Author Topic: Partial Grain American Wheat  (Read 2157 times)

Offline MotoGP1000

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Partial Grain American Wheat
« on: March 24, 2016, 07:10:17 PM »
HI -

So Im brewing a partial grain American Wheat which in the instructions doesnt mention anything about utlizing a 2ndry fermenter.    Previous batches have.

Now I have read here some people are saying its not necessary.    Is that true?   Am i losing anything by transferring into the 2ndry? Or gaining?

Also, should I let the krausen fully settle out before transferring if I do?


thanks! ;D

Offline kramerog

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Re: Partial Grain American Wheat
« Reply #1 on: March 24, 2016, 07:25:50 PM »
Secondary should be an exception rather than the rule.

Offline MotoGP1000

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Re: Partial Grain American Wheat
« Reply #2 on: March 24, 2016, 07:54:35 PM »
How so?

As in only certain brews probalby require that extra step?

i thought it was mostly for clarity anyways..?

Offline denny

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Re: Partial Grain American Wheat
« Reply #3 on: March 24, 2016, 08:31:57 PM »
How so?

As in only certain brews probalby require that extra step?

i thought it was mostly for clarity anyways..?

If you leave it in primary it will clear as much as if you had used a secondary.  About the only time you really need a secondary i when you add extra fermentables.
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Offline santoch

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Re: Partial Grain American Wheat
« Reply #4 on: March 24, 2016, 08:34:16 PM »
How so?

As in only certain brews probalby require that extra step?

i thought it was mostly for clarity anyways..?

If you leave it in primary it will clear as much as if you had used a secondary.  About the only time you really need a secondary i when you add extra fermentables.

such as fruit. 
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Offline denny

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Life begins at 60.....1.060, that is!

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Offline HoosierBrew

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Re: Partial Grain American Wheat
« Reply #6 on: March 24, 2016, 08:43:45 PM »
If you leave it in primary it will clear as much as if you had used a secondary.  About the only time you really need a secondary i when you add extra fermentables.


Yep. I use a secondary when I make fruit beers for my wife, otherwise not at all. I'll be glad when the myth dies out and new brewers can come here without that idea stuck in their heads. Hope it doesn't take a couple more decades.  ;D
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Offline Stevie

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Re: Partial Grain American Wheat
« Reply #7 on: March 24, 2016, 08:46:27 PM »
It will never die. I know so many people that follow the 1 week primary and 2 week secondary schedule. I think the reason is it often doesn't hurt to do it.

I'm lazy and cleaning fermenters is the pits.

Offline brewinhard

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Re: Partial Grain American Wheat
« Reply #8 on: March 24, 2016, 09:33:55 PM »

I'm lazy and cleaning fermenters is the pits.

+1.  Why do extra work when it really is not needed? 

Offline santoch

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Re: Partial Grain American Wheat
« Reply #9 on: March 25, 2016, 01:40:59 AM »
It will never die. I know so many people that follow the 1 week primary and 2 week secondary schedule. I think the reason is it often doesn't hurt to do it.

I'm lazy and cleaning fermenters is the pits.

I never liked the  1-2-3 method.  I always went 2-1-3.  Now, its just 2 or 3 then package.
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Offline crakers540

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Re: Partial Grain American Wheat
« Reply #10 on: March 26, 2016, 12:43:29 AM »
I get a lot of crap from my boil kettle into my primary, so I rack to secondary to get beer off the trub (usually after 2 weeks).

Maybe I need to not worry so much about getting EVERYTHING out of my boil kettle (greedy), or not worry about off flavors from the trub.


Offline denny

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Re: Partial Grain American Wheat
« Reply #11 on: March 26, 2016, 03:59:57 PM »
I get a lot of crap from my boil kettle into my primary, so I rack to secondary to get beer off the trub (usually after 2 weeks).

Maybe I need to not worry so much about getting EVERYTHING out of my boil kettle (greedy), or not worry about off flavors from the trub.

A couple tests have shown that beer fermented on trub tastes better and finishes clearer than beer with the trub removed.  Go figure...
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Offline crakers540

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Re: Partial Grain American Wheat
« Reply #12 on: March 26, 2016, 04:36:09 PM »
I get a lot of crap from my boil kettle into my primary, so I rack to secondary to get beer off the trub (usually after 2 weeks).

Maybe I need to not worry so much about getting EVERYTHING out of my boil kettle (greedy), or not worry about off flavors from the trub.

A couple tests have shown that beer fermented on trub tastes better and finishes clearer than beer with the trub removed.  Go figure...
Even if there is a lot of hop residuals left in the trub?

Offline Steve Ruch

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Re: Partial Grain American Wheat
« Reply #13 on: March 26, 2016, 04:36:37 PM »
I get a lot of crap from my boil kettle into my primary, so I rack to secondary to get beer off the trub (usually after 2 weeks).

Maybe I need to not worry so much about getting EVERYTHING out of my boil kettle (greedy), or not worry about off flavors from the trub.

A couple tests have shown that beer fermented on trub tastes better and finishes clearer than beer with the trub removed.  Go figure...

That's good to know, I lost almost a quart of the alt I just brewed due to leaving all the trub behind.
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Offline Ricalli

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Re: Partial Grain American Wheat
« Reply #14 on: June 02, 2016, 10:32:21 PM »
I have seen many of people say use secondary or you don't need to. Personally I really don't think it matters that much. I bottle my beer so I use a secondary just to get it ready for bottling quicker/clearer. But I don't think it matters. lot of arguments out there for both.