Secondary fermation - Sitting on yeast question

[Waffty]

Hi,

Just a quick question on secondary fermentation, I had a stuck Brewferm Christmas brew, so realising it had run out of fermentables, way below it's target ABV (tried repitching yeast etc), I transfered it into a seconday vessel (9L corny with bubble lock) & added around 2 to 3 times more priming sugar than required, to beef up the alcohol a wee bit.

Thread here.

So my question is, do I need to move this brew again (into another vessel), so it's not left conditioning on the yeast or am I safe to leave it where it is, for it's conditioning period (6 to 8 weeks).

Thanks in advance.
Darren

[stevezx7r]

Given the amount of transferring the beer has already had, I would leave it on the yeast. The chance of infection must be getting high now so I would be tempted to make another one and drink this before I decided to move it again.

[Waffty]

Steve,

Thanks for that, I think I'll leave it where it is as I too am a little reluctant to move it again.

On the subject of secondary fermentation :-

1) Surely any brew that has been secondary fermented, 'sits' on yeast, given that it has to have some residual yeast, in order to ferment the addtional sugars ?

2) If I'd have transfered this brew into a corny without additional priming sugars, what then happens to the residual yeast i.e as per the above, surely the brew sits on this, throughout the conditioning process ?

Many thanks in advance, if nothing else, this brew is teaching me a few things i.e if it ends up down the sink, it's been a learning curve

Darren

[maxashton]

When you transfer to a secondary, you'll get perhaps a mm or two of yeast falling out of suspension which will just go dormant.

When there's lots of dead yeast kicking around they all start autolysing (rupturing), which releases the nasty flavours into your brew. When you transfer them off the big primary yeast cake, you mitigate this issue.

[Waffty]

Many thanks for that, makes perfect sense (when you explain it ).

So will deffo leave it in the keg now & see what it's like in a month to 8 weeks time.

Darren.

[Madbrewer]

Many thanks for that, makes perfect sense (when you explain it ).

So will deffo leave it in the keg now & see what it's like in a month to 8 weeks time.

Darren.

I am sure that's best. But what brew is it (a strong ALE/ Bitter I assume?)
and is it sitting in a plastic barrel? I ask this because you don't want to keep priming it and with an Ale you probably will have enough CO2 now to give the drink enough condition whne it clears in 4 weeks time.

If it was a corny you could inject some gas and condition it that way.

If i twas a lager your options aren't so good.

[Waffty]

But what brew is it (a strong ALE/ Bitter I assume?).

It's a Brewferm's Chrismas Bru, so not sure how you'd class it ? Stout, stong ale ? But it's deffo a dark stong beer.

It's currently in the garage, conditioning, set the Corny at 25Psi to settle the lid, then I've dropped the pressure to 5psi, as a holding pressure.

I'll most likely leave it at 5psi for 4+ weeks before I force carbonate it, unless it's better to force carbonate first i.e now ?

Had a quick task today & whilst it's quite cloudy, it deffo have a strong malty taste, as per the taste notes on their site. So with a bit of luck, it'll be a cracker in 8 weeks time

Darren.