Hello guys,
I want to give my beer some sparkle so I know I have to put sugar in the bottles so the co2 gets trapped in the beer. My kit says leave the beer fermenting until the og is the same for 24 hours or the bubbler is even. Does this mean there wont be any activity in the bottle to turn the sugar into co2? Or does it just mean that there is no more sugar to change in the first ferment?
Cheers!
Kenridge Piesporter - bottled
Geordie bitter - first ferm. - og 1000
Geordie lager - first ferm.
When do I start the second ferment?
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AlexCricket
Re: When do I start the second ferment?
The theory is that all the original sugars in the malt have been fermented out. Now when you transfer the beer to the bottles adding sugar (either in bulk with a bottling bucket or to individual bottles) the yeast that remains in suspension in the beer ferments the additional sugars but as the bottles are sealed the C02 is trapped and therefore produces the carbonation to the beer.
If you are wondering what I mean by the Bottling Bucket have a look at the 'Bottling with pictures' tab at the top of the Kit Brewing Forum.
Good Luck
If you are wondering what I mean by the Bottling Bucket have a look at the 'Bottling with pictures' tab at the top of the Kit Brewing Forum.
Good Luck
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EoinMag
Re: When do I start the second ferment?
Hi beerguts,
I think you are mixing up secondary fermentation with bottle conditioning.
You have a primary fermentation when you put the lot in a fermenter and let it ferment until your SG stabilises.
The secondary is used in the case where someone wants to clear their beer or is making a very high gravity beer and so they rack it off the yeast (trub) and put it under airlock in another fermentation vessel. This changes some of the chemistry changing certain acids and flavours and clears the beer better as there is not a large cake of yeast in the bottom anymore.
Then there is bottle conditioning where you put some more sugar into the bottle, to ferment under pressure and thus forcing the CO2 back into solution and causing your beer to be fizzy, this is not generally called secondary fermentation although, you are correct in thinking that it is.
I hope that clears up the terminology for you.
You start bottle conditioning once you decide to bottle and add sugar or fermentables, I do that after one month in the fermentation vessel and I tend to skip proper secondary fermentation totally.
Eoin
I think you are mixing up secondary fermentation with bottle conditioning.
You have a primary fermentation when you put the lot in a fermenter and let it ferment until your SG stabilises.
The secondary is used in the case where someone wants to clear their beer or is making a very high gravity beer and so they rack it off the yeast (trub) and put it under airlock in another fermentation vessel. This changes some of the chemistry changing certain acids and flavours and clears the beer better as there is not a large cake of yeast in the bottom anymore.
Then there is bottle conditioning where you put some more sugar into the bottle, to ferment under pressure and thus forcing the CO2 back into solution and causing your beer to be fizzy, this is not generally called secondary fermentation although, you are correct in thinking that it is.
I hope that clears up the terminology for you.
You start bottle conditioning once you decide to bottle and add sugar or fermentables, I do that after one month in the fermentation vessel and I tend to skip proper secondary fermentation totally.
Eoin
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BeerGuts
Re: When do I start the second ferment?
Guys, thanks. That clears it up nicely. Much appreciated.
Cheers!
Cheers!