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Old 05-10-2009, 11:51 PM   #1
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Default Is it harder to bottle carbonate when using a secondary?

General question:

If the point of a secondary is to pull the beer off the trub, then when you go to bottle will there still be enough yeast to carbonate with?

I've never used a secondary but am going to try soon for some flavored recipes.

Thanks


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Old 05-10-2009, 11:57 PM   #2
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Quote:
Originally Posted by jigidyjim View Post
General question:

If the point of a secondary is to pull the beer off the trub, then when you go to bottle will there still be enough yeast to carbonate with?

I've never used a secondary but am going to try soon for some flavored recipes.

Thanks
You'll have plenty of yeast still in suspension for carbonation. I've even lagered at 34 degrees for 6-8 weeks and still had enough yeast to bottle carbonate.


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Old 05-10-2009, 11:58 PM   #3
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I promise you will have no problem carbing your beer. I've used a secondary for flavoring purposes several times and never had a problem.
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Old 08-21-2009, 01:45 AM   #4
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Yeah you'll be fine unless you wait a long time. I've been lagering a beer for 3 months, and that one might be a problem. But otherwise, don't worry.
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Old 08-21-2009, 01:55 AM   #5
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I've had beers in secondary for 8 months that carbonated fine.
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Old 08-21-2009, 02:06 AM   #6
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Here, I have a detailed blog about carbonation and conditioning here. Revvy's Blog, Of patience and bottle conditioning.

You might as well read it now, so you won't worry about your beer carbonating.


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