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Old 05-09-2010, 05:37 PM   #31
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What do you guys use for primary fermentation Carboy or Bucket? Can you use either and leave it in primary and not rack to secondary? I have a 6.5 bucket and a 5g carboy. I was thinking about starting to do some 2.5g batch's and buying two 3g carboys to use for primary.
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I have everything from plastic water jugs, to buckets to 1 glass carboy to several Betterbottles of all sizes, and even my old mr beer keg, and I have month long primaried in all of them. Again it really doesn't matter, there is NO limitations to who can long primary. This doesn't require any thought about doing, there's nothing special you need to do or use.

You all are just over thinking it or discussing it; There's really no questions that need to be asked, or answered, just be like Nike;



Most of us who have been doing it for years just did it by accident. We couldn't get to our beer for whatever reason for a month (I was out of town from the point where I would have normally racked to secondary, for two weeks.) And I just went ahead and bottled when I got back. And the beer turned out better than previous batches. So I started doing it.

And I submitted a bunch of beers in a contest. There were 2 that were secondaried and 2 that were long primaried, and the LP ones got higher scores and better comments about clarity and crispness that the ones I secondaried. So that was enough to realize there was something to this....and I never looked back. And my scores have consistantly been better than any I ever submitted before. All from just leaving my beer in primary for a month.
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Old 05-09-2010, 08:22 PM   #32
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Really glad I posted this as there are some great comments in here. A couple of my favorites:

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On Saturday I had 2 Bjcp judges informally tasting my beers during the big brew day (One of them a beautiful woman). She facebooked me the next day and said;

"There's nothing that is such a relief as someone asking you to try their brews and finding that they're clean and free of off aromas or flavors... all of yours were so nice that way!"


All three of them were month long primaries.
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FWIW, I got a gold certificate for a brown ale at the 2009 SW NHC - it was primaried for 6 weeks (no secondary)

I scored a 45.0 on a brown ale at the 2010 Great Arizona Homebrew Competition (highest overall score for a beer) and it was primaried for 2 months (no secondary).
We could debate it all we want but the proof is in the pudding. In fact I almost regret posting this since once the word really gets out the competition is going to be stiff


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Secondly- when we talk about the "yeast cleaning up after themselves' we're talking about the yeast having plenty of time to go the extra mile and pull a lot more proteins and stuff out of solution which results in overall clarity. Think of it like polishing the beer molecules. The beer as a whole takes on a cleaner, and crisper flavor profile and overall visual clarity, including reducing chill haze proteins.
Just look at what AB does with their use of beechchips. The chips provide more surface area for the yeast to land on which increases the amount of yeast in direct contact with the beer. The yeast then reabsorbs those off-flavors to clean up the beer.

From Mr. Wizard:

"These long, curly chips add a tremendous amount of surface area that yeast settles on during lagering. Diacetyl and acetaldehyde reduction during aging requires yeast and beer to interact, and that is precisely what the beechwood chips do for the brewer...Beechwood chips give yeast a large surface area where they can hang around and interact with the aging beer."

Leave the yeast alone and they'll reward you.
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Old 05-11-2010, 05:40 PM   #33
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Anyone who is all worked up about getting a little kicked up yeast or other trub into their keg need only a wait a few days and tap a glass. The tube pulls of the bottom. Whatever it can't pull shouldn't be enough to affect the taste of your beer. If it's something that precipitated out in the ferementer, it's going to settle out just fine in the keg. Using a secondary or bright tank will not in itself create any additonal precipitation; only finings, temperature changes, etc., can do that and it makes no difference if its in glass or stainless.

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Old 05-11-2010, 05:50 PM   #34
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Originally Posted by Revvy View Post
.
I have everything from plastic water jugs, to buckets to 1 glass carboy to several Betterbottles of all sizes, and even my old mr beer keg, and I have month long primaried in all of them. Again it really doesn't matter, there is NO limitations to who can long primary. This doesn't require any thought about doing, there's nothing special you need to do or use.

You all are just over thinking it or discussing it; There's really no questions that need to be asked, or answered, just be like Nike;



Most of us who have been doing it for years just did it by accident. We couldn't get to our beer for whatever reason for a month (I was out of town from the point where I would have normally racked to secondary, for two weeks.) And I just went ahead and bottled when I got back. And the beer turned out better than previous batches. So I started doing it.

And I submitted a bunch of beers in a contest. There were 2 that were secondaried and 2 that were long primaried, and the LP ones got higher scores and better comments about clarity and crispness that the ones I secondaried. So that was enough to realize there was something to this....and I never looked back. And my scores have consistantly been better than any I ever submitted before. All from just leaving my beer in primary for a month.
Revvy, i assume you primary using the same temp for the whole mth? Do you think its ok to primary for a mth then keg, chill and put it on 30psi for a few days and then serve?

That would be a simple method. I like to simplify things.
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Old 05-11-2010, 05:56 PM   #35
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Revvy, i assume you primary using the same temp for the whole mth? Do you think its ok to primary for a mth then keg, chill and put it on 30psi for a few days and then serve?

That would be a simple method. I like to simplify things.
You're pretty much cold crashing then, which will pull anything still up in solution down. That's a good plan.
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Old 05-11-2010, 06:03 PM   #36
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I never secondary even when dry hopping, I just wait for fermentation to slow down and dry hop. Works fine for me

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Old 05-11-2010, 06:05 PM   #37
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I never secondary even when dry hopping, I just wait for fermentation to slow down and dry hop. Works fine for me
I started doing that as well...Now I only oak or fruit in secondary, and that usually includes a tertiary as well.
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Old 05-12-2010, 02:44 AM   #38
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I pose this question, I am a huge propenent of extended primary fermentations, but what does a guy do for a strong ale, like Imperial Stout or Barley Wine? I like to leave them on Primary for 3-4 weeks and then move them to glass secondary for 3-9 months to age and mellow. Are you guys that don't secondary simply bottling after primary for these types of ales?

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Old 05-12-2010, 01:17 PM   #39
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I pose this question, I am a huge propenent of extended primary fermentations, but what does a guy do for a strong ale, like Imperial Stout or Barley Wine? I like to leave them on Primary for 3-4 weeks and then move them to glass secondary for 3-9 months to age and mellow. Are you guys that don't secondary simply bottling after primary for these types of ales?
No, I primary for a month, then rack to a secondary (I use betterbottles or whatever I have free) often I will stick some toasted oak in the secondary for a week, then rack to a tertiary for extended aging for 2-6 months before bottling. Then bottle conditioning for as long as that may take.
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Old 05-12-2010, 02:24 PM   #40
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Do any of you guys who dry hop in primary wash your yeast afterward? We wash our yeast most of the time, and it seems like all those hops would make that a bad idea, but if it's been done successfully...

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