Partial transfer to secondary

TrALErunner · Apr 10, 2015

Let me start by saying that my first batch of homebrew is currently fermenting and I am still trying to decide what to brew next, so this is just a hypothetical question. If I wanted to add something, such as fruit or coffee, to the next beer I brew, would it be feasible to siphon just half of it to a secondary and add whatever item, while leaving the other half in the primary as is(or, perhaps with something else)?

BMBC · Apr 10, 2015

If I were going to do that I'd ferment in a bucket with a spigot (a/k/a a bottling bucket).

m1batt1 · Apr 10, 2015

The above post is an option but a lot of people would suggest you move both portions to smaller containers. Once active fermentation is over you start the phase where there's a risk of oxidation. Having too much head space over your beer could lead to oxidation.

C-Rider · Apr 11, 2015

If you add coffee just brew some "cold brewed" and add it to the bottling bucket TO TASTE. So here is what I'd do.
1-Bottle 1/2 as it is.
2-Add the coffee to the bottleing bucket TO TASTE, slowly and mix gently so you don't add a lot of O2. When it tastes good bottle the rest.

I use 8 oz of cold brewed coffee in a 2 gallon batch.

Gavin C · Apr 11, 2015

C-Rider said:
If you add coffee just brew some "cold brewed" and add it to the bottling bucket TO TASTE. So here is what I'd do.
1-Bottle 1/2 as it is.
2-Add the coffee to the bottleing bucket TO TASTE, slowly and mix gently so you don't add a lot of O2. When it tastes good bottle the rest.

I use 8 oz of cold brewed coffee in a 2 gallon batch.

This sounds like great advice. this is what I would do in your situation. I would definitely want to avoid subjecting half my brew to the needless risk of oxidation in a secondary. C-Rider, you always seem to know what your talking about. I don't go in for much in the way of fruit/flavorings in beer. If I did, this is what I would do if bottling.