1. Lager single stage fermentation
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79. I prefer to mash at higher temperatures to contribute malt flavor and make up the remainder with adjuncts. Small beers like 1.
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81. There is little advantage to using a plastic secondary or a secondary at all if using a glass primary. At any time, racking the beer can adversely affect it because of potential oxygen exposure and contamination risk.
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83. Using Secondary Fermentors - I allow the bottled beer to condition and attenuate further for 7—10 days at room temperature and put it in a refrigerator to chill and precipitate and settle the haze. Any dry-hopping gets a secondary.
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85. At any time, racking the beer can adversely affect it because of potential oxygen exposure and contamination risk. It is important to minimize the amount of headspace in the secondary fermentor to minimize the exposure to oxygen until the headspace can be purged by the still-fermenting beer. For this reason, plastic buckets do not make good secondary fermentors unless the beer is transferred just as the primary phase is starting to slow and is still bubbling steadily. Five gallon glass carboys make the best secondary fermentors. Plastic carboys do not work well because they are too oxygen permeable, causing staling. The following is a general procedure for using a secondary fermentor. This will be 2 - 6 days 4 - 10 days for lagers after pitching when the bubbling rate drops off dramatically to about 1-5 per minute. The krausen will have started to settle back into the beer. The beer should still be fairly cloudy with suspended yeast. Racking from the primary may be done at any time after primary fermentation has more-or-less completed. Although if it has been more than 3 weeks, you may as well bottle. Most brewers will notice a brief increase in activity after racking, but then all activity may cease. This is very normal, it is not additional primary fermentation per se, but just dissolved carbon dioxide coming out of solution due to the disturbance. Fermentation conditioning is still taking place, so just leave it alone. A minimum useful time in the secondary fermentor is two weeks. Overly long times in the secondary for light ales- more than 6 weeks may require the addition of fresh yeast at bottling time for good carbonation. Always use the same strain as the original. This situation is usually not a concern. See the next chapter and the Recommended Reading Appendix for related information on lager brewing. Different beer styles benefit from different lengths of conditioning. Generally, the higher the Original Gravity, the longer the conditioning time to reach peak flavor. Small beers like 1. Very strong beers like Doppelbocks and Barleywines will require 6 months to a year before they condition to their peak flavor. If oxidation doesn't take its toll first. I have had some pretty awful year old barleywines. This conditioning can be done in either the secondary fermentor or the bottle, but the two methods do produce different results. It is up to you to determine how long to give each phase to produce your intended beer. When bottling your first few batches, its always a good idea to set aside a six pack in the corner of the basement and leave it for a time. It is enlightening to taste a homebrewed beer that has had two months to bottle condition and compare it to what the batch initially tasted like. Notice of Liability: Neither the author, editor, contributors, or publisher assume any responsibility for the use or mis-use of the information contained in this book. It is the responsibility of the reader to excercise good judgement and to observe all local laws and ordinances regarding the production and consumption of alcoholic beverages. Copyright 1999-2015 by John Palmer. The contents of this site, in whole or in part, may not be reproduced in any form for redistribution including non-commercial use on other websites without the author's permission.
86. Kegging: If I plan to keg and force-carbonate, I transfer the beer to a secondary fermentor after 10—12 days and allow it to attenuate and reduce diacetyl. Freeing up fermenters is another reason. I solo single stage my ales unless I'm going to dry hop with leaves. Audio engineers, for lager single stage fermentation, need to design speaker systems that have the most linear audio output possible over the entire range of human hearing. The conditioning processes will proceed and the beer will clear. The piece need time to absorb much of the bi products they created during fermentation. I hope you had a good time today and I look forward to seeing you at the next meeting. Any dry-hopping gets a secondary. The only way to combat aeration damage is to introduce glad beer to the fermenter at bottling time. I had left myself 2 weeks for a beer to finish before racking to bottle for Christmas presents, waited that amount of time, and ended up bottling it prematurely. While it may be difficult or impossible for home brewers to keep fermentors con during the entire fermentation process, especially during the summer months, it is easier to keep them cool at the beginning of fermentation — the most important time to keep temperature in check. After walking thru it with them and debating the pros and cons, I seemed to have file flopped on the idea.
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