Hi team,
Just wondering what the process of secondary fermentation is about...? Why would you do it and how (what tools) would you use to do this? A total n00b question, I know... but I'd like a little more detail than what can be found in the post above.
Thanks!
Darren
Sv: How and why to use a secondary fermenter?
Post #2 made 10 years ago
You could say that fermentation is divided in to two steps: primary and secondary. If I've got things right , the only real difference is how active the fermentation is. When fermenting primary, the yeast is more active than secondary.
There is no need to move the beer into another fermentation bucket when fermenting secondary.
There could however be other benefits by moving to another bucket, for example if you want to save a cleaner yeast cake when dry hopping.
So, it's a common misunderstanding that secondary fermentation = new bucket.
Skickat från min R800i via Tapatalk 2
There is no need to move the beer into another fermentation bucket when fermenting secondary.
There could however be other benefits by moving to another bucket, for example if you want to save a cleaner yeast cake when dry hopping.
So, it's a common misunderstanding that secondary fermentation = new bucket.
Skickat från min R800i via Tapatalk 2
Bottled: Ruabeoir, Dry Stout, American amber, Green Bullet/Vienna SMaSH, Black Bear IPA.
Fermenting: Empty (!)
Planned: Dodeca, Laphroaig oak ale.
Fermenting: Empty (!)
Planned: Dodeca, Laphroaig oak ale.
Post #3 made 10 years ago
darren131,
The common theory in years past was that you fermented in the primary and after the fermentation was complete. You "Had" to get the wort off the yeast cake and into a clean secondary to sit a few weeks. They reasoned that the yeast cake would cause off flavors? That was a theory and never tested scientifically. We believed it because the yeast cake (looked) dirty and if the old guys said it it must be true?
Actually we have found that you can leave the beer in the primary for 6 weeks or more. You can transfer the wort into the bottling bucket or keg right from the primary. The secondary is not needed at all. You can however use the secondary for convenience. You may need to transfer a wort into a secondary if you want to reuse the yeast cake and the wort needs to sit a bit longer. You may also need to add wood chips or fruit to the wort and you don't want to waste the yeast cake?
Listen to this podcast.
May 24, 2012 - Secondary Experiment Results
James and Chris Colby, editor of Brew Your Own magazine, take a look at the results of the BYO-BBR Collaborative Experiment testing the effect of racking to a secondary fermenter.
http://www.basicbrewing.com/index.php?p ... radio-2012
iTunes | Streaming mp3
The common theory in years past was that you fermented in the primary and after the fermentation was complete. You "Had" to get the wort off the yeast cake and into a clean secondary to sit a few weeks. They reasoned that the yeast cake would cause off flavors? That was a theory and never tested scientifically. We believed it because the yeast cake (looked) dirty and if the old guys said it it must be true?
Actually we have found that you can leave the beer in the primary for 6 weeks or more. You can transfer the wort into the bottling bucket or keg right from the primary. The secondary is not needed at all. You can however use the secondary for convenience. You may need to transfer a wort into a secondary if you want to reuse the yeast cake and the wort needs to sit a bit longer. You may also need to add wood chips or fruit to the wort and you don't want to waste the yeast cake?
Listen to this podcast.
May 24, 2012 - Secondary Experiment Results
James and Chris Colby, editor of Brew Your Own magazine, take a look at the results of the BYO-BBR Collaborative Experiment testing the effect of racking to a secondary fermenter.
http://www.basicbrewing.com/index.php?p ... radio-2012
iTunes | Streaming mp3
Last edited by BobBrews on 07 Aug 2013, 19:48, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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