Secondary Fermentation

[Scott Kellen]

Curious from more seasoned brewers; does use of secondary fermentation do much for the final product? I have the equipment to do it, but only if it truly matters. I don't know if the juice is worth the squeeze. Are there additional risks of contamination?

 

[Jag75]

Yes there are risks of doing secondaries. The only time I would use a secondary is racking over fruit or stuff like that. My advice is stay away from it when ever possible .

 

[IslandLizard]

I'm echoing what @Jag75 said. If you're doing a true secondary fermentation (adding fruit or other fermentables) it may offer some benefits, although not always necessary, fruit and syrups can be added to a primary just as well. For long time bulk aging (>2-3 months) yes, get it off the yeast.

Main risks of using secondaries are oxidation and infection, especially in unskilled/novice hands. Secondaries don't cure anything either, beer will clear just as well and yeast won't autolyze for 2-3 months. For 99.99% of beers brewed, secondaries are not needed.

 

[Scott Kellen]

Thanks for the opinion and response.

 

[Scott Kellen]

Much appreciated. I'm not much of a fruit beer guy and I certainly don't judge.

Patience is my friend.

 

[dwhite60]

Only thing I secondary, and sometimes tertiary, is mead.

Let it finish fermenting, four to eight weeks usually. Rack (secondary) and let it settle for a month or more. Rack (tertiary) again onto sulfite and sorbate to kill any remaining yeast and wait another month, at least, then bottle.

 

[Miraculix]

Yes there are risks of doing secondaries. The only time I would use a secondary is racking over fruit or stuff like that. My advice is stay away from it when ever possible .

Why fruit not late in primary?

 

[kh54s10]

Why fruit not late in primary?

The only thing that would make me use a secondary for fruit is space in the fermenter, ease of adding the fruit, or if I was going to leave it on the fruit for and extended period of time. Though I doubt that you would ever want to leave the fruit that long.....

 

[Jag75]

Why fruit not late in primary?

What he said ^^^^^

 

[Miraculix]

So basically, never secondary unless physically not possible to avoid. I agree on this!

 

[ZRedIROC]

I've found I secondary less now that I keg. The keg process clears beer quickly by cold crashing and purging out the bottom sediment. I get more clear beer by kegging then bottling with secondary. I just give my primary a little extra time.