Angus MacDonald
Well-Known Member
I personally have never done either with my brews. I usually force carbonisation in bottles after the primary fermentation is over and not worry about second. I make simple stuff and it hasn't hurt what I make so far.
However I've read that racking up for secondary when backsweetening can cause the end product to be flat since the yeast is usually hampered by sorbate (which again I don't tend to use to clear the beer or stop the yeast, it usually clears itself). Pasteurization I've read means that you can force carbonisation and not have to worry about sorbate but if you screw it up, it's exploding time.
So I ask the question in the title, which would you go for to keep the fizz when your brew needs backsweetened and you don't keg?
However I've read that racking up for secondary when backsweetening can cause the end product to be flat since the yeast is usually hampered by sorbate (which again I don't tend to use to clear the beer or stop the yeast, it usually clears itself). Pasteurization I've read means that you can force carbonisation and not have to worry about sorbate but if you screw it up, it's exploding time.
So I ask the question in the title, which would you go for to keep the fizz when your brew needs backsweetened and you don't keg?