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Old 03-10-2013, 12:05 AM   #11
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I have debated racking to secondary for a while now, and I've been doing it. I really shouldn't, and I suspect that I've ruined my last few batches because I've been racking to secondary. I'll just leave it alone next time.
It's not a necessary step, but unless you are splashing the beer (i.e. oxidizing it) or your sanitation is an issue, the act of secondarying the beer shouldn't harm it one bit.
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Old 03-10-2013, 12:33 AM   #12
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Well, I've spent as much time analyzing my failures as I have spent brewing the last three batches, trying to eliminate one possible cause at a time, until I get it right. This last session, I fermented my 1-gallon batch in glass carboys (I have two; it's also an issue of availability), thinking that it was the use of a cheap plastic bucket that was responsible for my beer having a strong plastic taste. If one-stage fermenting will do some sort of good, I'll do it.

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Old 03-10-2013, 01:13 AM   #13
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Well, I've spent as much time analyzing my failures as I have spent brewing the last three batches, trying to eliminate one possible cause at a time, until I get it right. This last session, I fermented my 1-gallon batch in glass carboys (I have two; it's also an issue of availability), thinking that it was the use of a cheap plastic bucket that was responsible for my beer having a strong plastic taste. If one-stage fermenting will do some sort of good, I'll do it.
A "strong plastic taste" tends to come from chlorine in the brewing water, and not from a plastic fermenter, believe it or not! It's from a compound called "chlorophenols" that come from combining fermentation with chlorine (or chloramines) in the water that was used for brewing.
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Old 03-10-2013, 01:21 AM   #14
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As long as your plastic is food safe, you should have no problems with buckets. I use buckets exclusively. I have only used a secondary for 2 batches out of 50.

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Old 03-13-2013, 09:49 PM   #15
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I have debated racking to secondary for a while now, and I've been doing it. I really shouldn't, and I suspect that I've ruined my last few batches because I've been racking to secondary. I'll just leave it alone next time.
I have not, as of yet, encountered any ruins due to secondary fermentation. I may be transferring it too early, based on the notes from above (and subsequent book readings), and I will use what I have learned for future brewings.
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Old 03-13-2013, 11:36 PM   #16
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That's probably it for me, as well. I bottle on Friday, so I'll know if I've done it right, or if I've ruined six more gallons.

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Old 03-18-2014, 01:02 PM   #17
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As a follow-up. I use a secondary fermentation about 95% of the time. I just consider it a part of the fun of brewing. It also allows me the ability to add hops and adjuncts, if necessary. Thanks for the input.

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Old 03-31-2014, 01:19 PM   #18
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As a follow-up. I use a secondary fermentation about 95% of the time. I just consider it a part of the fun of brewing. It also allows me the ability to add hops and adjuncts, if necessary. Thanks for the input.
You can add that stuff in the primary as well. I regularly dry hop in the primary.
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Old 03-31-2014, 11:10 PM   #19
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I have a general question concerning second fermentation.

I have been toying with the idea of introducing a second yeast batch in my second fermentation process.

Does anyone have any pro's or con's as to why I should or should not do this?
Secondary fermentation doesn't really happen unless you are adding bugs. Most homebrewers idea of a secondary is actually a brite tank. It just a vessel to rest the beer and help clear it while freeing up the temperature controlled fermenter.

Yeast blends are usually added before/during fermentation.



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