

[MashBag]

The thread originator asked two questions one about carbonation time and one about fermentation time. Please read all the posts.

So kind of you to point that out, I will flagellate myself with a tome from John Palmer.

 

[Appleton Brews]

So kind of you to point that out, I will flagellate myself with a tome from John Palmer.

Quite right too and wear a hair shirt.

 

[Dosfairways]

Thank you all for your input and advice. I also dropped Hamstead a line regarding my concerns and have now received their response which I thought I’d share with you all. Cheers!

“Yes that is correct if you follow the instructions they will all ferment out in under 7 days typically 4 to 6 days. Indeed 99% of beer is fermented in this time certainly all the brewery’s we supply and work with all ferment out in this time as well.

We do only use the very best premium commercial grade ingredients in all of our products and every one is perfectly balanced for the style of brew with an excellent yeast. I am assuming that as your fermentation is taking 2 weeks you are fermenting under an airlock and the conditioning will be taking longer because of the primary being slower and there being less active yeast cells so conditioning will take longer.

We have done many brewing trials over the years and many experiments to make sure of instructions are correct for each brew to be at its best. If you are fermenting under an airlock the simple solution is to not seal it for the first 2 to 3 days to allow the excess co2 to escape quicker which will stop the yeast suffocating while it is aerobic as there is often not enough oxygen in the water to fuel the yeast depending on how much hot water has been used and how well it has been stirred, typically under an airlock the brew will stutter at around 1.018 – 1.020 the very slower come out the rest of the way but by just having the lid loose it lets the co2 out rather than forcing it into the top of the beer and damaging the yeast.

That way the fermentation will not stall and take 4-6 days”