Why second fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Why second fermentation

Reply
 
Thread Tools
Old 01-09-2013, 04:19 PM   #1
DangerDad
Recipes 
 
Dec 2012
Posts: 11


I'm brewing a brown ale with a 3 week fermentation and 2 week conditioning I am very new and have read quite a bit but I don't understand why I have to transfer after a week. BTW all grain with hme

 
Reply With Quote
Old 01-09-2013, 04:25 PM   #2
homebrewdad
HBT_SUPPORTER.png
 
homebrewdad's Avatar
Recipes 
 
Jan 2012
Birmingham, AL
Posts: 3,275
Liked 384 Times on 279 Posts


You don't have to transfer at all if you don't want to. I think that a lot of recipe kits push transferring so that stores can sell more carboys.

Most will agree that you only have to transfer if racking onto fruit, wood chips, etc, or for bulk aging... and even then, you may not HAVE to transfer.

That being said, I secondary all of my beers, as I get less trub inmy bottling bucket that way. However, I never transfer earlier than 3-4 weeks. Let fermentation finish, let the beer clean up, before you do anything to it.
__________________
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

 
Reply With Quote
Old 01-09-2013, 04:26 PM   #3
sirmeowsalot
Recipes 
 
Apr 2012
gville, FLOrida
Posts: 46
Liked 5 Times on 4 Posts


It's recommended because by transferring to a secondary you're suppose to end with a clearer end product leaving the big yeast cake behind and then having it settle some more.

I've never found it necessary and have never been disappointed with the clarity of my beers. Unless I'm adding fruit, hops, spices, etc into the beer then I wont bother with a secondary. In fact mainly for fruit, or if I'm adding extra sugars and

I don't want the yeast starting back up. It's an extra step to worry about sanitation, aeration at this point, contamination.

kh54s10 Likes This 
Reply With Quote
Old 01-09-2013, 04:34 PM   #4
b-boy
16%er
HBT_LIFETIMESUPPORTER.png
 
b-boy's Avatar
Recipes 
 
Jun 2011
The Frozen Tundra, NY
Posts: 4,307
Liked 1209 Times on 788 Posts


I only transfer to seconadary when I add fruit. I even dry hop in primary. I've never had any problems.
__________________
Never underestimate the potential of someone who refuses to act their age.

 
Reply With Quote
Old 01-09-2013, 04:34 PM   #5
Brewnoob1
 
Brewnoob1's Avatar
Recipes 
 
Sep 2011
Puyallup, WA
Posts: 980
Liked 24 Times on 24 Posts


I have about 25 brews under my belt so still consider myself new....however I've never done a secondary. It's not needed for most brews. I will be using a secondary for the first time on my next brew simply because I'll be adding fruit. But unless you're adding anything like fruit or oak chips for flavoring, I don't think it's really needed for most things.
__________________
Keg #1: Empty :(
Keg #2: Empty :(
Kegs 3-5: Empty :(

Ferment #1: Empty :(
Ferment #2: Empty :(
Ferment #3: Empty :(

On Deck: Something....Anything!!!

boscobeans Likes This 
Reply With Quote
Old 01-09-2013, 04:34 PM   #6
dstranger99
 
dstranger99's Avatar
Recipes 
 
Jun 2012
Charlottesville, Va
Posts: 1,048
Liked 108 Times on 87 Posts


I just leave mine in primary for 1 month, then rack on bottling day.
__________________
__________________________

Primary: Caribou Slobber

Kegged: Stout

Bottled: Cent Blonde, Jakes Brown, Stout

I love Yooper........

 
Reply With Quote
Old 01-09-2013, 04:42 PM   #7
Clonefan94
Senior Member
HBT_SUPPORTER.png
 
Clonefan94's Avatar
Recipes 
 
Aug 2012
Schaumburg, Illinois
Posts: 1,248
Liked 252 Times on 169 Posts


I only use secondary for, as others have stated, dry hopping, fruit, or if I don't have an open keg and need a fermentor. The only thing I will note though, is that I have gotten considerably clearer beer on the first pull from the tap when I secondary then keg, as opposed to primary to keg. Still though, it's not enough of a difference to make me always secondary. If I let it sit for at least 3 weeks, before transferring to a keg, even the first couple of pulls really aren't cloudy enough that I wouldn't drink them, it's more of an esthetics issue.

 
Reply With Quote
Old 01-09-2013, 05:06 PM   #8
Varmintman
Recipes 
 
Mar 2012
idaho falls, idaho
Posts: 2,102
Liked 663 Times on 416 Posts


I secondary pretty much everytime but only because I harvest the yeast cake and figure the sooner I can get it into the fridge and put the yeast to sleep the better.

 
Reply With Quote
Old 01-09-2013, 05:23 PM   #9
klindeman
Recipes 
 
Jan 2013
Posts: 13

I like doing a secondary, as others have said, because it helps clear up the beer. My first batch after only primary had an almost grainy taste to it, but all my other brews doing a secondary we're fine.

This also makes it so I can free up my primary and ferment another batch while I'm still doing secondary.

 
Reply With Quote
Old 01-09-2013, 05:52 PM   #10
DangerDad
Recipes 
 
Dec 2012
Posts: 11

Perfect I'm using no additions so I'm not going to transfer this one I also have clarifier tabs so now it's just about drinking it I guess :-)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow fermentation onset, then blowoff, then stuck fermentation onthedot Fermentation & Yeast 3 02-09-2013 02:46 AM
Lost too much yeast during fermentation? Stuck Fermentation, should i water down? aorloski Fermentation & Yeast 8 11-11-2012 01:45 AM
Pitching Dregs Post Fermentation / End of fermentation aorloski Lambic & Wild Brewing 1 11-09-2012 05:18 PM
One step fermentation or two steps fermentation, that depend on? darkmastiff Beginners Beer Brewing Forum 6 06-30-2011 07:13 PM
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM


Forum Jump