Part 2 - Secondary Fermentation

In Part 1, I explained how to brew beer with the simplest method – malt extract brewing.  Once that process is complete and your beer has sat in the primary fermentor for 5-7 days, it is time for the secondary fermentation process.

Secondary fermentation is not required for homebrewing.  However, it is recommended because it helps reactivate the yeast which allows further fermentation.  It also allows the beer to clarify a little longer before bottling or kegging, thus resulting in a better looking final product.

You will need a 5-gallon glass carboy, a hydrometer, a siphon, and a rubber stopper and airlock to cap the carboy.

Sanitize Everything!

Step 1:  Move the primary fermentor to a countertop or table.  Allow it to settle for 5 minutes.  Remove the lid.

Step 2:  Place the hydrometer in the beer and record the final gravity of the beer.  The final gravity of the Blonde Ale is 1.011. 

Step 3:  Calculate the alcohol content of your beer by subtracting the final gravity from the original gravity and multiplying by 131.  For my Texas Blonde Ale it would be (1.042-1.011) x 131.  The ABV (alcohol by volume) for my beer is 4.06%

Step 4:  Place the siphon into the primary fermentor and begin to siphon the beer into the glass carboy.

You might have to tilt the primary fermentor slightly to get the last bit of the beer siphoned out.

Step 5:  Place the rubber stopper in the carboy and put the air lock in place.  Carefully set the carboy in a semi-dark place where it can sit undisturbed.

The beer must sit in the carboy for about 5 days.  At that point you are ready to bottle or keg your beer.  In part 3, I will explain the kegging process.