Help me get started? First GF brew.

scottmd06 said:

Well I just normally rack my brews into a secondary. Was recommended to do so in the kits I started with. So when the fermentation slows after about a week I usually rack to secondary and let it go for another two weeks before bottling. Would it hurt to do this with the GF brew?

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scottmd06 said:

I was under the impression that leaving a beer in primary for too long had risks too. So shall I just leave her in the primary a whole month?

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scottmd06 said:

Yea thats what Ive been afraid of getting in my brews. So you think Ill be fine just leaving in primary?

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celiacsurvivor said:

I don't have as much experience as others on the forum but I always secondary my beers. I noticed that all my brews have a high level of trub and putting them in a secondary for a week or two gets rid of most of that.

I don't use any finings though so maybe you could do just a primary then add finings going into your bottling bucket.

Like most things with GF brewing its all down to trial and error. Try one way or the other and then let us know how it goes.

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I leave my beers in primary for a month no matter what fermenter I use, and I use both buckets and carboys...

One thing to remember is that Papazian, as wonderful as it is, was written 30 years ago...and a lot of "science" or "common wisdom" that he as an author tapped into has evolved....all authors face this issue with their work.

His basic info is timeless....how to brew beer, figure out recipes, etc...but some of the info is just a reflection of the "opinions," or prevailing wisdom of the times, and may not even reflect his current beliefs...There's a podcast with Papazian from a year or so ago, where he talks about just having started using rice hulls in his mash ton...so if he doesn't update the book again, or write a new one, unless you've heard the podcast or read it on here, you won't KNOW about it.

Here's a good example John Palmer basically admits that what he wrote about IBU's in How to brew, was esentially "wrong" or at least outdated in light of new science...

Quote:
March 20, 2008 - What Is an IBU . . . Really?
John Palmer, author of How to Brew, shares information from a conference that challenged his concept of what defines an International Bitterness Unit (IBU).

http://media.libsyn.com/media/basicbrewing/bbr03-20-08ibu.mp3
I cite that podcast as an example of how the knowlegebase shifts so fast in this hobby because of places like this or podcasts...A book is a snapshot of the author's body of knowlege and the "common wisdom" at the time the author wrote the book, which may mean 3 years before it was even published. Papazian's book is 30+ years old. The basic knowlege is good, but brewing science and experience has progressed to where some things an author believes or says at that time may no-longer be valid...even to the author.

I mean I look at my own writings, including my E-book on spirituality, it was written back in 1999-2000, and a lot of my beliefs and ideas have shifted about things in the 8 years...

In that Podcast, Palmer basically contradicts in some was what he wrote in HTB...and I bet it will be reflected in his subsequent writings, but if he doesn't go back and revise HTB, and people don't read or listen to anything by him after, than they won't realize that the knowlegebase has already shifted...

In terms of long primaring, back then, yeah autolysis WAS the big fear at the time of Papazian, someone said this week it may have been a reflection of the oldier and crappier yeasts in the pre-prohibition days.....

Also what is of concern to commercial brewers of light lagers (by the way to lager means to store for a great length of time) or lager brewers in general doesn't necessarily apply to ales...or doesn't apply for a few weeks (or even a couple months of a healthy yeast cake.)

But things, like science, and even the yeasts themselves have changed, and we by our OWN experience have witnessed how much better our beer is when we've left it alone in primary for 2-4 weeks.

By the way a closed, sealed bucket, with an airlock is NOT an open fermentation vessel...an open fermentation would be a bucket without a lid, or a pie tin or towel on it like what was done before homebrewing was legalized in 1978...

Rememeber Papazian was writing his book from right around that time period, when yeasts cake in dry cakes and may not have even been stored properly, and many people just placed towles and cookie sheets on their ceramic crock pot fermenters.

It is podcasts and forums like this where you will find a lot more state of the art, or current views, and even scientific information...I mean if Jamil, John Palmer or Papazian even farts on a podcast, one of us beergeeks are going to start a thread on it within 10 minutes.

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celiacsurvivor said:

Thats great info, thanks.

I might start leaving my beers in primary longer and save having to mess about getting it into a secondary. I was under the impression that leaving it on the yeast cake can impart "off" flavours. But that might also be a throw back to ye olde dayes.

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scottmd06 said:

Its been a week in primary so I took a gravity reading. Were around 1.015 down from the OG 1.065. Thats setting me around 7% abv for this brew, and it makes me sad that its not mine! Maybe my friend will let me keep a 6 pack of it for my troubles. The color is looking nice, like a rich gold color but there is a little of the krausen-like filmy bubbles floating on top. I never know if thats a bad sign or not..

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scottmd06 said:

well im confident this will be a tasty brew regardless of its similarities to fat tire. plus it will have an awesome 7% abv and will have saved my friend and his wife about $30 in comparison to purchasing 5 gallons worth of fat tire lol

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scottmd06 said:

Well, just to update, the beer turned out great! The couple I brewed it for are absolutely in love with it and claim its the best GF brew they've ever had. To quote the wife, "Full body, slightly sweet, nice finish, and gorgeous caramel color. NICE kick too. " I'm glad that this brew worked out for them. I'll re-post the recipe when I get the chance so you others can give it a go - it was soooo easy.

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