Dumb Question re No Secondary
#21
Posted 24 June 2009 - 04:49 AM
#22
Posted 24 June 2009 - 04:58 AM
Why didn't he just take the lid off and dump it (it being the sanitizer)? I don't bother wasting CO2 for stuff like this.edited for clarification...I have a problem with cutting dip tubes. Perhaps on one keg you use ONLY for this purpose. Painting it red might be a good idea.Now onto why:I've had a beer by this guy I know who is an expert on beers, a great brewer and National BJCP rating.In short, he knows his stuff.He brought a beer to a function. I believe he was using one step at that time as cleaner/sanitizer.He sanitized the keg, blew it out, then transfered his fest beer into it.Great plan, except he had 1 1/2 inches of onestep mixed in with his brew.Let's just say it is not a flavor enhancer.Five gallons of what would have been a great English mild was ruined.
#23
Posted 09 July 2009 - 02:26 PM
#24
Posted 09 July 2009 - 02:30 PM
#25
Posted 09 July 2009 - 03:19 PM
I think mr. geggie is saying that most of the yeast that's in his keg now would have been left in the secondary. But if the beer itself is clear, it shoudl pour clear after a few pints, regardless of what is settled in the bottom of the keg.I agree on the aging though.So what's the difference between 2 weeks in primary plus 2 weeks in secondary and 2 weeks in primary plus 2 weeks in the keg? Seems like 4 weeks aging is 4 weeks aging any way you cut it.
#26
Posted 09 July 2009 - 03:29 PM
That's sorta what I was getting at. I was wondering whether the yeast he's seeing is just the yeast that has settled to the bottom of the keg. That always happens and it usually take a few pints to clear it out.I think mr. geggie is saying that most of the yeast that's in his keg now would have been left in the secondary. But if the beer itself is clear, it shoudl pour clear after a few pints, regardless of what is settled in the bottom of the keg.I agree on the aging though.
#27
Posted 09 July 2009 - 03:31 PM
#28
Posted 09 July 2009 - 04:16 PM
#29
Posted 09 July 2009 - 05:09 PM
#30
Posted 09 July 2009 - 05:21 PM
yep, me alsoWhy didn't he just take the lid off and dump it (it being the sanitizer)? I don't bother wasting CO2 for stuff like this.edited for clarification...
#31
Posted 09 July 2009 - 05:33 PM
#32
Posted 09 July 2009 - 06:43 PM
Well, yes, i believe that could leave more yeast in suspension. I think most people who go from primary to keg go a little longer in primary. I'm doing 2-3 weeks in primary.What I'm saying is that, even with a 1 week primary and minimal secondary, I would have transferred less yeast to the keg and I would not still be getting yeast in the glass. I agree that aging is aging. But for me, 2 weeks primary left way more yeast in the beer than 1 week primary plus 1 week secondary has in the past. There seems to be something about doing the transfer that knocks the yeast down pretty quickly. I've probably poured 4 pints by now and still haven't gotten past the yeast. And I know it is yeast and not chill haze because I can smell and taste it (not good in a pale ale). I'm sure it will clear up and be good eventually but in the future I'm going to keep as much yeast as possible out of the serving keg. With beer, it never seems to pay to be impatient.
#33
Posted 10 July 2009 - 01:31 PM
Yup. Basically, I do my secondary in the primary.Well, yes, i believe that could leave more yeast in suspension. I think most people who go from primary to keg go a little longer in primary. I'm doing 2-3 weeks in primary.
#34
Posted 29 July 2009 - 03:17 PM
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