SECONDARY FERMENTATION, IS IT WORTH THE INITIATIVE?

Do I move my eco-friendly beer for an additional fermentation or not? The method I see it, I'm not so much moving my beer to an additional fermenter as I am moving my beer to a second conditioning vessel. I think there are several advantages of moving your eco-friendly beer to an additional vessel for conditioning as well as cleaning.
When to Transfer for Second Fermentation, establishing
Figuring out when to move will certainly have an effect on what is taking place in the additional fermentation vessel, ie. are you doing a second fermentation or are you permitting your beer to clear up and also problem in a cleaner vessel?
1. Ie if you move after all fermentation has actually finished. you have actually taken gravity analyses and also they have actually not transformed for the last 2 or 3 days, after that unless you provide the beer an additional week or 2 in the key fermenter to tidy up the byproducts, moving to second will certainly achieve the very same point yet in a much cleaner setting.
2. If you move for a second fermentation after the krausen has actually dropped back right into the beer, more than likely the main stage still has a little time left prior to the beer is completely undermined. There will certainly suffice yeast in suspension to totally undermine the beer and also it will certainly do so in a cleaner atmosphere without any yeast cake, bitter substances on the side of the fermenter, or autolysis to stress over.
3. If you have actually offered your beer a number of weeks in the main fermenter and also feel it is time to container or keg, after that moving to a second fermentation vessel will certainly enable you to do a cleaner transfer to plan without stressing over obtaining the little "floaties" in your container or keg.
WHAT'S HAPPENING IN THE MAIN FERMENTER?
What's going on in the key fermenter when it's time to move? The yeast have actually started to go inactive as well as resolve bent on create a yeast cake under of the fermenter.
The Krausen has actually dropped back right into the beer, leaving behind a layer of deposit on the sides of the fermenter. This bitter deposit, if mixed back right into the beer, might trigger off tastes.
The good news is, they are rather insoluble as well as primarily simply remain stuck to the side of the fermenter. There are still fermentation byproducts in the beer such as diacetyl, acetaldehyde as well as DMS that require to be tidied up by the yeast that are still put on hold in the beer. A lot of homebrewers do, yet you do not need to do your diacetyl remainder in the key fermenter.
For a low-gravity ale, it is possibly not essential to rack over for a second fermentation unless you intend to provide the beer even more time to make clear and also problem.
Since you will certainly be racking of the debris prior to the yeast start autolysis, you most likely will not have to fret concerning autolysis at this factor. If you have a higher-gravity beer, or your yeast does not flocculate well, you might desire to provide the beer an extensive quantity of time to clear up.
Generally you are simply permitting the beer to go down intense and also do away with all the healthy proteins as well as micro-particles that might potentially trigger troubles with your beer after product packaging.
WHAT ABOUT OXYGEN CONTAMINATION?
The significant barrier to racking a young beer appears to be the fear regarding oxygen access as well as all that requires, ie. What I advise is moving your beer from main to second with CARBON DIOXIDE stress in a shut system.
Also if you utilize an auto-siphon to move your beer to a second vessel, by removing the getting vessel and also laying a covering of CARBON DIOXIDE in addition to the beer in the key, as well as back-flushing your siphon with CARBON DIOXIDE, you need to have the ability to move from main to additional with really little to no oxygen contamination. Simply ensure your pipes are limited so no oxygen can get in the system.
ADVANTAGES OF MOVING TO An ADDITIONAL VESSEL
If you choose you intend to move to an additional fermenter, below are the feasible advantages:
1. For high-gravity beers, a prolonged aging duration is called for prior to the beer prepares to consume alcohol. Due to the fact that the yeast in the main fermenter will certainly pass away and also secrete spin-offs you do not desire in your beer, it is essential to move these beers to a second vessel for mass aging.
It permits your beer to make clear. Of training course, you would not desire to move weissbiers or Belgian Witbiers due to the fact that these beers are expected to be over cast.
3. If you desire to fine your beer with jelly or an additional fining representative as well as you do not wish to recycle your yeast, you can do so in your key fermenter and afterwards move the clear beer to an additional vessel for additional aging as well as conditioning or to collapse great and also bundle.
4. If you ferment in a container, moving to an additional clear carboy will certainly permit you to obtain an excellent consider your currently clear beer and also do a far better task of racking to a keg or bottling.
5. You can include oak, completely dry jump, or include fruit or various other flavors while there is insufficient CARBON DIOXIDE existing to gas-off the unpredictable notes you wish to maintain in your beer. And also, you can currently leave the beer on the oak, fruit or jumps for a prolonged time without bothering with yeast autolysis.
6. If your key fermentation is stuck, or you feel it must undermine even more (based upon your compelled fermentation examination), you can rack to a second fermentation vessel as well as include even more yeast without fretting about all the cruds and also dead yeast in the main fermenter and also just how it may impact your beer.
7. If you want to age or problem your beer and also your main fermenter is a plastic container, racking to a second glass carboy will certainly avoid any kind of oxygen access that might occur.
For those beers with gravities that are in-between session as well as high gravity, claim 1.065-1.08, it might be sensible to offer these beers some additional aging time. I understand that they are not high-gravity beers that will certainly call for lengthy aging times to totally problem, yet they are not session beers that are prepared to consume alcohol in a couple of weeks either.
Verdict: If you move your beer from a key fermenter to an additional vessel making use of the closed-system technique, as well as you can not utilize oxygen contamination as a reason, after that the only disadvantage will certainly be an additional vessel and also the additional time to tidy.
I understand that some noticeable homebrewers do not advise that you ever before move an ale to a second fermenter, yet if you really feel the advantages surpass the feasible disadvantages, it's your beer as well as you have to determine the very best strategy on your own.
A lot of the moment, I'll permit lots of time for the beer to end up fermenting and also clean-up the diacetyl and also various other spin-offs of fermentation in the main fermenter, normally concerning 2 to 3 weeks. I'll virtually constantly move to a second vessel and also collision cool it in the refrigerator.
This permits the beer to make clear and also cool problem before product packaging. I have actually fined with jelly in key prior to moving to the additional however the majority of the moment, I'll include jelly to the additional as well as transfer from there to a keg after its gone down clear. Every person does points in a different way as well as what jobs for me most likely will not function for everybody else.

The method I see it, I'm not so much moving my beer to an additional fermenter as I am moving my beer to an additional conditioning vessel. If you move for a second fermentation simply after the krausen has actually dropped back right into the beer, most likely the main stage still has a little time left prior to the beer is totally undermined. There are still fermentation byproducts in the beer such as diacetyl, acetaldehyde as well as DMS that require to be cleansed up by the yeast that are still put on hold in the beer. Since the yeast in the key fermenter will certainly pass away and also eliminate byproducts you do not desire in your beer, it is essential to move these beers to an additional vessel for mass aging.
I understand that they are not high-gravity beers that will certainly call for lengthy aging times to totally problem, yet they are not session beers that are prepared to consume alcohol in a couple of weeks either.