Thirsty Thursday: Secondary Fermentation

Last Sunday marked two weeks since we started our first ever batch of home brewed beer. The fermentation had essentially stopped, and it was time to transfer the brew to the secondary fermentation carboy.

After two weeks, the batch was fully fermented
After two weeks, the batch was fully fermented

Happily the process of transferring the brew from one carboy to the other went very smoothly.

Putting the brew into a fresh, clean, carboy.
Putting the brew into a fresh, clean, carboy.

I was a little surprized at how much was left behind in the first carboy, even though I’d been careful not to let too many solids go into the carboy after boiling the wort.

The stuff left behind at the bottom of the primary fermentation carboy.
The stuff left behind at the bottom of the primary fermentation carboy.

Now the brew is back in its usual corner, but now in a different carboy to clarify. This isn’t a required step for this particular brew, but I can’t imagine that it’ll hurt either.

Clarifying in the secondary fermentor.
Clarifying in the secondary fermentor.

Two weeks and we can bottle it up. Two weeks after that, and we can drink it. I hope it comes out good!

Published by paleololigo

Scientist (Paleontology, Geochemistry, Geology); Writer (Speculative and Science Fiction, plus technical and non-technical Science); Mom to great boy on the Autism spectrum; possessor of too many hobbies.

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