Common english fermentation schedule?

[weiht]

Hi there, i know that the usualy fermentation process is 7-10 days in primary and after the fermentation has "stopped", it is then racked into in secondary for another 7 days. Thats a general guide.

However, i have read somewhere that there is an english practise of transferring it to secondary just 4 days into the primary fermentation instead of waiting for the primary fermentation to complete. The specific gravity would usually be halfway from the OG n intended FG, and held in secondary for 7-10 days. It seems that there is an improvement in quality and taste in this method...

anyone?

[retourrbx]

what about temperatures for primary fermentation and conditioning, is that yeast dependent and if so where would I find that info?

Primary is around 20 deg C, but conditioning? Getting sorted with fridge an thermostat

[weiht]

Yeah, wat i usually do is racking it into secondary after about 7-8 days in primary fermentor, when the specific gravity is stable n its within my fg range. I then rack it into a secondary with gelatin for another 5 days or so.

However, the article i read (Cant find it now) is that they rack it into the secondary even before the sg is stable, n do it when the sg/fermentation is half done in the primary. ie OG 1050 n FG 1010, they will rack into secondary when sg is 1030 n let it continue fermenting there till fg is achieved or stable.

I ferment at 20-22 degrees because keeping a cool temperature is a real challenge where Im at, esp when u talk about cooling the wort!!! There is no off flavours at all at 22 degs for ales with most ale yeast, but somehow the london esb did give a little banana scent. I then rack into a secondary n hold it at that same temperature for a day, before putting it into a regular fridge so that the yeast will drop n clear. I would then prime n condition, it carbonates faster when it warmer in the range of 18-20, but i read that its best to leave it around 8-12 degs.

anyone has a schedule that they swear by for making consistent great tasting beer.

[chris_reboot]

I've done 3 days ferment to keg before now, and also 4 weeks in primary.
both were quite drinkable, one had more sediment obviously (can you guess which?!)

temp is most important, and not allowing oxygen in too much when hydrometer testing/racking.
I dont follow the same pattern every time, sometimes its a week, more often that not 2 full weeks in primary, then into keg/bottle. temp is around 20C in landing cupboard, but it varies with CH on/off cycles at the moment

[retourrbx]

thanks

and what about conditioning temperature?

[chris_reboot]

primary/secondary for me the same temp (20C ish), then off to shed/garage/cellar or somewhere cool to condition till its ready. above freezing point for sure, but lower than room temp.

I'm just building a temp controlled brew fridge (kegerator) which I'm experimenting with, but 13C seems to be about right for me for serving temp.

[retourrbx]

I'm pretty sure that when going round skinner's brewery in cornwall, they conditioned at 4 degrees - does that sound right?

[coatesg]

I'm pretty sure that when going round skinner's brewery in cornwall, they conditioned at 4 degrees - does that sound right?

You can cold condition this way, yes - to drop the yeast out of suspension I would guess (reduces the amount of finings required).