This should be a poll rather than an unending argument.By the way I use secondarys for some beers and I don't for others.FOR NO REASON AT ALL!!muhahahaha
This could have also been a thread about why do some people only do primaries?...This should be a poll rather than an unending argument....
All good points...exactly the same approach I take to brewing...I just racked my first ever brew from primary (bucket) to secondary, glass carboy. I am seeing after the first few hours that the top portion of the brew is starting to clear as yeast falls to the bottom. I am thinking that one potential benefit could be a clearer/cleaner final product? Also, I would think that an extended secondary fermentation would allow flavors to blend and mellow over time. I am no expert in brewing, but am well versed in the world of cooking and there are many similarities.
I have done a ton of research, and my research indicates that a secondary is not a necessaty to make good homebrew. I consider it just another way to improve your brew....also gives you another opportunity to impart flavors ie..dry hopping, spicing..etc..etc..
but what do I know, I am just starting out!
I just racked my first ever brew from primary (bucket) to secondary, glass carboy. I am seeing after the first few hours that the top portion of the brew is starting to clear as yeast falls to the bottom. I am thinking that one potential benefit could be a clearer/cleaner final product? Also, I would think that an extended secondary fermentation would allow flavors to blend and mellow over time. I am no expert in brewing, but am well versed in the world of cooking and there are many similarities.
I have done a ton of research, and my research indicates that a secondary is not a necessaty to make good homebrew. I consider it just another way to improve your brew....also gives you another opportunity to impart flavors ie..dry hopping, spicing..etc..etc..
but what do I know, I am just starting out!
All good points...exactly the same approach I take to brewing...
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