In this episode, we’ll discuss reasons to transfer to a secondary fermenter and the many ways you can modify your base beer using that secondary. This may actually be the first of several episodes related to this subject because we could easily dive in deeper into many of the ideas we covered.
The majority of us at Texas Brewing Inc. reserve the secondary fermenter only for making flavor additions or aging, preferring to limit transfers and cold crash right in the primary. It's a short cut route, but it does the job well if you're careful. Otherwise, many homebrewers prefer to let their beer clarify in a secondary fermenter after primary fermentation is complete. And they do this with every beer in an effort to get the best clarity possible. Which is perfectly fine. But use of that secondary goes well beyond simple clarification. And this episode goes more into the many reasons you’d use a secondary (or tertiary) fermenter to modify your fermented base beer before bottling or kegging. We also discuss a few of the things you need to think about when using another vessel than the primary fermenter.
Some of what is covered in this episode includes:
- Fruit and Spice Additions
- Use of Tinctures
- Key Elements of Making Additions
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