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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Secondary necessary for bulk aging?
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Old 07-08-2014, 11:14 AM   #21
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Just to add my thoughts:

It's probably safest to get any beer off the yeast cake if you're going to let it age for greater than 4-5 weeks, to prevent the dead yeast from negatively impacting the beer's flavor.

I can think of one exception...The yeast cake can be beneficial if you are doing a true secondary fermentation with wild yeast (Brettanomyces) and bacteria (pedio and /or lacto) for an 'extended' period (>1 yr) because the Brett will use the dead yeast as a nutrient for the extended fermentation that they will go through in conjunction with the bacteria.

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Old 07-08-2014, 01:54 PM   #22
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Well for the fermentation part of this batch I think I am going to move at least one to secondary as I want to try my hand at cleaning some yeast and using it again. Yet another thing I haven't tried yet.

At the moment it's as much about learning the processes and techniques as it is drinking the product. Maybe I should have chosen a lower gravity beer but after all this work I'd like to end up with a style I like.

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