To secondary or not to secondary

[wardens355]

I leave my sours in primary for 12+ months. Brett eats autolyzed Sacch.

Yeah, another thing that seems like personal preference. Either way is probably fine. Kegs ultimately take less space and I don't have a lot of extra room in my place, so storing in kegs for bulk aging is a big space saver (plus I can fill individual bottles right from the keg and continue bulk aging).

I have been making Brett + bugs (no Sacch) lately, and when I rack 5-gallons to secondary (after 4-8 weeks in), I brew another 10-gallons and split the cake into two new 5-gallon batches. Reasons conjured up for racking to secondary include: (1) supposedly lends to a 'cleaner' souring (Tonsmiere), likely due to reduced autolysis, (2) filling a secondary to the neck leaves very little surface area for oxygen transfer, and (3) cake is relatively young and more viable for repitching with.

 

[ImNoExpert]

Every time I see these secondary threads come up this pops into my head:

 

[Derek1985]

If your cleanliness and sanitization (I think that's a word) are on point and you have the time there is no reason NOT to.

 

[Iseneye]

If your cleanliness and sanitization (I think that's a word) are on point and you have the time there is no reason NOT to.

Extra oxygenation from two transfers rather than one (depending on how you transfer).

 

[Derek1985]

Extra oxygenation from two transfers rather than one (depending on how you transfer).

Correction:

If your cleanliness and sanitization (confirmed to be a word!) are on point, you have the time and you are careful when transferring there is not reason NOT to do it.

As always though, it is a preference and not necessary unless (some would say it is never necessary) you are planning to age your BDSA, Imp. Stout or Barleywine style beers for extended periods.