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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Why the insistencies? WHY?
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Old 12-19-2012, 02:50 PM   #11
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Originally Posted by Stauffbier View Post
Regarding the "stir" debate...

I did a little experiment about a year ago. You can try this too.

Take a cup of water and add your favorite color of food coloring to it. Add a lot of food coloring so that the color is nice and dark. Dump it in a bucket. Rack 5 gallons of clear water from another bucket on top of the colored water with a siphon. This imitates racking beer onto priming sugar. You'll notice that the cup of colored water mixes in with the 5 gallons of clear water very nicely. Give it a try!
Yup. I don't know why this is so hard for people to grasp.... One of these days I'm actually going to brew an extremely light beer, like a kolsch and tint my priming sugar solution, and get the clearest bucket I can find to use as a bottling bucket, maybe one of those plastic containers from a restaurant supply store, and put 2 or three cameras on the damn thing to have three different angles, and record it mixing, and finally put this damn myth to rest.

It's one thing to be dropping dry sugar into the bucket, and another to be mingling two liquids of nearly the same density.
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Old 12-19-2012, 02:51 PM   #12
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Since you're also dealing with dissolved sugars, just food coloring is not going to be a good "control" for your experiment. You would need some dissolved sugars in your bucket "wort" and some dissolved sugars in your "priming sugar" - THEN the food coloring would show a better correlation.
You're right, but I would expect the same results...
As a matter of fact, I'll do that!
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Old 12-19-2012, 02:52 PM   #13
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Since you're also dealing with dissolved sugars, just food coloring is not going to be a good "control" for your experiment. You would need some dissolved sugars in your bucket "wort" and some dissolved sugars in your "priming sugar" - THEN the food coloring would show a better correlation.
But, it's not really too different if you think of the fluid densities...is he's mixing water with food colored water, the fluid densities are going to be pretty similar to the mingling of beer and priming sugar solution. It may not be perfect, but it IS a pretty good demonstration.
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Old 12-19-2012, 02:55 PM   #14
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But, it's not really too different if you think of the fluid densities...is he's mixing water with food colored water, the fluid densities are going to be pretty similar to the mingling of beer and priming sugar solution. It may not be perfect, but it IS a pretty good demonstration.
Yep. The issues you get are with, say, mixing extract wort with top off water. Densities there are different enough that it takes some really serious stirring to get it homogenized, and even then, you often need the help of the yeast to get it to stay that way.

Priming sugar solution and beer? Pretty easy to mix.
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Old 12-19-2012, 03:40 PM   #15
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I would agree that its not a technique issue. Its an issue of patience. Im a noob myself but all of my HB has improved with patience. Sometimes its hard to wait when even "green HB" taste soooo much better than 3/4 of the commercial brews out there.

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Old 12-19-2012, 03:59 PM   #16
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I had this same problem until I started stirring my beer. Once the beer is in the bottling bucket with the sugar in it, stir very slowly, making sure not to aerate it. This made my batches more consistent. Just be sure not to stir it too hard. Hope this helps you with your next batch.
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Old 12-19-2012, 05:19 PM   #17
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I think part of the problem that new brewers face are the recipes themselves. Many of them will give you the minimum time frames for each step in the process. Such as "allow to ferment for 3 days" or "store at room tempature for 3 days". Many of them make it sound as if your beer will be done in 3 weeks from start to finish. While it may technically be done its not ready to drink, usually not even close, and when the new brewer drinks 3 week old beer and spits it out because it tastes raw they get discouraged. I think we would do better to have more "truth in advertising" applied to the recipes. I know they want you to come back into the store and buy more stuff asap but I think they would have better customer retention in the long run if they were a little more honest with the timelines.

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Old 12-19-2012, 05:42 PM   #18
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Right on trout. They think folks will be scared off if they read how long it really takes to make a good home brew. So they exagerate on the short side to make it sound good. It basicallt takes me about 2 months frpm BK to glass whether it's AE or PM (All Extract or Partial Mash).
And just racking alone doesn't seem to mix evenly for me. And I've got an ale pail with the large barrel tap on it (5/8" spout on it),& the Cooper's micro brew FV with the more standard 3/8" spout on the spigot. The barrel tap flows so hard,at the begining it has to be closed off a bit to keep from foaming things up. The more standard 3/8" ones can be done wide open from the start,since they don't flow as fast. But none seem to mix evenly 100% of the time.
Then there's the grainy/crusty deposits I'm finding around the lip of the bottles. Pretty tough stuff too. Gotta soak that off & see if this batch carbs better. I think the crud causes a high pressure leak & carbonation goes out the window. & I used 5oz in 5G this last time.
Anyway,It's the unrealistic time frames & little things that they'll likely only learn of on here.
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Old 12-19-2012, 06:14 PM   #19
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Default whoa!!!!

I knew from the thread title Revvy would have a strong post about his favorite issue. It is good advice, and could very well could be the issue.....but it isn't the only possibility!!

The OP stated "in the middle" not "the last 3 bottles were great". Waiting long enough for bottle conditioning is 1 step....but if there is still inconsistency I would look at a few other basics:

1)light exposure...bottle should be stored dark.

2)bottle cleaning: I thought I was doing a good job cleaning/sanitizing my bottles....but once I started using oxyclean soaks to remove labels...I noticed a consistency gain..the occasional "off" bottle is gone.

3) equipment cleaning/sanitation...I use starsan, and don't find any off flavors from its use....but some of the other cleaners and sanitizers can effect flavor if not used properly.

4)basic bottling process, Revvy has a great process detailed in a stickly in the bottling forum.

In short step back, and make sure you have the basics right. If you have clean sanitary equipment, and good bottling process....the result should be fairly consistent.

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Old 12-20-2012, 09:53 PM   #20
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What I'm referring to is beer somewhere in the muddle. Not at the end. When this happens some of the beer at the end is not as good as in the middle. From what I have read leads me to believe that it is more about inconsistent sugar and possible cleanliness problems. I think I will stir my priming sugar which I don't. I usually dump the liquid half way into my bottling bucket transfer. I will also switch from onestep to starsan and see if I get more consistent batches. I will report as soon as I set things up. I am also using ez-cap bottles and although they are not that old I will replace all of the gadgets to see if that makes a difference. Thanks for all the great ideas.

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