umm

[jamesdickie87]

during secondary fermentation how many SG points should it drop daily if its kept at around 75 degrees?

[fretlessman71]

Not many at all - the idea is that you can let it take its time and finish while getting it off the yeast cake, so don't expect a huge change (unless you are brewing a huge beer, I guess). And as you already know, I'm sure, when it STOPS changing over a 3 day period, it's done and ready to age in 2ndary or bottle and let sit a while.

75° is a little warm, isn't it? Is that room temp only or actual temp of the beer? What are you brewing, anyway?

Welcome to the board!

[jamesdickie87]

its a belgian dubbel, and its the room temperature. i dont know the actual temp i dont have a thermometer. but this is my first time brewing, ive done a lot of research on it. but im still not very knowledgeable though.

[Big Cat]

I have found little to no drop in gravity with secondary fermentation whith the exeception of barlywines. Even then it isn't much and I will have to rouse the yest off the bottem. secondary fermentation is good for conditioning/ stableizing and clearing. The little fermentation that accers dose seem to help keep a controld carbination with primeing. Or at least I think so =) That way all the fermentables (or most) are consumed so the priming sugar is all that the yeast have to work with at time of bottleing.