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Old 05-12-2010, 06:20 PM   #51
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But this is Denny we're talking about here, I thought you could just wave your hand and the yeast would fall out for you.
No, no, no. He has to play his pipe to get the yeasties to do his bidding.
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Old 05-14-2010, 03:46 PM   #52
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What would be the problem with adding fruit to the primary? Why is a secondary necessary for that?

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Old 05-14-2010, 03:49 PM   #53
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What would be the problem with adding fruit to the primary? Why is a secondary necessary for that?
In my experience the combination of fermenting fruit goop, hops scum and trub usually makes for tough racking after. It's easier to eliminate some of it, by removing the trub.
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Old 05-14-2010, 06:25 PM   #54
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No, no, no. He has to play his pipe to get the yeasties to do his bidding.
Sorry, I have other uses for the pipe! I play ukulele for the yeast!
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Old 05-14-2010, 06:35 PM   #55
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I used to secondary until I heard Jamil's podcast. My beers have definitely improved. I don't even secondary my lagers! I just cold store them in the primary. It sounds wrong, but I recently made a German Pils this way and it attenuated down to 1.007. Cleanest beer I have brewed, no off flavors. All secondaries do is oxidize the beer. The key is yeast health. Long exposure to clean yeast won't introduce undesirable flavors, but it will help clean up the beer.


about two or three weeks fermentation, three days diacetyl rest, and 6 weeks lagering in the same carboy, no transfer.

Edited for spelling.
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Old 05-14-2010, 07:10 PM   #56
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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...

When I plan on washing a batch, I run my trub through a paint strainer bag after the boil on its way to the fermenter. If I dry hop, I'll do it in a large hop bag. Those steps make my trub noticeably cleaner when I start the wash from the primary.
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Old 05-19-2010, 02:33 AM   #57
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hmmm i am about to do my first brew tomorrow and i have a question...

would there be any reason why i shouldnt use a glass 5 gallon carboy for my primary for a 5 gallon batch of irish stout? my LHBS said that my primary fermenter has to be at least 6.5 gallons for a 5 gallon batch

i bought a plastic 6.5 gallon carboy and glass 5 gallon carboy so i could do a secondary into my glass, but after reading this thread i realized that secondary isnt necessary... if i can use a 5 gallon glass carboy as a primary for a 5 gallon batch, im going to brew another beer next week

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Old 05-19-2010, 02:39 AM   #58
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hmmm i am about to do my first brew tomorrow and i have a question...

would there be any reason why i shouldnt use a glass 5 gallon carboy for my primary for a 5 gallon batch of irish stout? my LHBS said that my primary fermenter has to be at least 6.5 gallons for a 5 gallon batch

i bought a plastic 6.5 gallon carboy and glass 5 gallon carboy so i could do a secondary into my glass, but after reading this thread i realized that secondary isnt necessary... if i can use a 5 gallon glass carboy as a primary for a 5 gallon batch, im going to brew another beer next week
You definitely don't need a 6.5 gallon carboy for a 5 gallon batch, it just makes it easier. Plenty of people on here do 5 gallon batches in 5 gallon carboys, you'll just need a blowoff tube for the krausen (foam) that raises up on your beer. Otherwise it will blow the top off your carboy and make a mess. Do a search and you'll see tons of threads on making them. Here's a good one.
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Old 05-19-2010, 03:00 AM   #59
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You definitely don't need a 6.5 gallon carboy for a 5 gallon batch, it just makes it easier. Plenty of people on here do 5 gallon batches in 5 gallon carboys, you'll just need a blowoff tube for the krausen (foam) that raises up on your beer. Otherwise it will blow the top off your carboy and make a mess. Do a search and you'll see tons of threads on making them. Here's a good one.
awesome thanks for the links! now i can do another batch at the same time with out buying another carboy
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Old 05-19-2010, 03:42 AM   #60
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Like a lot of brewers here on HBT, I've discovered that the transfer to a secondary fermenter really isn't necessary, unless I am doing something like adding fruit or dry hopping. Leave it in the primary 3-4 weeks and I'm good to go.
IIRC, John and Jamil also spoke about leaving in the primary. Stating it was not necessary to leave beer in the primary more than 2 weeks, then bottling (as opposed to 4 weeks which has been a standard line here). May have even been on the same podcast. I believe it was the most recent one on bottling and kegging.
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