Fermentation: Fun Enough to do Twice!

It has been a week since the Brown Ale went into the fermenter which means it’s time to transfer the beer to the secondary fermenter.  I use a glass carboy for secondary fermentation.


Glass carboy and siphon

Secondary fermentation is not a necessary step in the brewing process, but it definitely has some advantages.  During primary fermentation dead yeast, proteins, and other particles like bits of hops settle to the bottom of the fermenter forming a layer call the trub.  Separating the beer from this layer prevents unwanted flavors from being imparted into our beer.  Allowing all these particles to settle out will also result in a clearer final product. 

When transferring beer from the primary to secondary fermenter, it is important to minimize the beer’s exposure to air.  Extended exposure to air or excessive slashing can lead to oxidation of the beer.  Oxidation can lead to off flavors or a stall in the fermentation process.  To minimize slashing and exposure to air, I use an auto siphon and to control the flow of beer I pinch the line with a clamp.


Siphoning beer

After transferring all the beer it is important that the carboy go back into a dark area with a stable temperature of 65-75 degrees.


Full carboy

One more week to allow the beer to condition and clarify.  Let the countdown begin!

By |2010-10-23T21:05:00-07:00October 23rd, 2010|Brewing|