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Old 05-07-2010, 08:15 PM   #11
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All due respect and all but,

wasn't JZ ranting not too long ago about people NOT x-ferring? Saying that he has tasted subtle hints of autolysis in peoples beers.


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Old 05-07-2010, 08:18 PM   #12
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Hrm... I didn't hear that. Was it in a podcast or in a post somewhere?


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Old 05-07-2010, 08:29 PM   #13
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Quote:
Originally Posted by Rick500 View Post
Hrm... I didn't hear that. Was it in a podcast or in a post somewhere?
You talkin to me?

Sadly, I don't remember. I don't follow JZ. And I haven't listened to a podcast on beer in a very long time.
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Old 05-07-2010, 08:45 PM   #14
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Quote:
Originally Posted by GilaMinumBeer View Post
All due respect and all but,

wasn't JZ ranting not too long ago about people NOT x-ferring? Saying that he has tasted subtle hints of autolysis in peoples beers.
Jamil has always said that he doesn't secondary, back to his earliest appearances on the Brewing Network.
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Old 05-07-2010, 08:52 PM   #15
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FWIW, I got a gold certificate for a brown ale at the 2009 SW NHC - it was primaried for 6 weeks (no secondary)

I scored a 45.0 on a brown ale at the 2010 Great Arizona Homebrew Competition (highest overall score for a beer) and it was primaried for 2 months (no secondary).

I mainly left them that long due to 1) laziness, and 2) confirmation that the autolysis boogey-man is a myth if you manage your fermentation properly (healthy yeast, pitch rates, proper fermentation temp, etc).
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Old 05-07-2010, 08:53 PM   #16
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I did a secondary once when I first started brewing, and never have since.

Walker, I really didn't understand your justification. How does space justify doing a secondary? You could just as easily have three beers in their primary fermentation in that same space. You can also use those carboys for primaries.

Am I confused as to what you were trying to say?
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Old 05-07-2010, 09:46 PM   #17
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Quote:
Originally Posted by ArcaneXor View Post
Jamil has always said that he doesn't secondary, back to his earliest appearances on the Brewing Network.
Yep, and even earlier. On the MoreBeer forums there's posts from as far back as 2004 where he's talked about it.
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Old 05-08-2010, 12:13 AM   #18
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The history makes a lot of sense. I recall brewing back in the late eighties (before my fifteen year hiatus) and getting what appeared to be noticeable, although far from vigorous, fermentation upon xfering to the secondary fermenter. I would normally do this after the kreusen dropped in the garbage can style primary fermenter I was using after 4 - 5 days. After a week in secondary the bubbling (not just airlock activity but lots of tiny bubbles) would stop and I'd bottle. Hyrdrometer? We didn't need no stinkin' hydrometer. We used one kind of yeast, Red Star, and we knew the pattern. Then in about 1990 they came out with Whitbread Ale Yeast and it was like our beers improved 300%. Just like Red Star, that became our one and only yeast and it was very consistent batch to batch.

Nowadays I almost never see the bubbling when (and if) I transfer to secondary. I do manage to dislodge enough dissolved C02 to pressurize the airlock, but that's about it. And instead of 4-5 days most fermentations take only 2-3 with the use of a healthy starter made on a stir plate and injected O2.
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Old 05-08-2010, 04:16 AM   #19
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Not racking to secondary and going with an extended primary fermentation is the number one reason my beers went from good, to great. They are more fully attenuated, clearer, cleaner and just plain better. I only use secondary to bulk age my barley wines, strong ales, strong scotch ales, imperial stouts..etc..etc.....and I am beginnig to think that bottle conditioning with added yeast may be an even better alternative.
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Old 05-08-2010, 05:02 AM   #20
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Well, only by reading Revvy's on HBT when I started, I decided not to do secondaries for "normal" beers. I prefer to learn it that way, it's way lazier and safer. The last beer I made, I let it sit 5 weeks in primary before bottling. Still didn't taste it so I can't comment on this yet : I happened to have read Revvy's blog about patience and conditioning too. That guy is a real Yoda, full of good advices.

And I get to not use my 2.5 gallons glass carboy I bought for secondaries. I'm paranoid with glass, as I find it hazardous and this thing is the hell to use because the auto-siphon can only go straight in it, I can't put it "diagonal-style" as to pick up all the beer by lifting one side of the carboy. The height of the carboy is too small.


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