Repitching with Second Stage?

[groovebrew]

I've alway done one stage fermentation and am doing a two stage this time for brightening. Is there enough yeast still in the second stage, or do I need to repitch?

 

[RM-MN]

There will be enough yeast in suspension for carbonating your beer for several months of secondary brightening.

 

[BigFloyd]

I've alway done one stage fermentation and am doing a two stage this time for brightening. Is there enough yeast still in the second stage, or do I need to repitch?

Think about why you're going to do a "two-stage" fermentation in the first place. Is it because some kit instructions (which probably haven't been updated in 10 years) mention it?

Beer will "brighten" just as well in the primary fermenter as it will in a secondary and you won't run the increased risk of oxidation.

 

[pdxal]

There is still plenty of yeast in suspension in beer that has been in secondary, cold crashed, or bulk aged. Filtration is the best way to have no, or very little, yeast in suspension.
Many don't use a secondary and have bright beers.

 

[groovebrew]

Think about why you're going to do a "two-stage" fermentation in the first place. Is it because some kit instructions (which probably haven't been updated in 10 years) mention it?

Beer will "brighten" just as well in the primary fermenter as it will in a secondary and you won't run the increased risk of oxidation.

I figured I try the secondary on this batch mainly because it's heavily dry hopped (10 days now) and I had to leave on vacation - didn't want it to over hop. I figured it's be a good time to experiment with the second stage. I've gotten pretty good at siphoning without introducing air and did not move or swirl the secondary carboy. As an aside, my one stage comes out pretty darn clear without filtering or second stages - as I tend move it to the counter and let it sit still for at least 3 days before siphoning.

Anyways, it'll be cool to see how it turns out. Within an hour there was already an inch of trub at the bottom of the secondary.

 

[StLouBrew]

I don't know if it was a coinicidence or not, but the one batch that I elected to keep in the primary was by far the one with the best clarity. I know a lot of the elder statesmen on this board believe that racking to the primary is a waste of time and effort.

 

[eastoak]

I've gotten pretty good at siphoning without introducing air and did not move or swirl the secondary carboy.

is the second vessel saturated with CO2 or O2? this is the best way to transfer beer, into a CO2 saturated vessel.

Within an hour there was already an inch of trub at the bottom of the secondary.

this is totally normal of course but had the beer stayed in the original fermentor that yeast/tub would not have been stirred up in the first place, it would have continued it's trip to the bottom.