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#21 the_stain

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Posted 09 January 2017 - 01:00 PM

Well then..perhaps I'll start using my carboy to make simultaneous 4-gallon batches :scratch:
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#22 Evil_Morty

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Posted 09 January 2017 - 01:08 PM

Well then..perhaps I'll start using my carboy to make simultaneous 4-gallon batches :scratch:

 

it was a kind of harsh way of putting it but oxidation does have a slight "smoothing out" effect especially on higher gravity stuff.  good or bad is your perception and opinion.  drink what you like I say!


Edited by Evil_Morty, 09 January 2017 - 01:08 PM.

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#23 the_stain

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Posted 09 January 2017 - 01:10 PM

Well I have been out of the game for ten years but what I remember is you wanted you get the beer off the trub, and let it finish fermenting the heavier sugars for a bit.
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#24 Bklmt2000

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Posted 09 January 2017 - 01:12 PM

stain, my 2 cents:

 

- make a batch that fills a 5-gal Corny keg; IMHO, a 5-gal batch is no more work than 4,

 

- if you ferment in plastic Ale Pails: get more buckets and lids; I have 4 of each


Edited by Bklmt2000, 09 January 2017 - 01:15 PM.

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#25 Evil_Morty

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Posted 09 January 2017 - 01:14 PM

Well I have been out of the game for ten years but what I remember is you wanted you get the beer off the trub, and let it finish fermenting the heavier sugars for a bit.

 

why?


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#26 Bklmt2000

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Posted 09 January 2017 - 01:16 PM

Well I have been out of the game for ten years but what I remember is you wanted you get the beer off the trub, and let it finish fermenting the heavier sugars for a bit.

 

True, to a point; you're better off letting the beer sit a few days (even a week) longer on the main yeast cake, to complete primary fermentation.

 

Racking to a secondary means you're reducing the number of available yeast cells to eat those heavier sugars.


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#27 the_stain

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Posted 09 January 2017 - 01:51 PM

why?

 

The reason I always heard was that letting your beer sit on top of the trub for too long would contribute off-flavors.


stain, my 2 cents:

 

- make a batch that fills a 5-gal Corny keg; IMHO, a 5-gal batch is no more work than 4,

 

 

I was mostly worried about headspace.  I have a 7-gallon fermenter bucket, and a 5-gallon carboy.  But probably couldn't do a full 5-gallon batch in the carboy.  If I do a 4-gallon batch I can have two batches going at once :)


Edited by the_stain, 09 January 2017 - 01:51 PM.

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#28 drez77

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Posted 09 January 2017 - 01:53 PM

The reason I always heard was that letting your beer sit on top of the trub for too long would contribute off-flavors.


 

I was mostly worried about headspace.  I have a 7-gallon fermenter bucket, and a 5-gallon carboy.  But probably couldn't do a full 5-gallon batch in the carboy.  If I do a 4-gallon batch I can have two batches going at once :)

 

Sitting on dead yeast for months maybe but not a few weeks.


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#29 the_stain

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Posted 10 January 2017 - 08:10 AM

So, even though it's only been in secondary since Friday, I can go ahead and keg it today, right? :D
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#30 shaggaroo

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Posted 10 January 2017 - 08:30 AM

So, even though it's only been in secondary since Friday, I can go ahead and keg it today, right? :D

of course you can, it's your beer! and like most others, I've given up on secondary, just leave in primary a bit longer, keg it, chill it, then hit it with gelatin


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#31 the_stain

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Posted 10 January 2017 - 12:40 PM

Alright.  Going to fill the CO2 tank today after work and then chill/transfer the beer.  Picked up ingredients for my next brew at lunch -- Imperial Blonde Ale.


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#32 Evil_Morty

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Posted 10 January 2017 - 12:46 PM

Alright.  Going to fill the CO2 tank today after work and then chill/transfer the beer.  Picked up ingredients for my next brew at lunch -- Imperial Blonde Ale.

 

:frank:


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#33 shaggaroo

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Posted 10 January 2017 - 03:41 PM

:frank:
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#34 ER Pemberton

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Posted 10 January 2017 - 04:18 PM

Imperial Blonde Ale.

Please post the recipe so we can drool see it. :D

#35 djinkc

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Posted 10 January 2017 - 04:33 PM

So, even though it's only been in secondary since Friday, I can go ahead and keg it today, right? :D

 

That's the nice thing about kegging.  It's nice to wait until it's finished but you don't have to.  Mine are usually ready 7 - 12 days after kegging and stored at serving temp and pressure.


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#36 the_stain

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Posted 11 January 2017 - 02:55 AM

Damn chest freezer isn't cooling <_<
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#37 Steppedonapoptop

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Posted 11 January 2017 - 08:27 AM

Damn chest freezer isn't cooling <_<


Easy fix. You deserve a new one :)
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#38 the_stain

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Posted 11 January 2017 - 09:49 AM

sure, but after all the money I spent on the co2 tank, regulator, etc etc it'll have to wait :P


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#39 the_stain

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Posted 12 January 2017 - 04:16 PM

new freezer is in place, hooked up the temperature controller and it's cooling down.... So thirsty for homebrew
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#40 drez77

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Posted 12 January 2017 - 04:35 PM

new freezer is in place, hooked up the temperature controller and it's cooling down.... So thirsty for homebrew


Get you sum!
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