Alright. I want to start by saying without coming across this website I may never have tried my first brew. That being said, I have and English Brown Ale in my primary. It's been there since Sun. I've read more conflicting info on the "When to Secondary" Sticky than my head can handle. So let me just state what I think are facts, and maybe someone can show me where I'm wrong.
1. Should never rack to secondary until fermentation is completely done.
2. Only way to tell when fermentation is done is with hydrometer readings.
3. Secondary is not necessary. Just helps with clarity and chill haze.
4. Leaving in primary will not pick up "off" flavors from trub.
5. The longer I leave it in secondary the better the taste and clarity will be.
6. 1-2-3 method is guideline but not necessarily "right."
7. Bottles should condition for at least 3 weeks. Longer the better.
8. One could leave just in primary for say 3 weeks then bottle and be just as good
So basically all my questions are about secondary.
Also, I've had my primary fermenting at between 67F and 72 the whole time.
Came home from work today and it was at 78F (only for about 4 hours)
Will this 4 hrs of being out of proper range affect the flavor?
Anyone who could answer any or all these questions would make my day. I do not want to screw up my first brew. I'll be sitting here enjoying my Sammy Smith Taddy Porter (I don't have any homebrew yet, but with some help it will be about 5 weeks. Thanks everyone.
1. Should never rack to secondary until fermentation is completely done.
2. Only way to tell when fermentation is done is with hydrometer readings.
3. Secondary is not necessary. Just helps with clarity and chill haze.
4. Leaving in primary will not pick up "off" flavors from trub.
5. The longer I leave it in secondary the better the taste and clarity will be.
6. 1-2-3 method is guideline but not necessarily "right."
7. Bottles should condition for at least 3 weeks. Longer the better.
8. One could leave just in primary for say 3 weeks then bottle and be just as good
So basically all my questions are about secondary.
Also, I've had my primary fermenting at between 67F and 72 the whole time.
Came home from work today and it was at 78F (only for about 4 hours)
Will this 4 hrs of being out of proper range affect the flavor?
Anyone who could answer any or all these questions would make my day. I do not want to screw up my first brew. I'll be sitting here enjoying my Sammy Smith Taddy Porter (I don't have any homebrew yet, but with some help it will be about 5 weeks. Thanks everyone.