DavidSteel
Well-Known Member
I know a lot of people have moved to just using a primary and seen no need for a secondary except with additions such as fruit, chocolate, coffee, etc. What I am wondering is why it is suggested to use a secondary when dry-hopping? What are the benefits of using a secondary to dry-hop as opposed to just dry-hopping in the primary? I ask because I recently made an (I)IIPA and I dry-hopped in the primary (3oz pellets just dropped in a 6.5 gallon glass carboy). Now, I'm not particularly worried about my beer as I know it'll be fine, but what would the advantages have been if I did decide to use a secondary (in my case, it would have to be a bucket), opposed to less trub?
I'm curious because I think there is more benefit of simply dry-hopping in the primary due to the CO2 still being in the head space, don't need to worry about contamination in the secondary, and prevent aeration.
Ultimately: why does it seem that most people suggest to use a secondary when dry-hopping, as opposed to just dry-hopping in the primary?
I'm curious because I think there is more benefit of simply dry-hopping in the primary due to the CO2 still being in the head space, don't need to worry about contamination in the secondary, and prevent aeration.
Ultimately: why does it seem that most people suggest to use a secondary when dry-hopping, as opposed to just dry-hopping in the primary?