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Home Brew Forums > Home Brewing Beer > Extract Brewing > racking to a secondary? really?
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Old 03-25-2009, 03:22 AM   #11
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Someone (not naming any names here, but he's a very slothful quadruped mammal) took the time to write up a lovely and informative post about the pros and cons of racking to secondary as opposed to using a longer primary. Third post down from the top here:
http://www.homebrewtalk.com/f39/vs-p...alysis-109318/

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Old 03-25-2009, 03:47 AM   #12
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I don't trust myself to rack cleanly out of the primary, I always end up stirring up the yeast cake. I don't want that in the bottles. I always have a small layer of yeast, etc at the bottom of the secondary so I know it helps clear the beer.

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Old 03-25-2009, 04:07 AM   #13
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I don't think I've done a batch that I haven't racked to a secondary. I usually follow the 1-2-3 rule; 1 week in the primary, 2 weeks in the secondary, 3 weeks in the bottle. For me, I rack to a 5 gallon secondary from a 6.5 gallon primary so that it frees up my primary so I can do another batch. I only have two primaries and two secondaries but I can piggy back my batches and really crank them out.

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Old 03-25-2009, 05:34 AM   #14
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In regards to (4% to 8%) ALES:

I am not sure I like the 1-2-3 rule. I like the 20day - then make it up as I go rule. It seems to me that every ale I brew needs 14+ days to gravitate down to my liking then if its "clear-ish" I just rack to a keg and let it fester 'round 68F for a month. If its cloudier then I expected, off to a secondary for a couple weeks.

I guess for ease, I know if I go 20 days in primary then keg it... its good to go into the fridge in a couple weeks.

Not real scientific but, it seems to produce an excellent ale every time.

D

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Old 03-25-2009, 05:20 PM   #15
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Quote:
Originally Posted by bjzelectric View Post
ive heard that racking to a secondary really isnt worth the risk of oxidation/contamination... is this true or is it worth it?
this all depends on what you are brewing. I wouldnt rack a stout to secondary, I would just bottle from the primary, but for a Belgian Dubbel I would put into a secondary. I havent had any oxidation issues as of yet.
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Old 03-25-2009, 06:09 PM   #16
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Personally I think it's ridiculous to say that a secondary is not worth the risk of contamination - that's like saying driving to the LBHS is not worth the risk of getting in an accident. Try it both ways, and see what you prefer. Good beer is made both ways.

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Old 03-25-2009, 08:51 PM   #17
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I never caught an infection racking to secondary, using an auto-siphon is truly not a big risk.

And let's not forget that by the time you want to rack to secondary, the alcohol satured environment is a pretty hostile place for any potential pathogens anyways, let us not go completely paranoid over racking to secondary, it's still pretty usefull for at least two things:

1- Helping out clearing out the beer before the bottling/kegging stage.
2- Saving space to keep the pipeline going... (believe me, you'll want it to roll faster after a while)

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Old 03-25-2009, 09:13 PM   #18
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I just changed to using a secondary because my LHBS started carrying BetterBottles. I like the idea of letting it sit with a very low surface-to-air ratio for a while. Plus, I brew a lot of more subtle beers, and the trub will make it taste funny. I think my beer is a lot better after some time in the secondary.

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Old 03-25-2009, 09:33 PM   #19
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Quote:
Originally Posted by Stef1966 View Post
1- Helping out clearing out the beer before the bottling/kegging stage.
Let's be honest....Moving beer from one container to another does not in any way, shape, or form accelerate clearing.

Gravity and time clears beer. This process occurs on or off the yeast cake.

Proven methods for accelerating the clearing process include:
  1. Gelatin (binds to proteins)
  2. Cold crashing (flocculates yeast)
  3. Media filtering (expensive)
  4. Centrifuge (ungodly expensive)
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Old 03-25-2009, 11:10 PM   #20
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Quote:
Originally Posted by lamarguy View Post
Let's be honest....Moving beer from one container to another does not in any way, shape, or form accelerate clearing.

Gravity and time clears beer. This process occurs on or off the yeast cake.

Proven methods for accelerating the clearing process include:
  1. Gelatin (binds to proteins)
  2. Cold crashing (flocculates yeast)
  3. Media filtering (expensive)
  4. Centrifuge (ungodly expensive)
I am currently in the process of doing my first ever "No secondary" home brew to date, if what you say is true, then the only reason i would then find to rack to secondary is to save space to brew some more at the same time and keep the pace up the pipeline.

I am brewing the very same batch (recipe and yeast) as the batch before it, if i do not find no noticeable difference in clarity, then the secondary is gonna be a thing of the past for me.
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