Secondary Fermentation Dilemma

[Imacfrog]

I am fermenting my second batch with the one gallon batch kit I received for Christmas. It is a Bourbon Barrel Porter that calls for a secondary fermentation transfer since I will be adding oak cubes saturated with bourbon but I do not have another fermentor (five gallon bucket) that small thus will have too much head room.

I have read all sort of articles here on the forum in regards to transferring to secondary fermentation and there seems to be a consensus that it is needed only when adding fruit and wood. Thus my question is would transferring it into my brew kettle (sanitized and covered ) and then quickly cleaning and sanitizing the one gallon fermentor so the liquid could be put back in a good option or should I just add the oak cubes to the original container and skip the secondary fermentation process.

Any guidance and suggestions would be appreciated. Thanks.

 

[rhys333]

Just put the oak and bourbon directly into primary. It'll be just fine, as long as you're not planning to harvest the yeast. Same rule applies to fruit (I've done it a few times).

 

[IslandLizard]

^ This.
Try to avoid secondaries in general, they can cause more trouble and harm than benefit, especially in novice hands. Oxidation and infection being the most common.

I'd say you can still harvest the yeast if you want, the oak won't kill it.

How long are you keeping it on the oak? 1-2 weeks?

 

[Imacfrog]

Only for 1 week.

 

[IslandLizard]

Only for 1 week.

You'll be way fine and your beer will be yummy! Your beer is going to thank you, in her own way, for being saved from the secondary.

I'd save/harvest the yeast and put another beer on top of it. That 1 gallon batch made enough yeast for a 5 gallon batch of another ale.