Secondary Fermenter

Most people now, and most recent literature say that secondary fermentation in a separate container is unnecessary. Previously, the idea behind them was to provide more clarity. That was disprove though. The problem with a transfer to a separate carboy to undergo a secondary fermentation is that you are transferring the beer, and that introduces risk. Risk for contamination, risk for oxidation, etc. It is often an unnecessary step too. Most people advocate extending your primary fermentation up to 4-6 weeks, even adding additions there. Or transfer to a keg that the beer will eventually be served from, and add additions there. Some people will still move to a secondary carboy when aging with fruit, berry, oak, vanilla beans etc. As often said here on BA, try what you want, Your Mileage May Vary, (YMMV).

Good read and website: http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/

 

I only started to transfer recently for some of my beers. I can't say yet if I will tell a difference, but it allows me to add things at that time. It does make bottling day easier in my opinion, as you have less trub to deal with.

 

Secondarying a beer is unnecessary in most cases...I only use a secondary for beers that I want to get off of the yeast because I'll be aging for more than a month or 2. So, nowadays I only secondary if I'm adding fruit to a sour.

 

I personally only secondary for the cases of:

• Lagering my lager beers
• Extended aging on 'stuff'; so far that has only been oak cubes

For the vast majority of my batches I only primary ferment (for 1-3 weeks or so) and then package.

Cheers!

 

I secondary for wooding, fruiting, nibs, coffee and any high ABV brew.

 

Some homebrewers who ar in a hurry-up mode will transfer to a secondary so that the primary vessel is available to brew another batch. I've used a secondary when fruiting or oaking in the past, but never just to make the primary fermentor available for another batch.

 

Well a little unrelated but as in the case of wine if you are using whole fruits with seeds you may want to rack to secondary so you don't get excessive tannin from the seeds. It definitely does help to clarify going to secondary even with beer since you can use a filter in between.

 

What filter are u using to filter beer?

 

You can use anything you would like to get your desired results, whatever that may be, although I haven't done any filtering yet. For example to remove hop solids you can stretch some pantyhose like material in between your siphon and secondary. With wine, it may be more necessary to aid in clarification and sterilization.

 

ok, thought you were filtering beer.

 

We don't take kindly to vintners round these parts...

 

Time and gravity clarify your beer, they work well in primary or in kegs.