Refers to both the phase of fermentation after primary fermentation, and a continuation of fermentation in another vessel.
Fermenting in a Second Vessel
Experts currently generally agree that fermentation in a secondary vessel is not necessary for most typical homebrew applications.
The main aim in aging in a secondary vessel is to allow the beer to continue aging while removing the yeast that has flocculated out. Long-term storage (a few months, rather than a few weeks) on the yeast may encourage autolysis, which may negatively impact the flavor of the beer.
Some situations where aging in a second vessel would be useful include:
- Wood aging
- Long-term bulk aging in general
- Encouraging an actual second fermentation by adding fruit or other sugars