No more secondary?

[barneygumble]

@Denny

It’s not such a “new” idea. They and others have been saying it for a year or 2.

Yeah, yeah, well I hadn’t brewed in that long…so its new to me. So there!
:lol:

I secondary almost everything except for pale ales, straight up stouts, wheat beers without fruit, and lighter belgians. Mostly cuz I tweak the hell outta them in secondary. I bulk lager in secondary. I dry hop the shyte outta IPA’s in secondary, as well as strong and extra pale ales. I spice my pumkins and seasonal holiday brews in secondary. I hit stouts with nubs or coffe in secondary. So much flavor to add, so little time without secondary.

[nick_of_pa]

I bottle carb so dead yeasties are always in the bottle. I have no reason wait. Tranfer to bottleing bucket and go. Most of the time if I had a fast start with fermentation and the beer foam settled nice it’s 2 weeks from kettle 2 bottle. It’s not brain surgury so why take all the fun out making your own beer. I really don’t have time for extra work when I lose valuble drinking time. Can we do a poll on this?

[grainbelt]

@GoldenTrout

Hey brewing friends. I have been listening to a lot of back-logged podcasts of Brew Strong from the brewing network in my studio and have found that both Jamil Zainasheff and John Palmer as well as the whole Brewing Network crew are standing behind some newer findings that secondary fermentation isn’t necessary for most homebrew applications. In fact, they believe that it is foolish to conduct a secondary fermentation unless you are using fruit, adjuncts or massive amounts of dry-hops because yeast autolysis just doesn’t happen with the strains we have available and due to the fact that there really is very little hydrostatic pressure in such small vessels like carboys and buckets. They believe that this additional step can potentially have negative affects on the beer (oxygen exposure, potential contamination) and just isn’t worth the risk. From what I gather, it is most critical to control fermentation and to make sure that it gradually steps up in temp (not up and down) over the typical two week period before packaging. This approach assumes that aging will take place in the bottle or keg and not in another fermentation vessel. I just thought I would throw this thought out on the board to see how many of you feel the same way and/or to see how many of you have already been taking this approach to fermentation before cold crashing. obviously this won’t work so well if you are trying to harvest yeast…otherwise it is the new recommended approach? Chime in on the thread for some interesting discussion.

its nothing new, I have not used a secondary for probably 5 years. When I started I think I only used it once or twice, never saw the point in it unless needed.

[paultuttle]

I secondary everything. 2 weeks primary, 2 weeks secondary. I bottle everything, so I don’t keg. I’d like to. Just haven’t made the leap. After reading so many posts, my paradigm on secondary is starting to change though. I’m seriously considering 3 weeks in primary then straight to bottle. Does anybody have any good videos on kegging?

Paul