Fermenter / Batch Fermentation

Make Your Own Fermenter

Homebrewing secondary fermentation question?
My batch of red lager has been sitting for 7 days in a carboy for secondary fermentation as noticed the activity was pretty dormant for most of the time in the air trap but on the 7th day its bubbling about once per minute and noticed foam on the top of the beer. Should I let it sit longer or bottle? If longer, how much longer?

Can I keep beer in original carboy for secondary fermentation?
We usually bottle after the 7 10 days but were thinking this time IPA to just add the priming sugar to the carboy and leave it in there to avoid the hassle of bottling. Also would be cool to have a party and just pour straight from the carboy. However, I have a suspicion that it wouldn't turn out quite the same as if we bottled it. An additional question I have is why do you generally keep beer away from sunlight? My friend put it there to keep higher temp, which seems like bad practice to me Thanks.

Home Brewing Beer - Carboy or Bucket for secondary fermentation?
Just wonder if there is enough benefit to the beer to buy a carboy for secondary fermentation instead just using another bucket as I have been for 3 batches. The carboy is around $45 and will take up a lot of space while not in use. I already have a 2nd fermenting bucket. Your thoughts pleaseThanks for the answers, Yes looking at 6.5 gallons carboys only 1 store close and its an hour away all they have right now It does sound like I will want one, I think I'll hold off and find a cheaper one 40 seemed like a lot to me . First batch tastes ok, Takes longer then I had hopedthanks again

Home brewed beer secondary fermentation question.....?
I was reading a step by step on how to make your own beer. It said you have toput the beer into bottles for secondary fermentation. Is there a less time consuming way to achieve that process? I don't really want it bottled, I'd prefer it in a keg. Thanks

What seems to be the best time to start racking for secondary fermentation? After how long or what SG?

Is it okay to eliminate primary fermentation and proceed to secondary fermentation when using yeast starter?
i've read that the secondary fermentation creates 70 percent of the alcohol, and the primary only creates 30 percent. then i thought of using yeast starter to speed up my initial fermentation and just proceed to secondary.

If I use yeast and sugar for carbonation/secondary fermentation?
Ok, so making my own beer, right? And I'm not technologically savvy enough to do CO2 for my carbonation plus I'd be divorced before my wife would allow that . So if I'm depending on a secondary fermentation for my carbonation the yeast are going to eat as much of the sugar in the beer that I've added or was left over from the original fermentation, right? And by doing so, they're actually creating more alcohol, right? And since they're eating the sugar, the flavor of the beer would actually change from week to week. Does this sound logical?

On secondary fermentation of Munstons Premier gold ale?
Do I need to leave it on the heat mat. Not bubbling or any sign of activity

What's the purpose of secondary fermentation?
I'm just curious about what secondary fermentation would contribute to a beer, as opposed to just sending it straight to bottle conditioning?

Can I use the same container for primary and secondary fermentation?
I'm in the middle of my second batch of home brew beer, brown ale , and I the only fermentor that I have is a 6.5 gallon glass carboy. Right now, I have some beer wort fermenting in it, and I was wondering if it would be good bad neutral if I siphoned it into a sterile container, cleaned out the carboy of all the junk, and then siphon my beer wort back into my carboy.

When making wine at home or I guess anywhere, do you need to vent both first and secondary fermentation's?
thinking of making some small batch peach or cherry wine at home to get experience, the guides I have seen online have been vague about venting the first fermentation or not...does this mean you don't vent the first one?

Home brew - secondary fermentation of lager - how much sugar per pint bottle?

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