Secondary, No Secondary

[fizzix]

I frequently read there's no need for a secondary fermentation,
but many, many recipes refer to one.

Random Example:

Primary Fermentation (# of Days & Temp): 7 days at 64 degrees

Secondary Fermentation (# of Days & Temp): 14 Days at 64 degrees​

To a new guy and based on what I've read, this just looks like "ferment 3 weeks at 64°."
This is confusing. What am I missing?

 

[Miraculix]

Nothing, just keep it the three weeks in primary.

 

[cubalz]

The only time you would need to rack to a secondary is if you were adding fruit. I personally have not used a secondary for any reason since 1991.

 

[fizzix]

Well good, I was hoping it was just that simple. Had to ask because so many recipes mention it.
Thanks for clarifying.

 

[yourlastchance89]

The only time you would need to rack to a secondary is if you were adding fruit. I personally have not used a secondary for any reason since 1991.

That's a long time. I'm sure you caught alot of flak for it when you started versus when the primary only trend took off.

 

[cubalz]

I did get a lot of grief from many of the members of my homebrew club at the time. Honestly, the reason I stopped using a secondary was sheer laziness and not wanting to go through the effort of racking and cleaning the primary. I guess I was ahead of the curve....

 

[RM-MN]

The recipe is written that way because the person who wrote it did his batch that way. I wouldn't have done it the same, I would have left the beer in primary for a week at 64, then let it warm to the low 70's for the next two still in primary to encourage the yeast to do their cleanup and settle out.

 

[fizzix]

I'm slowly getting my mind right thanks to the tremendous help I get here. Appreciate all the responses!
Back to reading...

 

[homebrewer_99]

The recipe is written that way because the person who wrote it did his batch that way.

I agree with the quote above. A recipe is (or should be) is a record of what the brewer DID. So they can use it for future reference. Whether or not you want to do a secondary is up to you.

 

[beerlover77]

I use a secondary for Lagers because I don’t want the beer on yeast for months, it helps to clear the beer better and I don’t want a full gallon of headspace for a month.
Otherwise I only only use a primary.

 

[Drebin138]

The only time you would need to rack to a secondary is if you were adding fruit. I personally have not used a secondary for any reason since 1991.

I’m curious as to why you would need to use a secondary when adding fruit? Is it because the sugars in the fruit will kick the yeast back up and start fermentation again?

Side note: how long have you been homebrewing?

 

[beerlover77]

I’m curious as to why you would need to use a secondary when adding fruit? Is it because the sugars in the fruit will kick the yeast back up and start fermentation again?

Side note: how long have you been homebrewing?

I think some brewers like to add fruit to the bottom of a clean and sanitized secondary vessel and rack on top for maximum effect? Maybe not necessary but not wrong either.

 

[Miraculix]

I think some brewers like to add fruit to the bottom of a clean and sanitized secondary vessel and rack on top for maximum effect? Maybe not necessary but not wrong either.

this would leave us with no real need for a secondary... Again

 

[jabba11]

I secondary over fruit usually. Why secondary? because if you are adding 5 pounds of fruit and you aren't sure theres enough head space you end up in quite the pickle when there isn't.

 

[Dcpcooks]

I frequently read there's no need for a secondary fermentation,
but many, many recipes refer to one.

Random Example:

Primary Fermentation (# of Days & Temp): 7 days at 64 degrees

Secondary Fermentation (# of Days & Temp): 14 Days at 64 degrees​

To a new guy and based on what I've read, this just looks like "ferment 3 weeks at 64°."
This is confusing. What am I missing?

Your not missing anything. You have captured the redundancy very well. I don’t use a secondary fermentor unless it’s a barrel for bourbon, fruit or wild yeast.

 

[AkTom]

The only time I use a secondary is if I have have a big bag of hops (or coconut) that won't fit in my small carboy opening.

 

[cubalz]

Drebin138, If you add your fruit or puree in the secondary it avoids the heat generated by high krausen which helps it retain much more of its' flavor and aroma. I have been home brewing since I believe 1990 "ish"

 

[jalc6927]

The fruit You add to primary can get fermented out