secondary?

[bperlmu]

any advice on when and how to best use a secondary fermenter? what types of beer benefit from time in a secondary most? what are the advantages to secondary fermenting?

 

[WOP31]

The use of a secondary is mainly clarification and aging. I usualy secondary all my bright beers, That would be any beers I don't want to be cloudy, ie Wheats. It gives the beer a chance to age and to allow the flavors to meld and mellow together as a whole batch as aposed to going right in to the bottles.

Cheers

 

[FlyGuy]

High gravity and very dark beers also benefit from aging in the secondary for an extended time (could be months). You can also age in the bottle, but I am developing the opinion that it isn't as good.

 

[CharlieB]

just what they said. transferring stirs up more yeast for a second yet smaller fermentation. definately worth it

 

[Drunkensatyr]

The only beer I don't put in a secondary is a heffe. Everything else gets a minimum of 1 week in the secondary at 65f and then another 2 weeks at 40f. Makes for some crystal clear beers with excellent flavor.

 

[jpuf]

Like they say, secondary fermentation is often just clearing the beer. It's a good way to let the remaining funk fall out of your beer. I always use a secondary, except for heffes, unless I'm really thirsty.

 

[grrtt78]

also, its way easier to not drink the beer when its aging in the secondary as opposed to bottles

 

[BrewDey]

I've had good results with and without secondary. If I don't use one (and am racking off of the original yeast cake)-I'm really careful to not stir any up of the trub while siphoning into the bottling bucket-it's worth sacrificing a few bottles of yield.

Some people never do-some always do. I can see benefits on both sides-the one batch of mine that got infected I used a secondary-not that that was the cause, but the less transfer, the less chance for infection. I think from now on I'll use it to condition big beers.

 

[bperlmu]

I transfered a belgian style dubbel to a 5 gallon secondary after a week in the primary. when fermentation appeared to stop (there was still some foam on the top)...there appears to be an inch or two of sediment in the bottom after a week in the secondary. does this mean I transfered it too soon? i thought one of the enefits of using a secondary is to get the brew away from the spent yeast sediment to avoid any off flavors? i was planning on leaving it in the secondary for 2-3 weeks. should i get it out sooner?



PS ..... any advice on brewing a belgian white, which i plan to do this weekend with a recipe from The Brewmasters Bible

 

[Yooper]

That sediment is normal- that's why I always use a clearing tank after primary fermentation is over. That's spent yeast and other particles. That stuff would be in your bottles if you bottled right after primary! I usually leave my beers in the secondary from 2-3 weeks then bottle. You can leave it for months, though, with no harm.