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Old 08-29-2012, 04:19 AM   #1
Jan 2012
Teutopolis, Illinois
Posts: 100

My buddy at work and i were talking today. He transfer his beer into a secondary after 3 or 4 days. mainly he keeps an eye on it and once the initial rush done he transfers to the secondary. He usually has great beer. What does this do to the beer? I usually leave mine in the primary three to four weeks then bottle without the secondary.

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Old 08-29-2012, 04:57 AM   #2
Mar 2012
Boston, massachusettes
Posts: 755
Liked 28 Times on 24 Posts

Stops the fermentation preemptively. Doesnt let it ferment out or give the yeast tie to clean up. Keep doing what you are doing.

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Old 08-29-2012, 05:03 AM   #3
Aug 2012
Turlock, CA
Posts: 373
Liked 46 Times on 26 Posts

I don't see why this would stop the fermentation? It just takes it off the trub bed so it doesn't continue to impart it's own flavor as it breaks down. There is still mondo yeast in suspension. Unless you drastically raise/lower the temp, it's gonna keep right on cookin.
Sometimes the angels punish us by answering our prayers. -Peart

Next Brew: SWMBO's choice. Probably Saison.
Primary: Janet's Brown, Mulled Chamomile Cider/Perry
Secondary: Nada
Bottle Conditioning: Nada
Bottled and Ready: Hop in the Dark, Raison Detre, Hoppy Saison

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Old 08-29-2012, 05:20 AM   #4
Mar 2012
Orem, UT
Posts: 962
Liked 84 Times on 74 Posts

A lot of people leave their beer in primary for 3-4 weeks.

when you are making a big beer, taking it off the yeast cake prematurely can result in 'green' flavors that persist longer. This is because primary fermentation creates some compounds that contribute to off flavors but which can be metabolized into good old ethanol and co2 by the yeast if you give 'em a chance. In lower-alcohol beers you may not notice. This sort of issue is also decreased by pitching enough yeast.

There's really no reason to secondary at all unless you have specific reasons to do it.

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