When to Rack to Secondary

[kevBrew]

first of all what is up your A$$ tonight? I am in here trying to get some help.

Secondly, who in the hell would rack from a secondary fermenter to another secondary.

Third, I am listening to the BrewStrong Dry Hopping show as I am writing this and Jamil states he racks to a secondary for dry hopping.

Also, at 41:45 mark of the show Palmer explains that leaving the beer on the yeast during dry hopping, the yeast will absorb Alpha and aroma
from the hops.

Give it a listen.

And RELAX!!!!

We are all here for the same reason to gain and share knowledge. I am not saying you are wrong. I am just trying to get as good as beer possible like a Pliny.

[Sent From My iPhone]

[siwelwerd]

To go back to your original question then, since you seem very concerned about maximizing the contribution of the dry hops, I'd wait until the CO2 activity dies down. CO2 off gassing will scrub out some hop aroma with it.

[Travisty]

I recently made a 10 gal batch of an amber ale. I split the wort and fermented half with 001 and half with 007. I dry hopped in the primary with the same amount of hops from the same source in each carboy. When I added the dry hops the 007 had mostly dropped out while the much of the 001 was still hanging around. It certainly does seem as though the 007 half of the batch has noticeably more hop aroma than the 001 half. While this really isn't great evidence (especially considering the innate different aromatic properties of these two yeasts that could possibly increase or decrease the perception of hop aroma), it does support the argument that yeast in suspension can reduce dry hop effectiveness.

[kevBrew]

I am definitely going to have to experiment with this on thenext batch. Split the batch, pitch the same yeast, dry hop one in the primary the other in secondary and see if there is any noticable difference.

I went back to Brewing Classic Styles under the Imperial IPA recipe and JZ writes to rack the beer to a secondary then add your dry hops.

To me it makes sense. Yes, you do risk oxidation but siphon slow and leave minimal ammount of headspace and make sure everything is sanitary.

[11amas]

Sorry man, I didn't mean to sound like an ass. I was just trying to come from the KISS angle. I do actually secondary to clarify by racking into a corny and then jumpering to another purged corny. I was wrongly thinking you were going the route of secondary after a week like a bunch of newbs tend to do. I bet I do lose a bit of hoppiness when I dryhop in the primary though. My bad!

[kevBrew]

No worries man. At least you were being honest aobut the whole thing.

Were all just trying to make the best beer possible.

[hopshead]

Interesting that yeast is pulling out some dry hop flavor and aroma. I LOVE hoppy beers and dry hops. Since I just started kegging, I wonder if I should start dry hopping in the keg I serve the beer from? (That maybe will prevent the yeast from pulling out the flavor/aroma) How many people do this? Should I use whole hops or pellets in the keg?