primary vs secondary

[ntillemans]

I always use a secondary. Most people here seem to agree that the secondary isn't a necessary step (at least in cases where the beer ferments in the carboys for 4 weeks or less). From what I've read, you can probably get away with using just a primary for most moderate gravity beers. I brew a lot of strong beers that call for a long rest in a secondary carboy. For the beers which don't require a long rest, I notice that the transfer helps clarify them (there's less yeast on the bottom of the secondary); and,of course, the transfer cuts down on the headroom over the beer.

Also, I think I might start reusing yeast from the bottom of the primary soon. So, the method I use will allow me to harvest yeast while it's strong and not too stressed. Not a bad idea.

Some people believe that moving the beer helps avoid off flavors and that there's a true difference in taste, even for just for those four week fermentations. Maybe that's true. I don't know. But I've never read that primary-only fermentation improves the taste of beer. So, I error on the side of caution. For the small additional investment of time and materials, I don't regret it. If nothing else, it's an enjoyable ritual.

[Sent From My iPhone]

Many people who don't use a "secondary" (as in a 5 gallon glass carboy) instead use a corny keg as a "bright tank", sometimes with the bottom 1 inch of the dip tube cut off. This way the beer can be transfered off of the main yeast cake after fermentation is finished without being exposed to oxygen. The beer is then allowed to lager and any remaining yeast settles out. It can be served directly from the "bright tank" or transfered again to another keg, again without exposing the beer to oxygen.

[BrewerJ]

Many people who don't use a "secondary" (as in a 5 gallon glass carboy) instead use a corny keg as a "bright tank", sometimes with the bottom 1 inch of the dip tube cut off. This way the beer can be transfered off of the main yeast cake after fermentation is finished without being exposed to oxygen. The beer is then allowed to lager and any remaining yeast settles out. It can be served directly from the "bright tank" or transfered again to another keg, again without exposing the beer to oxygen.

Thats exactly my process.

[smurfe]

I have a conical and a couple of fermenting buckets. I only use a secondary if I am going to lager or just need another primary for a batch. Normally I just leave it in primary a couple weeks or so, rack it to a keg, hit it with CO2 and wait for it to carbonate. I normally dump the first pull and after that it is fine. The only beers I ever had that weren't clear were the two (and last) extract batches I made.

[SaintTaris]

For the majority of the beers that I brew I do not use a "secondary." After the beer reaches the proper final gravity, I leave it on the yeast an additional week or so then transfer straight to a keg.

The keg goes into the kegerator and conditions for 2-4 weeks before carbing and serving.

[Big Tex]

Primary only all the way! The beer that scored the highest (42) and made it through to the NHC finals I left in the primary for 4 weeks! Transfer it from the brew kettle into the carboy get your temp right, pitch your yeast and don't DICK with it!

[drgoodgrass]

Are you primary-only guys fermenting in a closed vessel? Can you primary-only in an open fermenter? How about if the fermenter is in the cooler and not out on your kitchen counter in the open air?

[Mylo]

The "open vs. closed fermentation" has no bearing on the "primary only vs. primary and secondary" discussion... You can make your choices independently. I always ferment in a closed vessel. I never understood why risk the open fermentation. There is never that much "headspace pressure" in a carboy with an airlock that it would matter. I also don't live in the Lambeek region of Belgium...


Mylo