Secondary.

“Just pointing out that many brewers can do these steps without problems.” I do appreciate that fact. Having stated that, the transfer from primary to secondary does indeed introduce the potential for oxidation and infection (and bad backs?). I do indeed understand that potential for oxidation and infection does not necessarily mean “problems” but my point is why take that risk? Does the benefit of conducting a secondary outweigh the potential for risk? The answer to that question is clearly no for me? Each homebrewer needs to make that assessment for themself.

Cheers!

 

Thank you Jack, based on your recomendation i did dry hop in the primary. I also got a higher than anticipated FG reading (1.016 instead of 1.010) but the number didn't change over a 2-3 day period so I figured it was done. Am I wrong in assuming that dry hopping in the primary is also a good idea cause it will give the yeast more time to work or is this faulty logic? (Note that OG was 1.075).

 

“Am I wrong in assuming that dry hopping in the primary is also a good idea cause it will give the yeast more time to work or is this faulty logic? (Note that OG was 1.075).”

Firstly, there really is no accurate way to estimate what final gravity you will reach with a given batch of beer. The final gravity is a function of the fermentability of the wort and the strain of yeast used (plus other factors). An OG = 1.075 and FG = 1.016 is an Apparent Attenuation of 79%. That is a pretty high value which is indicative of fermentation being complete.

As you are dry hopping in your primary the yeast will also be conditioning your beer (e.g., if there is ‘excess’ diacetyl the yeast will metabolize that compound, other compounds will be processed, etc.). In all fairness this conditioning will also occur in a secondary since there is always yeast in suspension in the homebrewed beer.

The genuine advantage of not transferring from a primary to a secondary is that you eliminate the potential risks of oxidation and infection.

As you can read above, hopfenunmaltz discussed that transferring from a primary to a secondary can be accomplished without problems but I prefer to not take the risk of the potential for oxidation and infection. The extra benefit is that it is just one less thing I need to do to make beer.

Cheers!