Adding Yeast In Secondary

[losp]

Hi all,
I read in a recipe post in the style of the week section that had one yeast for primary and added another yeast for secondary.
I have never heard of this. Can anyone tell me what it does, and what ar the pros/cons?
Cheers,
losp

 

[losp]

nope?

 

[dr K]

Technically Secondary fermentation is what is say allowed to happen in a bottled beer when either additional yeast, or more commonly additional priming sugar is added. Thus, unless you are adding more sugar as in bottle conditioning, or additional active yeast the mere transfer of incompletely fermented wort from one container to another is not a secondary fermentation but merely a transfer, although it could be argued that if oxygen is added in the transfer process despite the disastrous results possible, diacetyl being a big one, it is a sort of secondary fermentation, albeit with negative results.

K

 

[Brewer_010]

You may like a flavoursome yeast in primary that is a low flocculator, and want to finish it off in a secondary/bottle with a high flocculator (like some commercially brewed bottled hefeweizens)

Some belgian beer recipes I've seen want this done although I haven't tried it. Sounds like an interesting trick to try one of these days.

 

[Nick JD]

I added a lager yeast to a hefe once for bottling after it had cleared in secondary. Didn't make much difference but I felt empowered and all brewery like.

 

[Swinging Beef]

I added a lager yeast to a hefe once for bottling after it had cleared in secondary. Didn't make much difference but I felt empowered and all brewery like.

hahaha ... awesome

 

[losp]

thanks for the response guys. clarified it perfectly.

 

[manticle]

Technically Secondary fermentation is what is say allowed to happen in a bottled beer when either additional yeast, or more commonly additional priming sugar is added. Thus, unless you are adding more sugar as in bottle conditioning, or additional active yeast the mere transfer of incompletely fermented wort from one container to another is not a secondary fermentation but merely a transfer, although it could be argued that if oxygen is added in the transfer process despite the disastrous results possible, diacetyl being a big one, it is a sort of secondary fermentation, albeit with negative results.

K

My understanding (possibly incorrect) is that secondary fermentation can also refer to a secondary stage that the yeast go through when fermenting.

@losp: If brewing a sour beer it is often the case that a normal fairly neutral sacch yeast might be used to kick off ferment and the wild yeast strains be added in as things wind down. Otherwise as mentioned some bottle conditioned beers may be reseeded either with the primary yeast or with a nother yeast.