Russonomics
Member
Let me preface this by saying I read the FAQ and a lot of the topics on the board and really havent found the answer to my question. I am also just really excited about brewing and it seems like the regulars here are too so I just wanted to make an introductory thread of sorts to A. introduce myself and B. get this question asked.
A. So basically Im a 28 year old father to be running a restaurant and get to use all the cool equipment here to make my product. Im also pretty handy (can sweat pipes, use tools, run electric) so if anyone has any cool project ideas I will gladly take those. Im pretty into cooking/recipes and enjoy drinking more than eating so this is right up my alley. All in all Im just pretty excited about brewing in general and have done so much research in the past 9 days in the fermenter that I am driving my lady nuts so I figure you guys here are probably in the same boat as me.
B. For Christmas I received a starter brew kit (7 gallon bucket with the spicket and a 6.5 glass carboy and all the other junk that comes with such kits) Made my first batch and am getting ready to go into the secondary with it. From what I have read here a lot of you are down on going to the secondary and I was wondering for what reasons? (a lot of people are just saying to skip it from what I read but never really stated why)
Right now the beer tastes good and all the readings are spot on, its just a little yeasty and just a little hazy so I figured the sit time in the carboy should be a good thing. (Its a dark porter by the way)
The main reason I want to go to the carboy is so I can make another batch. I have only 1 bucket so I figure why clean/sanitize it just to let it sit till bottling... might as well make another one while the first is chilling(figuratively not literally) in the carboy and make use of this freshly clean/sanitized bucket.
I am also thinking of kegging eventually. I have access to free kegs so, I mean, why shouldnt I is what I figure. But right now Im going to stick to bottles since I have made all my employees pour all bottled beer into glasses so I have a ready supply of bottles.
Cliff notes- why shouldnt I go into the carboy basically?
A. So basically Im a 28 year old father to be running a restaurant and get to use all the cool equipment here to make my product. Im also pretty handy (can sweat pipes, use tools, run electric) so if anyone has any cool project ideas I will gladly take those. Im pretty into cooking/recipes and enjoy drinking more than eating so this is right up my alley. All in all Im just pretty excited about brewing in general and have done so much research in the past 9 days in the fermenter that I am driving my lady nuts so I figure you guys here are probably in the same boat as me.
B. For Christmas I received a starter brew kit (7 gallon bucket with the spicket and a 6.5 glass carboy and all the other junk that comes with such kits) Made my first batch and am getting ready to go into the secondary with it. From what I have read here a lot of you are down on going to the secondary and I was wondering for what reasons? (a lot of people are just saying to skip it from what I read but never really stated why)
Right now the beer tastes good and all the readings are spot on, its just a little yeasty and just a little hazy so I figured the sit time in the carboy should be a good thing. (Its a dark porter by the way)
The main reason I want to go to the carboy is so I can make another batch. I have only 1 bucket so I figure why clean/sanitize it just to let it sit till bottling... might as well make another one while the first is chilling(figuratively not literally) in the carboy and make use of this freshly clean/sanitized bucket.
I am also thinking of kegging eventually. I have access to free kegs so, I mean, why shouldnt I is what I figure. But right now Im going to stick to bottles since I have made all my employees pour all bottled beer into glasses so I have a ready supply of bottles.
Cliff notes- why shouldnt I go into the carboy basically?