Your shortest fermentation/conditioning period...

Discussion in 'Homebrewing' started by ricchezza, Jun 20, 2012.

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  1. pixieskid

    pixieskid Initiate (0) Jun 4, 2009 Germany

    Is it safe to say a lot of you guys are skipping secondary all together?
     
  2. NiceFly

    NiceFly Aspirant (275) Dec 22, 2011 Tajikistan

    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.
     
  3. pixieskid

    pixieskid Initiate (0) Jun 4, 2009 Germany


    Racking to a secondary fermentation vessel prior to bottling/kegging.
     
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  4. VikeMan

    VikeMan Meyvn (1,479) Jul 12, 2009 Pennsylvania
    Beer Trader

    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.
     
  5. pixieskid

    pixieskid Initiate (0) Jun 4, 2009 Germany

    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.
     
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