Racking in secondary after 10 days fermenting (ipa): problem?

Ingredients
1

Hi Brewers,

Some off you did a racking after 10 days of fermenting? For a ale, some talking about 4-7 days…

It is too long?

Tx

Martin

2

Typical alcohol production is within the first 5 days.  Unless your yeast stalls out.  However, generally speaking 7-10 days is enough

3

No need for a secondary for any reason other than adding fermentables or spices

4

It can not “clear” the beer? Some talking about to “not keep beer with dead yeast”, can make bad taste.

Also, my question is , it can be bad to transfers after 10 days?

5

Cold and time clear the beer
No affect from dead yeast in the homebrew scale unless you leave it there forever even then not so much.
The danger of secondary is primarily the introduction of infection or oxidation. Just leave it in primary till it is done.  (Stable gravity)

6

If fermentation is not finished, yes, it can be bad to transfer.  And as has been said, there’s no need to.

7

I’m in the “no racking to secondary unless adding fermentables or spices” camp as well.

8

In my opinion the only reasons you need to rack to secondary are:

  1. Going to larger
  2. Dry hopping
  3. Adding adjuncts like fruit, coffee, coconut flake etc…
  4. Have a situation in which you intend to package for greater than 30 days…life gets in the way.
9

I’ll add:

  1. Racking to Cask

(I’m thinking this is partly where the whole racking to secondary idea may have originated.)