Secondary fermenter myth

So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

Woodyswoodchuck said:

So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

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First off, in the true sense of the term it is really a secondary vessel or bright tank. Meaning there shod be no further fermentation occurring. It is used for oaking, racking fruit clearing the beer or dry hopping( although many do this in the primary as well)

There are countless threads on this forum discussing pros and cons to using one and a very simple search will yield you days of reading material if not a life time

Secondary fermentation is a process that actually creates a second round of fermentation such as priming your bottles. The suspended yeast consumes the priming sugar producing CO 2 and carbonating the bottles. This is an example of secondary fermentation.

Woodyswoodchuck said:

So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

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No, I don't think most homebrewers would argue that a "secondary" would be necessary. I haven't used one in years, except when oaking.

Skip it for anything you don't want to bulk age or add fruit/oak/hops to.

It used to be more beneficial when yeast quality was far worse than it is now.

Woodyswoodchuck said:

So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

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Almost every home brewing book that i have read says that it helps the flavor and clarity to use a secondary. Brewer's best kits all recommend it. It's up to you, if you're happy with your results, that's all that counts.

Meh... Use it if it works for you. I do. I get about a 1/4" layer of residue (yeast/etc) in the SECONDARY, about 3/4"-1" or so in the primary.

Do whatever works and/or you prefer.

MC

Yooper said:

No, I don't think most homebrewers would argue that a "secondary" would be necessary. I haven't used one in years, except when oaking.

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+1. a secondary wastes a good primary. also, like is said previously in this thread, there's years of reading on this argument in this forum alone

Some good reading on secondary fermentation. Jamil and John Palmer being 2 of the most recognized homebrewers in the US. I believe Jamil went pro last year.

logan3825 said:

Some good reading on secondary fermentation. Jamil and John Palmer being 2 of the most recognized homebrewers in the US. I believe Jamil went pro last year.

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It is. However they only address the issue of autolysis. In my case I secondary to help clarify, and leave even more yeast behind. Just a personal preference.

MC

The yeast will fall out whether the beer is still in the primary or racked over to secondary, it's not like they know their in a secondary so it's time to settle out. I rarely secondary because it's generally not needed, but when I do it is a little easier to rack off of 1/4" of trub than a 1/2" or more.

Just have to be careful how far you stick your autosiphon in.

logan3825 said:

Just have to be careful how far you stick your autosiphon in.

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Just the tip.

but with less yeast in a secondary, it will kick up less with any disturbance, so should help clarify a little.

inhousebrew said:

Skip it for anything you don't want to bulk age or add fruit/oak/hops to.

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This +1

Woodyswoodchuck said:

So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

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This is news?