Beer Brewing Tips
This article discusses the process of secondary fermentation and why it is good for your beer. By using the secondary fermentation in your brewing process, you do not need to worry about primary fermentation with unfinished bottles explode feared.
The purpose of the secondary fermentation of the state beer. One of the main reasons for the beer in the secondary fermenter is to lower the bed of the yeast. Once the first fermentation is complete, the yeast sediment at the bottom of primary fermenter will start to decompose. This is known as the autolysis of yeasts and if you let your new beer sitting on the bed of yeast, it will start to affect the flavor of your beer. Thus, by drawing off the beer in the tank Secondary fermentation will prevent this phenomenon. You can of course just the beer bottle at the moment but if you leave it for a secondary fermentation, you give the flavors time to mature and mellow and improve the flavor of the finished beer will be considerable.
Another advantage is to avoid that homebrew "Twang yeast. My wife said it tasted pot! This is caused by too much yeast sediment out of the bottle and allowing the secondary fermentation, you reduce the subject. Because the yeast has consumed most of the sugars during the fermentation process and therefore primary you should get very little sediment of yeast.
You can also use the secondary fermentation time to add many different flavors to create your unique beer. Some things you can do include:
Dry hopping. This will add more flavor to the beer – just add an ounce of hops in the secondary fermenter.
Lagering. To make a good as you age Lager beer for at least a week to cold weather. The garden shed in winter is an ideal place to keep the secondary fermentation tank during this process.
Clarification. There several additives that you can use to help clear your beer. The most typical are Fining Gelatin can be gently stirred into the beer during fermentation secondary.
For the secondary fermentation you should always use a glass or stainless steel tank. The vessel most commonly used is a five-gallon carboy glass. These are good because they have a narrow neck, which contains only a very small surface area of the beer when you have the cap off and you can reduce the risk of contamination. Plastic tubs should be avoided, because even if they are food grade (as in the fermenter primary), because the beer is conditioned for extended periods you run the risk of gas to penetrate the plastic and ruin your beer.
It is important to ensure that the first fermentation, which is usually quite vigorous dissipated. The best way to do is to count the bubbles emerging from the airlock. If they appear every thirty seconds or more, then you can proceed with racking beer in the fermenter secondary.
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