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What about additives in the primary and not using a secondary?

That's what I was worried about is the headspace, if there would be too much oxygen not displaced by CO2. I have a friend who has a few all grains batches under his belt so not to concerned about that part.

I am going to brew a regular five gallon batch and want to try different additives during the fermentation, such as vanilla and spices. I have access to 3 fermenters and was going to divide the batch into 3 parts, one without additives, one with vanilla, and one with spices. Is it OK to have...

I also used 3 lbs of 2 row along with some Crystal and special b. Just racked to secondary and couldn't taste the pumpkin and spice like I did right after the boil. If/when I do another pumpkin batch, I am going to add them both in the secondary to try and keep more of the flavors.

I used canned pumpkin rather than a real pumpkin, 100% preservative free pumpkin. Three 29 oz cans for extra pumpkin flavor. Just dumped it in with 6 lbs of grains as recommended by the home brew shop owner, mashed for an hour. The pumpkin plugged up the strainer bag so I scrapped the sides of...

Homemade pumpkin pie spice contains allspice, cinnamon, and nutmeg. I would use caution adding more of those ingredients. I have a pumpkin pie brew in the fermenter now and added 3 big cans of pumpkin puree during the mash and a tablespoon of pumpkin pie spice at the end of boil. It smelled and...

If it's pudding like that should stop a lot of it from being transferred to begin with. I'm feeling better about my situation everyday.

Right on eastoak, thanks. Like a boss. Not to worried about the inevitable yeast and small stuff that builds up in a bottle, but I may try that any way just for fun and experimentation.

What's a cold crash?

I expect some stuff in the bottles but still want to try and minimize it if possible. I'll do a secondary and see how things look.

What I meant by "helping to clarify" is that by putting it into a secondary, I will leave 90% of the sediment behind. When I transfer out to prime and bottle, 90% of the remaining sediment will be left behind. Leaving me with a very clear beer and nothing in the bottom of the bottles. Any...

The purpose of so many transfers is to help clarify and rid my final beer of sediment. My carboys are plastic and have a valve 2 inches off the bottom to empty them. Right now the sediment is more than an inch above the valve, so if my secondary still has a bunch of sediment I thought a third...

After 3 days in primary fermenter, I have a couple inches of trub built up on the bottom. I was going to leave the primary for a week, and then secondary for a week. My question is if a third or even a fourth fermenter is possible and/or recommended. It's a pumpkin beer with real pumpkin and it...