NocturnalEMT

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I keep reading threads about people doing a secondary....can someone please explain/elaborate the pro's and con's to doing this. Are there even any advantages to doing this?

atom

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BigB

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Some people believe that by doing a secondary, you help clarify the beer and to improve the flavor of the beer by getting it off of the yeast cake. Others believe that it is unnecessary and that your beer will be just as clear regardless. Further those that don't believe in using a secondary also argue that you are actually doing your beer a disservice by removing the beer off of the majority of the yeast cake prior to the conditioning phase being complete. John Palmer used to advocate a secondary but he changed his position because in a homebrewing scenario, there is not enough pressure in the fermentor to cause any issues that would necessitate a secondary. I personally only move to a secondary after two weeks and thats only if I'm dry hopping or adding fruit...this in itself is not necessary, only a personal preference to keep the trub down. I also transfer to a secondary when lagering but only because I lager for extended periods.

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Malticulous

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There is a strong anti-secondary moment here. Most ales don't need one.

I do it to harvest yeast, dry hop, lager, age and/or fine. There are plenty of good reasons to use one.

BigB

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The only problem with that thread is that the counter arguments have all been deleted... Somewhere out there is a great thread in which several experienced brewers had a lengthy discussion of the topic that presented all sides of the argument.

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Revvy

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What specifically are you looking for that you aren't getting from all the other threads on here about it? A basic definition of what a secondary is?

The traditional definintion of a secondary is a vessel used to clear, or bulk condition beer, or to add an andjuct such as fruit, hops (though many dryhop during extended primaries) or oak to the beer. Or to Lager beers in.

Besides the post which atom posted, the debates about using it as opposed to long primaries have been done to death on here....If you're looking for more of that, I suggest you read THIS thread, it's become the "uber discussion" on this topic.

To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In .

Most everyone on this forum has already ventured their opinions on the subject many many many many many many many many many many times, and most of them have ended up in the above thread. If you really do want opinions, and even some facts and citations, and articles, podcasts and other things on this topic, hit that thread, then make up your own mind.

What else are you looking for/ Every day there's at least 2-3 threads about whether or not to use them, and what folks do....it's not like it's an undiscussed subject on here, if you need something more specific what is it?

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Malticulous

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Traditionally the secondary was to carbonate lagers. It's not really been part of ale brewing.

The only reason JP changed his POV is the risk of oxidation from the transfer not because the yeast are doing anything. If the yeast were still active they would scrub off any oxygen like they do in traditional lagering.

NocturnalEMT

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My bad.

BigB

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Revvy, that was one of the threads I was referring to, so thanks for adding the link. But there was another thread that I thought you were involved in a couple years back with a brewer from overseas...unfortunately I cannot remember his name. It was a pretty good discussion as he had very strong opinions as to why to secondary. Do you remember who that brewer was or have a link handy to that thread. I agree its been done to death, but thats the problem for the new brewers... is that when they do a search, they are just innundated with way too many results and often overlook the quality threads.

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I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

NocturnalEMT

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the thread was great, but I have to start somewhere, I've actually put countless hours on here researching and learning all this. Maybe a sticky could be put in the beginners forum regarding continuous questions that rookie brewers have....just a suggestion. I even checking in the Hall o Fame sticky under introductions. It's not like I am posting on here without putting my search time in.