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Old 01-10-2012, 02:55 AM   #1
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Default My 1st batch is underway...

So my BF got me my very own long-awaited beginner's homebrew kit for Christmas, and my (ours? I did most of the work =P) first IPA has been fermenting for about 13 days. I've been following a recipe he scooped up at my local brewshop.

It sat for 11 days in the primary fermenter, and we just siphoned it over to the secondary fermenter/bottling bucket on Saturday. The spec. gravity is 1000ths below the final gravity, but as advised, I'm letting it sit for another 2-3 weeks.

My question for you helpful experts (I've been reading nonstop since Saturday and you've all been a huge help) is when it comes time to bottle, should I mix the priming sugar directly into the secondary fermenter by gently stirring? Or would it be beneficial to siphon the brew back into the sanitized primary, then "splash the boiled priming sugar solution into the bottling bucket" and then re-siphon the beer on top of it?

I apologize if my wording is confusing, and will clarify if necessary. Thanks for all your help!
-Britt

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Old 01-10-2012, 02:57 AM   #2
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I would just stir it in gently.

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Old 01-10-2012, 03:12 AM   #3
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Put the priming sugar into the bottling bucket first, then siphon the beer into the same bucket.

Try to get a swirl going in the bottling bucket so that the priming sugar gets mixed without introducing oxygen.

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Old 01-10-2012, 03:21 AM   #4
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Put the priming sugar into the bottling bucket first, then siphon the beer into the same bucket.

Try to get a swirl going in the bottling bucket so that the priming sugar gets mixed without introducing oxygen.
^ This, so as not to risk uneven mixing. If you've been reading up you've probably seen the whole "to secondary or not" debate. For you next brew you might consider skipping that step, so your bucket is free for bottling.

Cheers and congrats on the first brew!
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Old 01-10-2012, 04:37 AM   #5
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Yeah I read a bunch about skipping the secondary, and it makes perfect sense, but the guy at the local homebrew store told me to switch it over after 9-11 days to "aerate the batch and get rid of the trub."

This is a bit of a source of confusion for me... Is there a fine line regarding how/when oxygen is introduced to the brew? I know oxidation will destroy the brew, but I've also read a smidge about oxygen stones and aeration pumps and how it can make the beer taste more mature and delicious. Help! Haha.

Thanks for the support!

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Old 01-10-2012, 04:50 AM   #6
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This is a very important difference. Aeration of the wort before fermentation is good for yeast growth. You DO NOT want to introduce oxygen after fermentation, which can cause stale off flavors. If your LHBS guy told you aerate after primary fermentation I would not trust what he tells you in the future.
As far as the secondary, try it both ways and decide for yourself. Many of us get crystal clear beers with no secondary (an no ill effects from leaving the beer on the yeast cake for extended times).

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Old 01-11-2012, 09:55 PM   #7
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Hmm, that's unfortunate. He and his colleagues seem knowledgable, maybe I mixed something up. I was asking a ton of questions rapid fire...

As for whether or not I'll use a secondary fermenter in the future, we'll see how this batch turns out. If I want to try it without a secondary, I'll have to purchase another fermenter so I can have multiple batches going at a time. This anticipation is really killing me!

Thanks for clearing that up.

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Old 01-11-2012, 10:26 PM   #8
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Quote:
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Put the priming sugar into the bottling bucket first, then siphon the beer into the same bucket.

Try to get a swirl going in the bottling bucket so that the priming sugar gets mixed without introducing oxygen.
This guy has it. So does the other guy about aeration.

Pretty much once you get the autosiphon started (after you have the sugar water made for priming), the outgoing flow from the fermenter into the bucket will cause it's own swirl.

You DO NOT need to swirl with a spoon or anything. Oxygen is a beers enemy after fermentation has happened.

No need to put any weird flavors in there from oxidizing your already fermented wort aka beer.
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Old 01-11-2012, 10:30 PM   #9
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Bonus answer -----> You really DONT need to do secondary fermenting. hehe...

I'm a converted believer that you can leave your beer alone in its original fermenter until bottling....



omg this Czech Pils is amazing (I'm taking another sip as I hit Submit Reply)

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Old 01-12-2012, 01:20 AM   #10
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I like the no secondary/more primaries idea! Let us know how it turns out.

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This guy has it. So does the other guy about aeration.
And don't forget 3Peg some of us are girls
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