Totally agree on avoiding secondary if not necessary. I dry hopped in primary, so wanted to transfer off the hops after 5 days to avoid off-flavors (I'm leaving in secondary for a few weeks). Thanks for the feedback.I agree, it looks like a normal collection of detritus that didn't get left in the primary fermentor.
Which raises the utility of the transfer.
fwiw, the trend over the last decade or more has been to give up using "secondary fermentation" vessels as not only unnecessary but detrimental due to almost unavoidable oxygen exposure...
Cheers!
I agree. Just want to add that it's best to time the dry hopping that you can bottle as soon as the dry hopping is done. Secondary with normal equipment after dry hopping is probably the worst thing one can do in regards to hop flavour.Honestly there is no worse off flavor than oxidation. In fact, it will steal all the hop flavor and aroma that you were trying to achieve by dry hopping in the first place. If you're sticking with carboys and such, leave it in the primary until fermentation is almost completely dead and dry hop for a couple days.
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