Do you rack to secondary fermentor?

[dennisdk2000]

The reason behind this poll is that I brew small batches (4.5L), so every drop is precious! But I have noticed that I tend to lose quite a bit of beer during initial fermentation. I ferment in demijohns with a blow-off tube for the first few days then changing to an airlock. I have a couple of plastic fermenting bins that I bought for beers that called for dry hopping or other bits added during fermentation that I didn't fancy trying to tease out of the demijohn afterwards! I was thinking of using the plastic bins for the initial fierce (primary) fermentation and then racking to demijohns (secondary) to complete fermentation. I know about the risk of infection and the problems caused by oxidizing the beer, so the question is, is it worth it t for a greater yield, or should I adjust my brew length down?

Dennis

 

[buzzharvey22]

for the sake of 9 quid for a bucket?

 

[orlando]

I voted never because of the way the questions were worded. I don't remove the beer from the yeast until it is completely finished. However, I do rack to a second vessel for either bulk conditioning/fining/priming.

 

[morethanworts]

See here, almost identical thread I recall, for extra info viewtopic.php?f=36&t=39740&p=384965&hilit=Do+you+secondary+poll#p384965

I voted about half on half in your poll regardless. It is something I seem to constantly review and interesting to hear what others do.

 

[orlando]

See here, almost identical thread I recall, for extra info viewtopic.php?f=36&t=39740&p=384965&hilit=Do+you+secondary+poll#p384965

I voted about half on half in your poll regardless. It is something I seem to constantly review and interesting to hear what others do.

The debate is clouded by nomenclature. Racking a beer off before it has finished fermenting, to a secondary fermentor, is a practice that was common, but now largely replaced by racking off to a conditioning/packaging vessel AFTER fermentation is complete. White & Zanaisheff discuss the merits in the Yeast book and come down strongly on racking off only when the beer has finished. Their concern is of course the yeast, which do the job better as a whole.

 

[BarnsleyBrewer]

Never, I just leave it under airlock for 2 - 3 weeks without opening to take a peek....

BB

 

[graysalchemy]

This is why I rack to a secondary

Would you want to leave your beer in this?

Last time I didn't rack to a secondary early enough (the reason being because the main fermentation hadn't finished) I ended up with this

Yes that is blue Penicillin mould of some variety probably Penicillium roquefort as I was trying to make stilton as well at the time. Infection is a real risk IMHO if you leave it too long in the primary.

 

[anthonyUK]

Mmmm. Penicillium roqueforti. Nice in cheese. Probably not so good in beer?

I only transfer if bulk priming for bottling.

 

[oldjiver]

Never use a secondary, but I keep the Fv tightly covered with a plastic bag and lid once initial violent ferment has finished. I add finings the day before I rack off for bottling.

 

[Pinchy]

Once i'm happy fermentation has finished I rack to secondary with finings and add my dry hops once racked to secondary too if the brew requires them. I usually leave this for another week before bottling.

 

[PD]

as above always.

ferment in primary, when finished racked to a clean sanitised vessel and left to cool ( dry hop if required ) then I syphon into a sanitised corny or bottling bucket.

At each stage their is evidence of yeast being dropped from the brew... If you put straight into a bottle your going to get mucky beer....

 

[ECLIPSE]

I recently bought 3 20 litre food grade plastic jerry can containers with screw top lids. These were very cheap (£4 each) so my procedure is.

2 weeks in primary (more if fermentation hasn't finished)

Use a bottle wand to bottle 4 litres of the 23 litre brew.
Then the remaining 19 litres goes into 1 of my 20 litre containers for a few weeks allowing it to clear down.

Then this goes into a sanitised corny ready for the kegerater

 

[mike77]

A week in the primary. A day in the secondary with finings to filter out the excess yeast. Then rack to corny and bottles.

 

[LeithR]

Have voted.
For the first few AG BIAB brews I racked every one but have now got a grip and now I occasionally rack into secondary particularly on brews that I want to recover the yeast from. I'm then very happy to leave the brew in the secondary fermentation vessel under airlock for a good while undisturbed.

 

[Drunken Horse]

Intetested in seeing opinions on this I've been adapting my process as I've gone along I would never go from primary to bottle ever again as the first brew I did that way has way too much sediment in the bottom of the barrell

My current method is 2 weeks primary (or until fermented and clearing if it takes longer) move to secondary add finnings leave a few days then dry hop for the last few days before bottling from the secondary. I've got clear beer that tastes fine at bottling will be a while for final results. I was worried about stripping the CO2 blanket after fermentation but the racking realeased enough CO2 to form a new one

 

[ECLIPSE]

Intetested in seeing opinions on this I've been adapting my process as I've gone along I would never go from primary to bottle ever again as the first brew I did that way has way too much sediment in the bottom of the barrell

My current method is 2 weeks primary (or until fermented and clearing if it takes longer) move to secondary add finnings leave a few days then dry hop for the last few days before bottling from the secondary. I've got clear beer that tastes fine at bottling will be a while for final results. I was worried about stripping the CO2 blanket after fermentation but the racking realeased enough CO2 to form a new one

What do you use as finings with this method?

 

[rpt]

The only time I have used a secondary fermenter was to dry hop. I do always transfer to another FV to prime and bottle.

 

[Drunken Horse]

Intetested in seeing opinions on this I've been adapting my process as I've gone along I would never go from primary to bottle ever again as the first brew I did that way has way too much sediment in the bottom of the barrell

My current method is 2 weeks primary (or until fermented and clearing if it takes longer) move to secondary add finnings leave a few days then dry hop for the last few days before bottling from the secondary. I've got clear beer that tastes fine at bottling will be a while for final results. I was worried about stripping the CO2 blanket after fermentation but the racking realeased enough CO2 to form a new one

What do you use as finings with this method?

I've only done it the once and used Wilco finings. The beer was very clear on bottling and the sample tasted good still got another 2 weeks conditioning before I try again. I wanted to batch prime like I did with my last brew but couldnt be bothered re racking. I'll see how this batch goes and maybe think again with my next one.

It all seems like a balancing act. Not disturbing the beer too much. Getting it off the dead yeast as soon as possible, keeping a good CO2 cover, when best to add finings to get the best from them. How to fit all that in with batch priming and dry hopping. Its probably why I'm yet to see2 how to guides with the dame routine

 

[dennisdk2000]

Bump!

Just wanted to get a few more votes, views, responses.

Dennis

 

[dennisking]

Never , 8-10 days in primary, 3 weeks in polypin, drink then burp.