redking11
Well-Known Member
All I see in secondary is an increased risk of infection and air damage. what are the alleged Benefits. What are the guaranteed benefits?
My kit recommended secondary, and I used to be a big fan of it based on the books that I initially read, but after being around a little while i kept hearing that it really does;t improve the quality of your beer. I was also sold on really aging my beer, keeping it in secondary for several weeks after fermentation had stopped. I went out and bought 2, 5 gallon carboys just for secondary and now I don't use them. Anyone want to buy them . As for aging, I still like to let the beer sit around for a week or two after fermentation stops, I also like them to age in the bottle for 2-3 wees as well. Don't ask me why, I just think it improves flavor and balance.
I don't usually secondary, except when I'm intending to add additional flavours or ingredients. I often rack onto the additional ingredient.
The whole thing about yeast autolysis, which is supposedly one of the major downsides of not using a secondary, strikes me as being a massive homebrewer's myth (along with a number of others).
autolysis is real. but you gotta forget that beer in primary for quite a long time. it tastes (to me) like rotting meat. I haven't forgotten a batch since.
Yeah I don't doubt that it can happen, but as you say it does take a while and for most homebrewers who do primary/secondary ferms of only a few weeks at most it isn't the bogeyman it's made out to be.
Man I just like really clear beer-so I always go to secondary and then add gelatin at cold crash-then keg. Stuff that looks as clear as commercial brew just seems that much better to me.
I've got a pale ale that is as clear as any commercial brew I've ever seen - including the "great" American lagers. Primary only, pellet dry hops added to primary 5 days before bottling, no gelatin or other finings... just malt, hops, water, and yeast. Good technique and process can result in very clear beer without the need for secondary.
Here's something to consider, for those who value clear beer. I want clear beer, always, but I don't use finings since I'm an old hippie type who won't use gelatin or other non-vegan ingredrients.
This picture is of a dryhopped, primary only, 3 week old beer. No finings, except for whirlfloc in the kettle. It was in primary 7 days, then dryhopped in that primary for 7 days, then kegged. Here it is, less than one month after brewing:
View attachment 125805
It seems to me that it's pretty clear, less than a month after brewday.
Here's something to consider, for those who value clear beer. I want clear beer, always, but I don't use finings since I'm an old hippie type who won't use gelatin or other non-vegan ingredients.
This picture is of a dryhopped, primary only, 3 week old beer. No finings, except for whirlfloc in the kettle. It was in primary 7 days, then dryhopped in that primary for 7 days, then kegged. Here it is, less than one month after brewing:
View attachment 125805
It seems to me that it's pretty clear, less than a month after brewday.
See Yooper my beer is so clear I can translate Miami newspapers to English thru my Sam Adams Turbo glass!!!
I don't always use gelatin-always use Irish moss or Whirfloc in boil and Isinglass when I go to secondary. I like to use gelatin to "sink out" hops when I dry hop in secondary.
And I am a yeast re-user as well so secondary leaves me a cleaner, more viable slurry to work with.
I'm sure a million other people got a million other methods-but I'm a stubborn German so I will stick to what works for me!
Wow no fish products either?
Guess I won't prod you for jerky recipes!!!
Rock on chick! And more power to ya!!!
All I see in secondary is an increased risk of infection and air damage. what are the alleged Benefits. What are the guaranteed benefits?
Yep, whatever works is the "best". I don't use Isinglass due to its origin, but many people do.
I just don't use finings (except for whirlfloc) at all, even in winemaking. Although I had some dandelion wine that just would NOT clear, so I used sparkelloid. It works "ok", probably not as good as isinglass, but I don't have any objection to the sparkelloid like I do with isinglass, gelatin, or KC superkleer finings.
I usually don't bother with a secondary, but sometimes I do if I want to harvest the yeast and don't want 2 more ounces of dryhop material in the trub.
Either way, the beer ends up tasting and looking the same in the end.
Isinglass is made from fish trim bladders. Odd to me...I use super moss instead.
Agreed. But I'd have never thought that one up,& I'm German...
Enter your email address to join: