"Steph" <smokepole@sssnet.com> wrote in message
news:104p3jrvao8u2d@corp.supernews.com...[color=blue]
> what is a 2nd fermentation and how do you start this process.any info will
> be helpful[/color]

Secondary fermentation, also called "racking", is often performed after the
primary fermentation is complete or nearly complete... you'll know it's
ready when the fermentation lock stops bubbling. Racking is used mainly for
clarification of the beer, and also allows the beer to rest for a while to
allow any nasty odors to leave the beer prior to bottling. You may also
wish to "dry hop" at this point, adding hops not to increase bitterness, but
to add fresh hop flavor and aroma to your finished beer. All you need to do
is clean a second bucket or carboy, and transfer the beer over through a
tygon tube or however you like to do it. But try not to disturb the beer
too much, you don't want to add oxygen at this point, and you'll want to
leave behind any settled yeast or other sediment. When you are finished,
put on the fermentation lock as with the primary, and let sit for a week or
more. The longer you leave it, the clearer and cleaner your beer will look
and taste. Just keep in mind, sanitation is key to your success.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish