Secondary fermentation

[real ale rascal]

Hello Chaps,

I have done four kits (one was a cider so it cleared quickly) and i have done something different each time.
On two of them i have transfered the brew into a second FV added the sugar, but then left it in the 2nd FV for a further week before bottling it, it's conditioned ok and tastes great.

After talking to the local home brew shop i have done things different with the last bitter i did.
It's an IPA and after following the advice i was given,i added the sugar to the 2nd FV bin poured the fermented brew in then bottled straight away, it's conditioned quickly but i have noticed there is loads more sediment, and it is still clearing (after about 4 weeks) it tastes ok though.

So i guess my question is, is it worth racking my beer into the 2nd FV and leaving it for a further week, or should i just bottle as soon as it's fermented.

Cheers
Real Ale Rascal

 

[Tony]

Hi rar
I let the brew sit in the primary for a week - fermentation is usually over in 4 days(ish) or less but I'm unable to spend any time on my brews outside of the weekend. Then I rack it into a secondary where it sits for another week just dropping clear and chilling out. Occasionally - depending on the yeast I used - racking will kick start the fermentation again, it's been known. If so, it'll stay in the secondary until the gravity reading has been the same for two days minimum. Then when I've sterilized all my bottles and equipment, I boil up my priming sugar in a little water and add this - very carefully - to the secondary, trying not to stir up any sediment. Some rack again into a bottling bucket but for me, the bottling process takes plenty long enough already - no wish to add any more time to it.

Bottle immediately, cap and wait. I usually sample one after a week ... but best to wait at least two - depending on the strength of the beer.

Good luck!

 

Some good advice there from Tony RAR.
I do AG, but the princilples are similar.
I rack off into a secondary fermenter after the second day of full yeast head, this leaves an awful lot of crud behind and I am able to fit a fermentation trap.
When the "bubble rate" slows to around 3mins I rack into my pressure keg and add finings.
To bottle instead of "kegging" you would need to rack into a bottling bucket and add finings.

 

[real ale rascal]

Thanks Guys,
i need to have a look at what i'm doing

Real Ale Rascal