Do I have to use a Secondary? - Page 6 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Do I have to use a Secondary?

Reply
 
Thread Tools
Old 07-11-2011, 01:46 PM   #51
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts


Are you going to bottle or keg? If kegging, I'd go ahead and let it ferment for 3 weeks in primary and then keg it up. This is what I like to do. If you have a typical fermentation, it should be done by then. If it turns out that it is not quite done by then, with kegging you don't run the risk of of bottle bombs.

If bottling, I might transfer it to a secondary once it has reached it's FG. Let it go 2 more weeks and then bottle. I personally don't like the subtle yeasty flavors, particularly in typical lagers, that one can get from leaving the beer on the bulk of the yeast for longer time periods. That is YOUR call to decide what flavors you want. Some folks will secondary (at lagering temps) and then bottle. I liked to bottle and carbonate, and then lager to make sure I've got enough yeast in suspension to properly carbonate the beer.

Then there is the diacetyl rest issue. If you start your fermentation warmer, and then cool to fermentation temps, then you'll want to do a diacetyl rest about 4/5ths of the way through active fermentation. If you can cool it to fermentation temp right away, then you can skip the diacetyl rest. This works for me.
__________________
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
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote
Old 08-29-2013, 06:43 PM   #52
gfinockio
Recipes 
 
Aug 2013
Calgary, Alberta
Posts: 107
Liked 18 Times on 11 Posts


Here's a question for an old thread - I'm going to be doing my second brew in a couple of weeks. I'd like to try "secondary" fermentation, but I'm thinking of doing the following:

1. Prepare the wort, and do primary fermentation in a large glass carboy for a week.
2. Transfer the brew into a bucket (carefully) and clean the glass carboy.
3. Transfer the brew back into the glass carboy and leave it for 2 weeks.

Good idea?

 
Reply With Quote
Old 08-29-2013, 06:49 PM   #53
NewWestBrewer
Recipes 
 
May 2013
New Westminster, British Columbia
Posts: 394
Liked 56 Times on 46 Posts


Quote:
Originally Posted by gfinockio View Post
Here's a question for an old thread - I'm going to be doing my second brew in a couple of weeks. I'd like to try "secondary" fermentation, but I'm thinking of doing the following:

1. Prepare the wort, and do primary fermentation in a large glass carboy for a week.
2. Transfer the brew into a bucket (carefully) and clean the glass carboy.
3. Transfer the brew back into the glass carboy and leave it for 2 weeks.

Good idea?
That is fine but the more times you transfer you risk oxydation and infection. I would just buy a plastic bucket or another carboy and secondary in there. Make sure the bucket has an airlock.
__________________
Fermenter #1: Kona Pale Ale
Fermenter #2: Air
Fermenter #3: Air
Bottled:

 
Reply With Quote
Old 08-29-2013, 06:55 PM   #54
gfinockio
Recipes 
 
Aug 2013
Calgary, Alberta
Posts: 107
Liked 18 Times on 11 Posts


Quote:
Originally Posted by NewWestBrewer View Post
That is fine but the more times you transfer you risk oxydation and infection. I would just buy a plastic bucket or another carboy and secondary in there. Make sure the bucket has an airlock.
That's my issue now - I have a very nice glass carboy... and a large bucket with a flimsy lid. The bucket isn't suitable for anything but bottling I don't think, so that's why I thought reusing the carboy was the best bet. After I get a few more batches under my belt, I'll invest in a second carboy (and hide it from the missus)...

 
Reply With Quote
Old 08-29-2013, 08:53 PM   #55
k_mcarthur
 
k_mcarthur's Avatar
Recipes 
 
Apr 2013
Atlanta, Georgia
Posts: 362
Liked 31 Times on 28 Posts


Quote:
Originally Posted by gfinockio View Post

That's my issue now - I have a very nice glass carboy... and a large bucket with a flimsy lid. The bucket isn't suitable for anything but bottling I don't think, so that's why I thought reusing the carboy was the best bet. After I get a few more batches under my belt, I'll invest in a second carboy (and hide it from the missus)...
What kind of beer are you making? "Secondary" is a misnomer, in the big business they call it a "bright tank" and is used solely for letting more sediment to settle out making a clearer beer. For example it is useless to "secondary" a Belgian wit because it will never clear, on the other hand a light lager should be transferred off the yeast and trub before lagering. I rarely secondary anymore and if I want clearer beer I use gelatin in the keg. Food for thought.
__________________
Give a man a beer and he wastes an hour, teach a man to brew and he wastes a lifetime.

