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Woodyswoodchuck 09-25-2012 01:03 AM

Secondary fermenter myth
 
So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

duboman 09-25-2012 01:17 AM

Quote:

Originally Posted by Woodyswoodchuck
So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

First off, in the true sense of the term it is really a secondary vessel or bright tank. Meaning there shod be no further fermentation occurring. It is used for oaking, racking fruit clearing the beer or dry hopping( although many do this in the primary as well)

There are countless threads on this forum discussing pros and cons to using one and a very simple search will yield you days of reading material if not a life time:)

Secondary fermentation is a process that actually creates a second round of fermentation such as priming your bottles. The suspended yeast consumes the priming sugar producing CO 2 and carbonating the bottles. This is an example of secondary fermentation.

Yooper 09-25-2012 01:23 AM

Quote:

Originally Posted by Woodyswoodchuck (Post 4441665)
So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

No, I don't think most homebrewers would argue that a "secondary" would be necessary. I haven't used one in years, except when oaking.

inhousebrew 09-25-2012 01:41 AM

Skip it for anything you don't want to bulk age or add fruit/oak/hops to.

tedclev 09-25-2012 02:01 AM

It used to be more beneficial when yeast quality was far worse than it is now.

fbold1 09-25-2012 02:05 AM

Quote:

Originally Posted by Woodyswoodchuck
So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

Almost every home brewing book that i have read says that it helps the flavor and clarity to use a secondary. Brewer's best kits all recommend it. It's up to you, if you're happy with your results, that's all that counts.

Misplaced_Canuck 09-25-2012 03:06 AM

Meh... Use it if it works for you. I do. I get about a 1/4" layer of residue (yeast/etc) in the SECONDARY, about 3/4"-1" or so in the primary.

Do whatever works and/or you prefer.

MC

lumpher 09-25-2012 03:12 AM

Quote:

Originally Posted by Yooper (Post 4441709)
No, I don't think most homebrewers would argue that a "secondary" would be necessary. I haven't used one in years, except when oaking.

+1. a secondary wastes a good primary. also, like is said previously in this thread, there's years of reading on this argument in this forum alone

logan3825 09-25-2012 05:13 PM

Some good reading on secondary fermentation. Jamil and John Palmer being 2 of the most recognized homebrewers in the US. I believe Jamil went pro last year.

Misplaced_Canuck 09-25-2012 07:57 PM

Quote:

Originally Posted by logan3825 (Post 4443267)
Some good reading on secondary fermentation. Jamil and John Palmer being 2 of the most recognized homebrewers in the US. I believe Jamil went pro last year.

It is. However they only address the issue of autolysis. In my case I secondary to help clarify, and leave even more yeast behind. Just a personal preference.

MC


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