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How to Move Home Brew Beer from the Primary to the Secondary Carboy

July 26, 2014 by Rick Morris

Sometimes home brewers want to move the fermented beer to a secondary carboy.  This may be for additional maturation to ensure the beer is fully attenuated (yeast have eaten all the sugars).  It is also done because home brewers like to add another helping of hops (known as dry-hopping).  Another reason is because getting the brew off the yeast and trub before about 3 weeks helps eliminate certain off-flavors in your beer.  And, one can expect the amount of sediment in the beer to be reduced.

Here is an informative video on how to move your beer from the primary to the secondary...


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