WAIT AND WATCHGlass and plastic carboys keep things interesting since the ability to see what's going on is available. During the fermentation krausen (pronounced "KROY-zen") is produced which is the fancy technical term for foam. It contains yeast and proteins from the fermenting process and as it settles back through the beer it will help clear some of the floating debris. If a high volume of yeast it used, the foam production can interfere with the airlock and cause some pretty serious problems. Blow off tubing is useful for containing a very active fermentation. Regardless, keep and eye on the airlock since, if it gets clogged, pressure continues to build within the vessel and could result in a messy, sticky, gross explosion of otherwise perfectly good beer.
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TO USE OR NOT TO USE;
SECONDARY FERMENTATION VESSEL
Using a secondary fermenter is another option after the initial fermentation slows down. After that first 7-10 days a layer of dead yeast cells, sediment, and byproducts is building at the bottom of the primary fermentation vessel. Keeping the beer sitting on top of all that goo can produce off flavors or unintended flavor profiles. Also, the secondary helps to give the beer another opportunity to settle out a little more yeast and create a clearer beer.
For those looking to add some other flavor dimensions, additional items such as oak wood chips or other flavorings can be added into the secondary. Just remember to keep this sterile. This can not be reminded of enough.
It is also important to note that during any transfer process after the primary fermentation, care should be taken to not introduce additional oxygen or aerate the beer. This can produce some off flavors or undesirable attributes. More detail on this can be found HERE at howtobrew.com - by John Palmer.
For those looking to add some other flavor dimensions, additional items such as oak wood chips or other flavorings can be added into the secondary. Just remember to keep this sterile. This can not be reminded of enough.
It is also important to note that during any transfer process after the primary fermentation, care should be taken to not introduce additional oxygen or aerate the beer. This can produce some off flavors or undesirable attributes. More detail on this can be found HERE at howtobrew.com - by John Palmer.