San Jose State University
Well-Known Member
- Joined
- Mar 16, 2007
- Messages
- 65
- Reaction score
- 0
So... I'm building up my 5 gallon setup as I get money. Right now I have a bucket with a spigot, which I'm using as a primary. However, I have no other containers for a secondary fermentation. I read what Palmer had to say on the subject:
"There has been a lot of controversy within the homebrewing community on the value of racking beers, particularly ales, to secondary fermentors. Many seasoned homebrewers have declared that there is no real taste benefit and that the dangers of contamination and the cost in additional time are not worth what little benefit there may be."
He goes on to say "Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur."
http://www.howtobrew.com/section1/chapter8-2-3.html
I can't get a carboy for secondary fermentation right now. It's not an option. I also want good beer....
Here's the dillema: I don't know if I should just leave the batch in the bucket for two-three weeks before bottling (primary+secondary fermentation), or if I should skip that process and just bottle once the bubbles on the surface dissipate(7-10 days).
Any help would be greatly appreciated!
"There has been a lot of controversy within the homebrewing community on the value of racking beers, particularly ales, to secondary fermentors. Many seasoned homebrewers have declared that there is no real taste benefit and that the dangers of contamination and the cost in additional time are not worth what little benefit there may be."
He goes on to say "Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur."
http://www.howtobrew.com/section1/chapter8-2-3.html
I can't get a carboy for secondary fermentation right now. It's not an option. I also want good beer....
Here's the dillema: I don't know if I should just leave the batch in the bucket for two-three weeks before bottling (primary+secondary fermentation), or if I should skip that process and just bottle once the bubbles on the surface dissipate(7-10 days).
Any help would be greatly appreciated!