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luckasavitch · 03-20-2011, 05:02 AM

I just brewed my first beer today and it is safely in my primary frementor I just have a couple of questions. If frementation is complete then why bother with a secondary frementor. Also how long in secondary. And finally when it comes time to bottling how much corn sugar and water solution do I use for a 5 gallon batch.

**pompeiisneaks** · 03-20-2011, 03:06 PM

You never need a secondary, unless you're adding dry hops or other additions like fruit, etc after primary fermentation completes, or you're going to bulk age a bigger beer for longer than say a month. As far a priming sugar, I forget how much for a 5 gallon batch, but search the forum here, its been discussed before.

**pompeiisneaks** · 03-20-2011, 03:08 PM

Here, I searched for you. http://www.homebrewtalk.com/f37/how-much-priming-sugar-77700/

luckasavitch · 03-20-2011, 03:49 PM

thank you that will help come bottling time. I have some leftover williamette hops @4.1%AA ~ 3/4oz, would you recommend dry hopping or am I wasting my time with that little amount.
Here is the recipe so you know what im starting with
6lbs pale malt extract
1/2lbchocolate malt
1/2lb crystal 60l malt
1/4lb black patent malt
.75oz nugget hops (13.2%AA)@60min
.91oz williamette hops (4.1%AA)@40 min
.61oz williamette hops (4.1%AA)@20 min

**pompeiisneaks** · 03-20-2011, 05:00 PM

I think that dry hopping at all adds some lovely hop aroma, just more will add stronger aroma. 3/4 an oz should still add some great flavor.

**manhattanksbrewer** · 03-20-2011, 05:10 PM

unless your doing a lager or as said earlier a dry hop or fruit adds or big beer that requires longer aging then secondary not necessary just some peoples preference.

luckasavitch · 03-20-2011, 06:34 PM

Thanks alot guys, awesome feedback. I think since I have a secondary and some extra hops I might aswell. can't wait to give it a taste.

hopwortsbrew · 03-22-2011, 07:39 PM

So I am planning to move my amber ale wort into the secondary today. This will be my first transfer(first brew really) ever. The yeast at the bottom is about an inch. Should I try to get them over as well?

Stankonia · 03-23-2011, 05:48 AM

When priming the beer to bottle, does it really make a difference between using DME or corn sugar? Would use DME add to the flavor, mouthful, aroma, etc at all?

Thanks!

**pompeiisneaks** · 03-23-2011, 02:48 PM

Quote:

Originally Posted by hopwortsbrew

So I am planning to move my amber ale wort into the secondary today. This will be my first transfer(first brew really) ever. The yeast at the bottom is about an inch. Should I try to get them over as well?

Nope. That yeast has already petered out. Leave it there. The remaining yeast in suspension is healthy and still working.