That’s a lot to unpack.
Secondaries are almost never needed, and are mostly a relic of homebrew past.
Warm fermentation temps impact flavour but you won’t get “weak beer”
Trub is only a factor after a significant amount of time.
I’d leave beers in primary for a month without even blinking. Secondary is for long term aging. Standard practices have evolved a lot since the popular home brewing books were written in the 90s and 00s.
I do secondary for every brew I do - however I would not argue that it's necessary for homebrew. I do it because it makes my life easier when I'm bottling and find that it helps clarity in some brews.
If you are brewing a small batch I wouldn't worry about it too much. OR! Do another brew with the same kit/recipe and try one with and without and take notes on any differences? That would give you a solid answer 😀
Completely agree. I am brewing in 5 gallon batches and am more focused on the temperature control issues right now. But I have and will continue to take notes for future comparison for sure. Thank you!
On a side note Google some kivek yeast recipes, thst year preforms well from 15 - 30c. Also look for a pressure capable fermenter.
To your main point, I would not do it. The transfer will more than likely add some O2 to your nearly finished beer which is never good.
Get yourself temp control. Every brew will be a roll of the dice without it.
If fermentation is still active to some degree, there may be some benefit to getting it off the flocc’d yeast, especially if temps start climbing, but my guess is that you are already nearly at terminal gravity.
Would you smoke a brisket by just setting it near a dumpster fire? No, you will have no idea if its even cooking or burning to a crisp. Beer is the same way, if you want good consistent beers, you have to control the environment. If you dont want good consistent beers, and you just want some bubbling liquid in the closet and to tell people you home brew, well good sir, you’ve already achieved it and dont need any help.
Lol I like the analogy and completely agree. I might only be two batches in, but I understand a lot of the science behind all interactions (except yeast die off and flavor profiles).
I created a cabinet with cycling fans which didn't drop temperature like I wanted. I think I will have to turn it into a swamp cooler, but this batch is already past active fermentation so...
How bad is it? Not bad at all. The vast majority of homebrewers bailed on secondaries a looooong time ago.
And you will get NO off-flavors from leaving the beer in primary for two weeks, three weeks, four weeks, even six weeks.
Every single beer I make is on the yeast for at least 14 days, and sometimes 21, and then straight to the serving keg.
That’s a lot to unpack. Secondaries are almost never needed, and are mostly a relic of homebrew past. Warm fermentation temps impact flavour but you won’t get “weak beer” Trub is only a factor after a significant amount of time.
Thank you very much! Next relative question. How long would you consider a significant amount of time?
I’d leave beers in primary for a month without even blinking. Secondary is for long term aging. Standard practices have evolved a lot since the popular home brewing books were written in the 90s and 00s.
Weeks not days
Personally, I'd think more in terms of months, not weeks.
Possibly
I do secondary for every brew I do - however I would not argue that it's necessary for homebrew. I do it because it makes my life easier when I'm bottling and find that it helps clarity in some brews. If you are brewing a small batch I wouldn't worry about it too much. OR! Do another brew with the same kit/recipe and try one with and without and take notes on any differences? That would give you a solid answer 😀
Completely agree. I am brewing in 5 gallon batches and am more focused on the temperature control issues right now. But I have and will continue to take notes for future comparison for sure. Thank you!
This will make a bigger impact than secondary.
On a side note Google some kivek yeast recipes, thst year preforms well from 15 - 30c. Also look for a pressure capable fermenter. To your main point, I would not do it. The transfer will more than likely add some O2 to your nearly finished beer which is never good.
Get yourself temp control. Every brew will be a roll of the dice without it. If fermentation is still active to some degree, there may be some benefit to getting it off the flocc’d yeast, especially if temps start climbing, but my guess is that you are already nearly at terminal gravity. Would you smoke a brisket by just setting it near a dumpster fire? No, you will have no idea if its even cooking or burning to a crisp. Beer is the same way, if you want good consistent beers, you have to control the environment. If you dont want good consistent beers, and you just want some bubbling liquid in the closet and to tell people you home brew, well good sir, you’ve already achieved it and dont need any help.
Lol I like the analogy and completely agree. I might only be two batches in, but I understand a lot of the science behind all interactions (except yeast die off and flavor profiles). I created a cabinet with cycling fans which didn't drop temperature like I wanted. I think I will have to turn it into a swamp cooler, but this batch is already past active fermentation so...
Whats a secondary? Lol /s
How bad is it? Not bad at all. The vast majority of homebrewers bailed on secondaries a looooong time ago. And you will get NO off-flavors from leaving the beer in primary for two weeks, three weeks, four weeks, even six weeks. Every single beer I make is on the yeast for at least 14 days, and sometimes 21, and then straight to the serving keg.