As an aside question to this, when I make IPAs or wheat beers with fruit in them, I will rack to a secondary to dry hop or for the fruit additions. Is that completely necessary or can I do that in the primary? I would think that dry hopping might be doable in primary but I should probably rack to secondary before I do any adding of fruits.
As an aside question to this, when I make IPAs or wheat beers with fruit in them, I will rack to a secondary to dry hop or for the fruit additions. Is that completely necessary or can I do that in the primary? I would think that dry hopping might be doable in primary but I should probably rack to secondary before I do any adding of fruits.
it's all personal preference, but dry-hopping/oaking/fruit is adding a secondary ingredient and I think might turn out better if racked to secondary
of the 3, fruit is the only one which actually initiates a secondary fermentation, which is where the term comes from.
but, agreed. limiting headspace is more critical in secondary than primary
Fruit is a bit of a different game since you're going to get more fermentation out of the yeast if you add all that sugary fruit to the primary. Still, people have posted good results adding fruit/puree in both primary and secondary so it's more personal preference. With hops, though, it seems overwhelmingly popular to just do it in the primary- easier, less chance of infection, and the yeast can keep cleaning up the beer.
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