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**shecky** · 05-02-2008, 10:55 PM

Another newbie, on my second atttempt. First one, a Pale Ale, turned out great (if my friends polishing it off in days is an indication).

My second is a Blind Faith copy. Everything went fine until today when I racked into the secondary. I had all sorts of problems keeping the siphon going. I needed to restart it a lot (I lost count, but at least 10 times). Needless to say, I was ticked. I think I have a crack in the racking cane or siphon tubes, which obviously kills the sipon.

My questions: will restarting the siphon (a water siphon) so many times kill the beer? Am I doomed? What can I expect?

Thanks.

c.n.budz · 05-02-2008, 10:59 PM

Chances are that you'll be fine. Depending on how you're restarting the siphon, you increase your chances of an infection and oxidation, but beer is pretty resilient stuff. Get one of these, they're much easier than a regular siphon

Welcome to the forum from another CT resident

**shecky** · 05-02-2008, 11:17 PM

Thanks. I'm hoping to be fine. Another question if I may: I had to add some water to top off the carboy. It became apparent that the siphon wasn't going to work. I got 98 percent of it out, but not all. Is that a problem?

It's good to know there is at least one other Nutmegger here.

janzik · 05-02-2008, 11:53 PM

+1 to the AutoSiphon. When I started doing wine it was a pita to get the siphon going and now that I have an AutoSiphon I couldn't imagine doing any racking without it.

grasshopper1917 · 05-05-2008, 01:25 PM

Quote:

Originally Posted by shecky

Thanks. I'm hoping to be fine. Another question if I may: I had to add some water to top off the carboy. It became apparent that the siphon wasn't going to work. I got 98 percent of it out, but not all. Is that a problem?

It's good to know there is at least one other Nutmegger here.

That is fine no one every gets 100% of the beer from the bucket to the secondary - dont worry. With the bit that rmains on the bottom of the bucket - just close your eyes - pick up the fermenter - and chug it right from the bucket - cant let it go to waste

**Liquidicem** · 05-05-2008, 01:33 PM

I really wouldn't add water to the secondary in the future. Unless the water was boiled then chilled, you run the risk of introducing an infection. Just call that last 2% a sacrifice to the beer good and move what you can to the secondary.

A lot of people start with a little more in the primary, 5.5 gallons, to account for what will be lost to trub.

**shecky** · 05-05-2008, 03:07 PM

Added water was boiled and cooled.I always have some waiting, just in case.

**IrregularPulse** · 05-06-2008, 04:34 PM

only thing it would have done then was water down your beer. You'd had been better off with less, more tasteful beer