yournotpeter
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- Feb 3, 2007
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I brewed a robust porter and has been in primary for 2 days. I would like to make a cherry porter, but I wouldn't mind finding a way to only make half the batch the cherry porter and keeping the other half as a porter only.
My plan was to add cherry puree to my secondary and racking from my primary on top of the puree. I've read many articles stating that I should transfer from primary when fermentation begins showing signs of slowing down. So, I'm thinking about racking half of the primary into the secondary (onto the puree) and leaving the remaining half in the primary to finish fermentation in the primary.
Do I need to be concerned about having only half the beer sitting on the majority of the yeast and the cake? Any concern over having so much head space in the primary? Can anyone think of any issues with doing this?
Thanks!
My plan was to add cherry puree to my secondary and racking from my primary on top of the puree. I've read many articles stating that I should transfer from primary when fermentation begins showing signs of slowing down. So, I'm thinking about racking half of the primary into the secondary (onto the puree) and leaving the remaining half in the primary to finish fermentation in the primary.
Do I need to be concerned about having only half the beer sitting on the majority of the yeast and the cake? Any concern over having so much head space in the primary? Can anyone think of any issues with doing this?
Thanks!