Fermentation

Fermentation
Now it’s the yeasts turn to go to work. Keep the fermenter at a consistent temperature. Most ale yeast do best in 65-70°F, although different strains have different optimum temperatures. Be sure and keep the airlock topped up.

Racking to Secondary
After about a week, it is time to rack the beer to the secondary fermenter. Place the primary fermenter (full of beer) on a countertop and the secondary fermenter on the floor. Remove the airlock from the primary fermenter. Put the sanitized auto siphon into the primary fermentor with the attached tubing into the secondary fermentor. Pump the cane once or twice to start the siphon.

While the beer is being transferred, you should re-sanitize your stopper and airlock. When the beer is completely transferred to the secondary vessel (leaving behind the sediment called trub), insert the airlock. You should leave your beer in the secondary fermenter for at least a week. This will allow additional sediment and yeast to settle out, giving you a cleaner and clearer beer in the end.