homebrewandbeer.com

Not sure if i should post it here or somewhere else, but being that i only brew beer for others and keep the ciders and ginger beers and other 'girly' drinks for myself i'd post it here anyways...

I've read a little in this forum about 'racking' and from what i understand you move your brew into a second fermenter to let it clear. ok so my question is if you move your brew into a second fermenter and leav it for a couple of weeks to do it job, when it come to bottling do you have to add more yeast for the carbination? I thought if you left the yeast too long it would die off or does it hang around but just become inactive for a while... anyways could someone please explain the process of how it works and what to do when bottling.

Thanks

No need to add more yeast, I'm sure someone will give a more comprehensive answer as to the process of dormant yeast.

thanks for that Crowash. so i assume you still need to put a fermentation lock on the secondary bucket and try to keep the oxygen out of the process?

Yeah, you do need an airlock, primarily to stop the O2 and infectious agents. You do not need to add additional yeast to secondary, as even clear beer still has enough suspended yeast to complete carbonation.