With the risk of sounding like an idiot.....

[NJtarheel]

I would like some clarification:

I am assumiing that secondary fermentation can be performed in a plastic bucket, correct? Or do I need a carboy to keep a eye on it? (I am planning on an IPA for my 2nd batch and noticed that secondary fermentation is required)

My first brew was an extract with steeping grains (still fermenting for 6 days). What is the difference between this and a partial mash?

What exactly is "dry hopping" and does it occur only in secondary fermentation?

Again, thanks for your advice....!!!

 

[Baldy_Beer_Brewery]

Dry hopping is adding hops to the beer after fermentation is complete to give it a nice hoppy nose. Secondary is the most common time to do dry hopping. The bucket likely isn't the best place to secondary, but I'd do it if that's all I had.

 

[birvine]

Secondary can be done in a bucket; that being said, you likely do not even need a secondary. Just leave the brew in the primary for 3 to 4 weeks then bottle or keg from there.

I am not an AG yet, but I believe that a PM includes time in which the grains sit at a specific temperature so the sugars are modified in order to become fermentable by the yeast. Extract & steep is only that - steep to get flavour and body out of the grains, then add extract for the fermentables.

Dry hopping occurs when the hops are added to the wort once the main fermentation is complete. I have done it in a secondary and primary. I made a Pilsner recently in which I added Saaz hops while in an extended primary.

I'm no expert so if I have erred in any of this I'm sure I'll be corrected, but at least you'll see that secondary is not necessarily a requirement.

B

 

[marnel]

I am assumiing that secondary fermentation can be performed in a plastic bucket, correct? Or do I need a carboy to keep a eye on it? (I am planning on an IPA for my 2nd batch and noticed that secondary fermentation is required)

Correct a secondary can be performed in a bucket if you choose, however since going down the secondary route is now seen as an unnecessary step unless dry hopping or adding fruit most just stick to a single vessel for fermentation. Others will say for long secondary aging, use of a plasitic bucket would be bad because of the permeable surface of plastic and the risk of oxygenation.

What exactly is "dry hopping" and does it occur only in secondary fermentation?

Dry hopping is adding hops directly to the fermentor once the major activity is finished. This is to impart more aroma into the finished beer. It's usually done after fermentation as slowed or stopped because those aromas can be carried out through the c02 gas exchange during the early vigourous fermentations.

 

[wyzazz]

I would like some clarification:

I am assumiing that secondary fermentation can be performed in a plastic bucket, correct? Or do I need a carboy to keep a eye on it? (I am planning on an IPA for my 2nd batch and noticed that secondary fermentation is required)

My first brew was an extract with steeping grains (still fermenting for 6 days). What is the difference between this and a partial mash?

What exactly is "dry hopping" and does it occur only in secondary fermentation?

Again, thanks for your advice....!!!

Secondary Fermentation is a misnomer, there should be no fermentation taking place in a secondary. That being said, you can perform this tertiary step in plastic with no issues if you are not aging for an extended period of time.

Secondary is NOT required, I only secondary/tertiary beers that get racked on to fruit/oak or need extended aging. I wouldn't secondary this beer to dry hop it, I would just toss the hops in 5-7 days before you want to bottle, leaving the beer on the yeast for at least 3 weeks. Lots of brewers don't secondary anymore.

Partial Mashing is when your recipe has a portion of base grain mixed in with the grains that you would normally steep. You "steep" the grains at a constant temperature for around 60 minutes. That base grain has enzymes in it to convert starch to sugar (that's what your extract essentially is). Partial Mashing is the "next step" in brewing beer, after that most will move to All Grain brewing which affords more control over the finished beer.

Dry hopping is where hops are thrown in to the fermenter with the beer to give it a Kick @$$ aroma! It's great for hoppy beers! As I stated above, I don't do this in secondary, just in the primary when active fermentation has completed.

 

[VegasBrew]

As for your comment about being an idiot, the only dumb question is the on left unasked.

VB

 

[NJtarheel]

When dry hopping, are pellets used or hop flowers? Thanks

 

[wyzazz]

Either are fine.

 

[NJtarheel]

Can I assume that the pellets are placed in a steeping bag? And which hops are good for adding a floral taste? Cascade, Willamette, etc...

 

[wyzazz]

Can I assume that the pellets are placed in a steeping bag? And which hops are good for adding a floral taste? Cascade, Willamette, etc...

Depends, I put my pellets in a sanitized nylon paint strainer bag & weigh it down with sanitized marbles or a sanitized shot glass, some just toss them in. The most floral hop I can think of is Centennial, but Williamette is a nice one as well.

 

[NJtarheel]

Thanks wyzazz...good suggestions!!!