One fermenter or a secondary
- Thread starter matt365
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If it is more than a month I'd move it to a secondary.
D0ug
Well-Known Member
It really will condition just as well if left in the first vessel for as long as it would have been in the combination of the two.
That is if you would primary for two weeks, and secondary for another two weeks, for a total of 4 weeks, your beer will be pretty much be the same as if you left it in the primary for 4 weeks.
It seems to be a matter of personal preference (and some passion, as you will see if you search the topic on these forums).
I am lazy, and so tend to do the long primary unless I have a specific reason to do other wise. I have left my beer in the primary for two months with no ill effect.
Welcome to HBT!
That is if you would primary for two weeks, and secondary for another two weeks, for a total of 4 weeks, your beer will be pretty much be the same as if you left it in the primary for 4 weeks.
It seems to be a matter of personal preference (and some passion, as you will see if you search the topic on these forums).
I am lazy, and so tend to do the long primary unless I have a specific reason to do other wise. I have left my beer in the primary for two months with no ill effect.
Welcome to HBT!
It really comes down to preference. Many do a longer primary with no secondary, myself included, others prefer to secondary and feel they get clearer beer that way.
Long primary. Some will say when fermentation has finished - bottle. Others say the yeast will continue cleaning up after the fermentation. I believe this to be true,
Secondary. Perfect for long aging, additions like fruit. Risks are that you are exposing the beer to infection with the transfer. Also, exposing the beer to air, risking oxygenation. If you are careful and sanitary this is a very small risk.
I just see the transfer to secondary as an unneeded step.
Long primary. Some will say when fermentation has finished - bottle. Others say the yeast will continue cleaning up after the fermentation. I believe this to be true,
Secondary. Perfect for long aging, additions like fruit. Risks are that you are exposing the beer to infection with the transfer. Also, exposing the beer to air, risking oxygenation. If you are careful and sanitary this is a very small risk.
I just see the transfer to secondary as an unneeded step.
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D0ug
Well-Known Member
There are certain applications for a secondary. If you have a very big beer that needs to age for 6 months, or a year or two, you will want to get it off the yeast and put it into a secondary for bulk aging. Sours seem to go the same route. Many people prefer to use a secondary for fruit additions, or oaking, or dry hopping.
So there are some techniques and scenarios that really call for it. But for a "normal" beer, there doesn't seem to be a huge advantage.
So there are some techniques and scenarios that really call for it. But for a "normal" beer, there doesn't seem to be a huge advantage.
I've done 7+ months in primary (Better Bottles) with no perceived ill effects. I didn't plan for that of course, just was busy and had some equipment malfunctions. I wouldn't try it with a plastic bucket, but less permeable fermenters like glass, steel, PET, you're probably fine.
D0ug
Well-Known Member
:rockin:
I bet you have control over your fermentation temperatures
That happened to me, but I was fermenting in an non temp controlled space (my basement) and the temps got into the upper 80's for awhile.
There were definitely some unpleasant flavors. But that has more to do with needing proper temperature control for fermenting and nothing to do with primary vs. secondary. (sorry OP)
House12
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I struggle to think of any reason why I would move my beer to a secondary.
As far as I'm concerned, the yeast made the beer in the first place, so they can do whatever the hell they want with it. I'd contently spoon the flocculated little guys into my bottles too if my friends could ever learn how to pour a bottle of homebrew.
I believe there is no greater myth in all of home-brewing than that of "yeast autolysis." Oxidation on the other hand...
As far as I'm concerned, the yeast made the beer in the first place, so they can do whatever the hell they want with it. I'd contently spoon the flocculated little guys into my bottles too if my friends could ever learn how to pour a bottle of homebrew.
I believe there is no greater myth in all of home-brewing than that of "yeast autolysis." Oxidation on the other hand...
That depends on YOUR taste buds. Sitting on the yeast longer will change the flavors. Depending on the style (and your taste buds), these can be very subtle, or more pronounced. Many folks like the extra flavors, some folks prefer a more clean flavor.
There is obviously an oxidation and contamination risk. These can be minimized relatively easily though. If you find you prefer the flavors of beers that use a secondary, you WILL figure out a way that works for you to minimize these risks. If you don't care, then no problem, go with what is easiest.
