help needed: brewing "tests" ? - Page 2

enderwig · 07-29-2009, 07:09 PM

Quote:

Originally Posted by unholymess

It seems I've gotten multiple suggestions for a 2 week primary - is the reason for the longer time to give it time to finish out ? Most things I've read say to take it into the secondary once the primary starts slowing down. For me, that is somewhere in the 4-6 day range.

Most of the literature that suggests removing from primary at 4-6 days has been deprecated by newer research. Attenuation is not the only thing that the yeast is doing in there, they clean up some of the other by-products of fermentation. Nearly every brewer that has tried longer primaries have had favorable results.
I never move to secondary until my hydrometer says so, its not an time thing. If its not quite done, taking it off of the yeast cake early will cause it to stall and never finish (under attenuation). That right there is most likely your problem.

Yankeehillbrewer · 07-29-2009, 07:15 PM

the first that jumps out at me is the Primary time.5-7 days is not enough to get the most out of the yeast. I primary for Two weeks then transfer to Secondary for a week. Alot of folks just leave it in the Primary for 4 weeks, some even longer.

Mash Temp is important as well, 5 degrees seems like a big swing to me. I would try mashing at 149-151 and see where that gets you.

unholymess · 07-29-2009, 07:19 PM

Quote:

Originally Posted by enderwig

Most of the literature that suggests removing from primary at 4-6 days has been deprecated by newer research. Attenuation is not the only thing that the yeast is doing in there, they clean up some of the other by-products of fermentation. Nearly every brewer that has tried longer primaries have had favorable results.
I never move to secondary until my hydrometer says so, its not an time thing. If its not quite done, taking it off of the yeast cake early will cause it to stall and never finish (under attenuation). That right there is most likely your problem.

Nothing as much fun as being out of date - something I'm realizing after 2 years off! Do you have a pointer to some of that research & data? I'd like to start refreshing my antiquated days.

enderwig · 07-29-2009, 07:31 PM

Start with this page How to Brew - By John Palmer - Re-defining Fermentation then read the rest of chapter 8.

unholymess · 07-29-2009, 07:34 PM

Quote:

Originally Posted by enderwig

Start with this page How to Brew - By John Palmer - Re-defining Fermentation then read the rest of chapter 8.

Is there anywhere to get that as a "book on tape" so I can listen to it on the ride to Sturgis ?

broadbill · 07-29-2009, 08:57 PM

Also, what is your yeast pitching procedure look like? Do you make a starter appropriate for the OG of the beer you are fermenting?

Mr Malty Pitching Rate Calculator

Under-attenuation can happen when you under pitch. Something you think about...good luck!

unholymess · 07-29-2009, 09:01 PM

Quote:

Originally Posted by broadbill

Also, what is your yeast pitching procedure look like? Do you make a starter appropriate for the OG of the beer you are fermenting?

Mr Malty Pitching Rate Calculator

Under-attenuation can happen when you under pitch. Something you think about...good luck!

Thanks, I forgot to mention that earlier - I'm doing starters from liquid yeast. I'm using pure 02 in the starter, as well as a stir plate.

**Brewmasters Warehouse** · 07-29-2009, 09:22 PM

Quote:

Originally Posted by unholymess

It seems I've gotten multiple suggestions for a 2 week primary - is the reason for the longer time to give it time to finish out ? Most things I've read say to take it into the secondary once the primary starts slowing down. For me, that is somewhere in the 4-6 day range.

There are several benefits to leaving it on the cake for a couple of weeks at a minimum, and almost no benefit. The first reason for a longer primary is to help it attenuate further. The second reason is that the yeast clean up off flavors that they produce during fermentation. You want a large population of yeast to do the clean up. Racking too soon you lose a lot of workers that could be helping your beer.

Ed

enderwig · 07-29-2009, 09:25 PM

Quote:

Originally Posted by Brewmasters Warehouse

There are several benefits to leaving it on the cake for a couple of weeks at a minimum, and almost no detriment. The first reason for a longer primary is to help it attenuate further. The second reason is that the yeast clean up off flavors that they produce during fermentation. You want a large population of yeast to do the clean up. Racking too soon you lose a lot of workers that could be helping your beer.

Ed

Fixed that for ya

**weirdboy** · 07-29-2009, 09:29 PM

Quote:

Originally Posted by unholymess

Is there anywhere to get that as a "book on tape" so I can listen to it on the ride to Sturgis ?

You could run the website through the text-to-speech thing built into windows.