charley

Recipes 

I'm currently in my first batch, trying to soak up as much knowledge about this addicting hobby as I possibly can. I've only been on this site for about 3 days but I've read a LOT of what you all have to say. I keep hearing about using a secondary fermenter. My kit didn't say anything about using a second. Can anybody please dumb this down for me and explain why it might be beneficial to use one or two? Hope this sparks some good opinions backed with experience and end-product. Thanks!!!

Schecter

Recipes 

Oh boy.

There is a sizable debate about the possible pros/cons of using a secondary fermentor. I believe the community has somewhat agreed that a secondary fermentor can be omitted with additional time spend in the primary fermentor.

However, there are die hard secondary fermentor fans and more power to them.

Do a quick google search or even search on this forum to read the debates, there are good points on either side.

One undeniable pro for a secondary fermentor is there will be less trub on the bottom, so it will be easier to rack to the bottling bucket especially for less experienced rackers.

Happy reading

Cheers

__________________
Primary: Hard Cider, Spiced Cider, Vanilla Cider, Cinnamon Cider, Orange American Wheat
Secondary: Empty
Bottled: European Pilsner, Liberty Cream Ale, Orange American Wheat
On deck: Bee Cave Brewery Kolsch, Cottage House Saison

charley

Recipes 

I'm definitely inexperienced as I haven't done it before. Have my first batch fermenting away in a cooler in the closet. Don't I just keep the hose a couple inches from the bottom? Once I move my carboy to my kitchen counter to rack should I let it sit for a while before racking? Seems as though transferring it will shake it up a little.

Schecter

Recipes 

Yes, keep the hose a bit away from trub. The technique goes awry when tilting to get every last drinkable drop out.

I move my fermentor as the first thing I do. I take it and put it on my table and then go about the chores to get everything ready an sanitized. By then, usually anything stirred settles.

Worst thing that happens is you get extra trub/yeast in your bottling bucket. In the end it just means a thicker layer on the bottom of your bottles which you will be pouring into a glass anyways, right?!

All will go swimmingly, practice makes perfect.

Cheers

__________________
Primary: Hard Cider, Spiced Cider, Vanilla Cider, Cinnamon Cider, Orange American Wheat
Secondary: Empty
Bottled: European Pilsner, Liberty Cream Ale, Orange American Wheat
On deck: Bee Cave Brewery Kolsch, Cottage House Saison

Dan

Recipes 

Schecter

Your last two replies on the dreaded "secondary" debate, IMHO are the best advice ever. Well done!

charley

Recipes 

Argh! Another acronym I'm not familiar with... What's IMHO? And ?

Dan

Recipes 

Sorry partner. "In my humble opinion"

charley

Recipes 

I'm just trying to get used to this forum. means something along the lines as "here's to you"?

Dan

Recipes 

Yes that's right Charley. Cheers!

And in another way a bit of a theme here on HBT, sort of like this:

charley

Recipes 

Ahhhhhh Norm!!!!! Thanks man, everybody here on this site is great. Everybody has made me feel very welcomed