racking time

polecreek · 02-13-2009, 12:29 PM

My problem is I have two 6 gal BB with 2 week old beer in them. I want to age the beer longer and want to brew another 10 gal batch. All my 5 gal BB are full of wine. I have 12 empty cornies though. Do I use a cornie as a secondary and than rerack to another cornie in a few weeks? What would be the difference in racking to the cornie and force carbing and letting the beer set a few weeks? Does the carbing slow down the aging, how about temp? If I CC in the cornie should I rerack to another cornie because of the additional trub or yeast falling out of suspension?

MikeG · 02-13-2009, 12:41 PM

I can't remember where I read this on this forum but I plan on following it's advice by racking my 5 week old beer from my primary into a corny, displace all the air with CO2 and let it sit until I finish one of my other kegs that I'm drinking from.

While it won't be carbing I plan on leaving it at room temp in my basement, ~68F. When it's ready I'll hook it to the keggerator and let it sit for a week to cool and carb.

hayabusa · 02-13-2009, 12:47 PM

transfer to cornies, but bend the dip tube, or cut about 1/2" off the bottom. purge w/ CO2, but don't carb the beer. After it is finished conditioning as long as you want it to just pressure transfer it into your serving cornie. Bending/cutting the dip tube in your "conditioning cornies" will leave behind the any trub and yeast that has floc'd out.

**Yooper** · 02-13-2009, 12:50 PM

I don't bend (or cut) my dip tubes. If the beer is clear and ready to be racked, just rack into the keg, and top off with co2. Purge, and do it a couple of times to make sure you've displaced any o2. Seal up the keg, and you can keep it at room temperature indefinitely. You can force carb during that time if you want- it doesn't change the conditioning process. Chill when you're ready. The first couple of pints will have some yeast sediment, but not very much, especially if you let it sit for a few days after putting it in the kegerator.

polecreek · 02-13-2009, 01:45 PM

Quote:

Originally Posted by YooperBrew

I don't bend (or cut) my dip tubes. If the beer is clear and ready to be racked, just rack into the keg, and top off with co2. Purge, and do it a couple of times to make sure you've displaced any o2. Seal up the keg, and you can keep it at room temperature indefinitely. You can force carb during that time if you want- it doesn't change the conditioning process. Chill when you're ready. The first couple of pints will have some yeast sediment, but not very much, especially if you let it sit for a few days after putting it in the kegerator.

Hey Yooper , when you say clear do you mean done with fermentation and tha krausen has fallen?