Secondary-now I am confused

Truble · 09-26-2006, 03:03 PM

OK, so I started listening to some brewing podcasts, and I am listening to the Jamil Show on American Pale Ales, and goes off on a tangent on how he does not use secondary for anything but his meads. He goes primary and then to the keg. For you out there who keg, are you using secondaries? He said that it was beneficial to let the beer sit on the yeast, and that his beers used to get screwed up when he used secondaries.

Anyone have any thoughts on this?

Desert_Sky · 09-26-2006, 03:10 PM

Ive only gone straight to the keg once. That was with my stout, so I couldnt really tell any difference in appearance. Its not gone yet, so I have no idea how much stuff will be left on the bottom of the keg once its finished.

Normally I end up with about 1/4" layer of yeast on the bottom of my secondary after about two weeks. And that alone is enough justification for me to use a secondary and keep that out of the keg.

**Chairman Cheyco** · 09-26-2006, 03:15 PM

I've started going the long primary no secondary route (because Jamil said to

) and I can tell you that the first brew I've tried has been really good. I've only tried one so far, but I have more in the pipe and I'll let you know how they are.

Truble · 09-26-2006, 03:17 PM

How long are your ferments?

Desert_Sky · 09-26-2006, 03:17 PM

How long did you let it sit Cheyco? 10 days? More?

**kornkob** · 09-26-2006, 03:18 PM

I've tried going direct to keg and not been happy with the results, honestly. I ended up with the yeast, hops fragments and other particulates gumming up the dip tube. Just not able to get the trub to blow out.

I prefer to use a secondary to clear that stuff. I still get some sediment but no where near as much.

**Chairman Cheyco** · 09-26-2006, 03:36 PM

The one I tried was a standard bitter with an OG of 1.042. It was in primary for 8 days and then I put it straight into the keg - it had already cleared. I chilled and carbed it and was drinking it a couple days later. My brother asked me when I had brewed it and he was shocked to hear that it was only the week before last. I was trying to replicate the BYO article from last month where they say you can go from grain to glass in as little as a week. There are a couple reasons I think this one worked out: 1) I used Nottingham yeast, it's fast and has high flocculation characteristics, and 2) Standard bitters tend to mature quickly anyway.
I have found that you can make good beer quickly, just don't get greedy with the gravity and keep things simple.

Truble · 09-26-2006, 03:46 PM

That is interesting. I do not keg yet, so I am relegated to bottling. The first batch that I ever brewed was primary only, and it was great. I think that my beers since have been better, and I use a secondary now, but I am wondering how much has to do with just learning to brew better beer.

I might have to try a batch with primary only again and see what happens.

Desert_Sky · 09-26-2006, 03:47 PM

interesting. I read that article and was considering it. Hmm...I may give that a shot to re-up my cache once I finish moving.

Monk · 09-26-2006, 03:50 PM

I'm interested in trying this, too. I think I have the right batch for it: a blonde ale with OG 1.037 and used Munton & Fison active ale yeast (quick ferment/high flocculation). Maybe I'll just leave it in primary for 1.5-2 weeks. I keep hearing about these "big shots" like Jamil using only primary fermenters for low grav ales. Also, it's quite easy to see how some particular practice becomes homebrewing orthodoxy very quick without a lot of experimentation into contrary practices. After all, not many of us want to do anything that would make a batch any less tasty...

monk