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Home Brew Forums > Home Brewing Beer > General Beer Discussion > In Defense of a Secondary
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Old 09-04-2014, 02:33 PM   #111
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She is just extremely cheap (maybe frugal is a nicer word?). She grew up really poor so she isn't used to being able to spend money. Also, she despises the smell of boiling wort and hops. I wasn't trying to portray her as a witch that never lets me do anything fun.
interesting thread and i havent read it all but as far as the financial side, we are doing the dave ramsey plan and it really works and is great bc we both agree on spending b4 it happens


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Old 09-08-2014, 12:47 AM   #112
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I primaried 3 weeks. Cold crashed 7days. Gelatin 3days. Secondary 1day to reach room temp. Dry hop 4 days. Clearest beer ever. 2" sediment. Can't wait to cold crash then keg. I transfer using CO2 no oxidation. And infection risk? Learn how to sanitize people. If that's a risk you are clueless as to how to clean your equipment.


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Old 09-08-2014, 04:26 PM   #113
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I primaried 3 weeks. Cold crashed 7days. Gelatin 3days. Secondary 1day to reach room temp. Dry hop 4 days. Clearest beer ever. 2" sediment. Can't wait to cold crash then keg. I transfer using CO2 no oxidation. And infection risk? Learn how to sanitize people. If that's a risk you are clueless as to how to clean your equipment.


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You cold crashing in a carboy/bucket? How do you keep oxygen out when dropping temps? This was the problem I had, ended up just transferring to pressurized keg, cold crash and gelatin in that and of course the gunk you comes out in the first half pint...
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Old 09-08-2014, 04:37 PM   #114
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I primaried 3 weeks. Cold crashed 7days. Gelatin 3days. Secondary 1day to reach room temp. Dry hop 4 days. Clearest beer ever. 2" sediment. Can't wait to cold crash then keg. I transfer using CO2 no oxidation. And infection risk? Learn how to sanitize people. If that's a risk you are clueless as to how to clean your equipment.


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Sanitizer exists because infection risks exist.
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Old 09-08-2014, 08:02 PM   #115
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You cold crashing in a carboy/bucket? How do you keep oxygen out when dropping temps? This was the problem I had, ended up just transferring to pressurized keg, cold crash and gelatin in that and of course the gunk you comes out in the first half pint...
You could fasten a balloon to the fermentor near the end of fermentation. Then, when you cold crash, the CO2 will get sucked back into the fermentor instead of air.
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Old 09-10-2014, 02:53 AM   #116
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Row 290 I wrap cling wrap over the Carboy bung. It pulls down when cold and pushes out when brought to room temp so no problems. Since I don't remove the bung until dry hopping(which I do under co2) there is no more oxygen than when I do gravity checks. Less actually since I don't remove the bung.


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Old 09-10-2014, 02:56 AM   #117
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Jbaysurfer you are agreeing with me without knowing it. Yes sanitizer exists. Use it. It works. Really well. Like foolproof well. If you use it.


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