Secondary Fermenter

Things are moving along quickly with the first batch. Fermentation was going strong by the morning after brewing. I think the wort was a tad bit too warm, about 76 or 78 F when I pitched the yeast, and that gave it a major kick start. It eventually dropped to 72 - 74F, still a tad bit warm, but at 90+ outside for days at a time the basement is slowly warming. Sure wish I'd realized how useful the huge wine cooler I picked up for free a few months ago would have been, but I had no need for it then. Damn I wish I had it now.

By 48 hours the fermentation had slowed significantly, and the krausen had all but vanished. Gravity at brew time was about 1.040 (1.044 as per 'spec'), up to 1.010 at 48 hrs, and 1.005 after 6 days. By this point there were no bubbles in the airlock that I saw. At 8 days the SG had not changed, so it was time to move it to the secondary fermenter. Here is the Primary ready for action:

I got the secondary setup cleaned and sanitized and ready to roll. That foam just looks so wrong, but everyone says it's not an issue.

Filled, plugged and ready for a couple weeks rest. If all goes well I'll get it bottled in about 2 weeks. We're planning a visit to 'Grandpas' for a few days in mid August, and I'll be bringing a six-pack to taste test. Probably won't be fully carbonated, but can't pass up the opportunity to share.

I'm hoping to get batch 2 rolling soon, an American Wheat. Maybe in a week or so.