Adding fruit to the secondary... still need a secondary?

[Cameronl]

So the prevailing wisdom is that a secondary is not necessary, so I've stopped doing it for my standard brews.
But now I'm using a recipe that calls for adding fruit during fermentation (hibiscus/mango blonde ale). Specifically, it says to add to the secondary. Can I ignore that and just add it in the primary at the appropriate time? Is there any reason the beer should be transferred to a secondary with dealing with additions?

 

[lumpher]

I've added a lot of things to beers over the years, and I haven't used a secondary in... well, ever. You especially don't want to move during active fermentation because you'll be adding oxygen to the anaerobic phase.

 

[shoengine]

Only secondary I use these days is wood.

You especially don't want to move during active fermentation because you'll be adding oxygen to the anaerobic phase.

You can closed transfer onto something in secondary, such as fruit or oak spirals, which may be safer than opening a fermentor to drop ingredients into it.

 

[mac_1103]

If you allow the primary fermentation to finish and then add more fermentables, then you are doing a secondary fermentation. By definition. Whether you transfer to another vessel or not. #semantics

 

[mac_1103]

You especially don't want to move during active fermentation because you'll be adding oxygen to the anaerobic phase.

You'll also be adding oxygen during the anaerobic phase if you open the primary fermenter to dump fruit in.

 

[kevin58]

So the prevailing wisdom is that a secondary is not necessary, so I've stopped doing it for my standard brews.
But now I'm using a recipe that calls for adding fruit during fermentation (hibiscus/mango blonde ale). Specifically, it says to add to the secondary. Can I ignore that and just add it in the primary at the appropriate time? Is there any reason the beer should be transferred to a secondary with dealing with additions?

Adding another fermentable such as fruit is often considered the exception to the no-secondary rule. You should be fine using it.

 

[odie]

just add to the fermenter. no need to transfer to another vessel.

 

[day_trippr]

fwiw, I use a "secondary" fermentor for two recipes: my triple chocolate double imperial stout, where I don't want the pound dark-rum marinated cocoa nibs to sink into the substantial trub a 107 point 60 SRM brew produces and thus contribute less character to the beer; and my raspberry hibiscus wheat beer, which I rack off the fully fermented base beer into moderately purged carboys with the raspberry puree & hibiscus "juice" therein, as experience has shown that beer goes bright faster if it's not dragging trub around in the keg...

Cheers!