Secondary fermentation

[RichardG]

On average, using 2g of DME per liter, how long would secondary fermentation in a KK take? About a week seems right to me, yes?

[captain wassname]

7 to 10 days warm then into the cool for as long as you can resist .Always worth cracking open the tap after a day or two just to check youve got pressure.

Jim

[BozBru]

Why 2g per litre of DME. For the priming (and we're talking about less than 0.24% per batch) anything other than what's in the cupboard is a waste. You can use the same shit you put in your coffee/tea, the same stuff you add to cakes, the same stuff you nick from motorway service stations. This is only ever for giving that all important seconday fermentation, whether it's in the kegs or in bottles. The stuff that gives fizz. Anything will do. Christ, we're only talking about a quarter of a percent per 40 pints. That's not enough to get a gnats discharge confused.

Sorry, didn't mean to rant.

Yonny

[BozBru]

Sorry, in the rant, I forgot to add that a week's warm conditioning is best whichever form of sucrose you decide to add. Most kits will say two days in the warm. You're better off making it at least a week, before moving it to a cooler (not freezing though, leaving at he room temp is good) to make sure secondary has taken place.

Y

[Eric]

Secondary fermentation is the stage after the initial vigorous (primary) part of this process.
Priming might be considered to be a belated interventionist process that can influence this so named secondary process.

Yes, test tastings starting after a week for a low to modest gravity beer with the extraneous additions suggested seems ideal with optimum results maybe expected after two or three further weeks. For medium gravity read that as months and higher gravities maybe even years.

[RichardG]

Thanks for all the reponses guys, that's pretty much what I thought.