Secondary Fermentation - Racking/Transfer to a Secondary Fermenter

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Күн бұрын

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In this video we follow up the "How to Brew" all grain brew day video, with instructions on how to transfer or "rack" to a secondary vessel using a racking cane and auto-siphon. We also show how to take a hydrometer reading to find out final gravity after fermentation, and use an online calculator to find the alcohol by volume (ABV). Don't forget to subscribe, like, and share!
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Пікірлер: 13

@ArthurPopeye 2 жыл бұрын

I recently discovered your videos and I am surpsied that there are not more people who saw them. You give very good know-how explanations at a good pace, etc. So many people have lengthy useless explanations on not very rigourous processes. The only improvement I could think would be on the audio otherwise it is very good. You are very rigourous and there is a reason behind everything you do, this transpires in your videos. Unlike you I tend to tilt the fermenter before transferring to avoid disturbing the sediments during transfer but that may be unecessary. Thank you for sharing :)

@CityscapeBrewing 2 жыл бұрын

Thanks! I appreciate the feedback. I agree on tilting it in advance. I should do that but that little bit will settle in the keg either way as long as you're not getting a ton of it the entire time transferring

@mindyholiday8391 Жыл бұрын

Thanks for sharing, good content. I suggest you cover the lids with saran "cellophane" wrap over the buckets, create a hole the width of the tube. This limit oxygen in my opinion.

@CityscapeBrewing Жыл бұрын

Do you mean the bucket that you're filling or that you're pulling from? The bucket you're pulling from should have a blanket of CO2 over the beer as long as you're not splashing it very much. The only way to limit oxygen in the bucket you're transferring to is to purge it with CO2 first. If you're putting Saran wrap over the bucket without purging it you're actually trapping oxygen in it. For most beer styles, as long as your careful and don't splash around the beer too much... It shouldn't be much of an issue. With that said, hazy IPAs and some other beer styles are more susceptible to oxidation and should be treated more carefully. Ascorbic acid (vitamin c) can also be added to the mash about 4 g per 5 gallons to help limit oxidation and extend a shelf life for beer as well. Homebrewers that don't drink very much, I would suggest using ascorbic acid.

@daviddonohue665 Жыл бұрын

I like that you are still using glass I started with the old glass small necks of ol' I have moved to a different fermenter. I did not know of the big mouth glass at the time. Very cool.

@CityscapeBrewing Жыл бұрын

Yeah I like to see what's going on during fermentation and since they are easy to clean I kept glass. I have heard the horror stories but these are thick glass and I'm very careful with them. I prefer it to any type of plastic for sure.

@guydoesstuff6562 Жыл бұрын

thanks for your videos! i have considered doing secondary fermentations, but have decided against it. with the new yeasts today which do not encounter much, if any, oxidation i leave my beer in the primary for an extended period of time, sometimes 3 weeks, from the lowest final gravity date. at the end of this time, i carefully move the full primary fermenter into my keezer to cold crash for a couple of days or until flocculation is complete. then, i transfer the final product to keg, force carbonate, and enjoy beautiful clear beer. my understanding is the insistence of secondary fermentation is gradually trending away.

@CityscapeBrewing Жыл бұрын

It's absolutely optional. I noticed that my beers are much clearer even if I cold crash in the primary. One thing that most people worry about is oxidation, I purge my carboys/kegs with CO2 prior to transferring. And as long as you're not really splashing all around a lot, I think it definitely helps. But again it is optional and for most people it would reduce chances of oxidation. Speaking of, tomorrow, I have a video coming out on preventing suck back, building a DIY cold crash protector.

@shivashankarpenupothula404 7 күн бұрын

How much suger added for secondary fermentation?

@CityscapeBrewing 6 күн бұрын

There's no second fermentation, It is a conditioning phase. So you wouldn't add any sugar or any additional yeast. This generally helps clarify the beer but is also optional and you can leave it in a primary fermenter for an extra week for most beers. I would use a secondary when you're adding fruit or a different adjunct that you need to remove the yeast for. 🍻

@Javaman92 2 жыл бұрын

I need to get some testing equipment. Does it matter when you fill the tube? Could I start off with filling it before I put any in the secondary?

@CityscapeBrewing 2 жыл бұрын

You can fill up your testing tube anytime you want. I generally like to have a little flow out and then fill it up kind of in the middle. That way you're not getting a lot of yeast from the top or bottom.

@Javaman92 2 жыл бұрын

@@CityscapeBrewing thanks, now I have a deeper understanding of your thoughts.