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Old 03-24-2013, 09:05 PM   #21
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brewers on the interwebs always know what they're talking about. especially if they have a high post count.

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Old 03-24-2013, 09:09 PM   #22
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Originally Posted by homebrewdad View Post

Well, the thing is, a vigorous airlock absolutely does let you know that yes, fermentation has kicked off.

Lack of bubbles just means that you have a bad seal.
No it doesn't, if I come in and look at my fermenter 2 weeks after closing it up and it is bubbleing like crazy doesn't mean it's fermenting. Temp could have rising or someone could have bumped it causing off gasing
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Old 03-24-2013, 09:17 PM   #23
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I use secondary on just about every beer. I get lots of people on here who preach that it's useless. I feel it's worthwhile.

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Old 03-24-2013, 09:38 PM   #24
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Leaving your beer in the fermenter for more than a week after it's finished is required.
For me thats not a requirement, it's just usually when I happen to remember it
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Old 03-24-2013, 09:38 PM   #25
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You can't make good beer with a Mr. Beer kit.

Come on, folks. It's a small fermenter. If you sanitize well, use good ingredients, follow good practices, and control your temps, you can make the exact same beer you can make in an Ale Pale. You'll just be making a lot less of it.

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Old 03-24-2013, 09:44 PM   #26
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Quote:
Originally Posted by TahoeRy
I use secondary on just about every beer. I get lots of people on here who preach that it's useless. I feel it's worthwhile.
I agree that it's not useless. It's just not necessary in many cases. But with care either way works fine, and the beauty of home brewing is that we can do what works for us.

Here's another myth: grain bill & hop schedule are more important to great beer than healthy fermentation.
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You're talking about beer. That could have been a whole lot more fun.
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Old 03-24-2013, 09:45 PM   #27
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Originally Posted by bwomp313 View Post
Tannins from disturbing the grain bed or squeezing
Is this one not true about the squeezing? Pretty sure I had two extract batches where I squeezed the grains in a bag and got off-flavors I later identified as tannins.
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Old 03-24-2013, 09:47 PM   #28
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That liquid yeast is superior to dry yeast. All things equal dry yeast and liquid yeast can both be used to make great beer.

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Old 03-24-2013, 09:47 PM   #29
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Myth#1, there are "Myths" in brewing.....

Book is complete....

Cheers
Jay

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Old 03-24-2013, 09:47 PM   #30
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Quote:
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Is this one not true about the squeezing? Pretty sure I had two extract batches where I squeezed the grains in a bag and got off-flavors I later identified as tannins.
I use to do BIAB all grain batches and I would squeeze the bag like it owed me money and never had a tannin problem.
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