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re: Homebrewing: In-Process Thread
Posted on 11/25/14 at 8:02 pm to Canuck Tiger
Posted on 11/25/14 at 8:02 pm to Canuck Tiger
What's the opinion of everyone here on a secondary fermenter?
I've got a Christmas ale in my primary and I don't really feel like moving it. I'm not adding anything else to it, so seem like a waste but would like hear opinions from the experts.
I've got a Christmas ale in my primary and I don't really feel like moving it. I'm not adding anything else to it, so seem like a waste but would like hear opinions from the experts.
4
Posted on 11/25/14 at 8:03 pm to HurricaneDunc
Dont
I rarely rack a beer. I did this week because of the excessive trub and pending dry hopping. Otherwise I'd only rack if leaving it in the fermenter for an extended period of time
I rarely rack a beer. I did this week because of the excessive trub and pending dry hopping. Otherwise I'd only rack if leaving it in the fermenter for an extended period of time
This post was edited on 11/25/14 at 8:05 pm
Posted on 11/25/14 at 8:30 pm to HurricaneDunc
quote:
What's the opinion of everyone here on a secondary fermenter?
I typically rack for the dry hop but only to free up my primary for the next batch. I try to keep all of my fermentors full, since I do a lot of bulk aging. I also dry hop for a long time, up to 30 days. I've got a white wine saison that has been in dry hop for 21 days now.
Posted on 11/25/14 at 11:39 pm to HurricaneDunc
I always secondary in a carboy to dryhop ipas, but that's 3-5 oz hops and I like to work the siphoning/rack to put it in the keg without hops residue. For stouts and Belgians I usually rack into a keg and cellar it til drinking day.
Posted on 11/27/14 at 9:17 pm to HurricaneDunc
The whole use of the term secondary fermentation as it relates to a secondary fermenter has always been strange to me. Secondary fermentation as I've always understood it involved the conditioning of the beer on the yeast cake. To me the extra time on the yeast is critical to a complete product. How the hell is it a secondary fermenter if it involves taking the beer off the yeast which effectively stops secondary fermentation?
So even if you do plan on using a secondary fermenter for dry hopping or brightening or whatever I still encourage you to leave the beer in primary until you're confident the fermentation/conditioning is done.
So even if you do plan on using a secondary fermenter for dry hopping or brightening or whatever I still encourage you to leave the beer in primary until you're confident the fermentation/conditioning is done.
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