TheCrowsNest
Well-Known Member
I'm new to all of it. We just brewed up a Cream Ale from an extract kit and put it into the primary fermenter on Sunday (March 28). Yesterday we were getting bubbles through the air lock every couple of seconds, so I think we're headed in the right direction.
I've heard that a secondary fermenter is not necessary but it helps the clarity. Is this true? Also, what is the best way to achieve good clarity after we've boiled it? (I had on idea what irishmoss was 2 days ago)
Moving on to the keg. Is there an advantage to using priming sugar to naturally carbonate and then co2 to help with the process? Or is force carbonation the way to go if you're kegging?
I'm also curious about sediment that remains in the keg, does it just get shot out with the first couple glasses of beer? Can it clog the lines/valves?
Thanks in advance for any advice.
I've heard that a secondary fermenter is not necessary but it helps the clarity. Is this true? Also, what is the best way to achieve good clarity after we've boiled it? (I had on idea what irishmoss was 2 days ago)
Moving on to the keg. Is there an advantage to using priming sugar to naturally carbonate and then co2 to help with the process? Or is force carbonation the way to go if you're kegging?
I'm also curious about sediment that remains in the keg, does it just get shot out with the first couple glasses of beer? Can it clog the lines/valves?
Thanks in advance for any advice.