Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Secondary fermenter myth
Reply
 
LinkBack Thread Tools
Old 09-25-2012, 02:03 AM   #1
Woodyswoodchuck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 24
Liked 1 Times on 1 Posts

Default 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?

__________________
Woodyswoodchuck is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 02:17 AM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,336
Liked 502 Times on 464 Posts
Likes Given: 226

Default

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.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 02:23 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,904
Liked 4950 Times on 3586 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by Woodyswoodchuck View Post
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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 02:41 AM   #4
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis, minnesota
Posts: 1,424
Liked 121 Times on 110 Posts
Likes Given: 36

Default

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

__________________

I hate Walder Frey...

inhousebrew is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 03:01 AM   #5
tedclev
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Asheville, NC
Posts: 145
Liked 4 Times on 4 Posts
Likes Given: 7

Default

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

__________________
tedclev is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 03:05 AM   #6
fbold1
Brew Nut
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
fbold1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: North Coast, Ohio
Posts: 244
Liked 6 Times on 6 Posts
Likes Given: 5

Default

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.
__________________
"Whoever makes a poor beer is transferred to the dung-hill." Edict in the City of Danzig, 11th Century.
fbold1 is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 04:06 AM   #7
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Misplaced_Canuck's Avatar
Recipes 
 
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,782
Liked 139 Times on 113 Posts
Likes Given: 42

Default

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

__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.
Misplaced_Canuck is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 04:12 AM   #8
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,525
Liked 121 Times on 110 Posts
Likes Given: 15

Default

Quote:
Originally Posted by Yooper View Post
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
__________________

Taps:
1: Pilsen Ale (Pilsner made with US05)
2: Roasted ESB (mistake by the LHBS in recipe)
3: Hefeweizen
4: Hoegarden Saison
5: English Mild

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 06:13 PM   #9
logan3825
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Madison, Wisconsin
Posts: 1,028
Liked 46 Times on 35 Posts
Likes Given: 6

Default

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.
__________________
logan3825 is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 08:57 PM   #10
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Misplaced_Canuck's Avatar
Recipes 
 
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,782
Liked 139 Times on 113 Posts
Likes Given: 42

Default

Quote:
Originally Posted by logan3825 View Post
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
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.
Misplaced_Canuck is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS