In brewing, racking is the process of moving the beer from a primary to a secondary fermenter. The additional time during the conditioning phase will clarify the beer and provide an overall better product. It’s known as secondary fermentation in homebrewing circles, but the fermentation has pretty much happened—the final gravity has been taken—but the yeast will still reabsorb a bit to clean the beer up a bit. After a couple of weeks, we’ll add a little priming sugar, which will start a smaller fermentation process to carbonate the beer, and get it in the bottle.
I racked tonight my Cranberry Dark Wit for Airport. Looking good and hitting the estimated gravity. Only need to place odds on if I’ll get lucky enough for a cold spell in February when it’ll be ready for drinking.