Bottle instead of Secondary

[squaremile]

I'm curious why people choose to transfer to a secondary instead of just bottling. If the beer is at the desired gravity, why not bottle/keg, chill, and let the beer clear in the bottle?

 

[chuckcomm]

Many here somewhat follow that process. I transfer from primary to bottling bucket. Bottle and then let them sit at room temp for 2 - 3 weeks. Although I have been known to put one in the frig after a week just to see how its progressing.

 

[histo320]

Lots of people don't choose to do secondary due to the extra work and potential for infection.

I only use secondary when I am dry hopping or adding another flavoring agent (vanilla, cacao nibs, etc).

Really it's just a matter of personal preference.

 

[ChrisVZ]

I use a secondary for my high gravity brews and meads because of long aging requirements. I don't like to leave them in plastic primaries and on the yeast cake once primary fermentation is complete. I also use them for light colored ales and wheat beers to be able to judge when they are clear enough to bottle/keg. This is purely an aesthetic choice for these. My darker beers and IPAs frequently go straight from primary to keg/bottle.

 

[user 141939]

I don't think the aging process is the same. So if you are aging a big beer, bulk aging vs aging in the bottle will give you different results.

I know with wine. You bulk age and bottle age, the bulk aging provides different characteristics. I think bottle aging speeds the process up, or maybe it is vice versa.

 

[dude3516]

I only secondary for flavor additions, otherwise I primary for 2-3 weeks, then transfer to a keg. Another week under carbing pressure and chilled I pour out a glass. That removes anything I may have picked up in the siphon. Let it sit another week to get properly carbonated and enjoy.