Posted: 12/24/2007 5:48:05 PM EDT
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ok, just brewed a fresh batch of beer today. was hoping to brew another batch tomorrow so i'd have a couple different batches ready at once. i just realized though that the beer i just brewed calls for dry hopping. my question, is it necessary to transfer to a secondary unit for the dry hopping? i realize it's only about another week, but guessing getting it off the yeast a little more quickly will probably aid in turning out a good product. i've only got two fermentation buckets though, so will have to wait another week or so to brew another batch. so am i being paranoid? or should i just be patient and wait? |
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Getting your beer off of the trub (white goo at bottom of fermenter) is a good idea, but not absolutely necessary. If you are going to get serious about brewing, get some glass carboys. Fermenting in a plastic bucket can lead to some really nasty yeast infections. |
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Not sure I understand your situation, but: You don't "need" to transfer from the primary to a secondary unless you plan to leave the beer for a long time... more than about 4 or 5 weeks. I don't dry hop, but I understand that most people that do this do so in the secondary. Dry hopping can make transferring the beer a messy process unless you use a bag, and this is difficult if you are using a carboy for your primary/secondary. Regardless, go for it... nothing ventured, nothing gained! 
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