Secondary fermenter myth - Page 2 - Home Brew Forums
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Old 09-25-2012, 11:28 PM   #11
Jan 2012
Key West, Florida
Posts: 6,017
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The yeast will fall out whether the beer is still in the primary or racked over to secondary, it's not like they know their in a secondary so it's time to settle out. I rarely secondary because it's generally not needed, but when I do it is a little easier to rack off of 1/4" of trub than a 1/2" or more.

EAC - 5/2/14

Growing Hops in Key West, FL....

Primary : Oak Aged Chocolate Stout
Primary : Atocha Amber
Primary : Smoked Porter
On Tap : Mosaic/7Cs APA, Cypress aged Chocolate Stout, Arnold Palmer Berliner Weisse, English Porter
On Deck : Jackfruit Hefeweizen, Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 09-25-2012, 11:34 PM   #12
Sep 2010
Madison, Wisconsin
Posts: 1,031
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Just have to be careful how far you stick your autosiphon in.

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Old 09-26-2012, 10:22 PM   #13
Feb 2012
cincinnati, OH
Posts: 100

Originally Posted by logan3825 View Post
Just have to be careful how far you stick your autosiphon in.
Just the tip.

but with less yeast in a secondary, it will kick up less with any disturbance, so should help clarify a little.

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Old 09-26-2012, 10:40 PM   #14
Dec 2011
San Diego, California
Posts: 348
Liked 17 Times on 17 Posts

Originally Posted by inhousebrew
Skip it for anything you don't want to bulk age or add fruit/oak/hops to.
This +1

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Old 09-26-2012, 11:13 PM   #15
Senior Member
Hammy71's Avatar
Sep 2008
, Maryland, The Tax Me State
Posts: 5,885
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Originally Posted by Woodyswoodchuck View Post
So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?
This is news?

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