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Old 12-03-2012, 09:09 PM   #21
dadshomebrewing
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Oct 2012
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Quote:
Originally Posted by MattsFlyShop View Post
Well, afer listening to many experienced brewers, I will not be filtering this Brown Ale, I'll syphon the beer off of the trub into a secondary after a week or so in my garage, calculate the priming sugar and bottle 4 gal. instead of 5...cut my losses. I learned the importance of patience and proper equipment. Grain and hop bags from now on.
are you actually going to give up a fill gallon of beer in order to avoid the trub?

no way i would ever do that. i would get every drop i could out of primary, and then worry about the trub in secondary later.

but there is no chance i would ever give up 20% of my beer
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In the fermenters: nada

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In the fridge(and the glass): nada

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Old 12-03-2012, 09:30 PM   #22
C-Rider
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If you are doing pale and brown ales what in the world is the secondary for? Just leave everything in the primary for 3 weeks, siphon to bottling bucket AFTER priming sugar has been added to bucket. Let your beer sit at room temp (approx 70*) for 3 weeks and the trub in the bottles should settle into a fairly stable mass. Chill to drinking temps for 2 or 3 days then pour slowly and watch for the yeast on the bottom to begin to move toward your glass and then STOP pouring. Important thing is NOT move the bottles around a lot as this loosens up the yeast on the bottom. Transporting in a car in a cooler will do that.
Relax have a cold one. :-)
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Bottled in the refe: American Imperial Stout
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Old 12-04-2012, 02:45 PM   #23
jerrodm
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Sep 2012
Silver Spring, MD
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Quote:
Originally Posted by dadshomebrewing View Post
are you actually going to give up a fill gallon of beer in order to avoid the trub?

no way i would ever do that. i would get every drop i could out of primary, and then worry about the trub in secondary later.

but there is no chance i would ever give up 20% of my beer
There's no reason you need to leave that much beer in the fermenter. In my experience you might need to leave 6 or 8 oz. in order to avoid sucking up a bunch of junk, but no more than that. Please, whatever you do, don't throw away a gallon of perfectly good beer just so the rest is a little clearer!

 
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Old 12-04-2012, 06:46 PM   #24
sweetcell
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do a cold crash and there will be no need to leave more than half a bottle behind.
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- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-04-2012, 07:52 PM   #25
MattsFlyShop
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Nov 2012
Sparks, Nevada
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Quote:
Originally Posted by dadshomebrewing

are you actually going to give up a fill gallon of beer in order to avoid the trub?

no way i would ever do that. i would get every drop i could out of primary, and then worry about the trub in secondary later.

but there is no chance i would ever give up 20% of my beer
I had 4" of grain in there that got past my strainer, I had considered re-straining it but didn't want to cause too much disturbance and risk oxidation, however that lesson is behind me and the mistakes in grain handling overcome. Truth be told I think more important lessons are about to show themselves as I believe that batch is infected due to the burnt rubber taste it had at bottling.

 
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