To secondary or not to secondary?

[HH60gunner]

Is the only trait gained by secondary clarity or does it alter the taste of beer in any way? I made a blood orange hefeweizen and am curious if I should secondary it or not. Wasn't sure if I should to reduce any blood orange chunks for when it comes time to bottle, or if I should just let it sit in the primary another week and bottle. I personally don't care for the clarity of beer and only care if it tastes good or not. As a matter of fact some of the beers I love aren't all that clear either. What do you guys think?

 

[HH60gunner]

Also, I want to add more blood oranges to get more of an orange flavor. After doing my first gravity test to see where I was compared to my OG, the beer didn't have as much of an orange flavor as I originally wanted. I added 4 blood oranges to the primary, before fermenting. So I'm thinking that now since most the fermenting is probably done I'll add say 4 or 5 more blood oranges to get the flavor I'm looking for.

 

[SumnerH]

Secondary definitely can change the flavor.

With a hefeweizen, I usually wouldn't secondary, and I also wouldn't primary it for quite as long as usual--they're one of the beers that most wants to be drunk fresh, IMO. With a pale ale, I'll leave it in primary for a couple of weeks after fermentation's done. With a hefe, I'll bottle or keg it up as soon as FG is stable for 3 days.

 

[RedGlass]

In this case, I would move it to a secondary if you're going to be adding more fruit.

I generally don't move to a secondary unless I'm adding dry hops, oak, fruit or aging it for a while. I think John Palmer said it best on one of the brew strong podcasts (not quoting exactly): yeast don't look down at say 'hey its too crowded, i'll wait until the next fermenter to settle out.'

To me, its just another chance to contaminate without much noticeable payoff. I don't think my beers get any more clear by sitting in a secondary for a few weeks.

 

[HH60gunner]

could I just add fruit to the primary and not worry about racking to a secondary, or should I rack to a secondary if I plan on adding fruit? Also my primary is a 6.5 gallon, and my secondary is a 5 gallon glass carboy. If I rack to the secondary and add fruit, would I have to worry about it acting up too much and making a mess?

 

[Bacchus]

Is the only trait gained by secondary clarity or does it alter the taste of beer in any way? I made a blood orange hefeweizen and am curious if I should secondary it or not. Wasn't sure if I should to reduce any blood orange chunks for when it comes time to bottle, or if I should just let it sit in the primary another week and bottle. I personally don't care for the clarity of beer and only care if it tastes good or not. As a matter of fact some of the beers I love aren't all that clear either. What do you guys think?

Ahhhh......this is where the "subjectivity of taste" comes into play. Try it for yourelf and you tell us! Your decision won't be right or wrong. It'll just be your taste preference.

This is one of the areas wherein I get a little aggravated. Brewers, wine and mead makers telling others what they HAVE TO DO in order for their product to "taste right". If you like to drink your beer right out of a primary 10 day fermentaion, then that's what you like and good enough!! If you like your beer aged six months, again......that's what you like and good enough.

So don't look for "the answer" here. Primary only and then on the next batch, add a secondary. Whichever you like, that's the right way!! Anyone else's opinion is just that.....their opinion.