Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dry Stout in primary for X weeks w/ no secondary, or other?
Reply
 
Thread Tools
Old 02-20-2013, 03:55 AM   #1
Veronis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 76
Liked 13 Times on 11 Posts
Likes Given: 29

Default Dry Stout in primary for X weeks w/ no secondary, or other?

I recently brewed my first beer, an Irish dry stout. I'm fermenting in a bucket and have a secondary (better bottle) available.

I've been reading the forums and seeing a few threads saying stout can be kept in primary for 3-4 weeks then bottled, skipping secondary. Is this because stout doesn't need clarification as much as other beers? Does it make a difference to skip secondary?

My OG was 1.047 (temp corrected from 1.046), initial fermentation on day 1 was about 76 degrees inside the bucket (Munton's 6g dry yeast rated for 59 to 77 degrees), then dropped to 72ish degrees 18 hours ish later.

I moved the bucket to the basement on day 2 when I finally decided that's where I would be keeping all my fermenters, and there it slowly dropped in temp over the course of a day or two and is now at around 64 degrees in the bucket, as of day 3. Basement temps are a steady 64-66.

36 hours in the SG was 1.029. I'm now on day 4.

Any advice for my upcoming processes/timings?


Veronis is offline
 
Reply With Quote
Old 02-20-2013, 04:04 AM   #2
bds3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Omaha, NE
Posts: 124
Liked 8 Times on 7 Posts

Default

To be of actually no help to you, do whatever you want. A lot of people now are doing no secondary--as you've been reading--so you'll probably get a lot of suggestions to that effect.

I started out brewing with standard 1 week primary plus 2 wks secondary. After about 4 I did no secondary for maybe a dozen beers. Then I did 2 wks primary plus a one week secondary for some reason (I felt like my no-secondary beers just weren't as clear, despite what many say, yet I was happy with the longer primary). Then I did a few fruit beers and dry-hopped beers and therefore went back to 1 wk primary and 2 wk secondary (even though secondary probably isn't even necessary for that).
bds3 is offline
 
Reply With Quote
Old 02-20-2013, 04:11 AM   #3
bds3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Omaha, NE
Posts: 124
Liked 8 Times on 7 Posts

Default

For the near future I'l do no secondary for Belgians, with a standard 1+2 for most other beers, especially those with hop, fruit, or in my current secondary, peanut butter additions.

My 2 dozen brews is hardly a perfect sample size, and the best way to compare techniques would be to do one recipe multiple ways, but the above is what works best in my limited-experience hands. I also now have a better setup, with a cooler basement, so I've actually noticed my beers are clearer than before and we'll see what the next few brews look like.
bds3 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
my stout is three weeks in primary Brian_GFH Beginners Beer Brewing Forum 4 12-14-2011 07:53 AM
Should I Transfer To Secondary After 3 Weeks In Primary? brewinginct Beginners Beer Brewing Forum 4 12-14-2010 12:42 PM
2 weeks primary 2 weeks secondary? justin22 Beginners Beer Brewing Forum 3 07-06-2009 12:57 AM
2 weeks in primary 1 week in secondary, is this ok? hopsalot Beginners Beer Brewing Forum 9 02-20-2008 06:11 PM
3 weeks primary, 5 weeks secondary, do I need to add yeast? TheH2 Bottling/Kegging 1 08-26-2007 04:35 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS