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Old 03-25-2012, 02:15 AM   #1
Chaddyb
 
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And he told me I should only primary in a glass carboy, not a bucket. he continued to tell me how I couldnt be making good beer only doing a primary fermentation, and I should be pulling the beer off the yeast cake after two weeks. I typically leave my beer in primary for anywhere between 3 weeks to 6 weeks, depending on what it is. What do you guys think?
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Old 03-25-2012, 02:23 AM   #2
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If you like your beer then his opinion does not matter. If you like what you are doing then you are doing it well!
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Old 03-25-2012, 02:24 AM   #3
kosmokramer
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yup, i only secondary when i am gonna dryhop

 
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Old 03-25-2012, 02:26 AM   #4
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I'd say he's just trying to sell more secondaries and expensive glass carboys. I wouldn't be surprised if he's never even brewed before!
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Old 03-25-2012, 02:29 AM   #5
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Quote:
Originally Posted by Stauffbier View Post
I'd say he's just trying to sell more secondaries and expensive glass carboys. I wouldn't be surprised if he's never even brewed before!
This I can believe... OR he's using seriously outdated method information. If you're getting solid brews (which I highly suspect you are) then I would tell him that. Or maybe bring in two bottles of what you've brewed, tell him you did one with a secondary and the other long primary and see if he can tell the difference. Of course, I wouldn't bother to rack to secondary for either batch just to prove he's full of it...

BTW, I've stopped dry hopping at room temp. I add the whole hops (in a nylon bag) right before the keg goes into the brew fridge to carbonate and then serve. They get ~2 weeks to infuse their wonder into the brew before going on tap. Then they stay in the keg for the duration. Best dry hop flavor/character I've had is from that mode...
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Old 03-25-2012, 02:31 AM   #6
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Unfortunately most people don't stay up-to-date in their field. I'm sure that was great advice 10 years ago.
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Old 03-25-2012, 02:45 AM   #7
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Quote:
Originally Posted by Stauffbier View Post
I'd say he's just trying to sell more secondaries and expensive glass carboys. I wouldn't be surprised if he's never even brewed before!
LOL I was wondering about this as I was doing yard work today...

Quote:
Originally Posted by Golddiggie View Post
This I can believe... OR he's using seriously outdated method information. If you're getting solid brews (which I highly suspect you are) then I would tell him that. Or maybe bring in two bottles of what you've brewed, tell him you did one with a secondary and the other long primary and see if he can tell the difference. Of course, I wouldn't bother to rack to secondary for either batch just to prove he's full of it...

BTW, I've stopped dry hopping at room temp. I add the whole hops (in a nylon bag) right before the keg goes into the brew fridge to carbonate and then serve. They get ~2 weeks to infuse their wonder into the brew before going on tap. Then they stay in the keg for the duration. Best dry hop flavor/character I've had is from that mode...
I told him my brews were turning out great, and he looked at me like I was from mars. I figured screw it, I like my processes, at least for now...
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Primary: Chocolate milk stout, pumpkin ale, Belgian Wit
Secondary: Coffee brown ale
Next Up: ?

 
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Old 03-25-2012, 02:46 AM   #8
drocu
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Personally, I don't think you should be scolded at all about any topic at your LHBS. If it were me, I'd take my business elsewhere. There are plenty of good online vendors that are often cheaper and not rude.

And I usually skip secondaries and ferment in buckets regularly.

 
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Old 03-25-2012, 03:00 AM   #9
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I use glass because that is what I have. I have to believe that the secondary is rarely needed, and if I dry hop it is in the keg. If your LHBS keeps insulting it's customers, it will become his failed business.
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Old 03-25-2012, 03:07 AM   #10
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I never use buckets, always use secondaries, and think I make great beer. But I have no doubt there are many of you out there who make as good, or better beer using buckets and just primaries.

Everyone does it differently, most people produce pretty good beer. No-one has a right to make any judgement on your beer or procedure unless they know what you do and have tasted the beer you produce.

 
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