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Old 01-28-2010, 07:36 PM   #11
robertvrabel
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Jan 2010
Farmington Hills, MI
Posts: 242
Liked 9 Times on 4 Posts


Quote:
Originally Posted by ERASMO View Post
Thanks again for all the input.

Here is the section of the instructions -- just so you can see.

Two-Stage (Secondary) Fermentation
Brewer’s Best® recommends home brewers
employ the practice of a two-stage fermentation.
This will allow your fi nished beer to have
more clarity and an overall better, purer fl avor.
All you need is a 5-gallon carboy, drilled stopper,
airlock and siphon setup to transfer the
beer. You will also need to monitor and record
the SG with your hydrometer when the beer is
in the ‘primary’. When the fermentation slows
(5-7 days), but before it completes, simply
transfer the beer into the carboy and allow fermentation
to fi nish in the ‘secondary’. Leave
the beer for about two weeks and then proceed
to Bottling Day.
My first brew (which I did 5 weeks ago) was a Brewers Best. It was a holiday Ale, big beer.. OG of like 1.070. Although the instructions were pretty decent for the most part... I followed that section you just pointed out to a T. I racked 6 days in, left it site for about another 10 days then I bottled it.

Now from what Ive read on this site, I should have easily let it sit int he primary for 3-4 weeks, especially since its a big complex beer.

I've been trying my beer each week as its carbonating, and its not horrible by any means but its pretty sweet. I believe it could have fermented longer and aged... and it would have been better. But you live and learn!

 
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Old 01-28-2010, 07:42 PM   #12
maida7
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Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by ERASMO View Post
Thanks again for all the input.

Here is the section of the instructions -- just so you can see.

Two-Stage (Secondary) Fermentation
Brewer’s Best® recommends home brewers
employ the practice of a two-stage fermentation.
This will allow your fi nished beer to have
more clarity and an overall better, purer fl avor.
All you need is a 5-gallon carboy, drilled stopper,
airlock and siphon setup to transfer the
beer. You will also need to monitor and record
the SG with your hydrometer when the beer is
in the ‘primary’. When the fermentation slows
(5-7 days), but before it completes, simply
transfer the beer into the carboy and allow fermentation
to fi nish in the ‘secondary’. Leave
the beer for about two weeks and then proceed
to Bottling Day.
Just like in that movie where Robin Williams plays the English teacher: Rip that page out and throw it away! RIP IT OUT!

Actual you can do all that and make great beer. But you don't have to the beer may even better if you just leave it in the primary till it's done and go straight to the bottle.

 
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Old 01-28-2010, 09:02 PM   #13
troutab81
 
troutab81's Avatar
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Apr 2009
Cincinnati, OH
Posts: 138

Quote:
Originally Posted by ERASMO View Post
SORRY

My instructions say to rack into secondary before fermentation has completely stopped. So I was thinking if fermentation is still occuring maybe it needed a little more o2.

I will not!

Thanks for the replies
Do not introduce oxygen back into it. I think the kit was referencing it is OK to transfer to secondary when fermentation is not absolutely complete.
__________________
On Deck: El Jefe Bavarian Weizen
Primary 1: None
Primary 2: None
Secondary: None
Bottles: California Pale Ale
Keg 1: Nugget Nectar Clone
Keg 2: Dogfish Head 60 Min Clone

Beer is good food. -- John Goodman

 
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Old 01-28-2010, 09:15 PM   #14
Scimmia
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Oct 2007
QCA, Iowa
Posts: 959
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There is nothing wrong with transferring before fermentation completes. This will get the beer off the majority of the trub while still transferring most of the yeast. It's much more of a pain, since you have to monitor the fermentation much closer, and there's not been shown to be much benefit, but it won't cause any problems, either.

 
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