Origins of "primary" and "secondary"

[HogieWan]

Whereas, the term "secondary fermentation" doesn't really make sense in the way we use it, I began thinking of where this term came from. Truly, a secondary fermentation takes place in the bottle or cask, and our "secondaries" are just time for solids to drop.

I'm only guessing, but if separate vessals were referred to as "primary fermentation vessals" and "secondary fermentation vessals" (where primary and secondary describe the vessals and not the fermentation), this could have been later confused when discussing "primary" and "secondary"

Just a thought - anyone have any real history?

[thekulman]

I've always thought of it as the secondary "phase" of fermentation.
"Fermentation and maturation", not necessarily a full-on second fermentation. In theory, as I know it, the primary phase is the majority of fermentation and brings the gravity down to about 1.020, then you more it to the secondary phase of fermentation where it's maturing and flavours are developing, the bulk of fermentation is over and it's dropping from 1.020 to your FG.

Kul

[HogieWan]

My beers usually get to FG in 3 or 4 days. Also, a lot of BC beers refer to "secondary fermentation" in the bottle.

[corkybstewart]

And then you have your "triple fermented" Belgians. The third is the bottle conditioning after addition of sugar and new yeast. In this case the 3rd stage actually is a fermentation, but a very small one. I think of it more as a marketing ploy for geared towards non-brewers who might think it's actually been fermented 3 times. The more the better, right?

[HogieWan]

Kinda like "triple-distilled"?

[Otis_The_Drunk]

Originally posted by HogieWan
Kinda like "triple-distilled"?

Actually Triple distillation does happen with premium vodka, where it is distilled over and over through filters in a fractioning tower to remove as many impurities as possible. This would include fusel alcohols as well.

[HogieWan]

Originally posted by Otis_The_Drunk
Actually Triple distillation does happen with premium vodka, where it is distilled over and over through filters in a fractioning tower to remove as many impurities as possible. This would include fusel alcohols as well.

I meant to assert that the "triple fermentation" was meant to sound like "triple distillation" which actually produces a cleaner spirit. However, with a proper relfux column, you'll get the cleanest possible distillation in one run.

[Halgarmeister]

Originally posted by HogieWan
However, with a proper relfux column, you'll get the cleanest possible distillation in one run.

No, not really. While you might be able to do it in one run, your output would be almost nothing and it would take a long time to get it.

[HogieWan]

Actually, you get the same amount of ethanol (if not more) - just watch the vapor temps to know what;s coming out. If you do this three times getting rid of the undesirable first and late runnings, you'd probable end up throwing out a bit of ethanol with each run and have less.

AFA taking a long time, how long do you think it takes to do three runs?