Correct fermentation procedure for ale?

[BrewMonkey]

Greetingz, all

I`m relatively new to making my own beer (I have done about 18 different 1-gallon batches, about 6 of which have been pretty good so far). I`ve been doing a LOT of online “research” into techniques..

One thing that seems very vague and even contradictory on almost all sites is the primary-secondary fermentation protocol for beer. Some people say that primary fermentation should take place in a bucket – then secondary on an airlocked fermenter; and some say to immediately place the started wort straight into an airlocked primary fermenter, then rack into another airlocked secondary fermenter.

So which is it? And if it`s either, what are the benefits of each? The way logic tells me, is that if it`s put straight into an airlock, there`s no chance of infection. Does this affect the brew? If placed in a bucket, is there not a greater chance of nasties getting in and ruining the glory that is beer?? Also, if placed in a bucket, what`s the lid for, since if sealed it will surely blow off with the CO2 being released?! And at which point (after how long) is the best time to rack into secondary? Would the best procedure be: 1 primary in a bucket – 2 secondary in airlocked fermenter (with finings) - 3 barrel (with priming sugar) to serve?

All the batches that I`ve made thus far have been very simple recipes - experimental, trial-and-error batches, straight off the stove into an airlocked primary fermenter. Given the small batches, I`ve seldom racked it since it`s siphoned straight off and gone in a matter of hours anyway. But I`m getting to the point where I`m a little more confident and would like to scale up to 5 gallon batches and get it “right” this time (although there`s nothing “wrong” with what I`m doing now. As far as taste goes anyway).

I have 2 plastic brewing buckets, a plastic 5 gallon fermenter with an airlock, and a plastic 5 gallon barrel with a tap on it and a vent valve, ready to serve their duty to the cause. So what`s the correct procedure, oh wise and educated experts?

[macleanb]

Hi

I dont think you'll find a definitive answer to the "secondary or not" question, except perhaps for some very high OG beers (e.g. barley wine) where this seems to be common practice.

As far as choice of vessel goes:

During the primary fermentation there is generally plenty of CO2 being belched out, the lid is there to stop the cat (or other smaller critters & crap) geting in - Dont seal the lid all round during primary - it will pop open/off, common practice seems to be fit lid, then crack open in one place.

I think the benefits of an airlock at this stage are marginal - my main issue is usually keeping the yeast in the bucket, not the air out! Have a google for "blowoff tube"

I mean - open fermenters were once the norm I beleive - if you've got a gazillion yeast cells making whoopie, not much else stands a chance, and the krausen forms a lid of its own. Not suggesting this BTW.

I have fermented in both buckets and once in a carbouy, however cleaning the really heavy gunk/crust out of a carbouy via a 2 inch opening is not fun - and for me - I've use this for seconday (if I do one which is not often these days). However I am starting to wonder wether plastic is such a great medium for beer (or anything - I like breasts - just not on me )

If you are going to secondary then I suspect that a carbouy & airrlock are sensible precautions re keeping infection risk to a minimum.

Getting a bit out my depth here - but percieved wisdom seems to be that primary is 10-14 days typically - but this depends. I usually dont bother (try not to bother) taking a gravity reading until a week (more lid openings, more risk). But seems like you want to leave it a good few days after your gravity has stabilised before racking off to either its final desitnation or secondary.

I havent done a proper secondary for a while, as from Daabs advice, and now experience a good couple of weeks in primary does the job for me. However I have sometimes racked of into a "secondary" with finings and left overnight before bottling (I'm a bottler!)

All the above secondary advice is re "ordinary ales" - for proper larger making, and other types I have no experince.

[stevezx7r]

Hi BrewMonkey, the general consensus at the moment (and it works very well for me) is to ferment in a loose fitting 5 gallon fermenter with tap. Then transfer from fv to keg/barrel/bottles via hose making sure not to spash any about. So, in effect you still have a primary (ten days is best for me) then secondary (two weeks minimum).

I used to ferment in a 5 gallon fv then transfer to another 5 gallon fv then transfer to bottles or a keg. Although I didn't get any infections/oxidisation this way, it is a sure fire way of increasing your risk.

Hope that clears things up.

As for lager, the same would still apply except fermenting is usually done at a lower temp and it tends to take roughly twice as long to make.

[BrewMonkey]

Cool, thanx a heap for the advice guys, that clears things u for me somewhat! And yes, it is exclusively ale that I brew. I hate lager. I`m a frightfully passive person, however there are very few people that I think should be shot dead on sight – Bush, Mugabe and lager drinkers – lest they convert other ale drinkers and multiply hehe

Ok so if I have understood correctly, is goes something like this: there`s no need to take risks by transferring the brew twice. Place the wort straight into 5gal bucket with lid not quite sealed for 10 to 14 days. Then siphon carefully (I have all sorts of fancy siphoning equipment but no tap on the buckets!) into vent-valve barrel (or bottles, if I decide to do this at some point in the future)which will act as the secondary fermenter.

Sounds right? There`s just 2 or 3 more things that I was wondering – with regard to priming, finings and sediment.

I`m assuming that at the point where the beer gets transferred into the barrel, after 10 to 14 days, the vast majority of the fermentation will be complete and it will be just about starting to clear. Should I add 2oz sugar per 5 gallons at the same time, as a primer? Will this then build up pressure in the barrel (excess vented by the valve) and produce a good head when poured? And will this not cause further yeast activity and therefore more cloudiness to the beer? I`m assuming that this is true and that this is why it should be left untouched for a further two weeks – in order to clear. Now if finings is added, should this be done by 1 sachet gelatine also added when transferring to the barrel – along with the priming sugar? I`m thinking that if added before the yeast is all pretty much dead, that this will defeat the purpose, since the yeast will make the beer cloudy again until all the sugar has been digested?

I`m also assuming (and praying) that this sediment that develops will not come out the tap at the bottom of the barrel! I guess it is about an inch or so from the bottom bottom.