Gentlemen,
"A secondary never hurt any brew... "
Homebrewer_99
"The ale 'should be' reracked off the 'primary trub'
when the Krousen falls. Then left in the secondary for 7 days,
and bottled."
Since I make basically the 'same thing' every time
I hardly ever use a hydrometer anymore.
{8Lbs D.M.E. with speciality grains steeped in.}
'Mein acht pfund Hammerbier'
By 'should be',
I, 'of course',
don't mean that
'it should be'!
But just basically that it can be done that way.
And that I do that it way, probably because 'Kelly' at the Homebrew Headquarters, Dallas,
told me to do it that way,
{old Kelly knows his business.}
There is a 2" - 3" layer of trub in the bottom of the primary after reracking, and nearly as much in the secondary.
I don't want that sxxx in my ale.
Stuff floating around in my ale!
Yuck!
I always have used a secondary.
For 15 years!
It makes ale which is clearer and has less crud in it.
Crud which I would consider aesthetically objectionable
to see floating around in my ale.
It is hot summer weather in Texas now.
I am outa beer however and money too!
So as I was cleaning out the knife shop today
{the barn}
and getting ready for fall.
{I have 53 knives I started 2 years ago before I was assaulted
by a gang of cowards and my spine crushed.
But my law work is done and the matter is out of my hands.
Four people, three of them cops,
will die in prison. They messed with the wrong man.}
But I will get these 53 skinners and stabbers finished by X-mas
and then 'I can really go to Disneyland!'
Meaning, of course,
that I can 'git ignert and go coon hunting'.
Me and Sandymay
J. Winters VonKnife
http://jacksknifeshop.tripod.com/