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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Once and for all...is a secondary neccesary??
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Old 02-15-2013, 04:08 AM   #1
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Default Once and for all...is a secondary neccesary??

Only do this if your racking on fruit...

Dry hoping....

I've been seeing so many mixed reviews...what is the final word on this??

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Old 02-15-2013, 04:12 AM   #2
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Final word? You won't find one here. Sorry.

My opinion is that a secondary is necessary if you're a stickler for clarity and don't want to filter or cold crash. Otherwise, I don't see much point to it, other than for adjunct additions like you mentioned.

Best of luck. Runaway thread in 3... 2... 1...

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Old 02-15-2013, 04:17 AM   #3
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IMO, generally no, sometimes yes.

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Old 02-15-2013, 04:19 AM   #4
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No

No wait, yes.

Sometimes I do.
Other times I don't

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Old 02-15-2013, 04:23 AM   #5
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I wasn't looking for a run away thread or smart answers but a right answer...

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Old 02-15-2013, 04:24 AM   #6
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Quote:
Originally Posted by salb29 View Post
I wasn't looking for a run away thread or smart answers but a right answer...
Well then you're not going to find one. There's thousands of opinions floating around this board when it comes to this topic. None of them are right or wrong.

You have to research, then form your own opinion.
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Old 02-15-2013, 04:35 AM   #7
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I'm very new to brewing and all that cones with it but I find it amazing that we can have all these advances is science and medicine but when it comes to brewing and a secondary no one can give an exact science of why I should or shouldn't use one, that its just a preference, I think it's more than that as brewing is a science...

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Old 02-15-2013, 04:42 AM   #8
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i don't even secondary if I'm adding fruit.

wait till most of fermentation is done, krausen mostly falling, then add sterilized fruit.(I ferment in buckets)

if you can cold crash do so, it will get great results.

if not, let the beer sit for a few more weeks. if you transfer from primary to secondary you are still stirring up yeast and trub, which you will have to wait for it to clear. your yeast floculation is a big contributor.

secondary is, in my mind another opportunity for infection and oxidation.

do what you want. I don't care. drinking.

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Old 02-15-2013, 04:47 AM   #9
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It can be a science. Sure. Why not do a double batch, then split it into two fermenters. Rack one to secondary, and not the other. Gather a group of randoms. Collect marking data. Rate every aspect of the difference numerically. If that's your thing, go for it. But you still won't know if it's "necessary".

Necessary for what? You need to answer that question first.

For fermentation? No.
For clear beer? No.
For taste? No.

For making additions that you don't want to touch krausen and yeast cake? Perhaps.

Brewing is just as much science as painting is. I for one wouldn't enjoy Bob Ross as much if he broke down his brush strokes into integrals, so I don't break down my own brewing like that.

Best of luck. Hope you find the answer you're looking for.

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Old 02-15-2013, 04:48 AM   #10
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Quote:
Originally Posted by runningweird
i don't even secondary if I'm adding fruit.

wait till most of fermentation is done, krausen mostly falling, then add sterilized fruit.(I ferment in buckets)

if you can cold crash do so, it will get great results.

if not, let the beer sit for a few more weeks. if you transfer from primary to secondary you are still stirring up yeast and trub, which you will have to wait for it to clear. your yeast floculation is a big contributor.

secondary is, in my mind another opportunity for infection and oxidation.

do what you want. I don't care. drinking.
But u do care u replied! Thanks for info
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