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Message
re: Homebrewing: In-Process Thread
Posted on 4/12/15 at 12:19 pm to rbWarEagle
Posted on 4/12/15 at 12:19 pm to rbWarEagle
Racking it to a secondary increases the risk for oxidation and would give you practically no benefit.
DO NOT RUN YOUR BEER THROUGH A STRAINER NOW.
That's a sure fire way to oxidize it.
Unless you're talking about using a filter or strainer of sorts on the end of your racking cane. That works ok.
When you transfer to a bottling bucket or a keg, if you can, cold crash it first, then just be careful when transferring it to avoid picking up sediment.
DO NOT RUN YOUR BEER THROUGH A STRAINER NOW.
That's a sure fire way to oxidize it.
Unless you're talking about using a filter or strainer of sorts on the end of your racking cane. That works ok.
When you transfer to a bottling bucket or a keg, if you can, cold crash it first, then just be careful when transferring it to avoid picking up sediment.
This post was edited on 4/12/15 at 12:23 pm
2
Posted on 4/12/15 at 12:29 pm to LoneStarTiger
quote:
Racking it to a secondary increases the risk for oxidation and would give you practically no benefit.
Damn. Well, I don't really have an easy way to cold crash at the moment. I'm a little concerned about using gelatin (I've seen some suggest this on other sites). Think it would be okay to cold crash with a big arse container and ice?
Also, when I do transfer to bottle, should I just transfer it to the glass carboy and go from there?
Posted on 4/12/15 at 12:30 pm to LoneStarTiger
quote:
Unless you're talking about using a filter or strainer of sorts on the end of your racking cane. That works ok.
I was talking about using a filter bag when I used the hop pellets. I'm not sure why that is worse than dumping them straight in. Could you expound on that?
Posted on 4/12/15 at 12:31 pm to rbWarEagle
Do you have a bottling bucket?
Posted on 4/12/15 at 12:35 pm to rbWarEagle
quote:
I was talking about using a filter bag when I used the hop pellets. I'm not sure why that is worse than dumping them straight in. Could you expound on that?
I'm sure that would work fine, but the more contact the pellets have with the beer the better.
Posted on 4/12/15 at 12:36 pm to LoneStarTiger
quote:
Do you have a bottling bucket?
No, just a primary ferm bucket and a glass carboy, at the moment.
Posted on 4/12/15 at 12:37 pm to rbWarEagle
You're gonna need a bottling bucket
Posted on 4/12/15 at 12:43 pm to LoneStarTiger
quote:
You're gonna need a bottling bucket
Excuse my inexperience, but why can't you bottle from the carboy? I don't mind buying another bucket, I'm just trying to figure this all out.
Posted on 4/12/15 at 12:46 pm to rbWarEagle
A bottling bucket has a spigot on the bottom. You connect tubing to that and to a bottling wand. Rather than trying to siphon beer out of your carboy, you open the valve and use the wand to control the outflow into the bottles.
Posted on 4/12/15 at 12:56 pm to LoneStarTiger
Oh, I see.
Will the beer has a more yeast-like flavor when you don't secondary?
Will the beer has a more yeast-like flavor when you don't secondary?
Posted on 4/12/15 at 12:58 pm to rbWarEagle
You won't likely get any off or unwanted flavors from not using a secondary unless you leave it in the primary for months.
Posted on 4/12/15 at 12:59 pm to rbWarEagle
Not at all. Racking to secondary isn't really necessary at all.
Posted on 4/12/15 at 1:10 pm to LoneStarTiger
quote:
You won't likely get any off or unwanted flavors from not using a secondary unless you leave it in the primary for months.
quote:
Not at all. Racking to secondary isn't really necessary at all.
Okay. Am I incorrect in assuming that the ferm bucket isn't completely air-tight? If it isn't completely air-tight, it could be losing the protection from the CO2 layer, no?
Also, since I want to dry-hop, wouldn't I want to separate the beer from as much of the dead yeast as possible so it doesn't produce off-flavors with the hops (using a secondary)?
*I'd like to reiterate that I really appreciate the help and just want to make sure I get this right. I know you guys know your stuff.
Posted on 4/12/15 at 1:17 pm to Creamer
Creamer, I am storing them at 70 degrees and they are not exposed to light. They are in a cardboard box behind a dresser.
Thanks to everyone else for the advice. I will try the corn syrup next time.
Thanks to everyone else for the advice. I will try the corn syrup next time.
Posted on 4/12/15 at 1:26 pm to s14suspense
quote:
Not at all. Racking to secondary isn't really necessary at all.
I'm racking my beer to a secondary today
It's gonna be in there 6-9 months though
Posted on 4/12/15 at 1:41 pm to LoneStarTiger
If it helps, we just added dry hop pellets to the primary, and we won't be using a secondary. The fermentation is beginning its third week. We'll keg it after a week. We're pretty new, so this isn't a seasoned vet talking, but from our research this should be perfectly fine.
Posted on 4/12/15 at 3:26 pm to HungryFisherman
Racked my brown Abbey ale that's to be soured. Tastes nice. Fermented down to 1.024 after 12 days or so. Will add brett soon.
Posted on 4/13/15 at 9:11 am to HungryFisherman
quote:
If it helps, we just added dry hop pellets to the primary, and we won't be using a secondary. The fermentation is beginning its third week. We'll keg it after a week. We're pretty new, so this isn't a seasoned vet talking, but from our research this should be perfectly fine.
The simple fact is, there are many variations, it seems. I think I'm going to rack to a secondary for a week, dry hop it and leave it for another week and then transfer to a bottling bucket, prime, and bottle for 2-3 weeks.
For IPA/DIPAs that you want to taste fresh (hop-wise), is 3 weeks in the bottle sufficient or too much?
Posted on 4/13/15 at 9:19 am to rbWarEagle
3 weeks is enough, but you have to drink it all before it gets to 5 weeks and it fades
Posted on 4/13/15 at 9:27 am to rbWarEagle
quote:
The simple fact is, there are many variations, it seems. I think I'm going to rack to a secondary for a week, dry hop it and leave it for another week and then transfer to a bottling bucket, prime, and bottle for 2-3 weeks.
For IPA/DIPAs that you want to taste fresh (hop-wise), is 3 weeks in the bottle sufficient or too much?
Here's how i ferment with IPA's. Ferment in the primary for 8-10 days. Add dry hops to secondary, rack my beer into the secondary on top of the hops and dry hop for 5-7 days. At the end of the dry hop period, transfer to bottling bucket and bottle.
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