Author Topic: Secondary Fermentation  (Read 1638 times)

Offline coolman26

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Re: Secondary Fermentation
« Reply #15 on: October 31, 2015, 02:39:14 PM »
I remember starting out and always transferring to secondary.  I then got around you folks years ago and stopped that transfer.  My beers stopped that narly oxidized issue.  That is exactly it, if I'm not doing a "secondary ferment", I'm not moving the beer period.  It does more harm than good. 
Jeff B

Offline Stonecutter

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Re: Secondary Fermentation
« Reply #16 on: November 02, 2015, 06:32:33 PM »
I realize it's a subject that has been discussed before, so I appreciate all of the helpful feedback.

My takeaways:

1) Using a single fermentation phase in a single fermentation vessel for 5 gallon batches should be fine and not result in any off-flavors, from autolysis or otherwise.

2) Secondary fermentation in a second fermentation vessel may be appropriate if adding new fermentables, post-brew day.

3) The off-flavors I have found are most likely due to poor temperature control during primary fermentation.
Beer is a lot like Porn. It's a sensual experience best enjoyed in moderation, with something for everyone's unique palate, and even though it's easy enough to buy it, it's considerably more fun to make your own.