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Message
re: Homebrewing Thread: Whatcha got going?
Posted on 6/14/13 at 11:32 am to BugAC
Posted on 6/14/13 at 11:32 am to BugAC
quote:
I was considering primary fermentation for about 2 weeks. From there i could either bottle, or secondary until i get back (an additional 2-3 weeks). What would be your suggestions?
I would leave it in the primary for two weeks. If after two weeks the gravity was where I wanted it I would bottle. If it wasn't I'd put it in the secondary until I got back in town.
1
Posted on 6/14/13 at 11:33 am to BugAC
quote:
However, i will be out of the country from the 12-22. With a saison, would it be ok to leave it fermenting for 5-6 weeks?
I was considering primary fermentation for about 2 weeks. From there i could either bottle, or secondary until i get back (an additional 2-3 weeks). What would be your suggestions?
I think you'll be fine as long as the AC is keeping your place at a reasonable temperature.
Posted on 6/14/13 at 11:52 am to LSUGrad00
quote:
I was considering primary fermentation for about 2 weeks. From there i could either bottle, or secondary until i get back (an additional 2-3 weeks). What would be your suggestions?
If it was me I'd check the gravity after 2 weeks and if it wasn't where I needed it to be I'd LEAVE IT IN PRIMARY.
Secondarying(is that a word?) a saison makes no sense to me whatsoever. Let the thing finish.
Don't take it out of primary until it's finished.
Then cold crash it and bottle that bitch.
ETA: This isn't directed towards you lsugrad. Looks like you know wtf you're doing.
This post was edited on 6/14/13 at 12:19 pm
Posted on 6/14/13 at 11:57 am to s14suspense
quote:
Secondarying(is that a word?)
Maven dictionary says yes
Posted on 6/14/13 at 12:36 pm to s14suspense
quote:
If it was me I'd check the gravity after 2 weeks and if it wasn't where I needed it to be I'd LEAVE IT IN PRIMARY.
Secondarying(is that a word?) a saison makes no sense to me whatsoever. Let the thing finish.
under normal circumstances I'd agree that a secondary would be of no benefit. In this case, the reason I would use a secondary is the 5-6 week time line.
That is borderline for the development of yeast autolysis, a nasty burnt rubber off flavor. If your yeast is healthy then leaving it in primary for a month and a half won't be an issue, but if it isn't you may leave for vacation with a great beer in primary and come back to something disappointing.
On the other hand after two weeks there is typically enough yeast in suspension to finish the beer, assuming it's close, but not enough to worry about developing autolysis.
Either way I think you'll be fine.
Posted on 6/14/13 at 12:50 pm to LSUGrad00
quote:
That is borderline for the development of yeast autolysis,
I have never had a problem with autolysis and I routinely leave stuff in the primary for months on end. I've gone up to 6 months. I'm a firm (lazy) believer of set it, and forget it. 5-6 weeks is no problem. Autolysis is a bogeyman, if you ask me. But as it goes with brewing, ask 10 brewers the same question and you'll get 10 different answers.
Posted on 6/14/13 at 1:10 pm to BottomlandBrew
quote:
5-6 weeks is no problem. Autolysis is a bogeyman, if you ask me. But as it goes with brewing, ask 10 brewers the same question and you'll get 10 different answers.
Exactly... I'd rather not risk oxidation or contamination by racking and transferring many times over the course of a beer.
Posted on 6/14/13 at 1:21 pm to s14suspense
quote:
Secondarying(is that a word?) a saison makes no sense to me whatsoever. Let the thing finish.
That's what i was wondering. I figured saisons just fermented out until the yeast were spent. The clarity not being a thing with that type.
Posted on 6/14/13 at 1:28 pm to BugAC
F-it. I'm just going to go ahead and brew, and hopefully it will finish out before i leave. Technically i have 18 days. I've never had a beer ferment that long, except when secondarying (yes it is a word), so it should be fine.
