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Old 10-27-2011, 05:46 PM   #11
Izbozz
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I've never done this at all. I put 5 gallons into my fermenter.
Are you keeping all of your brews in the primary for a month? I would love to get more beer out of the fermenter if this is a viable solution, I just don't think I can wait that long .


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Old 10-27-2011, 05:50 PM   #12
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Are you keeping all of your brews in the primary for a month? I would love to get more beer out of the fermenter if this is a viable solution, I just don't think I can wait that long .
Yes...or longer. Except for maybe the 5% that I secondary to bulk age or to add fruit or to oak.

You'll find that many, many of us on here do this.

I just pitch yeast and come back to it in a month or so.


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Old 10-27-2011, 07:02 PM   #13
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Are you keeping all of your brews in the primary for a month? I would love to get more beer out of the fermenter if this is a viable solution, I just don't think I can wait that long .
If you have a way to cold crash, you don't have to wait a month. A week is a little sporty, in my opinion, but 10 days in primary is enough for most ales. I normally ferment at the recommended temps for the first 3 to 5 days, let it rise to room temp until day 10, then cold crash for 2 to 3 days. You'll have the same compact yeast cake in just two weeks.
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Old 10-27-2011, 07:04 PM   #14
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I Used a brewers best kit for red ale. Followed directions that came with it. I put exactly 5 gallons in primary. Next time i will put a little more to compensate. Thank for all the advice. Im sure i will be asking more questions thanks

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Old 10-27-2011, 07:17 PM   #15
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I've never done this at all. I put 5 gallons into my fermenter.

With long primaries, secondaries (which it sounds like the OP isn't using either) and/or cold crashing, it allows the yeast cake to settle, and more importanly, it COMPRESSES and gets hard. So rather than your trub layer being very viscous and mixed with beer which you ultimately lose, the beer sits on top of a harder yeast layer, and when you rack you can pretty much rack like a vacuum the beer off the surface of the cake.
I don't share this same experience. If I want 5G into a corny keg, I will put at least 5.5G into the fermenter. Without exception, I will always have 1/2G of trub to deal with. I have done various things to try to lessen this, including pouring the wort through a sanitized screen to filter out coagulated material from the boil and hops debris, and siphoning clear wort into the fermenter from the boil kettle. Either way, I've experienced this 1/2G loss with both carboys and a conical.

I do all-grain, and suspect that this might have something to do with it. A friend of mine, who incidentally also is a bucket brewer as Revvy is, always has a compact and firm yeast cake on the bottom, which is barely noticeable during siphoning. My buddy is an extract brewer, which further reinforces my opinion that all-grain has something to do with the excessive trub.

In any case, there is always loss/waste due to trub when brewing. Sometimes a lot, something not. I always project 5.5G of beer into the fermenter with my recipes to take this loss into account.

YMMV.
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Old 10-27-2011, 07:26 PM   #16
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I haven't brewed that many batches, so I am hardly an expert, but I've cold crashed once and I hardly noticed a difference in the yeast cake. It was indeed a bit harder, but not by much. I'd rather spend the extra couple bucks to throw more than 5 gallons in the fermenter and not worry about it. Plus, I think the crash took too many of the yeast out of suspension, so it carbed painfully slowly.



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