The kids brought me home a primary fermentor. I don’t really need it, but I do need a secondary. I assume I could use it for that purpose…? Would this be unwise and if so, could you take a minute or two and explain?
I’d appreciate it
Thanks!What makes it a primary fermentor? I wouldn’t worry about the size unless it’s too small. 5 gal. carboy for a 5 gal. primary can make a mess.
Personally, I don’t worry about a secondary either. 3-4 weeks, then keg. :cheers:
I primary in either a 6 or 6.5 gallon carboy. That gives me room to pitch yeast, aerate wort, control blowoff. Head space is not an issue as it will be filled with produced CO2 during fermentation. I do secondary in 5 gallon carboys purged with CO2. No problem with stailing due to O2. No active fermentation going on, just letting the beer age a bit while letting the rest of the crap drop out of suspension. So, to answer the question I believe was asked… as long as you purge the vessle with CO2… no problem.
Thanks guys, I was worried about the additional head space occupied by the O2 instead of the wort in a 6.5 gal. carboy, sorry should have been more concise.
After thinking about it, I wonder if the slightly higher inner pressure, coupled with the airlock would render my worry’s moot? (moot, nyuk, nyuk. Don’t get to use that word much)
Thanks for taking the time to help a noob out.
FoamyThe act of transferring from one container to another will knock some CO2 out of solution and fill the head space. So no “need” to purge the container. But if you have a CO2 source and that is what you want to do, everyone has there way of doing things.
Me, I’m a no secondary guy. Leave the beer alone for 3-4 weeks and then bottle/keg it. Less concerns of infection. Less concerns of oxidation. Less concerns of …
[quote=“FoamFollower”]
After thinking about it, I wonder if the slightly higher inner pressure, coupled with the airlock would render my worry’s moot? (moot, nyuk, nyuk. Don’t get to use that word much)
Thanks for taking the time to help a noob out.
Foamy[/quote]
I don’t follow you here? Inner pressure of the current primary or the new larger vessel being a secondary?
[quote]Me, I’m a no secondary guy. Leave the beer alone for 3-4 weeks and then bottle/keg it. Less concerns of infection. Less concerns of oxidation. Less concerns of …
[/quote][quote]I wonder if the slightly higher inner pressure, coupled with the airlock would render my worry’s moot?[/quote]
Each brewer develops their own brewing practices. It use to be that we transfered for fear of autolysis. (Yeast producing off flavors). I still transfer in part for that reason but I also want to recover the yeast for another beer. Lastly, I allow the rest of the “junk” to fall out of suspension clearing the beer which usually includes a cold crash.
The pressure inside the carboy/ fermenter will only be higher than the exterior if the air lock is plugged. I have had the pressure inside less than outside as the wort temperture cools. That condition will suck your air lock dry. I usually leave the carboy covered with tin foil until I see crousin forming and then I know that it is safe to install the air lock.
i secondary currently due to the yeast i use. Wyeast 1275 is feather light when disturbed. i secondary to help clear the beer when eventually it moves to the keg.
