re: secondary fermentation question

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McKinneyttu97

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I secondary ferment all of my beers nowadays. Is it necessary? No, but it will produce a better product in the end, IMO. Secondary'ing allows for your beer to cleanup a bit, and get rid of any yeast taste. The secondary fermentation's purpose is not to ferment, but really to either flavor a beer and/or clean up a beer.

If you want to add flavor, like a vanilla bean or some cold steeped coffee, make sure your secondary fermenter is clean and sanitized, and make sure your transfer equipment (siphon) is clean too. Then add your flavor profile (vanilla, coffee, etc) to the fermenter and rack on your beer on top. I typically secondary ferment for a week, then drop the temperature about 10 degrees, and let it sit another week or so. But only add your brew to the secondary once primary fermentation is completely finished.