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Old 08-26-2013, 03:48 AM   #11
Mar 2011
Lancaster, PA
Posts: 1,050
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i don't bother with secondary. i can get plenty of dry hop flavor and aroma in primary. i've actually been comlimented on this quality of my beers by people much more experienced than myself. two weeks in primary then straight to keg.

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Old 08-26-2013, 12:53 PM   #12
Apr 2013
Orange County, Commiefornia
Posts: 1,134
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I dry hop commando in the primary for a week then cold crash with gelatin.

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Old 08-26-2013, 07:07 PM   #13
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pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,379
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Originally Posted by samuelcollins View Post
Any reasons to rack off to a secondary?
Because you like the flavor better that way. Either way works just fine and will produce similar results - but there will be differences. Many prefer the primary only, and others might like the flavors of a secondaried beer a bit better, but don't want to deal with the extra work, and other still prefer the secondaried version's flavor and are willing to do the extra work.

It is your beer, let your taste buds decide how you want to ferment your beer
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
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Old 08-30-2013, 05:29 PM   #14
May 2013
Posts: 46
Liked 2 Times on 1 Posts

And for some, their secondary fermenter may just be letting rest in the bottling bucket a few days before bottling time

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