Fermenter / Batch Fermentation

Question: Is it ok to use a 5 gallon secondary fermenter for 2.5 gallon batch of hefe?

(Posted by: Aaron S on 2010-02-27 20:34:17)

I am a noob. I am brewing a hefe for 2.5 gallons for the first time. all my other times I have brewed 5 gallons. I know using a 5 gallon primary bucket for a 2.5 gallon batch is ok. but what about a 5 gallon secondary?? the only reason i am fermenting using a secondary is to add fruit to my hefe. if i wasnt adding fruit then i would leave it in primary for double the time. if it is bad to use such a big secondary, is there anyway i can add fruit without secondary fermentation, and get the same effect as if i did add it in secondary. such as adding the fruit juice to primary once the fermenting slows down?? thanks a lot! i posted the same question on here and homebrewtalk.com at the same time lol...so i get twice as many opinions and advice. thanks.

Posted by: robertjm1 on 2010-03-01, 18:03:22

When transfering to a secondary you want to cut off as much access to oxygen as you can since you may not be producing enough new CO2 to give yourself a protective head. If you add fruit you are going to get secondary fermentation. If you don't want secondary fermentation use a Fruit Essence Extract and add it to the bottling bucket you're using, or to the keg if kegging your beer.

Posted by: potus37 on 2010-02-27, 20:49:05

At this point the fermentation is mostly complete. Therefore you are fine to use a 5 gallon carboy for the secondary. However, a hefe is meant to be cloudy and a secondary clears it out. Therefor, if you really wanted a hefe, I would just add the fruit to the primary, rather than racking to a secondary. (when i do fruit beers, I add the fruit at the end of the boil, shutting off the heat, and let it sit for 15 mints at 160+ degrees, and then cool/ transfer to primary) As long as your addition is sanitized, there is no reason why you cannot add it to the primary.

Posted by: man on 2010-02-28, 03:43:27

Don't know about adding fruit during secondary fermentation, but if you are a Noob, then listen up. Secondary fermentation isn't really secondary, it just means you got rid of the crap at the bottom of the primary by changing containers. So as far as I know the fermentation should be 90% complete in terms of sugar already been turned into alc. So find out how to add your fruit to the primary in the best way (don't cook it and make jello by accident), then when the fermentation died down transfer to the secondary. It you like weird tastes use a very large secondary and see what happens. Light golden lager will darken here and take on different flavours bc its touches oxygen. So decide if you want an experimental beer or one that conforms to style, ie. you add apples to wheat beer and it tastes like that, ie. not caramel and bananas bc you used a huge secondary with room for oxygen.

Posted by: jasminebed on 2010-02-28, 07:46:05

I'm not an expert brewer (I had to look up hefe), but I've known a few, and I've made a lot of wine. When you transfer to the secondary container, you have only a small surface area. If you just pour it into one too large, you will have a large surface area. I'm sure this will negatively impact your beer. You put a lot of work and money into brewing...I'd err on the side of caution and get an appropriate container.