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Old 03-29-2013, 02:49 AM   #1
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Default To 2ndary ferment or not 1 gal batches

So what does every one think about 2ndary fermentation for 1 gal batches? Is it work the time and effort to move the brew to another fermenter and off the yeast cake for improved flavor/quality if any? Will secondary fermentation make a beer that is more pure to its true flavors? I keep posts where this goes either way.


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Old 03-29-2013, 04:21 AM   #2
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It really depends on what you brewed. I just do 3 weeks and keg. If the brew has dry hop or additions I secondary. If its a heavy stout, I secondary.


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Old 03-29-2013, 04:25 AM   #3
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For a 1 gal batch I wouldn't. Just leave it for a extra couple weeks in primary. You'll lose a significant volume going to secondary with such a small batch and not really gain anything that you can't get just leaving it in primary.
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Old 03-29-2013, 03:00 PM   #4
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Thanks for the advice!
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Old 03-30-2013, 01:58 AM   #5
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If you are really good at racking, its not an issue. I think the main thing to consider is the vigor of the fermentation. If you are using a glass carboy, sometimes the krausen will literally seal up the neck. When you go to rack, you will have to break through and will have a tough time getting a clear siphon, you can always use a hop bag over the siphon. It will be impossible to dry hop though so a secondary may be necessary.

I secondary 90% of my batches because of the build up, I tend to ferment 1.1 at a low temp, sometimes it doesn't reach, sometimes it does. Either way, I usually end up bottling .9 gallons and am happy with the results. Never an oxidation issue either, but I have yet to age anything close to a year. I got a barleywine right not that I will so I will find out.

I literally rack almost all the beer out of the primary, maybe a couple ounces left, I cold crash so the trub is hard and by the end, the siphon is literally in the trub. I get a few ounces of very cloudy beer but I cold crash again a week later in the secondary. I will have only a small ring at the bottom so you can again rack pretty much all of it. Its very clear after a few days in the fridge. Hope this helps
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Old 03-30-2013, 03:09 AM   #6
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Personally, I don't see much of a reason to secondary five gallon batches. I see even less reason with a one gallon batch. The more you transfer, the more beer you'll lose to transfer losses and the greater exposure to possible oxygenation and contamination.

I would think about what it is you're trying to accomplish by using a secondary. Most likely, clearer beer, but that can be accomplished by cold crashing which should be easy with a one gallon batch. I don't think an extra few days, or even a few weeks on the yeast is detrimental to the beer's flavor.
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Old 03-30-2013, 03:16 AM   #7
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Like Pieman said I don't see the point in it unless you are bulk aging on something like Oak or a really big beer. Why go to the trouble, lose beer, and risk infection with little to no benifit of transferring.
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Old 03-30-2013, 03:30 PM   #8
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Thanks for all the replies guys! I could cold crash a gallon overnight in the fridge and it won't kill my yeast for bottle fermentation? Any particular temps the fridge should be at? I would be interested in trying that cold crashing method with a gallon I have fermenting now,it's using an English ale yeast,that will be ok? After you cold crash how do you proceede to bottling,right away or you let it warm back up?
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Old 03-30-2013, 04:10 PM   #9
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You'll be just fine cold crashing. There will still be plenty of yeast in suspension to bottle condition. Regular fridge temp works fine. I go straight to bottling without letting it warm up, haven't had any issues with that.
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Old 03-30-2013, 09:53 PM   #10
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You'll be ok, I usually cold crash for several days. Whatever temp your fridge is at is fine. The colder, without freezing, the faster the effect.


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