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Old 03-07-2013, 06:05 PM   #101
DougK
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Originally Posted by high5apparatus View Post

I concur. I only do a secondary these days if I'm starting off with something in the fermenter like a bag of orange puree in my blood orange hefe.
OK, so a secondary isn't needed if you are dry hopping?

This one is going on my list of "on deck" brews.
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Old 03-07-2013, 06:14 PM   #102
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I dry hop all the time without racking to secondary. You'll only get off flavors if you leave it on the yeast cake for many months (dead yeast vs. dormant yeast). I find secondary is a way to get your beer off of things like a mesh bag of orange puree or to get more clarity. Secondary is also another opportunity for one to infect a beer.
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Old 03-07-2013, 06:46 PM   #103
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Awesome. That makes this one a little easier to plan. I was thinking I would have to time it so I had an empty fermentor in 2 weeks.
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Old 03-07-2013, 08:35 PM   #104
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It does make it a lot easier to plan. I have 6 carboys and I keep them all full, so it would get complicated if I kept needing an empty for transfer.
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Old 03-08-2013, 06:48 PM   #105
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Secondary helps clear up beers and allows you to do some swirling when dry hopping. I always go to secondary. Chance of infection is negligible
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Old 03-08-2013, 07:23 PM   #106
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Quote:
Originally Posted by Petekiteworld
Secondary helps clear up beers and allows you to do some swirling when dry hopping. I always go to secondary. Chance of infection is negligible
Yes. I always secondary when dry hopping. My routine is this - cold crash the primary, siphon into a bucket fermenter with a paint strainer sack full of hops, a week later I pull the hop bag and squeeze the delicious juices out of it, then I crash for 2 days and bottle. Amazing results and zero sediment in the bottle. If I kegged I could probably get away with primary only, but bottling, no way no how.
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Old 03-09-2013, 02:19 AM   #107
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Agree with bottle bomber, his is the ideal method.

Only if I'm making a porter or something real dark ill just do primary.
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Old 03-12-2013, 12:26 PM   #108
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Ok I got all the ingredients yesterday to do an extract version of this... The only things I've changed are that I'm using all DME and I'm doing a late extract add... I'll let y'all know how it turns out!
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Old 03-12-2013, 03:27 PM   #109
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Was wondering how long you you preboil the grains in the all extract version. Any help would be greatly appreciated.

JJ
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Old 03-12-2013, 04:05 PM   #110
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20 to 30 minutes at 160 degrees. But you don't have to be exact when steeping grains.
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