What would you do?

[Thirsty Mallard]

Here's my scenario...

I made the pumpkin ale from the recent Zymurgy. OG was about 1.066 and I pitched 2 vials of WLP002. It's in my conical and fermenting at 65F.

The article in Zym says to primary for a week, then transfer to secondary for 2 weeks (and add some spices). Here's my dilemma...

If I transfer out of the primary, I lose the ability to temp control, so I'll probably be somewhere in the 70's. I usually go 2 weeks in primary, and about 5 days in a secondary (bright tank).

If you were me, would you leave it in the primary and add the spices, or transfer out like the article says? I'd imagine the fermentation is pretty much done, so maybe keeping it in the low 70's won't cause too many problems, but I don't want the esters to get out of control.

[DannyW]

What is the point of the transfer? to get it off the pumpkin? If so, then why not just do a dump, add your spices, and let it sit where it is. If the transfer is only out of the author's habit, then I'd let it sit right on the pumpkin mess.

[Thirsty Mallard]

There is no pumpkin in the fermenter, it was only in the boil. I'm mostly concerned with getting esters, I suppose.

[Mylo]

After a week in the primary - fermentation is done. You wouldn't get any esters thrown by warming it up. However, by moving it, you are going to risk an infection and you will get some oxidation unless you purge and are very careful. You will also be moving the beer off of the yeast too soon, and your beer will not be as clean.

I say to put the spices right in that primary and let it hang out another 2 weeks at your nice, controlled 65.


Mylo

[Lars]

Uh, you have a conical!?!?! Why are you even contemplating transferring it unless you need the fermentation space? Dump the trub, add the spices and let it sit!

[Shattheproducer]

Maybe next time try to add the spices when you still have maybe 10-15% left in fermentation or a bubble or two every couple minutes. Adding spices will introduce 02, so by adding the spices before fermentation is complete gives the yeast a chance to scrub out the 02 introduced.

This is how I dry hop and add spices, looks like Mylo is steering you in the same direction...

[BrewTa2]

+1 Mylo & Shat.

Yeast respiration and alcohol production may be done in a week, but not the full fermentation cycle. If I had a compelling reason to transfer to a secondary, I wouldn't do in less than two weeks - minimum. I also wouldn't worry about the temperature rising at the end. That just helps with cleaning up any diacetyl.

[Brew Engineer]

Nothing more to see here... move along. I agree with BrewTat, who agrees with Mylo and Shat. My, aren't we agreeable today?