Timeline for Early vs Late secondary fermentation
Current License: CC BY-SA 2.5
6 events
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| Aug 21, 2012 at 9:55 | review | Suggested edits | |||
| Aug 21, 2012 at 12:55 | |||||
| Jun 13, 2011 at 12:29 | comment | added | GHP | Down-voted despite the otherwise solid info because you have this line in the start of your answer: "You shouldn't leave it in the primary for more than 2 weeks." Pretty much every experiment I've ever read about has confirmed that this is NOT the case anymore, or perhaps home brewers have been wrong about it all along. | |
| Jun 11, 2011 at 16:08 | comment | added | Denny Conn | Palmer has changed his opinion since HTB was written. In the Ask the Experts section if the AHA website, John Palmer recently said this...."Therefore I, and Jamil and White Labs and Wyeast Labs, do not recommend racking to a secondary fermenter for ANY ale, except when conducting an actual second fermentation, such as adding fruit or souring. Racking to prevent autolysis is not necessary, and therefore the risk of oxidation is completely avoidable.". You can read more at homebrewersassociation.org/pages/lets-brew/ask-the-experts/… if you're an AHA member. | |
| Jan 21, 2010 at 19:57 | history | edited | Tim Weber | CC BY-SA 2.5 |
added 44 characters in body
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| Jan 21, 2010 at 18:52 | history | edited | Tim Weber | CC BY-SA 2.5 |
Added information
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| Jan 21, 2010 at 13:09 | history | answered | Tim Weber | CC BY-SA 2.5 |