Indiana Red

Recipes 

When I rack over to secondary, I usually try to avoid siphononing any of the yest sludge over. However, when adding fermentables to the secondary, usually fruit, I am tempted to not be so carful and let some dormant yeast get transfered over in order to aid in the secondary fermentation process on the added fruit/sugars.
Necessary? Good Idea? Make any difference?
Looking for feedback.
Thanks

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homebrewer_99

Recipes 

I know where you're coming from. I make a lot of Hefe Weizens and I always transfer over "some" yeast. I think it aids in the process.

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RichBrewer

Recipes 

I've never done fruit in a beer but what you are saying makes sense. Especially if you are using a high flocculating yeast. I'm sure the fruit would ferment either way but letting a bit of the yeast from the primary would probably speed up the process.

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Cheers,
Rich

david_42

Recipes 

Normally the first racking is to let the ale clear, so you want it as clean as possible. Since you are adding fruit and doing a second ferment some extra yeast is a good idea.

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