Quote:
Originally Posted by nigel31
I beg to differ about your stating emphatically that there is no such thing about true secondary fermentation. While most use secondary vessels as a means of clarifying brews, if one adds something fermentable (e.g., brown sugar, maple syrup, molasses) to the secondary vessel, then the remaining yeast in suspension will indeed ferment for a second time.
If I'm wrong about this, then please forgive and correct, as I'm quite new to this all.
|
No, you're right about that. That would be a secondary fermentation.
I also think that some of these are opinions. The three week rule for fermentation seems a little arbitrary and not taking a lot of things into consideration. For a low gravity beer, two weeks is typically enough. For some bigger beers, you might need 4-6. There's no magic number.
I think using twist offs is potentially dangerous. Sure, the caps might seal, but the glass is much thinner and more prone to breaking.
You can use bleach, but it is more likely to mess up your beer than your clothes. You did not point out the destructive qualities of bleach on beer. It is disgusting.
I think that there's a lot of conjecture and oversimplification in this thread. I don't think that it is too healthy to a new brewer to get ideas in their heads that aren't solid fact.
Linear Mode
