alanwelam

Recipes 

If you secondary for too long, the yeast that is in suspension in the beer will have settled out. The advantage is that this adds clarity to the beer as it has had time to sit, and also some of the conditioning of higher alcohol beers can take place during this time. There won't be enough active yeast to properly carbonate your beer, so you can take another vial, pack, whatever of yeast and pitch it into the beer, stir it a little to mix the yeast in (avoid over stirring... oxidation) and then bottle. You'll have enough active yeast to carbonate the bottles.

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Inferno Brewery
Primary: Sam Smith Cherry Clone
Secondary: Empty :(

Kegs: Luxuria Vanilla Porter, Kona Coffee Stout, Belgian Dubbel, IPA, Orange Blossom Honey Hefe, Rouge Dead Guy clone, Pumpkin Ale, Sweetwater 420 Clone, ESB

Bottled: Peach Wheat, Evil Monk Quad Ale (v1 and v2), Sold Soul Double Chocolate Stout (v1 and v2), Pomegranate IPA

paulster2626

Recipes 

I always thought if you just gave the bottom of the fermenter a bit of a scrape with the siphon that it would stir up enough to get the job done. Nothing radical, just move it about an inch or so on the bottom, and then leave it. I see a bit of cloud pass through for a few seconds, and then it's 100% clear again.

Maybe with lagers they need a little boost?

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Kegged:Lager, 79'er IPA, Ale'd lager
Primary:79'er IPA round 2, Honey blonde
On Deck:Something with lots of simcoe

Revvy

Recipes 

Wrong.....unless it's been a year or more there is still plenty of Yeast still in suspension to do the job. Yo don't need to re-yeast if it's only been a few months or weeks. I've done 6 months aged beer without adding more yeast and they carbed just fine.

Exactly, even for month long primaries I give it a rub to kick up some yeast, though it's probably not necessary for a month, but that's really all you need to do in most cases just kick up some of the yeast from the bottom.

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Grossy

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Hey Revvy can you add to this. I Primary for a month then bottle for a month. So far I have never kicked up the trub from the bottom, in fact I avoid it like the plague. Doesn't the trub negatively effect the taste of the beer?

Also I have a Belgian (total disaster on brew day, OG 1.088) that has been conditioning for 45 days now. It's barely carbonated and way to sweet. Will aging it decrease the sweetness? If not what then?

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Northfarthing Brewery
Primary 1: Northfarthing Pale Ale
Primary 2: Oatbarton Wheat Ale
Conditioning: Milk Stout
Conditioning: Northfarthing Pale Ale
Tap #1: Northfarthing Pale Ale
Tap #2: Pale Ale - Experiment
Tap #3: Milk Stout

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alanwelam

Recipes 

Revvy... I do a lot of high gravity brewing, and have repitched for Belgians that I like to brew. Even my regular brews I try to push a little higher on ABV. By conditioning in the secondary longer, I can let things settle out better, achieve a lot higher clarity. I repitch yeast because the yeast that are there have been strained/killed by higher ETOH content, which can leave less available to carb when compared to a regular brew that has just been conditioned a week or two longer.

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Inferno Brewery
Primary: Sam Smith Cherry Clone
Secondary: Empty :(

Kegs: Luxuria Vanilla Porter, Kona Coffee Stout, Belgian Dubbel, IPA, Orange Blossom Honey Hefe, Rouge Dead Guy clone, Pumpkin Ale, Sweetwater 420 Clone, ESB

Bottled: Peach Wheat, Evil Monk Quad Ale (v1 and v2), Sold Soul Double Chocolate Stout (v1 and v2), Pomegranate IPA

BoA1967

Recipes 

THX for this great thread!

PrivateerZ

Recipes 

Revvy's story reminds me of the Oktoberfest I brewed last September. After a week of primary and three weeks of secondary, my beer tasted like what I can only describe as "bitterscotch." And no, that's not a typo. It was just downright bad, but I couldn't bare to throw it out. Having done the secondary IN the keg, I left it in a corner and essentially forgot about it until my fiance asked me to move it or lose it, so I put it in the mini fridge.

Fast forward to two weeks ago, when a friend of mine who had also tried it with me initially, came over. I had nothing to drink and we figured we might as well see if anything good had come out of what I had already called a miserable failure.

Lo and behold, it tasted like a pretty decent Oktoberfest! Moreover, the F.G. must be somewhere in the neighborhood of 7-10%, because one pint of it keeps knocking us on our asses. The flavors were all there: malty, caramel, toffee, and even some light butterscotch. It even had a beautifully crystal clear reddish brown color to it.

So yeah, lesson learned! Aging is not always a bad thing!

bottlebomber

Recipes 

When it fully carbonates it will seem less sweet.

lamppa

Recipes 

I made a batch of berliner that got fuit fly maggots in it due to open fermentation. How long should I let that age out?

jonmohno

Recipes 

I often have dropped my autosiphon to the bottom accidentally oh well dosnt ruin the beer or anything, i just think it would kickstart bottle conditioning a little though,that little bit isnt goint to effect the whole thing and besides it settles out.

With a bigger beer with more clearing time i would scrape the bottem( or top layer of the bottom some),pitching a whole vial of new yeast to bottle seems pricy and seems to defeat the purpose of a beer sitting longer to clear and it porbably wouldhave more yeast sediment at the bottom of the bottle anyway.Seems like a lot of yeast to pitch for just 5 oz of priming sugar when you can make a whole batch out of it.