Can someone explain the reason behind moving beer into secondary fermenter? To open up the primary for a new batch? More time for yeast to break down sugars?do I siphon eveything out of primary into secondary? Or do I just use a funnal to dump the whole batch into my carboy? Is this when I dry hop if I wanna do so? I know this is a lot of ?'s I'm just about to start my first batch.. I'm a noob
secondary fermenters
- Thread starter dwigbrew
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The idea behind a secondary is to get the beer of the yeast in order to prevent autolysis. However, there is a growing body of evidence and experience that suggests that autolysis really isn't much of a problem and that the benefits of a secondary are far outweighed by the risks (oxidation, contamination, etc) that you run during the process of racking. Personally, I don't use secondaries. But that's just me.
If you want to use a secondary you should definitely siphon the beer from one vessel to another. At this stage in its life, oxygen is bad for your beer so you want to transfer it as 'gently' as possible. Minimize pouring, splashing, etc. When siphoning, get the beer only and try to leave the trub (yeast, break material, hop matter, etc) that's on the bottom of the fermenter behind in the primary. If you want to dry hop, this would be the time to do it. You can either add loose hops, or you can bag them. Keep in mind that loose hop pellets will break apart, while bagged hops will be easier to remove later.
Brian
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You will find a split of people on here that believe in secondary and those that don't. I only rack to secondary when I'm dry hopping or adding fruit or something similar. In my opinion it has become unnecessary. I think the original intent of racking to secondary was to get the wort off of the yeast cake as soon as fermentation is complete to avoid off-flavors. But with today's yeast strains, it doesn't seem to be a problem. I prefer to leave mine in primary for at least 2 weeks before doing anything to it. Then I'll rack it if I am doing something else to it. If you do want to use a secondary, siphon it just as you would into the bottling bucket, leaving as much trub and gunk behind as possible. BUT, make sure that your beer has completely fermented before racking. If not you will wind up with an unfinished beer that will probably be too sweet. Take a gravity reading with a hydrometer and make sure that it remains stable for 2-3 days. Then you'll know fermentation is complete and you can rack to secondary if you want to.
Good luck with the first brew!
Good luck with the first brew!
imperialipa
Well-Known Member
You will hear lots of different opinions I will list some of what I think are the advantages and disadvantages.
Advantages:
1. Frees up other carboys for new batches. (especially if you use a corney as a secondary and need to store it somewhere for a long period of time for a really high gravity beer)
2. Aids somewhat in further clearing of the batch
3. Purifies the cake a bit more so you have to wash less if you are reusing yeast.
4. Good for adding adjuncts after fermenting like dry hopping etc
Disadvantages
1. Everytime you transfer you risk contamination
2. You risk oxygenating it. (Do not just dump it into secondary. Use a hose and siphon and gently transfer the beer)
3. Takes time to do the transfer and may not be necessary
So it can vary if you need a secondary.
Personally I transfer to a secondary (corney keg) after 3 weeks in primary so I can prepare my carboy for another batch and so I can condtion and carbonate my beer in the corney.
But if your bottling I would say most of your 2-3 week fermented beers dont need a secondary.
Advantages:
1. Frees up other carboys for new batches. (especially if you use a corney as a secondary and need to store it somewhere for a long period of time for a really high gravity beer)
2. Aids somewhat in further clearing of the batch
3. Purifies the cake a bit more so you have to wash less if you are reusing yeast.
4. Good for adding adjuncts after fermenting like dry hopping etc
Disadvantages
1. Everytime you transfer you risk contamination
2. You risk oxygenating it. (Do not just dump it into secondary. Use a hose and siphon and gently transfer the beer)
3. Takes time to do the transfer and may not be necessary
So it can vary if you need a secondary.
Personally I transfer to a secondary (corney keg) after 3 weeks in primary so I can prepare my carboy for another batch and so I can condtion and carbonate my beer in the corney.
But if your bottling I would say most of your 2-3 week fermented beers dont need a secondary.
Thanks for the info. All 3 replys don't vary witch let's me know I'm gettin facts. I have to recipes to choose from, both from Midwest. First one is an autum amber ale, with denny's favorite 50 wyeast, and a pound of minnesota clover honey. Other is a amarillo pale ale with a Midwest wyeast. Any suggestions for improving with dry hopping?
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By 'purify' you mean less trub.
By using the yeast from the secondary rather than the primary, you are accelerating the mutation of the yeast. One or two re-uses from the secondary may not be noticeable, but eventually the yeast will change, and it will change quicker if re-using the yeast from the secondary.
The yeast in the bottom of the primary are the ones that did all the work, contributed all the flavor, and flocculated out. The ones left in the secondary are the ones that work slower and don't flocculate as well. By selecting the yeast from the secondary, you are actually selecting yeast with certain traits.
