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Old 09-04-2014, 01:16 AM   #1
Espressomattic
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Default A cardinal sin?

I have brewed a really nice amber ale (partial mash).

My sin is that I have not bottled it yet. However I am pouring straight from the fermentor. The tastes are right what I was aiming for. Ok it isn't carved, I don't worry about that really.

It is gin clear, full of flavour and we'll, damn good. Am I alone in this sinful pursuit?

The recipe:

1.2kg amber lme
2.5 kg 2 row pilsner
1 kg home made crystal
1 kg of home made biscuit (just experimenting)

1oz green bullet at 60
1.5 oz cascade at 30
1.5 oz Amarillo at 5
1oz dry hopped Amarillo at 7 days

Came out around 6.5%

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Old 09-04-2014, 04:25 AM   #2
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Sin? I don't know about that, but I guess I just don't get it. You don't worry about having zero carb? I'd say transfer to a keg at least. Just seems easier to deal with. You got a spigot on your fermentor you're pouring out of?

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Old 09-04-2014, 10:01 AM   #3
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Yes it is a sin and here's why. When your beer is done fermenting the gas above it is mostly carbon dioxide and that protects your beer from any aerobic bacteria. As you draw off a beer, you introduce air, air that is full of bacteria, and sooner or later, some of that bacteria will find enough oxygen to allow it to multiply and spoil your beer. Bottle it or keg it and you'll have the CO2 to protect it.

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Old 09-04-2014, 12:03 PM   #4
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Agreed.

Even if it doesn't get infected it'll oxidize fairly quickly. And carbing it up then storing it cold will preserve that hop flavor.

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Old 09-05-2014, 03:09 AM   #5
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We'll I have now bottled. I understand about the oxygen issue. I leads me to consider my beloved English cask ales which are drawn from the barrel. There is a balsa wood cork which you tap into the top to allow the beer to breath once tapped and also to reduce the vacuum when it is poured.

Surely this would have the same effect, although I guess the turnover is days rather than weeks?

Oh and I really prefer a low carbed beer - it is the English man in me...

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Old 09-05-2014, 05:52 AM   #6
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Quote:
Originally Posted by Espressomattic View Post
We'll I have now bottled. I understand about the oxygen issue. I leads me to consider my beloved English cask ales which are drawn from the barrel. There is a balsa wood cork which you tap into the top to allow the beer to breath once tapped and also to reduce the vacuum when it is poured.

Surely this would have the same effect, although I guess the turnover is days rather than weeks?

Oh and I really prefer a low carbed beer - it is the English man in me...
Yeah, those English cask ales need to be consumed relatively quickly after tapping.
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Old 09-05-2014, 06:05 AM   #7
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I regularly drink stout right out of my fermenter. After fermentation is finished, it comes out with a nice thick head. After 3-4 days, no more head left i.e. drink fast ;-) Helps if you have some friends.

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