Secondary Fermentation Options

[paanderson86]

I have two options for secondary. 1) Into the bottling bucket (6.5 gal) with a sealed lid; or 2) Into a 5 gal glass carboy.
I know there will be obviously less head space in the carboy, and glass will hold out oxygen better than the plastic bucket would, but I am curious which of these two options is better since, if I did secondary in the carboy, I would have to transfer it one more time when I am bottling.
Thoughts?

 

[CamG]

You really don't need to use a secondary at all.
It can finish fermenting in your primary. Unless you are adding fruit or going to age it for a long time. Even then I would skip the secondary and just leave it in the Primary until I am ready to bottle / Keg.

 

[paanderson86]

So if I skip secondary, how long should I keep it in primary for the purpose of sediment fallout?

 

[paanderson86]

Also, I forgot that I am going to add coffee beans in the last few days of secondary.... Can I do this in the last few days of primary, or is this enough reason to do secondary? And again, which container would be preferred?

 

[Yooper]

Also, I forgot that I am going to add coffee beans in the last few days of secondary.... Can I do this in the last few days of primary, or is this enough reason to do secondary? And again, which container would be preferred?

Definitely NOT the bucket. The very wide headspace makes it inappropriate for use as a secondary vessel.

 

[bucketnative]

Also, I forgot that I am going to add coffee beans in the last few days of secondary.... Can I do this in the last few days of primary, or is this enough reason to do secondary? And again, which container would be preferred?

How long to hold it in primary may depend on the yeast, and how long it takes to finish fermentation and drop out. I have left beers in primary for 4 weeks with no problems. I have yet to do a secondary fermentation, with the exception of when adding fruit. I have done that in a glass carboy to avoid oxidation.

You can certainly add coffee beans to the primary fermenter for a few days, or that could be a good enough reason to move it to the glass carboy. It's up to you.

 

[eadavis80]

I'd rack the beer on top of the coffee beans in the glass carboy.

 

[paanderson86]

So, put the coffee beans into the carboy and rack right into them... Do I need to do anything to the beans for the sake of sanitation, or are they ok to just put right into the beer? I've been told the latter is ok.

 

[kh54s10]

I would cold steep the coffee beans in about a quart of water for 4-5 days in the refrigerator. Add it to the primary fermenter no sooner than day 10 then bottle no sooner that day 11. My typical schedule is to look at the wort at 14 days to 21 days. I then take a gravity reading. If it seems right I then either make additions or package it. If I add something I usually package 5-7 days after that. It is usually quite clear by that time.

I have not added beans directly to the wort. I think it would be best to grind the beans first. My research when deciding to use coffee led to the cold steep.

If you decide you want to do a secondary, do not use the bucket!

 

[paanderson86]

You can certainly add coffee beans to the primary fermenter for a few days, or that could be a good enough reason to move it to the glass carboy. It's up to you.

I am doing my primary in a glass carboy as well, for what that's worth.