Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Secondary Fermentation for Stout
Reply
 
Thread Tools
Old 05-01-2010, 01:56 PM   #11
JBZSTL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Saint Louis
Posts: 66
Default

Quote:
Originally Posted by echotraveler View Post
very interesting... if i knew this before! i would have use the glass carboy as fermenter instead of using the plastic bucket.
Good point. Are you better off using a glass carboy as your primary as opposed to a plastic bucket?


JBZSTL is offline
 
Reply With Quote
Old 05-01-2010, 02:12 PM   #12
todda00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Toledo, OH
Posts: 16
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by JBZSTL View Post
Good point. Are you better off using a glass carboy as your primary as opposed to a plastic bucket?
If you are going to use 1 vessel for fermentation, using a carboy will help you not transfer any trub to your bottling bucket/keg because of the curved bottom. You just need to make sure to keep your siphon in the middle of the carboy where it is higher.


todda00 is offline
el_Palido Likes This 
Reply With Quote
Old 05-03-2010, 02:36 AM   #13
echotraveler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Puerto Rico
Posts: 96
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by todda00 View Post
If you are going to use 1 vessel for fermentation, using a carboy will help you not transfer any trub to your bottling bucket/keg because of the curved bottom. You just need to make sure to keep your siphon in the middle of the carboy where it is higher.
GREAT TIP! thanx
echotraveler is offline
 
Reply With Quote
Old 11-22-2013, 05:37 AM   #14
mattmmille
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
mattmmille's Avatar
Recipes 
 
Join Date: Oct 2013
Location: Cary, NC
Posts: 2,575
Liked 1240 Times on 679 Posts
Likes Given: 1596

Default secondary for stout and adding vanilla bean

Quote:
Originally Posted by JJL View Post
It doesn't really matter much either way for a stout. Actually, this is the case with most ales. The benefits you gain from a secondary are mostly cosmetic. I wouldn't bother with the secondary unless you are planning to add some additional ingredients after primary fermentation or you are planning to wait a while before you are going to bottle it. I typically use a secondary, but only because I never know when I am going to get around to bottling.
Can a vanilla bean be split and added in the last 5 minutes of the boil or off heat and go into the fermentation tank, so I don't have to rack to a secondary...or should a vanilla bean only be added in secondary? I was told 7-10 days until bottling, but I see a lot of people letting it sit for 3 or 4 weeks in either primary or secondary. What do you think? Thanks!
mattmmille is offline
 
Reply With Quote
Old 11-22-2013, 05:51 AM   #15
bleme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Visalia, CA
Posts: 2,074
Liked 312 Times on 227 Posts
Likes Given: 40

Default

Vanilla is mostly aroma, which you loose a lot of during fermentation. You can toss it in your primary when fermentation is complete though.
bleme is offline
 
Reply With Quote
Old 11-22-2013, 08:50 PM   #16
mattmmille
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
mattmmille's Avatar
Recipes 
 
Join Date: Oct 2013
Location: Cary, NC
Posts: 2,575
Liked 1240 Times on 679 Posts
Likes Given: 1596

Default

Quote:
Originally Posted by bleme View Post
Vanilla is mostly aroma, which you loose a lot of during fermentation. You can toss it in your primary when fermentation is complete though.
Thanks! That's very helpful!
__________________
There are no small parts, only small actors.
mattmmille is offline
 
Reply With Quote
Old 11-22-2013, 09:32 PM   #17
Newsman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: Sep 2011
Location: Cohutta, GA
Posts: 1,850
Liked 308 Times on 240 Posts
Likes Given: 9900

Default

Quote:
Originally Posted by Clonefarmer View Post
If given enough time for the yeast to drop out there is no need. If you wanted to cold crash, add fruit, chocolate or coffee it can be useful.
Or vanilla beans.
Newsman is offline
 
Reply With Quote
Old 12-26-2015, 06:21 PM   #18
Tactical-Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Tactical-Brewer's Avatar
Recipes 
 
Join Date: Dec 2015
Location: St. Louis, Missouri
Posts: 398
Liked 72 Times on 59 Posts
Likes Given: 84

Default

Ok, so stouts have to Condition for many many months (from what I've read anyways). So bottle after 4 weeks, then condition in the bottle for however long? Thinking about doing a big brew of stouts here in the next month or so for next winter and curious.
__________________
Tactical Brewer
...Well, that's my goal...
......Right now, I'm a fumbling idiot in the recruiting station that has no idea what Tactical Brewing even means.......

https://www.youtube.com/channel/UC77...vEPnCSytUTaiBA
Tactical-Brewer is offline
 
Reply With Quote
Old 12-26-2015, 07:19 PM   #19
Rhumbline
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: Daytona Beach, Florida
Posts: 1,565
Liked 694 Times on 401 Posts
Likes Given: 292

Default

Quote:
Originally Posted by Tactical-Brewer View Post
Ok, so stouts have to Condition for many many months (from what I've read anyways). So bottle after 4 weeks, then condition in the bottle for however long? Thinking about doing a big brew of stouts here in the next month or so for next winter and curious.
I've done both bottle conditioning and bulk aging in a carboy for twelve months. The recipes weren't the same so I can't say one was better than the other.

If you bottle condition, use heavy bottles and store them cool, like under 60 degrees to avoid bombs.
Rhumbline is offline
 
Reply With Quote
Old 12-26-2015, 07:41 PM   #20
Tactical-Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Tactical-Brewer's Avatar
Recipes 
 
Join Date: Dec 2015
Location: St. Louis, Missouri
Posts: 398
Liked 72 Times on 59 Posts
Likes Given: 84

Default

Gotchya. If you bulk condition, should you do your best to keep it below 60 or right at it? Would it best an air lock while doing a secondary? Sorry if that's a dumb question about the air lock.


__________________
Tactical Brewer
...Well, that's my goal...
......Right now, I'm a fumbling idiot in the recruiting station that has no idea what Tactical Brewing even means.......

https://www.youtube.com/channel/UC77...vEPnCSytUTaiBA
Tactical-Brewer is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stout secondary Blackhawkbrew Extract Brewing 2 05-31-2008 06:19 PM
My first stout- should I do a secondary? HoosierDaddy General Techniques 6 04-28-2008 03:25 PM
Secondary a stout? mullimat Beginners Beer Brewing Forum 2 03-25-2008 02:47 AM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM
How long should I let my stout age in secondary? Evan! General Techniques 6 10-08-2006 11:38 PM


Forum Jump