This post was edited on 6/14/13 at 1:29 pm
Posted on 6/14/13 at 1:29 pm to BottomlandBrew
quote:
Autolysis is a bogeyman
I'm not trying to pile on here but I've seen it mentioned more than once that the volumes that a typical homebrewer works with are too small to cause rapid autolysis. You just aren't going to generate enough heat and pressure. However, I would be willing to bet that there is a yeast strain that would prove this logic wrong
Posted on 6/14/13 at 1:30 pm to BugAC
quote:
F-it. I'm just going to go ahead and brew, and hopefully it will finish out before i leave. Technically i have 18 days. I've never had a beer ferment that long, except when secondarying (yes it is a word), so it should be fine.
There you go. Good luck. Let us know how it goes.
Posted on 6/14/13 at 1:31 pm to s14suspense
Relax, and have a homebrew.
Or a commercial brew.
Or maybe some bourbon since it is National Bourbon Day.
Or a commercial brew.
Or maybe some bourbon since it is National Bourbon Day.
Posted on 6/14/13 at 1:40 pm to LSUBoo
At the store now. I'm like a kid in a candy store.
Posted on 6/14/13 at 1:51 pm to BottomlandBrew
quote:
BottomlandBrew
Tell Aaron he needs to email the Brasseurs guy back about the gas.
No seriously. Posted on 6/14/13 at 2:09 pm to Fratastic423
How does he know I have gas?
These guys must be professionals.
These guys must be professionals.
Posted on 6/14/13 at 2:20 pm to Fratastic423
The boss man wasn't in today. Just Kyle and some new guy.
Posted on 6/14/13 at 2:31 pm to BottomlandBrew
quote:
The boss man wasn't in today. Just Kyle and some new guy.
Son of a Bitch.
Posted on 6/14/13 at 3:15 pm to Fratastic423
0.1-0.3 degrees off of target mash temp. Not bad.
Recipe is a farmhouse ale. Variation of what I had at Zapps. Added some acid malt and am going 100% brett instead of 50/50 sacch/brett. No satusma in this one like the one from Zapps. Wish there was, but I didn't save any extra peels from last season.
7.5 pils
5 lbs Vienna
1.5 lbs Acid malt
0.25 lbs Amber malt
1 oz Hallertau @ 60
Fermented with Brett lambicus
Might age on some fruit. Fruit to be determined by whatever smells the best when I walk in the store.
Recipe is a farmhouse ale. Variation of what I had at Zapps. Added some acid malt and am going 100% brett instead of 50/50 sacch/brett. No satusma in this one like the one from Zapps. Wish there was, but I didn't save any extra peels from last season.
7.5 pils
5 lbs Vienna
1.5 lbs Acid malt
0.25 lbs Amber malt
1 oz Hallertau @ 60
Fermented with Brett lambicus
Might age on some fruit. Fruit to be determined by whatever smells the best when I walk in the store.
Posted on 6/14/13 at 7:24 pm to BottomlandBrew
Just finished up. Ended up at 1.066, which Beersmith puts at 79% brewhouse efficiency. That's one of my highest yet! I'm guessing the acidulated malt helped out a lot with the mash pH. I wish I could find my pH strips to test. I also ended up throwing in a half ounce of Fuggle at flameout.
How goes it, Boo?
How goes it, Boo?
This post was edited on 6/14/13 at 7:29 pm
Posted on 6/14/13 at 7:28 pm to BottomlandBrew
quote:
Recipe is a farmhouse ale. Variation of what I had at Zapps. Added some acid malt and am going 100% brett instead of 50/50 sacch/brett. No satusma in this one like the one from Zapps. Wish there was, but I didn't save any extra peels from last season.
7.5 pils
5 lbs Vienna
1.5 lbs Acid malt
0.25 lbs Amber malt
I'm not going to do it with my next saison but I do plan to do one that is really kicked up on the Acid Malt, like 25-30%. I also want to do a Black Saison this fall and will use Acid Malt in that.
quote:
Might age on some fruit. Fruit to be determined by whatever smells the best when I walk in the store.
If you are feeling lucky, get some local grown organic fruit, crush it, leave it raw, and rack on it.
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