secondry fermentation

[pongobilly]

ok ive been out and bought another bin with an airlock for secondry fermenting, is it just a case of now tranfering from the primary to the secondry, and how long do i leave it in the secondry before i bottle

[pongobilly]

so what gravity do you recomend to transfer to secondry, just measured it and its about 1018ish, bubbles still surfacing slightly

[tubby_shaw]

so what gravity do you recomend to transfer to secondry, just measured it and its about 1018ish, bubbles still surfacing slightly

The recommendation is at the quarter gravity stage i.e starting gravity 1.060 rack at 1.015, starting gravity 1.040 rack at 1.010 etc

[bitter_dave]

Does it not give an approximate final gravity on the box?

[pongobilly]

yes the final gravity should be around 1014 but yesterday and today which is day 4&5 it has been around 1020, the temp has been around 20 - 22 deg

[pongobilly]

also how do you know if your beer has cleared if your beer is dark or a stout for instance

[maxashton]

... who'd notice?

[Frothy]

This is a real can of worms. If you use a keg, it's arguably just as easy to carry out the 2ndary fermentation in the keg & this is how real ale is done. It's then up to the landlord in the pub to look after the beer properly until it's ready to drink.
Many brewers use the secondary because it allows the beer to drop bright and mature for a few weeks I guess it also releases the temptation of drinking it if it's not in a keg already

Just noticed that you'r using bottles. It is possible to bottle condition straight from the primary but recommended that maturation in bulk outside of the bottle for i.e. 2-4weeks is more effective.

Frothy