ArticleCarbonating High-Alcohol Beer, CO2 Protection & Filtering: Mr. Wizard Q I fermented a Russian imperial stout for 10 days, held in the secondary for 20 days, and did a third transfer/conditioning for 30 days. Next, I transferred it into a freshlyAlready a member? Log InWritten by Ashton LewisYou'll Also Like Article MEMBERS ONLY The Not-So-Great Hop Fade, Step Mashing, and Frozen Fruit The Wizard delves into the mysteries of hop fade as well as the logic of adding frozen fruit to beer and the nuances of step-mash timing. Article MEMBERS ONLY Combating Chloramine and A Deep Dive Into The Dynamics of Glycol Chillers The Wiz responds to a question about how to remove chloramine from water. Also, for the growing legion of hobby and small-scale brewers using glycol fermentation control systems, learn some of the in’s and out’s to their proper use.