Do you still use Secondary?

[Bennet]

You make a valid point! Fermenting under pressure and using closed transfers with CO2 are definitely effective methods to minimize oxygen exposure. Avoiding siphons and pumps also helps reduce the risk. I was curious because different brewers have varying techniques

Every step to limit oxygen exposure can improve the final product. It’s fascinating how brewers experiment with different methods to achieve the best results.

 

[Nimai420]

I have always used a secondary and never had problems with anything oxidation or otherwise. At home, I do not have the ability to cold crash, so the secondary is purely to leave most of the sludge behind. Old habits die hard after 30 years of brewing and my beer brewed at home tastes identical to the same recipes I brew on a 7BBL scale with closed transfer systems at the brewpub. All that said, if I could cold crash, I would probably skip secondary.

That makes a lot of sense your experience shows consistency matters more than strict process. Using a secondary to leave sludge behind is practical, especially without cold crashing. Thirty years of brewing expertise definitely speaks for itself hard to argue with proven results!pikashow

 

[jesus99]

I have always used a secondary and never had problems with anything oxidation or otherwise. At home, I do not have the ability to cold crash, so the secondary is purely to leave most of the sludge behind. Old habits die hard after 30 years of brewing and my beer brewed at home tastes identical to the same recipes I brew on a 7BBL scale with closed transfer systems at the brewpub. All that said, if I could cold crash, I would probably skip secondary.

Your experience really highlights how brewing habits evolve with outfit and terrain. It’s emotional that your homebrews match your 7BBL batches in quality. Using a secondary for clarity without cold crashing makes perfect sense — proven styles always earn their place.

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[Michael Bosch]

I skip secondary fermentation too it risks oxidation, the yeast helps clean up flavors, it’s simpler, and most modern brewers go straight from primary to cold crash anyway.