Quick question. My buddy who is a HARDCORE all grain guy, wins competitions all the time was telling me that he's gotten to a point where he doesn't rack to a carboy anymore.
He does his batch, let's it ferment completely in the first bucket, and when it's ready, he racks it right to the bottling bucket and bottles it.
He said if you're going for color and clarity, you definitely need to rack to a secondary but he swears that it doesn't effect the taste or quality of the beer. He sees the racking as an invitation for contamination or oxidation. And I mean this guy makes some GREAT beer.
This was discussed recently and most came to the same consensus as your friend. I don't use a secondary much anymore and my beer is plenty clear and tastes great.
I rarely do a secondary. If I wanted to long term age something, I will use a secondary. Most of my beers are 2-4 weeks, then crash cooled and kegged like EdWort.
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On Deck: Belgian IPA
Primary: nothing
Secondary: Traditional Mead
Kegged: APA, Cream Ale, Belgian Ale, Sour Belgian, Barrel Aged RIS
Sometimes for dry hopping, I use a secondary. Otherwise, I haven't used one in quite a while. Maybe for a big beer that needs some aging, and I'll use for for all lagers for secondary/lagering.
Three- four weeks primary, then to bottles or kegs. Usually kegs- I hate bottling.
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The consensus is that there is no consensus and it's a personal choice. I rack so I can free up a primary and leave the brew in glass for a month.
It's all personal choice.
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Pigged - Dbl Chocolate Stout (76) Secondary Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap) Primary #2 - Nut Brown (78) Starter On Deck - Cream of Three Crops (80) On Deck - Dead Arrogant Guy (81) On Deck - One Putt12 IPA (82)
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I swing both way myself (when it comes to secondary). Depends on the beer and my time. I like to age beers in bulk in the secondary but I also have been know to leave beer in the primary for 4 - 12 weeks and bottle or keg it.
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I used to ferment in a pair of 6.5 gallon glass carboys then secondary in 5 gallon carboys, but now I ferment in a Blichmann conical. I only have one conical, so after two weeks, I transfer to a pair of cornies to free up my fermenter for another batch. The beer conditions in the cornies until I'm ready to bottle. I am building a kegerator but it isn't done yet.
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I don't filter before I ferment. I then leave it in the primary for 3-4 weeks, crash cool it, and bottle it. My last three beers have been done this way and they have all been tasty and crystal clear. I think my Belgian Wit was almost too clear.
Does everyone rack to secondary??
(when it comes to secondary). Depends on the beer and my time. I like to age beers in bulk in the secondary but I also have been know to leave beer in the primary for 4 - 12 weeks and bottle or keg it.
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