Blackout Stout – Brew Day 2
We again spent some quality time sanitizing everything that was going to come in contact with our beer.
The goal for today was to take more sampling information about our beer to gauge the progress of the fermentation and to move the beer into a glass carboy – called a “secondary”.
The process of siphoning the beer from the primary to the secondary is called “racking” the beer. The reason that it is preferable to use a glass carboy (or even plastic carboy) for the secondary fermentation stage is to reduce the amount of air in the headspace of the container. Unlike in the primary fermentation stage – where fermentation is very aggressive – you don’t want to have excess air in contact with the beer.
Our beer after racking to the secondary:
Not everyone will even use a secondary or separate the fermentation phases. However, it is generally accepted that by doing so you are able to achieve more clarity and a cleaner beer in the end. As you rack the beer you are able to leave the sediment from the yeast at the bottom of the primary.
For this reason, it is a good tip to move your primary up to an elevated surface on your first day of brewing so when you go to rack it you don’t have to move it and thus disturb the sediment.
I recommend having an auto-siphon tool. These take one pump to start your siphoning. We just used our mouths the old-fashioned way but this obviously greatly increases your risk of introducing contaminants into your precious liquid.
The upside of this? You don’t have to spend more money and you get a chance to see what the beer tastes like!
These were the readings for our beer at this stage:
Specific gravity: 1.010
Temperature: 21 C
Temp adjusted S.G.: misplaced the paper with the converted number (we will be more professional next time)