I wasn't looking for a run away thread or smart answers but a right answer...
runningweird said:i don't even secondary if I'm adding fruit.
wait till most of fermentation is done, krausen mostly falling, then add sterilized fruit.(I ferment in buckets)
if you can cold crash do so, it will get great results.
if not, let the beer sit for a few more weeks. if you transfer from primary to secondary you are still stirring up yeast and trub, which you will have to wait for it to clear. your yeast floculation is a big contributor.
secondary is, in my mind another opportunity for infection and oxidation.
do what you want. I don't care. drinking.
I'm very new to brewing and all that cones with it but I find it amazing that we can have all these advances is science and medicine but when it comes to brewing and a secondary no one can give an exact science of why I should or shouldn't use one, that its just a preference, I think it's more than that as brewing is a science...
I wasn't looking for a run away thread or smart answers but a right answer...
...what is the final word on this??
I wasn't looking for a run away thread or smart answers but a right answer...
Everyone here answered your question, Is secondary Necessary? Everyone here answered that they sometimes do and sometimes don't, if at all. So the answer must be NO.
there is no wrong way to eat a Reases...
Agreed. You don't generally need a secondary unless you need it to clarify your beer (like a bright tank) or are adding something else to the beer like adjuncts (fruit, wood chips, tons of hops, etc.). The risk of infection and oxidation outweighs the need for a secondary IMHO.
reverendj1 said:Next I think we should discuss whether blue or red is the best color! Put that whole thing to rest too.
there is no wrong way to eat a Reases...
Smartass answer given, now here is the deal.
The question you are asking does not have a single right or wrong answer.
IMO, it is up to personal preference. Some folks think secondary offers a cleaner or clearer beer even in the absence of the addition of fruits or dry hopping, others don't seem to care.
The right answer to your question is one that you will discover on your own for you after you have many brews under your belt.
I personally do secondary for dry hopping and other post fermentation additions, this works for me. Others don't consider this necessary, Am I right or wrong? Or are the naysayers?....Actually neither because our each individual style is what counts.
Have fun brewing...that counts most
I have made beer without using a secondary.
Clearly the answer is no.
Water, hops, malted grain, yeast and a container to put them in are the only necessary things.
Everything else is optional.
Guys I really appreciate all the feed back, I'm doing my second batch this weekend an American cream ale and will not secondary this one, my first batch I did which is a nut brown ale, so ill compare the two and make my decision in a couple of months---thanks!
It is not necessary but often it would improve the final product. Its not to say you can't make good beer without it, you would need to be careful and have a good process for transfering out of you fermenter (or filtering)
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