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Old 08-09-2014, 01:03 AM   #21
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Great thread. I've done one so far, I didn't use a lid, but transferred to a closed fermentor after 3 days. Really liked the ester profile ( it was a porter ). I'm going to do a pale ale next and then a saison. I used the storage tub like macbethenstien, although I put mine in my fermentation fridge. I'm limited to smaller batches though, as my ferm fridge is small.

I heard its best to transfer in a couple days and rack under the krousen. Does fermentation continue after you rack i would hate to stop the fermentation. How was the porter did it finish after you racked it


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Old 08-09-2014, 01:04 AM   #22
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Originally Posted by Twinkeelfool View Post
Great thread. I've done one so far, I didn't use a lid, but transferred to a closed fermentor after 3 days. Really liked the ester profile ( it was a porter ). I'm going to do a pale ale next and then a saison. I used the storage tub like macbethenstien, although I put mine in my fermentation fridge. I'm limited to smaller batches though, as my ferm fridge is small.

I heard its best to transfer in a couple days and rack under the krousen. Does fermentation continue after you rack i would hate to stop the fermentation. How was the porter did it finish after you racked itnv


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Old 08-09-2014, 01:09 AM   #23
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Originally Posted by Twinkeelfool View Post
Great thread. I've done one so far, I didn't use a lid, but transferred to a closed fermentor after 3 days. Really liked the ester profile ( it was a porter ). I'm going to do a pale ale next and then a saison. I used the storage tub like macbethenstien, although I put mine in my fermentation fridge. I'm limited to smaller batches though, as my ferm fridge is small.

Did the fermentation finish in secondary after you racked it in three days? I heard you should rack before krousen falls, but I was always afraid to stall the fermentation


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Old 08-09-2014, 01:15 AM   #24
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Sorry for all these post phone kept giving me an error. Didn't know if it posted


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Old 08-09-2014, 02:53 AM   #25
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Yes, it kept fermenting. I was a little worried, so I scooped a ladleful of top cropped yeast and added it to the closed fermentor. You could always rouse the beer before transfer, then you'd be sure of having plenty of yeast in there to finish off fermentation.

The porter was great, very nice ester profile.

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Old 08-09-2014, 06:08 AM   #26
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Originally Posted by Twinkeelfool View Post
Yes, it kept fermenting. I was a little worried, so I scooped a ladleful of top cropped yeast and added it to the closed fermentor. You could always rouse the beer before transfer, then you'd be sure of having plenty of yeast in there to finish off fermentation.

The porter was great, very nice ester profile.
Just curious, why is it necessary to rack to secondary with open fermentation? Is it down to air exposure and risk of infection? I'm assuming autolysis isn't a factor as per other ales on the homebrew scale. I've been 'open' fermenting in a wide pail (shallower than 1:1 ratio) with a loose fitting lid, then locking it down with airlock following active fermentation.
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Old 08-09-2014, 07:40 AM   #27
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Yes, that's correct, but what you're doing is protecting it from oxygen so you should be fine doing it that way. I'd like to do it that way as well, but I'm limited with space. Might have to get a bigger tub, and modify as you have, but then I don't have the temp control of my ferm fridge. At this point I'll stick with the smaller tub, but it would be great to do full sized batches.

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Old 08-13-2014, 06:13 PM   #28
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Do you have to rouse the yeast during fermentation. Mine seems to stall and i need to mix it gently with a spoon


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