Secondary Dry Hopping Pale Ale

[SumpinSumpin]

(First time brewing) I just siphoned a batch of American Pale Ale after a week in Primary fermentation to Secondary stage and steeped 2 ounces of whole leaf Centennial hops in a mesh bag. Question: when it's ready for bottling, should I bottle straight from my Secondary vessel since it has a spigot or should siphon to another vessel? the reason I ask is because I'm worried my beer will be to hazy when adding my priming sugar. Any suggestions will be very much appreciated! Thanx

 

[Inverted_Giraffe]

In my non-experienced opinion, I think a bottling bucket will produce a clearer beer if that's what you're after. I'd give it 2-3 weeks in the secondary so any sediments settle, then rack to the bottling bucket and bottle... this way you can mix your priming sugar in without stirring up anything that's in the secondary.

 

[SumpinSumpin]

thanx, so should I transfer my wort to another bottling bucket after my dry hopping is finished?

 

[Inverted_Giraffe]

I would... with only a week in the primary, it should sit in the secondary for a bit and even in the secondary I'd anticipate some settling action, especially with dry hopping.

If there is settlement at the bottom, you don't want that going into the bottles which is a near given with a spigot in the secondary.

Edit: Take my advice though with a grain of salt as I'm a noob, and even with all my research experience from other forum members could prove otherwise.

 

[Inverted_Giraffe]

Oh and welcome!

 

[BainbridgeBrewer]

I think you're better off using a separate bottling bucket after your dry hop. I'd be worried about mixing up the settled yeast, or the priming sugar getting stuck in the hops. The bottling bucket will help separate your beer from those things and you can mix your priming sugar more evenly so you don't have inconsistent carbonation.

 

[SumpinSumpin]

this has been helpful, I will let you all know how it all turns out...cheers!

 

[smagee]

Bottling bucket would be best, both for clarifying reasons and to ensure that your priming sugar mixes properly. While you could get away with doing it from secondary, everyone else is spot-on; for best results, you'd be well served to rack again after the dry hop is finished.