I’ve made 9 batches of beer so far and did 3 week primary’s as I learned from here and have had great success.
All of those called for 1 to 2 week secondaries which I skipped as advised here. Now, the next 5 batches call for longer
secondaries. Should I keep doing as I am or do I need to change things? Here is a list of the 5 beers and secondaries:
J. Evil Twin & Black IPA—2 to 4 week/ sec.
Winter Warmer—4 weeks/sec.
Bourbon barrel Porter—5 weeks/sec.
Scottish Wee Heavy—8 weeks/sec.
Just trying to understand when/if I need to do secondaries or just do 3 or 4 week primary’s with beers asking for these
longer secondaries.
Bigger beers, like the last three, can benefit for a bulk aging period. For the first two, I would just dryhop in the primary and go a full three weeks.
Try both ways, and compare.
That’ s what I did, and that’s why I continue using a secondary for all beers.
Some (many, actually) disagree…but I perceive a difference.
Only you can decide if you want to skip the secondary step. Let your own tastebuds help with the decision.
[quote=“The Professor”]Try both ways, and compare.
That’ s what I did, and that’s why I continue using a secondary for all beers.
Some (many, actually) disagree…but I perceive a difference.
Only you can decide if you want to skip the secondary step. Let your own tastebuds help with the decision.[/quote]
[quote=“Nighthawk”][quote=“Shadetree”]…I would just dryhop in the primary and go a full three weeks.[/quote]Unless you want to reuse the yeast.[/quote]No reason why you can’t reuse yeast after dryhopping - either rinse it or just pitch as-is.
Thanks guys, your comments have really helped. I’ve got two of those beers fermenting and want to
use the yeast cakes. So it makes good sense to move them to secondary so that I can get the other
beers going. Great advice!
