Secondary Fermentation in Primary Carboy or Bucket?

[Ruben]

Hi All,

First time poster here, so I hope this question is a novelty and not a repeat.

I did my first all-grain brew 9 days ago based on a Great Lakes Christmas Ale clone. The recipe I am following calls for the wort to undergo primary fermentation for 14 days then secondary for another 14 days, with another teaspoon of cinnamon and ginger added.

I have been doing loads of research on the internet, about secondary fermentation, and thought I would post my dilemma here:

I am primary fermenting in my glass carboy. I only have a bucket for secondary fermentation, which I understand will likely allow oxygen to leak into the wort, plus I will lose the CO2 blanket that has been created by the primary fermentation. Thus, I would like your feedback on which of the following I should do:

1. Leave the wort in the primary fermentation glass carboy and just add the cinnamon and ginger;
2. Transfer the wort to the bucket for secondary fermentation and add the spices and air airlock it all and don't worry about it;
3. Transfer the wort to the bucket, clean the glass carboy, transfer the wort back to the glass carboy and add the spices.

Thanks for any input you can provide. I am really excited about my first all-grain brew!

Cheers,

Ruben

 

[tally350z]

I would just leave it primary fermentation vessel. Transferring more times than needed is adding more risk of infection.

 

[Gameface]

Leave in primary vessel is my vote. Does absolutely no harm, especially if it's just gonna be 4 weeks total. That said, I think oxygen getting through the walls of a plastic bucket is a non-issue for such a short time as well, but transferring to a secondary for what you describe is not necessary at all.

 

[phuff7129]

No reason to transfer. I would just do your spice additions in your primary fermenter. I rarely use secondary anymore. The only time i transfer to secondary is if I want it to condition for more than a month.

 

[Yooper]

If you want to transfer to a clearing vessel (not necessary, but some people like to so they can free up a bucket), that's fine but do NOT use a bucket for the clearing vessel. The headspace is too wide, and after fermentation ends there is no more c02 being produced to protect your beer. The risk of oxidation and infection is too great to use a bucket for a clearing vessel.

Either leave it in the fermenter, or get a proper clearing vessel.

 

[duboman]

I vote for leaving it in primary as well and adding your spices once FG has been reached and confirmed. In the future though I would reverse your vessels and primary in a bucket and use the carboy for secondary if it's even necessary. Most people do not use secondary unless they are adding spices, adding oak, adding fruit, or even spices. The carboy will have much less head space which is ideal for a secondary vessel.

 

[Ruben]

Thanks everyone for your replies. I appreciate the time and effort! I will leave the wort in the primary and add the spices, and hopefully I will some some Christmas cheer to drink in a few weeks!

Ruben