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Author Topic: Secondary Fermentation  (Read 1210 times)

Offline john.flanagin

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Secondary Fermentation
« on: October 09, 2015, 08:09:33 pm »
I just racked my milk stout under pressure into a keg. The keg is just sitting in my basement at about 67 degrees. I want to push some off the keg onto some cherries in secondary. Will there be enough yeast to do this or should I not attempt this??

Offline brewinhard

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Re: Secondary Fermentation
« Reply #1 on: October 11, 2015, 06:17:13 am »
How long was the beer in primary for?  Did you carry over any yeast into the keg?

Offline john.flanagin

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Re: Secondary Fermentation
« Reply #2 on: October 12, 2015, 08:24:19 pm »
2 weeks primary. I tried to suck up all the beer and pull some yeast.

Offline Werks21

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Re: Secondary Fermentation
« Reply #3 on: October 14, 2015, 01:00:50 am »
after 2 weeks there will be plenty of yeast in suspension but keep in mind that if fermentation is done then the beer in secondary will be in contact with O2 for a while unless you flow some CO2 into the secondary after transfer. I failed to remember this once and it didnt turn out well.
Jonathan W.
Snohomish WA