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Mixed messages
I just started brewing and getting ready for secondary fermentation of all i've been reading i not sure if i need to or not. Some say you need the second fermentation others say it's not that critical. I have a keg system for the beer is the secondary fermentation critical or can i go right to the keg with the priming sugar step. Also the beer im making is Amber Ale from a kit if this helps.
If you are kegging you are starting off right IMO. Welcome.
An amber looks great when clear, and force carbing will have you clear and drinking a week after it is kegged. W/ that beer I would transfer to a secondary ONLY after you are sure it is done fermenting. Put your secondary in a cold crash (40 deg or lower) for 10 days than keg. I would skip priming sugar, I think it adds sweetness and the force carb is what you want anyway. Carb it for a week and you should have clear crisp amber. Just my $.02
Dark beers on the other hand- stouts, browns, porters, I would primary 2 weeks-keg-drink
Thanks for the info i will try it. But what is force carb and what does it do?
Oh boy, now we may be openining up a debate.
Forcing CO2 into your beer. Hook your gas line up to your "liquid out" post of your keg. Shoot it w/ 30psi for 2min while rocking keg. disconnect wait 5 min do it again. reconnect to gas "in" post and let it sit at serving pressure (8-12psi) for a week. Pour
So i can rack in my keg and store it in my kegorator which goes down to 34 deg and leave it there for 10 days then force carb it?
I would only add, that as a first timer, or relative newbe... doing a secondary may be helpful.
Inevitably a newbe would have a lot more non-soluble solid material in there first batch, than if I did the same kit and we brewed side by side.
I don't normally think a secondary is needed, when you are getting great hot break and cold break. As a first time brew... it likely you won't. Its not a problem because that is what secondary is for.
I think that after people brew 5-10 batches their skill level and confidence goes up and things are starting to happen better in each batch. I think that many of these brewers could get away with stopping the secondary, but they still do it out of standard practice.
You can certainly skip the secondary and go right to keg. A keg will be like a secondary anyway. I just wouldn't want to have to reply to a "my keg is clogged" thread.
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