On Wed, 27 Apr 2005 20:15:40 +1000, Gav <gwinter@ticgroup.com.au>
wrote:
[color=blue]
>Hi All,
> Does anyone have any advice to offer about 'racking' a beer ?
>I have read (on the net) that racking a beer can make the single,
>biggest difference to the flavour of a brew. Does anyone know what
>temperature the beer should be stored at in the secondary fermentor ?
>And for approximately how long before bottling ?
>
>thanks in advance !
>
>Gav[/color]

If you are doing single stage, you'll notice the improvement racking
makes.

I doubt there's a single good answer. Normally I rack at the end of
vigorous fermentation, 3-5 days is the usual. I can only heat to keep
the temperature up and set most of my fermenters at 50-60 degrees F.

The recipe (type of yeast and style of beer) will give you the
temperature and time. Lager demands low temperatures and long times,
but I think that ales do benefit from cooler and longer too (my
opinion). Likewise high gravity, high alcohol beers require longer
time in the secondary, and benefit from longer time in the bottle.

This time of year the ambient is 70 degrees, so the heaters aren't
coming on, and I use ale yeasts. Soon I'll be shutting down for the
year.


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