MilperoGuero
New Member
- Joined
- Nov 9, 2019
- Messages
- 2
- Reaction score
- 0
I'm brewing a chocolate milk stout (from extract) as my second homebrew. The recipe that I have calls for primary fermentation of 7-10 days followed by a secondary fermentation for 2 weeks before bottling. However, I see lots of dissent about secondary fermentation with many people arguing that it's not worth the risk of oxidation etc. My options are somewhat limited because I have a primary fermenting bucket and a bottling bucket, but I don't have a carboy. Also, if it makes any difference, I plan to add a chili tincture before bottling to make it a touch spicy. So I see two options:
1.) Primary ferment for longer (3 weeks) in my fermenting bucket, transfer to the bottling bucket, and then add priming sugar immediately before bottling.
2.) Primary ferment for 7-10 days in bottling bucket, rack it into the fermenting bucket for secondary fermentation, and then rack it back into the bottling bucket along with sugar immediately before bottling.
I'm leaning towards #1, but am happy to be dissuaded.
1.) Primary ferment for longer (3 weeks) in my fermenting bucket, transfer to the bottling bucket, and then add priming sugar immediately before bottling.
2.) Primary ferment for 7-10 days in bottling bucket, rack it into the fermenting bucket for secondary fermentation, and then rack it back into the bottling bucket along with sugar immediately before bottling.
I'm leaning towards #1, but am happy to be dissuaded.
Last edited: