rferguson61
Well-Known Member
When do you move from primary to secondary? I've heard lots of different opinions on this...30 seconds between bubbles, 90 seconds, no activity (i question that one), after two weeks. What are your thoughts?
Why are secondaries so frowned upon? And where's a good resource for me to find a final gravity to aim for if my recipe doesn't give me one? Or is there some kind of mathematical formula...
Why are secondaries so frowned upon? And where's a good resource for me to find a final gravity to aim for if my recipe doesn't give me one? Or is there some kind of mathematical formula...
Why are secondaries so frowned upon?
I have started doing 3 week primaries with excellent temp control and a slight ramp up towards the end of active fermentation to allow the yeast to finish and then clean up things like diacetyl and acetaldehyde. Once I got temps under control and extended my primary to 3 weeks, ditching the whole 1-2-3 crap, my beers are better quicker. As soon as they carb they are ready to drink. No more waiting for them to "turn the corner" or "come into their own." My 5 gallon Better Bottle has gotten next to no use since I bought it, so I think it is going to become a dedicated Brettanomyces experiment!!!
I am curious what you are doing for temperature control?
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