- Nov 30, 2011
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Some recipes in some books talk about using a "tertiary fermenter", basically a third fermenter that the beer is racked into for a final settling a few days before bottling. Anyone have an opinion on this? Does it do any good, or is it just extra work? Are there specific beers that you should do with? My current beer is a fairly typical all grain stout. It started at 1.50, and after aerating the wort with oxygen and pitching a very active yeast starter from a sir plate, the beer was fermenting pretty vigorously whithin a few hours. About 2 1/2 days later the gravity was 1.016, and I racked into a secondary fermenter. Since I will bottle it fairly soon when it's finished, I'm wondering about the tertiary fermenter. I'm fairly inexperienced and was wondering what some of my fellow homebrewers thought. Thanks for your help.