Does anyone do an Oxygen was out for secondary fermentation?

[Ckarsanac]

(I meant "washout") I am going to try and brew my first batch of beer this Thursday. I have a "Red Ale" kit to use ( I can't remember the brand). I'm about half way through Palmer's book to prepare myself and have a question...

I'm still debating whether or not to transfer my wort for a secondary fermentation (excuse me if I get my terminology wrong). I'm sort of leaning towards "No". In Palmer's book, he talks about the dangers of oxygenation when transfering the wort for secondary fermentation (avoiding splashing or sloshing, etc.) My question is, does anyone use an inert gas to do an oxygen washout of the cardboy prior to transfer? I would guess CO2 would be easy to get, but might affect pH. So, maybe use Nitrogen or maybe even Argon?

Thanks for the info! I'm sure I'll be posting the obligatory "Should I dump my batch" questions soon enough!!!

 

[gregger]

You don't need a secondary for this beer. I only do a secondary for fruit additions. Everything else I just let it sit in primary for 6 weeks or so. Most people here will tell you similar stories. Also, I've heard of people displacing the oxygen in an empty container (bottling bucket, carboy, keg, etc.) by using CO2. CO2 is a bi-product of the fermentation process and is very common. I don't have the means to do something like that but I would definitely recommend it.

 

[Reelale]

I rarely secondary. Only if I am dry hopping and want to reuse the yeast. I just try to rack as gently as I can when I do. I do, however purge my kegs with co2 prior to filling. If you have access to plenty of co2, it's probably not a bad idea, but I'm not convinced it's absolutely necessary. There will still be some fermentation happening and any excess o2 will be forced out of the airlock, IMO.

 

[Ckarsanac]

Thanks Gregger, for the quick reply. Another question for you. If the secondary is to improve clarity, does anyone try and centrifuge the whole thing to force all particulate matter to the bottom of the carboy?

I know these are crazy questions, but I was a chemistry major in college and was used to trying to get an "as pure as possible" solution. Usually this meant "spinning out" percipitates.

 

[Ckarsanac]

Thanks Reelale! You guys are quick here!

I rarely secondary. Only if I am dry hopping and want to reuse the yeast. I just try to rack as gently as I can when I do. I do, however purge my kegs with co2 prior to filling. If you have access to plenty of co2, it's probably not a bad idea, but I'm not convinced it's absolutely necessary. There will still be some fermentation happening and any excess o2 will be forced out of the airlock, IMO.

 

[smagee]

I wouldn't secondary, myself.

And I've know folks who follow a process similar to the one you describe, but generally I haven't really felt it necessary. Despite what an early brewer may fear, it's fairly difficult to oxidize your beer enough that you're going to care. With a bit of caution (such as, as you say, minimizing splashing and such) you'll have no problem.

 

[Brandonovich]

If you cool the secondary carboy down into the thirtys it will crash all the particulates to the bottom. I almost always use a secondary and I never purge the carboy, I am just careful and slow. Never had an oxygenation problem.

 

[wonderbread23]

Yes, I do for beers particularly susceptible to oxidation (hops can oxidize fairly easily). I recently purged my carboy for a DIPA that I'm dry hopping and that I'm sending to NHC round 2. For special beers, I will tend to go the extra mile and do this.

 

[Dogphish]

you don't want to "centrifuge" the beer after it is fermented. that would only stir up the yeast and get it mixed back into the beer. "cold crash" will ensure that the yeast stops being active and falls to the bottom of the fermenter. then you just siphon off the top and leave the sediment.

are you bottle conditioning? if so then you are going to be restarting fermentation and there will be some yeast sediment in the bottle that you cannot avoid. just pour the bottle into a glass and leave the last 1/2 ounce of beer/yeast. you don't want to drink it.