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Old 01-29-2010, 05:55 AM   #21
philrose
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Kudos to walker for keeping the thread on topic.

I know were past beechwood aging already but I just have to hammer home that the technique is not for wood flavor. They boil the buhgeezus out if those woodchunks then put them at the bottom of the fermenter for enhanced nucleation.

Afterall, it is bud. Do you taste any wood character? No.

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Old 01-29-2010, 02:31 PM   #22
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Quote:
Originally Posted by Walker View Post
I personally would not do a secondary if I were you. I would just let it sit in the primary until you are ready to bottle it and then transfer it into that spigotted bucket.
Thank you, I appreciate the answer.
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Old 01-29-2010, 02:35 PM   #23
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I use secondaries. :p
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Quote:
Originally Posted by raveskdr View Post
Thank you, I appreciate the answer.
No problem. And to reiterate....

If you want to do a secondary on a future brew, I would suggest using the bottling bucket as the primary. Then transfer to the plain bucket for a secondary, and finally back to the bottling bucket on bottling day.
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Old 01-31-2010, 01:58 AM   #24
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so if i put wood in my beer it'll ferment faster?

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Old 01-31-2010, 05:18 AM   #25
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it provides more surface area for your yeast to collect on.

The intent is that more surface area means less yeast in the finished product and possibly a cleaner yeast character.

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