Originally Posted by OLDBREW
Getting it off the trub and letting it sit and finish up on the cleaner yeast sediment is better then sitting in the break fats for extended periods.
Dude, you and SOB can believe what you want. You can harken back to your fear of the yeast days all you want.
The thing is that's old school thinking. Like I said, we've been doing this for upwards of three years with great results. Including judging scores, and comments from BJCP judges. And heard all the armchair arguments from people just like you.
Often those same people end up being converts to it once they try.
Like I said, I'm not going debate it, I'm not gonna try to convert you. My brewing cajones won't get any bigger dueling with you guys, who are only now hearing about this stuff.
There's nothing you have said that hasn't been brought up when people first starting talking about it. And yet three years later, noone's had f'ed up beer from skipping secondary, noone's reported autolysis or off flavors or anything else you guys are so sure is/will be happening because we dared challenge the old way of thinking.......
If you really care as more that a bashing exercise, because it challenges something you hold sacred, then do a search and wade through the countless discussions about it....but I ain't into flame wars about it.
Because I've even said there's not a right way or a wrong way to do things, that using a secondary or doing a long primary both work.
And like so much stuff in brewing, it's up to the brewer to decide what works best for THEIR OWN PROCESS.
And we're still gonna share the info with the noobs who ask about it, no matter what you may think, and believe.
So stay warm in your convictions, that this doesn't work, that it makes the beer worse....while I'll keep racking in the awards in bjcp contests, and keep getting comments from the judges, some of them the very "pros" you worship, which describe the appearance of my beers as "jewell like" and use words like "Crisp" and "Clean" to describe the taste.....that's all the proof I need that it works. The fact that my contests scores have gotten significantly higher since I started doing this.
Hell the very first contest where I entered multiple beers, and 50% of them were beers that I secondaried, the ones that I long primaried scored higher.
I have done over 300 gallons this way, everything from barleywines to light lagers, and in fact one of my awards this summer was for a lager
that I had left in primary for a month, and then racked and lagered. And you would think if there were any issues with off flavors from a month in primary, you would think it would be there.
But you don't really care what anyone says...no one's gonna convince you.
You can keep waxing about it til you're blue in the face about how it doesn't work......and we'll keep doing what we've been doing.
And watching as more and more of your "pros" and more and more of your podcast guests, and more and more authors, start to generate more buzz about it. Because if they are truly professionals then they will be more open minded to new things that MAY improve their beers, rather than clinging to old ways of doing things.
If they are truly professionals that is, and not egocentric posers....who would rather be "right" than be informed.
The OP asked for some information and I provided it, and I cleared up some misconcetion about the absolute NEED to cold crash in order to do long primaries.....like I said, I don't cold crash and my beer after a month is crystal clear.
So hopefully the OP has enough info to art least try one beer with a secondary, and one in long primary, and will then make HIS OWN DECISION.