secondary fermentation

[jamilz]

Generally, ale fermentations are done in X number of days. Once you see no airlock activity, leave it another 2 days or so. Then rack it to your keg.

Two weeks is ok at fermentation temp and really it can go quite a bit longer, but if you're really going to extend the time into months, I'd chill the whole thing down to slow down everything.

There is really zero need for worry under two weeks with healthy yeast.

[JP]

The thing about dry hopping is that you want to add your hops while there is still some fermentation going, as the yeast will uptake any Oxygen that is present in the hops. Which is a good thing.

[dragonbiker]

What About bottling same rules apply?

[Homegrown Hops]

The thing about dry hopping is that you want to add your hops while there is still some fermentation going, as the yeast will uptake any Oxygen that is present in the hops. Which is a good thing.

Great point JP , I had not even considered that possibility.

Cheers,
HH

[jaydub]

What About bottling same rules apply?

Not unless you like living dangerously. Bottle bombs suck.

[TheImmaculateBrew]

I too have changed to a no secondary process. Since Saint Jamil has informed me that sitting on the yeast and trub bed will cause no harm for up to about a month, I usually leave it right there until kegging. I find that if I move my carboy the day before I rack to keg, to the place I'm going to do the transfer, so that all settles again, I get a nice clean transfer. as for cloudiness/shill haze...if my beer lasts long enough in the keg before I drink (which you know it usually doesn't), just sitting cold leaves it crystal clear.

Don't think I'll ever secondary again with my ales.

Justin

What if you are bottling? I am fermenting an American Amber for about a week and I'd like a nice red clear color to it. Would you recommend leaving it in the primary?

[Sent From My iPhone]

[Old_Skool]

Let me sum this debate up ....


blah blah blah blah blah blah blah blah blah blah I only use primary. blah blah blah blah blah blah blah blah blah blah extra work. blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah yeast bed. blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah I'm making great beer !



blah blah blah blah blah blah blah blah blah blah I always secondary. blah blah blah blah blah blah blah blah blah blah smoother taste. blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah extra Conditioningbed. blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah I'm making great beer !



Repeat into the future again and again whenever this question is asked

Bottom line this is a personal decision you make as a brewer ..... pick a method that works for you. Like fermentation temperatures - bottling rituals - or sanitizer mojo these are all somewhat intractable discussions with each party digging in on their side of the line.