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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 1st use of secondary
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Old 08-06-2014, 01:26 AM   #11
peterj
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Originally Posted by JBIII View Post
peterj's point of trying your own method is solid, the rest are shaky. I've used this method and have always had positive results.

It's not the yeast cake which ferments your wort it's the yeast in suspension. As the yeast drop out of suspension and form the layer cake, they are functionally useless. Put another way, the only interaction the layer cake will have with your yeast is with the surface area at the bottom of your wort level, which is minimal.
It is the yeast in suspension that does most of the work, but the yeast cake also interacts with your beer (at the surface area at the bottom of your beer) and plays a role in cleaning it up. I said transferring off of it very early would be less efficient (and so possibly not result in as good of a beer). I didn't say it was the yeast cake that ferments your wort.

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And regarding the secondary fermenter comment...it is also incorrect. It is not a closed system as the airlock allows air to escape. Closed systems are airtight and allow nothing in or out.
Once the yeast stops producing CO2 it is very close to a closed system. The airlock doesn't allow any gas to come in and the amount of gas escaping through the airlock is negligible. So the amount of CO2 and air are effectively fixed. The technicalities of a closed system were not the point of my comment. The fact is that once the yeast stop producing CO2, if there is still oxygen in there it will not settle out above a layer of CO2. It will disperse evenly and lead to oxidation.


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Originally Posted by JBIII View Post
This statement is also contradictory to the trailing argument... Both solutions share identical methodologies...using pressure to purge oxygen from an oxygen and CO2 environment. Which is actually the same method most brewers use when filling kegs... Using a CO2 burst to drive off oxygen, before filling.
Again you're not taking into account everything I said:
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Originally Posted by peterj View Post
If there was enough CO2 being produced to completely purge the headspace this would be ok, but there's no way to know if there is or will be. And if there is enough produced then you have transferred off the yeast too early.
If you transfer while active fermentation is still going on then there will probably be enough CO2 produced to purge the headspace. But as I said before this is too early (in my opinion) to transfer. And if you do it after active fermentation there's no real way to know how much CO2 is being produced and if it was enough to purge all of the air from the headspace. It may or may not be, and I wouldn't feel comfortable taking the chance (or advising someone else to).
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Old 08-06-2014, 03:24 PM   #12
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In response to chewse to using wood chips

Although this is my first attempt at brewing a wee heavy, I've definitely drunk a few. I'm not sure if your familiar with the style, but it is strong, very malty and sweet. As I understand It lends itself well to smokey, peaty and wood flavors, it is aged for long periods and sometimes in barrels. I know home brewers use wood chips to achieve that barrel aged taste with out actually having to own a barrel. It's all new to me but I am going to soak the wood chips in whiskey or bourbon for 2 or 3 weeks, I hoping this will also add good flavor and take care of the chips being sanitary.

Thanks to all the other replys, I decided to go with bottling two gallons and the rest in a gallon jug for 3 reasons. One I don't need to buy a 3 gallon carboy (very good reason), I get to compare adding wood chips with not (in case I ass up the wood chips). And lastly with the batches I have brewed I have found that the beers I've left longer in the primary seem to come out much better.

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