Papazian and Palmer all wrong?

Swampsn · 01-07-2009, 07:07 AM

So I am tired of hearing people telling newer brewers that they are doing it wrong by putting their beers into secondary after 7-10 days, even though this is what Palmer and Papazian among others tell people to do. I have a hard time believing anyone on this site has as much experience/expertise on the subject next to them.

flowerysong · 01-07-2009, 07:12 AM

That's nice, dear.

Swampsn · 01-07-2009, 07:15 AM

Thanks, honey.

You must be one of the people I am referring to.

jay672 · 01-07-2009, 07:22 AM

WHo? What? Your Kidding?

**Cheeto** · 01-07-2009, 07:30 AM

Palmer and Papazian,

They put together a very simple set on instructions for new brewers.

What they do is just a method that works for them !

Brewing beer is an "ART" and with any art there are many different methods of achieving the same goal.
I have read their books, there are a few things I do not agree with after brewing for a while, I agree that a secondary is a wasted step for most beers

and to answer your Question about members of this site not have as much experience/expertise, I would say that you are a bit misled.

Look around a bit more, before you pass judgment on what this site has to offer for experience/expertise

Welcome to Homebrewtalk

-Jason

Swampsn · 01-07-2009, 07:39 AM

Yah most people here are really helpful and such. I know there is a lot of knowledge to pick up on the site.

It just annoys me when people like Revy and Flowerysong post negatively in about 95% of their posts, insulting and such, when you can tell they aren't so bright themselves.

Also, I wouldn't call Palmer's or Papazian's set of instructions "simple".

SourHopHead · 01-07-2009, 07:49 AM

Less QQ

More Brew Brew

Danek · 01-07-2009, 07:55 AM

Welcome to the site.

The reason Papazian (I've not read Palmer's book) gives for taking beer out of primary quickly is because he suggests autolysis of the yeast will impart off-flavors to the finished product. But we now know autolysis is a much slower process than he suggests, and that you can leave beer on its yeast cake for a month or longer with no ill effects.

Further to that, Jamil Zainasheff, who has won an amazingly large pile of awards for his homebrew, has found that if you take beer off yeast too quickly, the yeast is unable to clear up the less desirable byproducts of fermentation, resulting in a beer that actually tastes less good than one left in primary for longer. He has the awards to back up his claim. On top of that, many people on here have put this to the test and have found that Papazian's suggestion for moving beer out of primary is not the path that gives the best tasting beer.

Don't get me wrong, I love Charlie's book and would recommend it unhesitatingly. It's just that on that one specific point, I think that a wealth of personal experience and homebrewing awards suggests that there is a much better way of doing it. Of course, if you want to stick with his way of doing it, that's fine, and I'm sure you'll get nice beer that way.

Swampsn · 01-07-2009, 07:55 AM

Quote:

Originally Posted by CptMyCpt

Less QQ

More Brew Brew

Less Twinkies

More Veggies

Swampsn · 01-07-2009, 07:57 AM

Quote:

Originally Posted by Danek

Welcome to the site.

The reason Papazian (I've not read Palmer's book) gives for taking beer out of primary quickly is because he suggests autolysis of the yeast will impart off-flavors to the finished product. But we now know autolysis is a much slower process than he suggests, and that you can leave beer on its yeast cake for a month or longer with no ill effects.

Further to that, Jamil Zainasheff, who has won an amazingly large pile of awards for his homebrew, has found that if you take beer off yeast too quickly, the yeast is unable to clear up the less desirable byproducts of fermentation, resulting in a beer that actually tastes less good than one left in primary for longer. He has the awards to back up his claim. On top of that, many people on here have put this to the test and have found that Papazian's suggestion for moving beer out of primary is not the path that gives the best tasting beer.

Don't get me wrong, I love Charlie's book and would recommend it unhesitatingly. It's just that on that one specific point, I think that a wealth of personal experience and homebrewing awards suggests that there is a much better way of doing it. Of course, if you want to stick with his way of doing it, that's fine, and I'm sure you'll get nice beer that way.

The yeast are still working in secondary though aren't they? The ones still working would seem to be the ones that get transfered with the beer.