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doktorhook

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More or less, putting beer in a secondary helps clear & improve the flavor by allowing old yeast cells to drop out of the beer right? Since this would also (or seemingly) increase the life of the beer, it makes sense to clear as much yeast out of the beer as much as possible. So here is my question, anyone ever do a tertiary?
 
I think most would argue that a secondary isn't necessary for either. The beer will clear just fine with enough time in the primary and I wouldn't agree it improves the flavor. Careful racking from the primary with crash cooling if necessary will clear the beer and patience will help with the flavor, regardless if the beer is in a secondary or not. In fact, leaving the beer on the yeast cake for a while actually insures the yeast 'finish' the work they started. Now, there's nothing wrong with using a secondary, but I doubt it is really necessary all the time. About the only time I do secondary is when I dryhop and/or use spices. Even then it probably isn't necessary. Just my process....
 
For the most part a longer primary is all that is necessary. Secondaries are used for spices, fruits, and extended aging of sour beers. Tertiary, 4ary, 5ary, etc are, dare I say, only useful for multiple fermentations when adding additional fermentables.
 
What's cold crash?

Cooling the beer as close to freezing as possible for a day or two, the cold temperature makes most of the yeast drop out of suspension.

edit: man you guys are fast, I look away and do some work for 10 seconds and there are tons of replies.
 

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