Belgian-Style Witbier: Racking to Secondary

I finally racked my Belgian-style Witbier to the secondary fermentation “tank.”   I left it in primary fermentation for 15 days … seems a little long, but it kept being active.  I think the temperature stayed between 68 and 70 degrees pretty much the entire time (except when we lost electricity and the temp in the house dropped to 54 degrees … then it was a little cooler! <smile>).

The first thing I did was prep and sanitize the equipment.

You’ll notice that I use a “Better Bottle” as my secondary fermentation “tank.”  I typically use the “bucket” for primary fermentation because it always makes it easy to transfer (and clean up).  You can see that in these pictures — you can definitely see what I have to clean!

I thought the color was right on … of course there’s still some fermentables (and other stuff) suspended in the pre-beer … it will clear over time … but check out the color here.

Also, you can see that the Specific Gravity is 1.024 (approx).  My target Final Gravity is 1.010 … again, I think I have some suspended particles that give it a little higher gravity; however, it was still bubbling away after I transferred it.  Of course, you always want to tast the intermediate “beer”–it was delicious.  I can’t wait for the final product!

Beer Mentor

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