husker1985
Member
Why do so many people on here not use a secondary fermenter?
If you look under this post, there are some "similar threads" that go into detail, but here's one: https://www.homebrewtalk.com/f39/secondary-fermentation-282322/
In short, "secondary fermenter" is a misnomer. In a pro brewery, there is a fermenter and a "bright tank". What happens is the beer finishes fermenting, and is moved to the bright tank to clear and condition a bit. That's so a new batch can be started in the fermenter.
There is nothing magic about moving the beer, though- it doesn't clear faster once it's moved. It just makes room for the brewer to start another batch.
In winemaking, there is indeed a "secondary fermenter" and I think that is where homebrewers got the idea from. But unless you're adding fermentables into the new vessel, there isn't any secondary fermentation happening anyway.
In the "old days" of homebrewing, yeast and ingredients were of poorer quality than today, and it was thought that getting the beer off of the trub as soon as fermentation finished was beneficial. It turns out that is not true- that the yeast cells don't break down nearly as fast as was assumed- and that there is no advantage to racking to a clearing vessel for most ales.
It doesn't hurt, but it does risk oxidation if poor racking technique is used. But it doesn't really "do" anything advantageous except open up the fermenter.
I agree with you regarding introducing oxygen when transferring; But if I'm doing a pilsner as I am now where it was to primary 3 weeks and secondary 3 weeks is it ok sitting on the yeast cake for 6 weeks? Oh; and I am supposed to dry hop after it goes to secondary.
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