 
Reply With Quote
Old 08-29-2013, 10:40 PM   #56
gfinockio
Recipes 
 
Aug 2013
Calgary, Alberta
Posts: 107
Liked 18 Times on 11 Posts


Quote:
Originally Posted by k_mcarthur View Post
What kind of beer are you making? "Secondary" is a misnomer, in the big business they call it a "bright tank" and is used solely for letting more sediment to settle out making a clearer beer. For example it is useless to "secondary" a Belgian wit because it will never clear, on the other hand a light lager should be transferred off the yeast and trub before lagering. I rarely secondary anymore and if I want clearer beer I use gelatin in the keg. Food for thought.
Well my first batch is an IPA, and it's pretty cloudy when I transferred to bottles. I just figured removing the gunk/cake off the bottom of the carboy and returning the brew back would help, but I guess if I just waited an extra week it might have clarified a bit more.

 
Reply With Quote
Old 08-30-2013, 12:37 AM   #57
k_mcarthur
 
k_mcarthur's Avatar
Recipes 
 
Apr 2013
Atlanta, Georgia
Posts: 362
Liked 31 Times on 28 Posts


Quote:
Originally Posted by gfinockio View Post

Well my first batch is an IPA, and it's pretty cloudy when I transferred to bottles. I just figured removing the gunk/cake off the bottom of the carboy and returning the brew back would help, but I guess if I just waited an extra week it might have clarified a bit more.
If you can crash cool your carboy get it as close to freezing but not frozen, make up gelatine and pour in, wait few days to clear, then transfer clear beer to bottling bucket. No secondary needed. Just my two cents.

BTW. Welcome to the addictive world of homebrewing.
__________________
Give a man a beer and he wastes an hour, teach a man to brew and he wastes a lifetime.

 
Reply With Quote
Old 08-30-2013, 12:45 AM   #58
KepowOb
Recipes 
 
Jun 2013
Montreal, Quebec
Posts: 508
Liked 57 Times on 53 Posts


You don't even need to use gelatin from what I understand, though it does a great job.

You have no reason to secondary, it won't help clear your beer. It's sitting on the trub, that stuff doesn't just start floating back up into the beer (unless you move your carboy around). Once fermentation is done, give it some time to settle out... And if you can cold crash, it would help speed things up. If you do move the carboy before bottling, try moving it at least 24h in advance to let things settle back down.

 
Reply With Quote
Old 08-30-2013, 01:01 AM   #59
gfinockio
Recipes 
 
Aug 2013
Calgary, Alberta
Posts: 107
Liked 18 Times on 11 Posts


Quote:
Originally Posted by k_mcarthur View Post
BTW. Welcome to the addictive world of homebrewing.
Tell me about it! I already have 3 more recipes lined up (including sake!) and I want to do them all now!

 
Reply With Quote
Old 08-30-2013, 01:43 PM   #60
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts


Quote:
Originally Posted by KepowOb View Post
.........
You have no reason to secondary, it won't help clear your beer. It's sitting on the trub, that stuff doesn't just start floating back up into the beer (unless you move your carboy around). Once fermentation is done, give it some time to settle out... And if you can cold crash, it would help speed things up. If you do move the carboy before bottling, try moving it at least 24h in advance to let things settle back down.
Secondaries, don't really make a big difference in terms of clearing. That being said, doing only a long primary does change the flavor of the final beer compared to using a secondary. Peoples tastes vary as to which they prefer. It is a personal preference - and can depend on the beer style.

NewWestBrewer is correct, it is fine to do as you propose, but there is increased risk POTENTIAL - just work slow to keep and splashing to a minimum - you want nice smooth flow.
__________________
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
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary underwaterdan Equipment/Sanitation 1 03-25-2009 07:45 PM
Apfelwein with honey secondary and oatmeal secondary idea Stinky Winemaking Forum 0 02-12-2009 12:07 AM
To Secondary or Not To Secondary That is the Question Petunia Beginners Beer Brewing Forum 17 08-05-2007 12:46 AM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM
Top off the secondary? jpuf Mead Forum 7 02-04-2007 04:37 PM


Forum Jump