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Old 12-12-2013, 02:52 AM   #51
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I don't take mine off the gas until the keg kicks. I tend to like my beers a bit less carbed than many folks. For me, I like most beers at 8psi and my British session ales at 6psi.

I agree with the force carbing method of 36 hours but I don't use 30 psi as a default setting. I decide what psi I want my beer to be served at. If I believe 8 psi is where I hope to end up, then I do the following:
chill beer in keg
add gelatin (yes, me likey)
set at 3x the serving pressure, so for this beer 8 x 3 =21 for 36 hours at 38, 39F. You know, freakin fridge temp!
after 36 hours, purge keg and set to serving pressure, for this beer it would be 8psi
the next day, well carbed beer
in 2-3 days nice clear, well carbed beer

I tend to get the gout so having as much yeast drop out is important to me. I haven't had the gout since kegging and using gelatin.

Have fun!

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Old 12-12-2013, 11:29 AM   #52
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Sorry I ment going through the 3 day process then taking it off the lines and letting it sit to condition

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Old 12-13-2013, 11:25 AM   #53
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Sorry I ment going through the 3 day process then taking it off the lines and letting it sit to condition
Ahhh, yeah, I'd assume that'd work fine as well, but (obviously) I haven't tried it.

Today I'll be moving my Magic Hat clone from primary to secondary, as per the instructions, unless you guys tell me it's not necessary. The other two recipes didn't mention moving to a secondary whereas this one did.

The recipe calls for adding the apricot at bottling, which I assume means kegging for me. Do I dump it in and swirl it around? Seems like I'd be disturbing the yeast. Perhaps I should rack it into a bottling bucket first and THEN add the apricot?
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Old 12-13-2013, 12:30 PM   #54
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Secondary is not necessary. Some will claim that gravity somehow works better to precipitate yeast in a second vessel than it does in the primary, so do it if you want. It won't hurt unless you splash it or infect it or value your time and effort
If you're adding real fruit or dry hopping there may be value to keeping it separate from the yeast cake, especially if you plan to reuse that yeast. Otherwise you can safely skip secondary.

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Old 12-13-2013, 01:37 PM   #55
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The recipe calls for adding the apricot at bottling, which I assume means kegging for me. Do I dump it in and swirl it around? Seems like I'd be disturbing the yeast. Perhaps I should rack it into a bottling bucket first and THEN add the apricot?
If it is just fruit extract, then add it to the keg when you rack off the yeast cake.
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Old 12-13-2013, 01:46 PM   #56
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Sometimes I think established brewers with 6, 8, 10 ect buckets, carboys or several conical fermentors sometimes forget the NEW brewer may only have ONE 6 gal bucket and ONE 5 gal carboy.. So they may have a NEED to rack a batch to secondary vessel just so they can start another batch. Got to keep that pipeline full right....

A NEW brewer may WANT to rack to a second vessel, because they WANT to learn for them themselves the value or not of doing so..It also allows them to practice other process that need experience at.. ie just using the tools of the hobby, practicing good sanitation procedures..ect.

For the brewer that does not cold crash and has to move the fermenter a lot to get it to where they will rack to bottles or keg...racking to a secondary vessel and letting that much smaller amount of yeast settle out may allow for less junk transferred to bottles or keg.

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Old 12-13-2013, 03:50 PM   #57
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Sometimes I think established brewers with 6, 8, 10 ect buckets, carboys or several conical fermentors sometimes forget the NEW brewer may only have ONE 6 gal bucket and ONE 5 gal carboy.. So they may have a NEED to rack a batch to secondary vessel just so they can start another batch. Got to keep that pipeline full right....

A NEW brewer may WANT to rack to a second vessel, because they WANT to learn for them themselves the value or not of doing so..It also allows them to practice other process that need experience at.. ie just using the tools of the hobby, practicing good sanitation procedures..ect.

For the brewer that does not cold crash and has to move the fermenter a lot to get it to where they will rack to bottles or keg...racking to a secondary vessel and letting that much smaller amount of yeast settle out may allow for less junk transferred to bottles or keg.
Excellent point and I'm sure fits a lot of noob brewers. In my case, however, I'm stocked with carboys and fermenting buckets, having three of each plus two bottling buckets that I could ferment in if I were in a pinch. I got lucky and found a guy getting OUT of the hobby as I was getting in, so it worked out great!

I'll leave the 'hat alone for another week and put in in the keg next Friday. I'd really like to have some for my b-day next Sat.
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