Beer Scientist: Spring Maibock Secondary Fermentation
After letting the bock ferment for 14 days, I pulled the bock out of the lagering freezer and onto the counter top. I then siphoned the bock from the primary fermenter into the secondary fermenter.
Once the bock was fully siphoned into the secondary fermenter, I could see the sediment that I was siphoning the batch away from. As you can see, a large amount of proteins and other particles from the batch creation settled to the bottom of the fermentation bucket. This sediment is what I wanted to separate the batch from, so that the batch could have a clearer appearance and a cleaner taste.
I plugged the secondary fermentation carboy with a holed rubber stopper and a three piece airlock and put the batch back into the lagering freezer, where it will ferment for another four weeks.
This marks the end of Secondary Fermentation of the Spring Maibock. Come back next Sunday to see how the fermentation progresses and the bottling and finishing of the batch!
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February 22nd, 2009 at 11:57 am
So did you take any alcohol levels? Just curious as I am doing a Maibock right now. Just put it into the 2nd carboy after fermenting in the first for three weeks.
-T
February 22nd, 2009 at 4:54 pm
Thanks for the comment. No, I only take an initial gravity and a final gravity if everything seems to be going according to plan. If I noticed that fermentation died early, I would have taken the gravity to see if there was any trouble.
Hope the Maibock goes well, this one turned out great. How long do you plan to have it in the secondary fermenter? What temperature are you brewing it at?