Secondary fermentation

[chriswilliams]

Hi,

I'm hoping somebody could help me. I am currently doing a Muntons Continental Pilsner which was started on Sunday. I have used Saflager-23 yeast instead of the yeast that came with pack.

It all seems to be going frothy like it should but I was wondering whether I should siphon it into a second barrel to do 'secondary fermentation' like I have read on other posts. If I should, after how long approximately? It is being kept at about 15 degC (probably colder at night).

A problem I have is that the only other vessel I have is a pressure barrel (not being used this time as I wish to bottle). Would this be suitable if I kept the lid unscrewed?

Apologies for probably sounding like an idiot, but I'm a newby!!

Thanks,
Chris

[Jim]

Usually, you would rack to the secondary after 7 to 10 days and a pressure barrel will be fine for that, though you may be best fitting an airlock in the barrel cap if you can.

[chriswilliams]

I'd better give the old tub a good clean out then.

Would I need to add anything the second barrel and how long should I leave my brew in there before bottling?

Thanks,
Chris

[Jim]

No, you don't need to add anything (though I believe some people add finings at this stage - I'm not sure what kind, though). Once it's under an airlock you can leave it as long as you like within reason - it will clear down and begin the maturation process, which some say proceeds faster in bulk. The lower the temperature the better - I believe some lager brewers secondary ferment at 2 or 3C.

I would say leave it at least a month, but I'm not a lager expert, so I'm hoping one of our lager buffs will chip in.

[chriswilliams]

Thanks for the info.

Just taken a reading and the gravity is about 1016 so should be OK to pop in the other barrel in about a week I guess, which will be about 10 days.

Looks good and smells good already!