Secondary fermentation

[Stuntman]

This might be a really basic question and it's probably bin answered before, but can anyone tell me the point of transferring the beer from the initial FV to err, a secondary FV?

I only ask coz I've done 5 kits now and all I've used is a KK from start to finish and they've all bin pretty bloody tasty, fine in falling-down-ness and clear as bells, I just feel as though I'm a bit of a charlatan coz I'm not doing a great deal to them after the first couple of hours apart from watching them like a hawk and trying not to drink them.

[Waffty]

Ahhhhhh beaten by the master ......

If that's the case then why fix what aint broke. Leaving the beer on the yeast from primary fermentation too long can cause off flavours though. How long depends on the yeast and how healthy it is. 10-14 days is usually fine, beyond that imo the risk of problems starts to increase significantly.

From my limited knowledge, the purpose of seconday fermetation is the help with carbonisation, after primary fermenation has finished.

I've secondary fermented in my Corny & had good results, by the same token, I've also tranfered from my primary FV, straight into a Corny & force carbonated, with similar results.

So if it works for you, keep doing what you're doing

[Stuntman]

Sounds like as good an excuse as I need to drink them as soon as I can once they're ready. Thank you for that sir. I'll print the page off so Stuntgirl can put it with the signed statement from some elder in the Horse and Jockey that said you can't be an alcoholic if you just drink beer.

[sib67]

I wouldn't class myself as an expert, but I think the main reason is to seperate the beer from the dead yeast which has settled to the bottom.

This dead yeast goes through a process called autolysis, which is basically a breakdown of the cells by enzymes. The process of autolysis can impart bad tastes into the beer.

Personally, I don't bother with a secondary fermenter. I usually rack to a Corny after 1 week in the primary - 2 weeks at the most.