When should secondary fermentation typically be completed in real ales?

Secondary fermentation in real ales typically should be completed by the time the cask has stopped venting. This stage is crucial because it signifies that the fermentation process has stabilized, and significant carbon dioxide production has ceased. At this point, the beer has reached its desired carbonation level and flavor profile, which are essential for the quality of the final product.

Once secondary fermentation is complete and the cask has stopped venting, brewers can proceed to conditioning, where the beer develops and refines its flavors. This resting period allows for any remaining yeast and sediment to settle, helping to clarify the beer before it is served. The timing of secondary fermentation completion is critical in ensuring that the beer is ready for serving, as ongoing fermentation in the cask can result in over-carbonation, off-flavors, or unwanted spoilage.

In contrast, stages like racking or cold storage may enhance clarity and stability, but they do not define the completion of secondary fermentation.