Discussion in 'Homebrewing' started by ricchezza, Jun 20, 2012.
Is it safe to say a lot of you guys are skipping secondary all together?
What is this secondary you speak of?
Anyway, I have been thinking about this thread and it seems that 2 themes emerged. English yeast and low gravity, neither of which are really surprising I guess.
Racking to a secondary fermentation vessel prior to bottling/kegging.
NiceFly was joking, but forgot to use the sarcasm font.
I think it is safe to say that. Probably the majority here don't use a secondary unless there is a compelling reason to do so, like dry hopping (although that can also be done in primary), adding fruit, or long term bulk aging.
Yeah it seems like nobody really uses a secondary religiously, like you used to. Just got back into homebrewing (haven't down it for about 3 years) and I have just been reading a bunch of threads on various homebrew sites that a secondary is just oldschool and more or less useless in modern homebrewing. Unless dry-hopping, fruit addition, etc.
Separate names with a comma.