Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Racking troubles
Reply
 
LinkBack Thread Tools
Old 09-21-2012, 01:44 AM   #1
Daren_Z
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Edmonton, Alberta
Posts: 20
Likes Given: 3

Default Racking troubles

Last night, I transfered the beer in my primary into my carboy on the fourth day. Last night, the bung popped out of the carboy and made a mess onto the floor. I know now for sure that I racked a few days too early, my reasoning was when I did the boil, a lot of the hops got out of the hop sack and ended up in the primary.. So to avoid creating a grassy brew, I decided to rack it.

Right now the beer is transfered back into the primary. My question is, should I leave it there for another day or two to finish off? or should I just get it straight into the carboy and leave it for the next two weeks? My concern is that a lot of the yeast is gone, and I'm not sure if the remaining yeast will reproduce back to it's original numbers and continue the fermentation.

As it stands, this has been an interesting brew. My intention was to make an IPA, but it has turned out to be a belgian style much like La Fin Du Monde (from Canada, Im not sure if people in the states are able to get their hands on it).

Thanks in advance for the help

Daren

__________________
Daren_Z is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 02:30 AM   #2
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,899
Liked 270 Times on 227 Posts
Likes Given: 7

Default

Sounds like you are creating problems trying to fix "problems" that don't exist.

Fermentation is going to continue. You've undoubtedly slowed it down, but there were enough yeast in suspension and sugar to eat that they blew the top off your carboy! Just leave it alone - and let it ferment out before touching it again.

__________________
billl is offline
Daren_Z Likes This 
Reply With Quote Quick reply to this message
Old 09-21-2012, 03:03 AM   #3
Daren_Z
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Edmonton, Alberta
Posts: 20
Likes Given: 3

Default

Thanks for the advice, I'll leave it sit for a couple days more. As it stands after just an hour or so I can already see a lot of activity going on in the primary (top is pushing upwards, and foam is starting to form on top).

So, leaving hops from the boil in the primary won't necessarily leave a "grassy" taste in the brew?

__________________
Daren_Z is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 03:29 AM   #4
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,899
Liked 270 Times on 227 Posts
Likes Given: 7

Default

No. If you are using pellet hops, a good amount of them are going to make it into the fermenter no matter what type of bag you put them in. You probably don't want to let pounds of them float in, but that doesn't sound like what happened.

And really, most IPA call for you to dry hop with lots of extra hops in the fermenter for a week. If you overdo that, you can get some grassy notes, but the scale we are talking about it is much higher than what got out of the sack in your boil.

__________________
billl is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 10:29 AM   #5
libeerty
HBT_SUPPORTER.png
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 493
Liked 101 Times on 67 Posts
Likes Given: 42

Default

Quote:
Originally Posted by Daren_Z
Thanks for the advice, I'll leave it sit for a couple days more. As it stands after just an hour or so I can already see a lot of activity going on in the primary (top is pushing upwards, and foam is starting to form on top).

So, leaving hops from the boil in the primary won't necessarily leave a "grassy" taste in the brew?
Why only a couple days? Fermentation usually takes more than a few days. Wait 2-3 weeks then take gravity readings. Stop messing with your beer.

And how do you know your IPA came out like du Monde?
__________________

Tried to keep up with this signature, but just couldn't.

libeerty is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 12:01 PM   #6
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 29,060
Liked 2017 Times on 1768 Posts
Likes Given: 1495

Default

Yeah,don't worry about the hop particles. I always wait 2 weeks before taking a 1st FG sample to see where it's at. Don't mess with it,just leave it in primary for a couple weeks. When FG is reached,give it 3-7 days to settle out clear or slightly misty. It cleans up the beer at this same time.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 05:22 PM   #7
Daren_Z
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Edmonton, Alberta
Posts: 20
Likes Given: 3

Default

The way I was originally taught (by a chemical engineer) was to leave the beer in the primary for 4-6 days, then transfer to the carboy for 2 weeks. Is leaving it in the primary for 2 weeks a better option?

I know the beer tastes like La Fin Du Monde because I took a gravity reading when I transfered it into the carboy. And well, you might as well taste the beer thats left over in the cylinder.

Of course, thimgs will change with time, but it's a decent measure of where it's going.

__________________
Daren_Z is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 05:31 PM   #8
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,899
Liked 270 Times on 227 Posts
Likes Given: 7

Default

There are about as many ways to brew beer as there are brewers.

Personally, I just ferment in the primary, crash cool and package. My rationale is to get the maximum cleanup power of the yeast and then let the crash cool compensate for any clearing advantages a secondary might have.

Some of the "old" homebrewing ideas were put out there by professional brewers. Some things don't just scale down though. eg fears of dying yeast causing off flavors if you don't secondary the beer quickly. That might well be true with multiple tons of water pressure cranked down on the yeast cake, but it just doesn't seem to be an issue in a 5 gallon batch.

__________________
billl is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2012, 03:19 AM   #9
DirtyD69
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Novopolotsk, RED
Posts: 30
Default

well how did it turn out ?

__________________
DirtyD69 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 01:18 AM   #10
Daren_Z
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Edmonton, Alberta
Posts: 20
Likes Given: 3

Default

Not bad actually. I was pretty impressed. 5% alcohol, medium body, still sour kind of like a belgian.. I think it had a bit of a souring infection because of that, but it works well with the hops I think (maybe I'm in denial? Who knows.)

__________________
Daren_Z is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast troubles deltaxi1665 Beginners Beer Brewing Forum 3 07-05-2011 12:42 PM
bottling troubles? discokid2k Beginners Beer Brewing Forum 13 06-17-2010 05:25 PM
What can I fill my racking tube with to begin racking? bgough Beginners Beer Brewing Forum 4 02-15-2009 11:41 PM
First time troubles slugdoug Beginners Beer Brewing Forum 9 01-24-2008 11:38 PM
Stopper Troubles mooseface Beginners Beer Brewing Forum 3 10-27-2007 08:05 PM