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Old 05-05-2009, 05:36 PM   #1
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Default Do micro or commercial breweries use a secondary?

Do micro or commercial breweries use a secondary? Or do they just use a primary?


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Old 05-05-2009, 06:08 PM   #2
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Often they do, although they are generally referred to as "bright tanks."


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Old 05-05-2009, 06:13 PM   #3
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They also may use a filter or centerfuge and more effective cold crash techniques, so not really an apples-to-apples comparison.
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Old 05-05-2009, 06:15 PM   #4
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Because they like quick turnaround for production efficiency, they move out of the fermenters to free them up for more brewing.
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Old 05-05-2009, 09:41 PM   #5
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Commercial brewers do not use secondaries. The beer goes from the fermenter to the bright tank.

The term secondary is a hold-over from wine and mead making.
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Old 05-05-2009, 09:43 PM   #6
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they also use glycol jacketed uni-tanks (aka conicals) to remove the yeast from the beer rather than removing the beer from teh yeast.
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Old 05-05-2009, 11:21 PM   #7
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deleted....

Reason: already answered
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Old 05-05-2009, 11:24 PM   #8
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Quote:
Originally Posted by david_42 View Post
Commercial brewers do not use secondaries. The beer goes from the fermenter to the bright tank.

The term secondary is a hold-over from wine and mead making.
While the term may be a hold-over, the concept is identical.
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Old 05-06-2009, 05:49 AM   #9
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+1 to HSM and GilaMinumBeer. They either rack to a "Bright tank" or leave the brew in the Conical Fermenter, and drop the trub out the bottom.
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Old 05-06-2009, 05:57 AM   #10
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When I worked at Tree brewing, they beer stayed ion the yeast for x number of weeks, then was transfered to SS tanks in a cold room to "brighten" and age (lager). Carbing was done naturally while in the primary.


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