12 replies to this topic

[ChefVince]

I'm seeing a good bit of various opinions on putting beer into a secondary fermenter before bottle conditioning. What does any one think of that. Is the it worth the time and exposure to oxygen? Are there any flavor or stability benefits? What is commonly done by home brewers after the primary has slowed, say 2 weeks or so? In wine making, racking off the lees is a neccesary procedure, some times done numerous times. Why or why not is this a good thing for beer?
Thanks for any in put!

[smurfe]

It depends on the beer for me. For the average ale and particularly any darker beer that I will keg (most of my beers are kegged) I just leave it in the primary the entire time. Sitting on the trub can actually enhance the flavor of many styles. Now if I am making a lager or a light colored ale that I want very clear, particularly if I am going to bottle I rack to a secondary for clearing. Only if I am wanting an exceptionally clear beer do I rack. I listen to numerous podcasts on the Brewing Network. Jamil Z the winningest competition home brewer says he never racks his beer. If you practice excellent fermentation practices you will have no issues.

[bmckee56]

BYO Magazine has an article on just this subject "Does delayed racking harm your beer?" (SEPTEMBER 2009 VOL.15, NO#5). There are many views on this, so I suggest you read the article and make your own decision.

I began using secondaries and have since switched to holding my beer in the primary longer, but I am re-considering such measures as it relates to the style of beer and the overall effect of long term contact with the yeast and sediment.

Salute!

[Brian_Lundeen]

I primary in a big bucket, so that's the only reason my ales get racked. If I primaried in carboy, I would leave them but I've never cared for doing that. I am far too paranoid to have any comfort level with possible clogged blow-offs. I think I would rack my lagers after primary anyway, whatever Jamil's experiences are. Having said that, I'm now about two months on the primary lees for my latest batch of sour ale (it too was fermented initially in bucket, but all the lees were stirred up and intentionally racked over to carboy). This comes recommended for lambic blends, the decomposing yeasts provide nutrients for the bacteria strains. Just to hedge my bets, I give it a stir and a sniff every few weeks but so far nothing nasty is showing, just the normal yummy funk smells you get in these beers.

Brian

[Allen B]

I made 2 batches of beer in August, and this was the first time I racked into a secondary. I used a glass carboy, and did it because my LHBS said that I really needed to do this if I wanted less sediment in my bottles. So, I took their advice, and was not really that impressed with my results.

I have never had a problem with the sediment (what I mean by this is I always do get the sediment, I just don't mind it), but I was looking forward to a sediment free beer for once. Oh well.

[cheezerman]

just as a reminder, unless you are adding a secondary source of sugar, "secondary fermentation" is really just a clarification tank.

I suggest reading some of the excellent posts on http://www.homebrewtalk.com

[smurfe]

I made 2 batches of beer in August, and this was the first time I racked into a secondary. I used a glass carboy, and did it because my LHBS said that I really needed to do this if I wanted less sediment in my bottles. So, I took their advice, and was not really that impressed with my results.

I have never had a problem with the sediment (what I mean by this is I always do get the sediment, I just don't mind it), but I was looking forward to a sediment free beer for once. Oh well.

How did you carbonate? With sugar or CO2? Unless you used CO2 you are never going to get a sediment free beer in the bottle. Priming sugar causes another fermentation on the bottle and hence you will have some sediment from that. It shouldn't be a whole lot though.

[Brad Neal]

So, is the general consensus not to rack to secondary?

I am on my first kit beer and actually just tonight racked to a 5 gallon carboy after a week in the ferm bucket. So... there is quite a bit of head space after leaving all the junk behind from the fermenter. With wine I would top-up, with beer, I'm not sure.

I am a winemaker trying my hand at beer, so I have lots of questions.

Thanks,
Brad

[Sherlock]

So, is the general consensus not to rack to secondary?

I don't think there is a consensus.

but... maybee to help make this a little bit clearer mud...

My thought process goes like this:
IF you were dry hopping, oaking, repitching yeast, or planning an extended(>1-2months) bulk aging... secondary for sure(concern: autolysis, flavors, yeast health, etc).
IF None of those, Is your primary glass?
Yes... leave it in the primary longer
No... then maybee secondary in glass(concern: plastic = oxidation risk?)

[ChefVince]

I don't think there is a consensus.

but... maybee to help make this a little bit clearer mud...

My thought process goes like this:
IF you were dry hopping, oaking, repitching yeast, or planning an extended(>1-2months) bulk aging... secondary for sure(concern: autolysis, flavors, yeast health, etc).
IF None of those, Is your primary glass?
Yes... leave it in the primary longer
No... then maybee secondary in glass(concern: plastic = oxidation risk?)

In my view, a secondary makes sense. It's very helpfull for clarification and reduceing any potential autolysis issues. It's also a good opportunity for any flavor additions, fruits, hops, oaking etc. I also think that the style of beer being brewed will influence the brewer's choice to use a secondary or not. It appears to be one of those never ending points of debate, and only the individual brewer can make the decision. After having used this step in both wine making and beer brewing, I reccomend it now. Part of the fun and allure is in the learning.

[pao1x]

I normaly do not rack to a secondary. Three weeks in the primary, rack on top of priming sugar and bottle. I've only racked once to a secondary and that was because I needed my primary for wine. If you are racking to a secondary there is no need to worry about topping up if it's only going to be in there for a couple of weeks.

Paul

[Allen B]

I've been brewing beer for 15 years, and never heard of anyone topping off a wort. Not saying they don't, just never seen it.

[ChefVince]

I've been brewing beer for 15 years, and never heard of anyone topping off a wort. Not saying they don't, just never seen it.

I usually try and make certain that I have enough initial volume to eliminate any head space later. Lots of times a 5 gallon boil will yield considerably less due to evaporation and water absorbtion from the hops and steeping grains if you use those. 5 1/2 gallons or a bit more is what I like to start with. I keep a clear glass chemist's vial for my hydrometer tests and use that for any excess.
It also makes a neat "watch glass" for observeing the progress of your primary wort ferment and discourages any "peeking" into the fermenting bucket due to enthusiastic curiosity.