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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > When / Whether to Transfer to Secondary Fermentation Vessel...
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Old 04-02-2014, 12:17 AM   #11
deltachild7
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Awesome. This is all great advice. I have a much greater confidence in the process now. I'm going to avoid transferring to the secondary, and let them sit and stew in the cool until their SG remains constant over a few days. Have I missed anything? Will the brew be in danger if it sits for a few extra days (like 2,3) after fermentation has completed?

Moving on, I've read a lot of people saying these Cooper's carbonation drops are reliable ways to carbonate 12 oz bottles. Would you suggest the drops or using the priming sugars included in the kits?

Thanks again, brewmasters!

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Old 04-02-2014, 12:26 AM   #12
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Nah, a few extra days in primary never hurt anything. I'd caution thought against checking gravity too much...I know it's exciting but you run the risk of oxygenation and contamination every time you open the lid. I must have checked my first batch 9 times in three days. Pitch yeast, throw on an airlock and wait 10 days. Check...then check again a day or two later...then you're done and ready to keg or bottle!


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Old 04-02-2014, 12:33 AM   #13
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Awesome. Thanks. I'll update the thread on how it goes and/or if there's any other questions...

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Old 04-02-2014, 02:06 AM   #14
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When I bottled, I knew I wouldn't have time to bottle on a weekday, so I took gravity readings every Friday night (starting about 2 weeks after pitching). If I got two consecutive identical readings (which I did 90% of the time), I could bottle that weekend. If not, I would wait till next Friday to take a third gravity reading. I never had to take four readings.

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Old 04-02-2014, 05:57 AM   #15
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Hi again! I ventured an SG reading of the hefeweizen because it's been so quiet... It's damn near FG! Just > 1.01! (Started at 1.045, the recipe says FG is 1.008) It's been approximately 75 hours at this point. Thoughts?

I tasted the sample and it definitely smells like a hefeweizen but it's slightly bitter to taste. Is that normal? Does it sweeten up after you bottle condition it with the priming sugar?

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Old 04-02-2014, 07:16 AM   #16
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At 1.010 you might be finished, what temperature are you at? It might be worth raising it up to 68-70ish and see if it can finish those last few points if you arent already there...

I'd let it sit until the weekend then check again and bottle...the priming sugar should work, just dont follow their instructions...assuming you have a full 5 gallons that you can transfer(usually means your atleast at 5.25g in the carboy/bucket because you will leave some behind)... 4oz of priming sugar should be adequate...the thing is you need to know how much liquid you have...

Melt the sugar in a few cups of boiling water, let it cool back down a bit, pour into your bottling bucket then siphon all your beer on top of it to swirl all the sugar around.

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Old 04-02-2014, 07:24 AM   #17
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What are your thoughts on carbonation drops vs. the priming sugar?

Temperature wise, it's at 68.



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Old 05-09-2014, 06:30 AM   #18
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Quote:
Originally Posted by deltachild7 View Post
What are your thoughts on carbonation drops vs. the priming sugar?

Temperature wise, it's at 68.
I think carbonation drops are a very expensive route to take. If you already have them, may as well use them, but in the future, I'd just use corn sugar.

68 is fine.
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Old 05-11-2014, 03:48 PM   #19
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Quote:
Originally Posted by TimLa View Post
I think carbonation drops are a very expensive route to take. If you already have them, may as well use them, but in the future, I'd just use corn sugar.

68 is fine.
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+1 ^^^^

On the topic of using a secondary vessel you can, and probably should, leave most ales in primary until you are ready to package (2-4 weeks). There are a couple of situations where use of a secondary vessel is helpful or perhaps required:

1. If you are adding flavoring agents, oak cubes, etc. it is often easier and may give better results if you get the beer off of the yeast cake and into a secondary vessel.
2. If you are adding fining agents such as gelatin, etc. you need to get the beer cold. This is easiest if you allow the beer to finish fermenting then rack to a 5 gal. carboy for chilling.
3. If you are going to do a long-term aged beer such as a RIS, Barleywine, Old Ale, etc. it probably should be done in a glass 5gal. carboy. The glass eliminates the possibility of o2 permeation through the walls of the vessel and the minimized surface exposure of the beer to o2 in the carboy neck further reduces the possibility of oxidation.

With all that being said, many of us prefer to rack the beer off of the yeast cake rather than leave it set there for more than 3-4 weeks. The yeast adds something to the flavor of the beer. There are a number of people who don't enjoy that added flavor.

Cheers.

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