Is it harder to bottle carbonate when using a secondary?

jigidyjim · 05-10-2009, 11:51 PM

General question:

If the point of a secondary is to pull the beer off the trub, then when you go to bottle will there still be enough yeast to carbonate with?

I've never used a secondary but am going to try soon for some flavored recipes.

Thanks

**Yooper** · 05-10-2009, 11:57 PM

Quote:

Originally Posted by jigidyjim

General question:

If the point of a secondary is to pull the beer off the trub, then when you go to bottle will there still be enough yeast to carbonate with?

I've never used a secondary but am going to try soon for some flavored recipes.

Thanks

You'll have plenty of yeast still in suspension for carbonation. I've even lagered at 34 degrees for 6-8 weeks and still had enough yeast to bottle carbonate.

histo320 · 05-10-2009, 11:58 PM

I promise you will have no problem carbing your beer. I've used a secondary for flavoring purposes several times and never had a problem.

Dougan · 08-21-2009, 01:45 AM

Yeah you'll be fine unless you wait a long time. I've been lagering a beer for 3 months, and that one might be a problem. But otherwise, don't worry.

**Nurmey** · 08-21-2009, 01:55 AM

I've had beers in secondary for 8 months that carbonated fine.

**Revvy** · 08-21-2009, 02:06 AM

Here, I have a detailed blog about carbonation and conditioning here. Revvy's Blog, Of patience and bottle conditioning.

You might as well read it now, so you won't worry about your beer carbonating.