- After 5-7 days in the primary fermenter, some brewers will transfer (rack) their beer into a 5-gallon glass carboy for “conditioning” and/or “Dry Hopping”.
- This will help with a few things:
1. Getting your beer off its initial “yeast cake” so no off-flavors can occur
2. Will help clarify the beer
3. Can add in more hops for aroma (Dry-Hopping)
- Once clean and sanitized, take racking cane, or auto-siphon, and attach siphon hose
- Transfer (rack) beer from primary fermenter (6.5-gallon carboy or bucket) to secondary fermenter (5-gallon carboy).
- At this time, you can throw in 1 oz, or 2 oz, of hops in for “Dry Hopping”.
*Some brewers will put the hops in the secondary fermenter and rack on top of the hops.
- Once beer is racked into secondary fermenter, lid, or bung, then airlock