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re: secondary fermentation question
Posted on 11/20/12 at 8:40 am to LoneStarTiger
Posted on 11/20/12 at 8:40 am to LoneStarTiger
quote:
we had a bit of an issue with hops and krausen on the ceiling
Welcome to the club. My old apartment had some nice stains on the ceiling from an Arrogant Bastard clone I pitched on a yeast cake before I knew what I was really doing.
As to the OP, you'll get a mix of answers on secondaries. I'm from the school where they're only necessary if you're aging for longer than a couple months or if you want to add fruit or something like that. Otherwise I leave them in the primary for anywhere from a week to two months and go straight to the keg. I've tried secondarying regular beers and I didn't see the benefit, but that's just me.
3
Posted on 11/20/12 at 9:26 am to BottomlandBrew
man you guys are good. I have some really good ideas now. Thanks and always its good to talk beer!
Posted on 11/20/12 at 10:20 am to BottomlandBrew
quote:
As to the OP, you'll get a mix of answers on secondaries. I'm from the school where they're only necessary if you're aging for longer than a couple months or if you want to add fruit or something like that. Otherwise I leave them in the primary for anywhere from a week to two months and go straight to the keg. I've tried secondarying regular beers and I didn't see the benefit, but that's just me.
I completely agree with this. Unless you are adding stuff to the beer, I see absolutely no reason to secondary it. Too much can go wrong when you transfer a beer. If you want to clear it up, cold crash it in the primary. Dry hop in the primary. Ageing a beer for months or adding fruit are pretty much the only reasons I would transfer to a secondary. If you were bottling you wouldn't want to really cold crash or secondary for too long since you need yeast to carbonate in the bottle.
Posted on 11/20/12 at 10:30 am to BottomlandBrew
quote:
As to the OP, you'll get a mix of answers on secondaries. I'm from the school where they're only necessary if you're aging for longer than a couple months or if you want to add fruit or something like that. Otherwise I leave them in the primary for anywhere from a week to two months and go straight to the keg. I've tried secondarying regular beers and I didn't see the benefit, but that's just me.
Ditto, but I dry hop a lot so I tend to secondary.
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