Author Topic: Secondary Fermentation  (Read 661 times)

Offline john.flanagin

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Secondary Fermentation
« on: October 10, 2015, 02:09:33 AM »
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, 12:17:13 PM »
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 13, 2015, 02:24:19 AM »
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, 07:00:50 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