I don’t do a secondary for ales. Less stuff to clean and no difference in the final product. I do keg, which handles sediment well. If bottling, I might consider a secondary.
Pretty much the same for me, except I bottle condition. In my experience, I get the same quality beer if I age in bottles or bulk age in a carboy. Cold crashing and careful racking into the bottling bucket gives me clearish beer into the bottles, which are then nice and clear after two weeks carbonating and a bit of time in the fridge (4-5 days for ales and 2+ weeks for lagers).I have not used a secondary for over 15 years. I have switched to keg conditioning, though. Some of the same benefits and I need to put it in a keg anyway.
Either way works. If the beer is dark and strong, there are enough antioxidants it can age. Just use reasonable caution in transferring to the secondary or for that matter, the keg. Only difference I see is if you're going to age it under pressure. Secondary is really an extension of fermentation that takes care of off flavors and clarifies the beer, nothing magical going on. You can do it in the primary fermentor, in a second carboy, in a keg or for that matter, in a bottle. Key is, as with any transfer of fermented beer, to keep oxygen out as much as possible.I have a Christmas Ale with cinnamon, and ginger coming up, as well as a chocolate cranberry stout coming up for the Christmas Season. Should I do a secondary for these? Or can I just let them mature in kegs (I suppose that would essentially be a secondary)?
I would be inclined to just put them in kegs. If you're worried about oxidation, you could do a quick purge of the headspace before sealing up the keg.I have a Christmas Ale with cinnamon, and ginger coming up, as well as a chocolate cranberry stout coming up for the Christmas Season. Should I do a secondary for these? Or can I just let them mature in kegs (I suppose that would essentially be a secondary)?
...and purge the keg with CO2 connecting to the beer post so the gas goes down and ‘coats’ the bottom of the keg prior to racking into the keg.I would be inclined to just put them in kegs. If you're worried about oxidation, you could do a quick purge of the headspace before sealing up the keg.
Either way works. If the beer is dark and strong, there are enough antioxidants it can age. Just use reasonable caution in transferring to the secondary or for that matter, the keg. Only difference I see is if you're going to age it under pressure. Secondary is really an extension of fermentation that takes care of off flavors and clarifies the beer, nothing magical going on. You can do it in the primary fermentor, in a second carboy, in a keg or for that matter, in a bottle. Key is, as with any transfer of fermented beer, to keep oxygen out as much as possible.
I would be inclined to just put them in kegs. If you're worried about oxidation, you could do a quick purge of the headspace before sealing up the keg.
Sorry, I feel like I derailed this thread......and purge the keg with CO2 connecting to the beer post so the gas goes down and ‘coats’ the bottom of the keg prior to racking into the keg.