JBZSTL
Well-Known Member
Is it necessary to transfer a stout for secondary fermentation or am I wasting my time? I have been told that with a stout it really isn't necessary and from everything I have read there is no true consensus.
Is it necessary to transfer a stout for secondary fermentation or am I wasting my time? I have been told that with a stout it really isn't necessary and from everything I have read there is no true consensus.
I don't believe it's necessary. The only reason I've read that you need to transfer to secondary would be to aid in clearing the beer (no point with a stout) or to dry hop (if you're dry hopping a stout, you are a true visionary my friend).
very interesting... if i knew this before! i would have use the glass carboy as fermenter instead of using the plastic bucket.
Good point. Are you better off using a glass carboy as your primary as opposed to a plastic bucket?
If you are going to use 1 vessel for fermentation, using a carboy will help you not transfer any trub to your bottling bucket/keg because of the curved bottom. You just need to make sure to keep your siphon in the middle of the carboy where it is higher.
It doesn't really matter much either way for a stout. Actually, this is the case with most ales. The benefits you gain from a secondary are mostly cosmetic. I wouldn't bother with the secondary unless you are planning to add some additional ingredients after primary fermentation or you are planning to wait a while before you are going to bottle it. I typically use a secondary, but only because I never know when I am going to get around to bottling.
Vanilla is mostly aroma, which you loose a lot of during fermentation. You can toss it in your primary when fermentation is complete though.
If given enough time for the yeast to drop out there is no need. If you wanted to cold crash, add fruit, chocolate or coffee it can be useful.
Ok, so stouts have to Condition for many many months (from what I've read anyways). So bottle after 4 weeks, then condition in the bottle for however long? Thinking about doing a big brew of stouts here in the next month or so for next winter and curious.
Ok, so stouts have to Condition for many many months (from what I've read anyways). So bottle after 4 weeks, then condition in the bottle for however long? Thinking about doing a big brew of stouts here in the next month or so for next winter and curious.
Sorry - off topic a bit, but why does dry hopping necessitate transfer to secondary?
Sorry - off topic a bit, but why does dry hopping necessitate transfer to secondary?
Ok awesome! So the idea of having to make a stout "now" to drink by next winter isn't factual at all?
And off topic again, but I don't want to secondary anything, and I'd be in the clear to leave them in the fermented for a couple months without having to worry about yeast flavors (I can't remember the correct name).
Yooper, so do you bottle after a couple weeks primary and just let them bottle condition?
That's awesome, thanks for the info! Then bottle and condition at room temp for about a week or two then "cold crash" in the fridge for a week before drinking ish?
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