Author Topic: 2 stage fermentation  (Read 4387 times)

Offline KJlive

  • BeerSmith Apprentice Brewer
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2 stage fermentation
« on: February 01, 2011, 05:08:18 PM »
I am not yet an advanced brewer. (Still using kits and experimenting with ingredients). I am venturing into 2 stage fermentation to improve my brew clarity. Question.....after 1 week of fermenting, I am going to transfer my beer from the bucket fermentor into a glass carboy. Is there anything I need to do other than just transferring and filtering? Do I need to add any additional ingredients? Thanks in advance for any tips!

Offline MikeinWA

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Re: 2 stage fermentation
« Reply #1 on: February 01, 2011, 07:24:00 PM »
I two stage.  I prefer to let my fermenting be close to done before the 2nd stage.  I like to make bigger beers and even with temps over 68f I don't transfer until there is over a minute between bubbles which is between 10 days and 2 weeks.

Just make sure all your equipment is sterilized. It's also a good time to take a gravity check since your transfering anyways.

As far as other ingredients.  There is nothing to add unless you want to add it or the recipe calls for it.

Offline KJlive

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Re: 2 stage fermentation
« Reply #2 on: February 02, 2011, 03:32:30 PM »
Thanks for the direction! I appreciate it!

 

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