1990dtgl98
Well-Known Member
I was reading a bunch of threads, and I had a few questions.
It seems that a long set in the primary is as good as racking to a secondary, and possibly even better (less chance of contamination, worrying about introducing O2, etc).
However, I'm quickly becoming addicted to this lifestyle and have a sweet stout, 90 IPA clone, and a fruit wheat beer lined up for my next brews.
Now, I've been reading that it's perfectly fine to open up the primary bucket, add hops, and let it go for another 14 days. I also read about adding fruit and the different flavors/aromas at different stages of addition.
However, I have always read to rack on top of fruit in a secondary, or add to flamout, our in with the primary in the beginning. I heard the more pronounced flavors come the longer into the process you add the fruit. I guess my main question would be:
What would be the outcome if I added fruit to the primary, after 2 week or so when fermentation is done?
Would it be like adding it to a secondary and racking on top, or would the cake somehow detract the flavors.
I ask becuase I would hate to buy a secondary carboy for making a fruit beer (considering its only my fiance who would drink it, and would only brew it maybe once a year). If I can do everything with a primary only (dry hopping, clearing a beer with a longer sit time, etc.), I would like to not have a secondary at all to worry about and save the 50 bucks in supplies.
Everywhere I read it says adding fruit in the primary won't give as pronounced flavors as racking on top of in a secondary. However, is this at any stage in adding to the primary, or would there be a difference, say, between adding when you pitch the yeast as opposed to the 2nd week the beer is in the primary?
Thanks for the time! :rockin:
It seems that a long set in the primary is as good as racking to a secondary, and possibly even better (less chance of contamination, worrying about introducing O2, etc).
However, I'm quickly becoming addicted to this lifestyle and have a sweet stout, 90 IPA clone, and a fruit wheat beer lined up for my next brews.
Now, I've been reading that it's perfectly fine to open up the primary bucket, add hops, and let it go for another 14 days. I also read about adding fruit and the different flavors/aromas at different stages of addition.
However, I have always read to rack on top of fruit in a secondary, or add to flamout, our in with the primary in the beginning. I heard the more pronounced flavors come the longer into the process you add the fruit. I guess my main question would be:
What would be the outcome if I added fruit to the primary, after 2 week or so when fermentation is done?
Would it be like adding it to a secondary and racking on top, or would the cake somehow detract the flavors.
I ask becuase I would hate to buy a secondary carboy for making a fruit beer (considering its only my fiance who would drink it, and would only brew it maybe once a year). If I can do everything with a primary only (dry hopping, clearing a beer with a longer sit time, etc.), I would like to not have a secondary at all to worry about and save the 50 bucks in supplies.
Everywhere I read it says adding fruit in the primary won't give as pronounced flavors as racking on top of in a secondary. However, is this at any stage in adding to the primary, or would there be a difference, say, between adding when you pitch the yeast as opposed to the 2nd week the beer is in the primary?
Thanks for the time! :rockin: