Secondary ferment...

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I wonder how important racking and secondary fermentation really is. I am
doing full grain light ale, which seem to have pretty well fermented out
after about a week at around 20C. Then I rack it into secondary for a couple
of weeks before bottling, although I generally have a few bottles from the
primary without secondary ( the stuff that would not fit into the carboy). I
can not distinguish between these bottles of beer and those that had
secondary treatment!! SO WHY BOTHER?
Comments/observations welcome.


Re: Secondary ferment...

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I don't. Never have. The only good reason I can see for racking is to allow the
beer to clear. Personally, I don't care what my beer looks like. I don't brew
for competition. I brew to drink and mine tastes fine after a week in a
fermenter and another in a keg.

To alcohol! The cause of, and solution to, all of life's problems.
 Homer J. Simpson

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