Secondary Fermentation..

[Mike at Bay]

I normally do not move to a secondary fermentation vessel. However, my latest brew requires the addition of PB powder and cacao nibs for another week after primary is complete AND I would like to move the beer out of my temp control freezer so I can put another brew in there (only fits one). SO, can I pull my brew off of the yeast and into a secondary make my adds and leave it at room temp? Room temp here in FL is 75 degrees. OR should I make the adds and leave at fermentation temp which is set to 68 degrees?

 

[Steve Ruch]

I'd put the adds in primary and leave at room temp for the week.

 

[Minbari]

Personally, i would finish it where it is. less chance of infection and oxygen.

If you can transfer it with no oxygen exposure go for it

 

[Mike at Bay]

Personally, i would finish it where it is. less chance of infection and oxygen.

If you can transfer it with no oxygen exposure go for it

Yeah that is the concern. As it is it has to be exposed to add the cacao and PB Powder. (BTW I slurry the nibs and hit the PB powder with boiled water)

 

[Bigbre04]

Yeah that is the concern. As it is it has to be exposed to add the cacao and PB Powder. (BTW I slurry the nibs and hit the PB powder with boiled water)

could also use vodka...its like water but spicier.

 

[Mike at Bay]

could also use vodka...its like water but spicier.

Thanks..,.Yep, I use vodka for the nibs....The boiled water was for the powder....there is 13 oz of the powder

 

[Minbari]

Yeah that is the concern. As it is it has to be exposed to add the cacao and PB Powder. (BTW I slurry the nibs and hit the PB powder with boiled water)

I made an injector just for this reason. Ball valve and 2" triclamp. Prefill, then open valve and dump

 

[Mike at Bay]

I made an injector just for this reason. Ball valve and 2" triclamp. Prefill, then open valve and dump

In the lid of the fermenter?

 

[Minbari]

In the lid of the fermenter?

Yup

 

[Brew Cat]

I normally do not move to a secondary fermentation vessel. However, my latest brew requires the addition of PB powder and cacao nibs for another week after primary is complete AND I would like to move the beer out of my temp control freezer so I can put another brew in there (only fits one). SO, can I pull my brew off of the yeast and into a secondary make my adds and leave it at room temp? Room temp here in FL is 75 degrees. OR should I make the adds and leave at fermentation temp which is set to 68 degrees?

No to room temperature if adding more fermentables
Rack let ferment then you could go to room
If you move it to a room of 75 the heat from fermentation will get into the 80s

 

[Donoroto]

Temperature is important for yeast. If you expect yeast activity, keep the temperature where the yeast is happy (or at least not complaining). No yeast? Temperature is not that important.

 

[Mont Y. Märzen]

Yup

View attachment 34883

A local brewery had a similar setup to dose kegs with flavorings. (usually natural fruits, etc.) But they also added a gas port so they could purge the chambers first with CO2. And of course, they went fancy with the upper being a sight glass but that just so happened to be what they had on hand. It was nice to see how much was added though and some kegs they dosed less, thus it turned out to be quite helpful seeing the material.

 

[Mont Y. Märzen]

I normally do not move to a secondary fermentation vessel. However, my latest brew requires the addition of PB powder and cacao nibs for another week after primary is complete AND I would like to move the beer out of my temp control freezer so I can put another brew in there (only fits one). SO, can I pull my brew off of the yeast and into a secondary make my adds and leave it at room temp? Room temp here in FL is 75 degrees. OR should I make the adds and leave at fermentation temp which is set to 68 degrees?

Cold crash, put yeast to bed, add flavorings to primary. Hold 2–4 days max. Package. I've used both of those, but not together. Personally, I think PB2 tastes fake, like the cheap peanut butter 'coins' at Easter. If you've had one, you know.

 

[Minbari]

A local brewery had a similar setup to dose kegs with flavorings. (usually natural fruits, etc.) But they also added a gas port so they could purge the chambers first with CO2. And of course, they went fancy with the upper being a sight glass but that just so happened to be what they had on hand. It was nice to see how much was added though and some kegs they dosed less, thus it turned out to be quite helpful seeing the material.

It works well for dry hopping too