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Messages - robertpreed

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31
Oh, the strainer was from the brew kettle to the primary (where you want splashing) only.

For moving to secondary, used tubing and had zero splashing.
Oh ok, I misread it.  Whew! ;D

I still don't think you need to worry about off flavors, but do it how you like.  How long do you leave it in secondary?

Yeah, that would have been a pretty bad mistake!

I'm going to bottle the weekend after thanksgiving, so it will have been in Primary for 1 week and Secondary for 3 weeks (at 60 degrees).

32
Oh, the strainer was from the brew kettle to the primary (where you want splashing) only.

For moving to secondary, used tubing and had zero splashing.

The reason for me transfering to secondary is that is what the Northern Brewer kits say to do.   I think until I get my sea legs under me more, I will continue to do this until I am ready to experiment with just primary.   

I know people seem to be divided on the use of secondary, but until I have more batches under me, I will just do what the instruction sheet says.   Yeah, the "just following orders" excuse!

I really do appreciate all the comments and reading people's opinions.

33
General Homebrew Discussion / Extract Kit Boil Volume Question
« on: November 14, 2011, 01:39:40 PM »
I have an Irish Blonde Ale that is in secondary fermentation and despite some misgivings on brew day, seems to be doing well.   In the kit, it has me boil 2.5 gallons of water and use cold water to fill up fermenter to 5 gallons.   I had a brain fart and only boiled with 2 gallons, so the brew is more of a red head than a blonde, but I do not think that will alter the flavor greatly in a negative way.   Hey, it is my first brew after a 10 year layoff due to moving to Houston.

Anyway, I was wondering if I boiled more volume (say 4/5 gallons) would that be a good thing, neutral thing, or bad thing for my next extract kit from Northern Brewer?

Thanks.

34
So, it seems people do things a LOT of different ways and the beer still comes out okay.    Maybe that is where the "relax, have a homebrew" comment comes from.

I'm pretty obsessive when it comes to cleaning and sterilization, so I feel pretty safe in the "use a strainer to catch some of the trub and transfer to secondary after low krausen to avoid trub off flavors".    Unless I am doing something pretty unsound, I think that should be safe.

Wait until I get ready to bottle in 2-3 weeks and see what kind of panic questions I can come up with about my bottle wand filler.......

35
I generally use hop pellets and they do a pretty good job clogging up the strainer over the funnel pretty quickly.   When it gets too clogged, I dump the contents of the strainer out and continue pouring all the kettle contents through the strainer.

When I transfer to secondary, I do so only after fermentation is complete and the krausen head has collapsed all the way.

I am hoping that this allows enough trub in, but not too much........

I think in my case, I have a little knowledge and it is causing me to questions almost everything.

36
General Homebrew Discussion / Does Using a Strainer Reduce Trub in Primary?
« on: November 14, 2011, 09:25:52 AM »
In almost every book or article, they point out how important it is to not let a lot of trub into the primary fermenter and that the trub appears as "silt" in the cooled wort in the brew pot.

My question is, I NEVER see anything like silt with a flashing neon sign that reads "TRUB".   Am I overlooking the obvious?

I strain all of my beer through a funnel and strainer and remove the beer from primary to secondary after a week to get the beer away from all the junk in the bottom of the primary.

Should I just relax and not worry, or is there something else I could/should be doing?

Thank you.

37
General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: November 12, 2011, 10:50:11 AM »
Transfered to secondary and the primary had a wonderful yeast/hop aroma with no "off smells".   Also, did not see any of the steel balls in the primary, so none got into the fermentor.

I am very hopeful on this batch!


38
General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: November 12, 2011, 08:08:57 AM »
Thanks for the information guys.   

Ramped the fridge down to 60 degrees and will be transfering to secondary in about an hour.


39
Yeast and Fermentation / Pitching 2 Smack Packs vs Creating a Starter
« on: November 11, 2011, 08:16:34 AM »
Please forgive me if this is a really newbie question.......

For some higher gravity ales, it is recommended to make a yeast starter which will increase the number of yeast cells from roughly 100 billion to 200-250 billion.    Wouldn't pitching two 100 billion count smack packs do approximately the same thing?   Would that be acceptable.

Thank you.

PS.   I read in John Palmer's book about pitching two smack packs and this led me to believe this was about the same as doing a starter.

40
General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: November 10, 2011, 06:40:20 PM »
At low krausen now and will be moving the Irish blonde ale to secondary in a couple days for about three weeks at 60-65 degrees.

Thanks for all the comments guys. 

41
General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: November 07, 2011, 01:26:24 PM »
The reason I am worried about the wort that I aerated with the yeast in it is everything I have read has told me NOT to do that once the yeast is pitched.   I am hoping that since the yeast had not started to go, that I am okay.

Where have you read this?  Pitching and then aerating is my SOP. I've never noticed any negative effects.

I went back and reread the parts about pitching and aerating and it always had the order as aerate first, then pitch and dont splash while it is fermenting that I kind of had it locked in my head that it must be that.    That and a ten year layoff play tricks on the mind I guess.

Anyway, the fermentation is doing great, so I feel better.

I'm fermenting on the cooler side of what Wyeast said for the Irish ale (65-68).    I see that several people do their ales at 60....... I guess other than the slower time to start the fermentation, that is what most people prefer?

thanks.

42
Kegging and Bottling / Re: Bottling Carbination Methods Info Overload
« on: November 07, 2011, 12:32:34 PM »
That carb calculator is pretty cool, thanks.

And thanks for the tip on how to make the priming solution.    I will go that way for sure now.

43
Kegging and Bottling / Re: Bottling Carbination Methods Info Overload
« on: November 07, 2011, 11:54:34 AM »
What kind of beer is it?  If you are using Grolsh bottles, I would use corn sugar in the racking bucket.

It's and Irish Blonde Ale.   I imagine most of the beers I will brew will be ales.

44
Kegging and Bottling / Bottling Carbination Methods Info Overload
« on: November 07, 2011, 11:39:10 AM »
In about three weeks I will be bottling my first batch of homebrew in about ten years, and I have been getting information overload on carbinating in the bottles.   I used to use 6 primetab pills per my 16 oz Grolsch bottles, but I see that product is no longer even made.   I see things like Cooper's Carbination drops (1 per 12 oz, can 1 be used for 16?), Conditioning tabs, Corn Sugar, etc it is starting to boggle my mind.

I am guessing if I want to use the tablets, I will need some combination of them and that seems silly.   

So, it is better to use tablets, or the 5 oz packages of corn sugar and use a bottling bucket?   I am assuming the 5 oz packages are the right size for a 5 gallon batch?

Thanks guys.

45
General Homebrew Discussion / Re: Did I Just Ruin My Wort?
« on: November 07, 2011, 07:22:00 AM »
Thank you guys, I was honestly losing some sleep last night thinking about all the errors I had made due to my ten year layoff and was worried I messed up the first batch.

I am sure there is no glass in the wort as it apparently broke while in the santitizing solution and I noticed it when a friend asked me "what are these little black things in the bucket?".   

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