Third-y-ary Fermentor?

ok, stupid title. But here's my question...

After primary fermentation, I racked some wheat beer over about 3 pounds of wild blueberries. I plan on letting that stay put for 14 days total. After that, would there be any advantage to racking the beer off the berries into a third carboy and letting it condition for another couple weeks before I bottle? Or should I just go to the bottle? I have no problem waiting, I had planned on a third fermentor, but would like to know your thoughts.

Thanks!

At this point the only benefits I see of a tertiary fermentation (a misnomer really) would be to allow time for the berries to fall out and for less yeast in your (wheat beer) bottles.

I made some huckleberry hefeweizen in a similar fashion and I did no tertiary fermentation. I'm not sure the berries would ever really settle out of the beer anyway. My beer sat in secondary for three weeks and when I racked to my bottling bucket there were berries floating on top, berries at the bottom, and berries in suspension. I bought a SS screen to put over my racking cane to make sure no chunks got through.

AHU

I know what you mean, but the fewer chunks the better. Chunks scare some people off.

I have a peach melomel that's been in the secondary for a month or 2 and it still has floaters. The gravity is at 0.998!

I should bottle that sucker soon.

homebrewer_99 said:

The gravity is at 0.998!

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WTF?

ORRELSE said:

WTF?

Click to expand...

He's talking about one of those non-beery things.

Yeah, and that's at 60F. That's the second time my mead went down below 1.000 (water). I was surprised also, but it's not uncommon.
I think that translates into more alcohol than water? ...just kidding!