Wit in Secondary

Transfered the Belgian Wit-style beer to its secondary fermenter tonight. It seems to have attenuated well, smelled fine, and tasted pretty good – a little zingy, but refreshing. All of these things helped calm my nerves a little bit, I was worried because of the lovely yeast I was using.


Pretty much the transfer went off without a hitch, which is always good. Now all four beers that I will be kegging are in secondaries and waiting to be transfered. I believe the two pale ales are going to be kegged this weekend, and the hazelnut brown clone and the wit the following week. Doing two at once this weekend will give me a chance to work out some of the kinks plus give me an idea of how long the whole operation  should take.

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