Digression from What's the point of secondary fermentation? What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
I've always bottled directly after the primary fermentation has finished. What's the point of the secondary fermentation? Can I use a bucket or is it something that really necessitates a glass carboy? ...
This question mentions a debate about secondary fermentation. Sort of like the existence of dark matter, everything I have read about homebrewing points to there being some disagreement about ...
The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days. ...
When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...
I like to kees things simple, and I do not like to clean stuff, so adding secondary fermentation is something that bores me... Should I do it instead? What are the advantages and resons of doing it?
I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?
Planning on adding 5 lbs of frozen, thawed cranberries to a saison. Can I just dump them (gently) into the primary? I was planning on some sort of tertiary/bright vessel afterward for clearing it up ...
we are fairly new to brewing and are attempting to make a Raspberry Tart Ale (based on a wheat DME). The beer has been in the carboy for 8 days now and is very, very murky and there aren't any bubbles ...
I've had my beer (Belgium witbier) in primary fermentation for about a week. I'd like to rack to secondary, then keep it in secondary for 3 weeks. Advisable? I could keep it in primary for another ...