Is there a fool proof way to transfer to a secondary?

[lil_blue_ford]

@El Capitan

[quote=“lil_Blue_Ford”]I secondary a lot because I’ve been brewing back-to-back and re-using the yeast cake. Plus I found like others have mentioned that using a secondary seems to help clear the beer better. I did one beer so far that I left in the primary the whole time, a brown ale. Despite care racking it to the bottling bucket, it was cloudy as all get out. The first several bottles I opened and consumed were very cloudy too. Now a month and a half later, with care it will come out fairly clear from a bottle, but there is a VERY thick layer of yeast and such in the bottom of the bottle that doesn’t was out very easy. I’d rather chance the secondary at this point, I like a clear beer and easier clean-up.

I see where you’re coming from, but I disagree that a secondary is the only option for you to get clear beer. I would suggest that you try cold-crashing the beer in primary for a week if possible before you rack to the bottling bucket. Even a couple days of cold crashing will drop most of the yeast and you can bottle beer with very little sediment.

You’re still able to harvest yeast and you save the time and hassle (and oxidation/contamination risk) of using a secondary.[/quote]

If I had the ability to cold crash, I probably would. Right now the only way I would be able to cold crash is during the winter months. Hopefully I’ll be able to change that situation in the next year or two. FWIW, I was not trying to say it was the only option to achieve my goals. It’s just what works for me right now. If I had my way, I’d have a couple glass front commercial freezers, one for kegs on tap and one for cold crashing/lagering. But even if I had the room right now, the budget disagrees. :lol:

[rebuiltcellars]

@zwiller

If you want to do it, do it. If you don’t want to, don’t.

Have to agree with zwiller here. I’ve tried both ways and I can’t see any advantage with most beers for using a secondary, but that may be different for others.

@zwiller

I think if someone says their beer needs time, something in their process needs be dialed in.

Very good point, and I’d add that if your beer isn’t clearing on it’s own within a month (regardless of using a secondary or not), something in your process needs to be dialed in. Keep your mash pH between 5.2 and 5.6, get a good hot break, maintain a vigorous boil, chill quickly. Your beer will be clear.