Secondary fermentation?

[Chadmama]

I read so many recipes that say to rack up in a secondary fermentor. Is the purpose of this to help clear the beer or is it also something else?

I don't have an extra bin just yet so can't do it so only go straight into bottles but as I'm now starting extract brews I'm now thinking that maybe this is something I need to be doing?







protection piscine - choisir matelas bébé

[Tim Hall]

It is to help clear the beer, but also to prevent it from being "yeast bitten." If your ferment sits on the lees/trub too long, the yeast begin metabolizing the dead yeast cells for nutrients (autolysis). Sometimes this is actually a good thing, and some strains of yeast will impart good things to your ferment from lees aging. But very often the flavors and aromas produced are not so appealing if left too long.

Two weeks is often cited as the maximum you might want your brew to sit in the primary fermenter. Once you have it racked to a secondary fermenter much less yeast will precipitate out, and you can leave it longer without it developing any "off" qualities.