manoaction
Well-Known Member
I'm having a hard time finding the info I need. Does anyone have definitive answers to what's happening with conditioning in secondary fermentor vs. the bottle.
I was told that the Secondary Fermentor is for conditioning the flavor of the beer. During this time the yeast was supposed to reprocess off byproducts, and generally clean up the flavor. For a stout that I'm brewing, I was told to leave it in the secondary for a month.
The bottling conditioning phase I was told needed to be a minimum of three weeks to properly carbonate and to condition. Is the conditioning taking place in the bottle, the same as in the secondary fermentor.
Could I spend a week in the primary, two weeks in the secondary, and four weeks in the bottle? Or is the conditioning that takes place in the secondary different than the conditioning in the bottle?
I was told that the Secondary Fermentor is for conditioning the flavor of the beer. During this time the yeast was supposed to reprocess off byproducts, and generally clean up the flavor. For a stout that I'm brewing, I was told to leave it in the secondary for a month.
The bottling conditioning phase I was told needed to be a minimum of three weeks to properly carbonate and to condition. Is the conditioning taking place in the bottle, the same as in the secondary fermentor.
Could I spend a week in the primary, two weeks in the secondary, and four weeks in the bottle? Or is the conditioning that takes place in the secondary different than the conditioning in the bottle?