To secondary, or not to secondary
#1
Posted 06 April 2009 - 12:10 PM
#2
Posted 06 April 2009 - 12:27 PM
#3
Posted 06 April 2009 - 01:21 PM
#4
Posted 06 April 2009 - 02:07 PM
#5
Posted 06 April 2009 - 02:15 PM
#6
Posted 06 April 2009 - 03:46 PM
#7
Posted 06 April 2009 - 04:21 PM
#8
Posted 06 April 2009 - 04:23 PM
#9
Posted 06 April 2009 - 04:27 PM
I usually secondary for the long term aging process to clear the beer up. For bottled beers I don't do this.So my Pale Ale is fermenting nicely. The yeast is hard at work and have produced a nice fluffy bed of foam on top. So I know this has been discussed before, but I am thinking of going straight from the primary to keg and bottle. I usually transfer to secondary for a couple/few weeks to let it clear up a bit first, but I think most here say that I could really just do that in the keg after I hit the FG that I'm after and let it condition in the keg in the fridge and then force carb it. Right?I think I'll let the one that I'm going to bottle sit in the primary for an extra week though. Unless the consensus is to secondary the ones to be bottled.What is ya'lls opinion?
#10
Posted 06 April 2009 - 04:52 PM
#11
Posted 06 April 2009 - 05:12 PM
I connect to the beer-out post, but honestly I don't think it achieves all that much considering the bubbles coming up through the beer are quite large. You'd need really cold beer and really fine bubbles to have them dissolve into the beer quickly just by flowing through it. I guess this is where one of those airstones comes in, but I've not bothered with that expense yet.I do a bit of a hybrid technique. I put the keg on 40-45psi at room temperature (60-65F) and shake it two or three times hard and wait until the regulator stops making noise after each shake. Then I disconnect it and put it in the fridge off the co2 tank. The next day I will purge the gas in the keg and hook it up at serving pressure. This gets me enough carbonation to be nicely drinkable in a day without risking overcarbonating as much as you would leaving it hooked up to high pressure. Three or four days in the fridge on serving pressure takes it the rest of the way to perfection, so about 4-5 days for ideal carbonation this way. If I leave it in the fridge on serving pressure (10-12psi) to carbonate that way, it's about 10 days before it reaches ideal.For the force carbing, do you use the method of putting the gas line on the beer side of the keg with the long dip tube to get the co2 to bubble up through the beer or do you just let it sit at the desired pressure for a few days and wait it out? I've only kegged my last beer, so i'm still a newbie at it.
#12
Posted 06 April 2009 - 05:20 PM
#13
Posted 06 April 2009 - 05:38 PM
#14
Posted 06 April 2009 - 05:41 PM
#15
Posted 06 April 2009 - 05:58 PM
#16
Posted 06 April 2009 - 06:04 PM
#17
Posted 07 April 2009 - 08:24 AM
+1Plus I am lazy and it is one last step!!
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