Secondary Fermentors

[drs650]

Hi All - quite new to brewing beer, working on my third batch right now. So far all the beer I've made has been delicious. All extract brewing, and all with pretty minimal intervention. Specifically, I brew my wort, and then pour it into a sanitized plastic bucket. I pitch my yeast, plug my airlock, and then leave it alone for 2 weeks. After 2 weeks, I siphon into the sanitized bottling bucket, and then fill my bottles. Minimal transfer, minimal movement, minimal exposure to contamination.

I've read quite a bit about secondary fermentors, and I'm a little torn. If I were adding flavors part way, or having a problem with too much sediment in my bottles, a secondary fermentor sounds like a great solution. But I'm keeping all my recipes simple so far, and nearly all my bottles so far have had minimal sediment. There's a tiny layer on the bottom of each bottle, but so far (knock wood) I've been really clean, and not had a lot of grunge in any bottles.

My question is, are there other advantages to a secondary fermentor? Seems like it only introduces another opportunity to contaminate the beer. Would love any advice.

thanks,
David

 

[madman960]

It is my understanding secondary fermentation is for big beers or to infuse with fruit. I am new also but that is how I interpreted secondary fermentation.

I would also search secondary fermentation under beginners, equipment, and general techniques. I am positive you will find an answer in there.

Bill

 

[dkeller12]

I suggest you listen to the Fermentation Experiment from the Basic Brewing podcast. They compared beer that was split into two batches, one that stayed on the trub in primary and another racked to secondary. Very interesting results. May help you decide or make you want to try it yourself. I really think it comes down to personal choice.

 

[Revvy]

I suggest you read THIS thread, it's become the "uber discussion" on this topic.

To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In .

But when we're talking about extended primaries, it's LONGER than 2 weeks.

 

[Face Eater]

You pretty much have it dead on. Most of the brewers on this forum seem to shy away from the secondary fermenter. It was told along time ago about the yeast eating itself and causing off flavors so people would get the beer off the yeast and put into a secondary fermenter. Most people seem to let it sit on the yeast for 3-4 Weeks then keg or bottle.

Dry hoping and adding fruit would be 2 of the reasons to secondary but even for that most people still use the primary. Bulk aging is another but you can leave in the primary for this also.

It is one more risk for infection so it's your call. I use them from time to time, just practice good sanitation / cleaning methods either way.

 

[drs650]

Got a link by any chance?

 

[drs650]

That seems both logical and reasonable. Thanks for the reply - definitely helps.

You pretty much have it dead on. Most of the brewers on this forum seem to shy away from the secondary fermenter. It was told along time ago about the yeast eating itself and causing off flavors so people would get the beer off the yeast and put into a secondary fermenter. Most people seem to let it sit on the yeast for 3-4 Weeks then keg or bottle.

Dry hoping and adding fruit would be 2 of the reasons to secondary but even for that most people still use the primary. Bulk aging is another but you can leave in the primary for this also.

It is one more risk for infection so it's your call. I use them from time to time, just practice good sanitation / cleaning methods either way.

 

[drs650]

Thanks Revvy - SUPER helpful. That clears a lot up for me, and the information was pretty interesting as well. Appreciate the tip.

I suggest you read THIS thread, it's become the "uber discussion" on this topic.

To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In .

But when we're talking about extended primaries, it's LONGER than 2 weeks.