Fast forward about 10-12 days after the bulk of the fermenting is done. It is time to get the trub (gross stuff at the bottom of the primary fermenter) off the beer so it does not impart off flavors to our beer. This step is called racking.
Here are the steps of racking beer into the secondary fermentor, with pictures to follow:
- Wash and sanitize a 5 gallon and 3 gallon carboy. Remember we made 8 gallons.
- Using an auto-siphon start filling your carboys. We like to start with the 5 then move to the 3.
- Once both are full, re-airlock, and condition in the secondary fermentor until it starts to clarify. Usually a week or two depending on the sytle of beer brewed. For this specific style it will take about a week, then we will dry hop it. Will explain that next.
This is actually the first beer we have dry hopped. Dry hopping means adding hops after the brew process in the secondary fermenter. About 9 days after we racked this beer to the secondary it had clarified nicely. Thus is was time for the hops. We added 1 oz of citra hops, so .625OZ to 5 gallon and .375OZ to 3 gallon. The hops were measured out in sanitized nylon paint bags and dropped into carboys. The hops are to sit for exactly 1 week then we bottle. So we made sure we did it on a weekend because bottling takes a bit of time. I am hoping to be able to keg soon! Pictures below of beer…
Note: I just wanted to show a side by side of what the beer looked like the day we racked into the secondary to the day we added the hops, you can see what I mean by clarification. A lot more of the yeast that was in suspension settled out.
Please let me know if you have any comments or questions… Next up bottling! Enjoy ~ Megan