Secondary Fermentation - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Secondary Fermentation

Reply
 
Thread Tools
Old 08-01-2012, 03:33 PM   #1
howbrewyoudo
Recipes 
 
Mar 2012
Posts: 28


In my brewing arsenal I have two fermenting buckets, but currently only one glass carboy. I have been requested to create two beers for the same event for my father, both of which I would prefer to do a secondary on as well. Due to a lack of notice I feel I am left with a couple options, and I would love to hear what more experienced brewers would recommend. Should I do one beer in the carboy and simply leave the other in the primary for the extra time, do one in the carboy and rack the other to what would be the other empty primary bucket just to separate it from the trub for that extra time, or simply try to find a second beer I will not necessarily need to secondary ferment? Any input will be greatly appreciated. Thank you in advance for the advice.

 
Reply With Quote
Old 08-01-2012, 03:45 PM   #2
frazier
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
illinois
Posts: 1,883
Liked 159 Times on 135 Posts


Assuming that you really need to secondary, I would ferment both in the plastic fermenters, then rack one to the carboy, clean the fermenter out, and rack the other over to it. There's really nothing wrong with doing a secondary in plastic. You have enough equipment.

Good luck with your brewing, hope the event goes well. Cheers!
__________________
~
"Anything worth doing, is worth doing slowly." ~~ Mae West

 
Reply With Quote
Old 08-01-2012, 03:52 PM   #3
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


Quote:
Originally Posted by howbrewyoudo View Post
Should I do one beer in the carboy and simply leave the other in the primary for the extra time
This. That way you can find out firsthand whether you think secondary makes a difference or not. Some do, some don't, but its largely considered an unnecessary step nowadays

 
Reply With Quote
Old 08-01-2012, 03:54 PM   #4
FutureJack
Recipes 
 
Oct 2011
Ventura, California
Posts: 50
Liked 8 Times on 5 Posts


What kind of beer are you fermenting? Unless you are aging a huge gravity beer, adding wood or fruit or something else that requires a secondary vessel, I see no reason you need a secondary fermenter at all. Sorry - I'm not the uber experienced brewer you requested, but secondary fermentation is unnecessary IMO for most beers. You should be totally fine.

 
Reply With Quote
Old 08-01-2012, 06:11 PM   #5
Jubilee
 
Jubilee's Avatar
Recipes 
 
Sep 2010
Seattle
Posts: 158
Liked 2 Times on 2 Posts


Regarding the sometimes percieved "need" to secondary: I just recently secondaried a orange-coriander pale ale that was sitting in primary for 3.5 months. Yes, you read that correctly. The only reason I secondaried it at this point is because both my kegs are currently full. Tasted the brew out of primary and I really like it....no weird off flavors or anything like that.

So I guess this little experience teaches me that secondary really isn't all that important. Sure, it has it's uses but not necessary 100% of the time.


 
Reply With Quote
Old 08-01-2012, 07:12 PM   #6
adamjackson
 
adamjackson's Avatar
Recipes 
 
May 2012
Canaan New Hampshire, NH
Posts: 735
Liked 78 Times on 64 Posts


What style off beer is it? What is the base recipe. Secondary may not be necessary.

For me, I just gave in. Ended up buying another carboy. Have 4 carboys and 2 plastics buckets now. Eventually, longer fermentations (2-6 months) and you realize you're out of jugs so if you can swing it, time to add another chamber to the arsenal
__________________
I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile

 
Reply With Quote
Old 08-01-2012, 08:23 PM   #7
Tadpole
HBT_LIFETIMESUPPORTER.png
 
Tadpole's Avatar
Recipes 
 
Jul 2012
Falcon, CO
Posts: 53
Liked 2 Times on 2 Posts


Is there a point where you leave it in a fermenter too long? It seems that you can remove / bottle it to early, but what if you let it sit too long? My first batch is in the fermenter now.

 
Reply With Quote
Old 08-01-2012, 08:41 PM   #8
Jubilee
 
Jubilee's Avatar
Recipes 
 
Sep 2010
Seattle
Posts: 158
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Tadpole View Post
Is there a point where you leave it in a fermenter too long? It seems that you can remove / bottle it to early, but what if you let it sit too long? My first batch is in the fermenter now.
Yes, the idea is that your yeast will lyse with time and release flavor nasties.

 
Reply With Quote
Old 08-01-2012, 08:51 PM   #9
iskuse
Recipes 
 
Jun 2011
Feasterville, PA
Posts: 131
Liked 3 Times on 3 Posts


Depending on what you are brewing, I would just leave them in the buckets for 3 weeks.

 
Reply With Quote
Old 08-01-2012, 08:56 PM   #10
Tadpole
HBT_LIFETIMESUPPORTER.png
 
Tadpole's Avatar
Recipes 
 
Jul 2012
Falcon, CO
Posts: 53
Liked 2 Times on 2 Posts


Thanks.

 
Reply With Quote
Reply
Thread Tools



Forum Jump