Should I secondary a porter?

[rhys333]

I'm brewing my first porter next week and wondering if I should use a secondary. Researching around, I see people saying different things on this topic so i'm just not sure which way to go. I do a 2 week primary only on my other brews (pales, wheats, browns, etc.), but am thinking 2 weeks primary and 2 weeks secondary for this porter. Its standard ABV at 5.5% with 2 row, medium crystal and black malt. I may throw in some oats as well.

Appreciate any advice on this.

 

[rodwha]

I don't see why you would. Maybe if you were using vanilla beans or some such.

But I would give it 3-4 weeks to ferment and 4 weeks to condition.

 

[MGBBob80]

I have always used a secondary, but not sure I'm getting any value out of it. My ABV is similar to yours and I'm planning on 3 weeks in the primary, then keg for the next one.

 

[BigFloyd]

No.

 

[Luis]

You could if you wanted to, but as you might have read before there are more risks involved and there is not much change in the final product. I would advice you not to, unless as rodwha said, you plan to introduce some vanilla, or coffee flavours.

 

[rhys333]

Great, thanks for the help everyone. Seems pretty definitive, so I guess I'll skip that secondary phase.