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Old 06-03-2012, 04:33 PM   #11
Jdb2012
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Awesome! Thanks. It is good to know that I can leave a batch sitting in a primary for a months or 2 with out fear of off flavors!

 
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Old 06-03-2012, 06:35 PM   #12
MMJfan
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I did my first brew (an IPA) and moved it into a carboy for secondary per the recipe. I then had to dry hop which was a mess getting the hops into the carboy. And then when I went to rack it from the carboy to my bottling bucket, it was a pain in the arse trying to keep the auto siphon from clogging up.

To make a long story short, I've read enough to make me feel comfortable in just leaving my beer go in the primary and I will be leaving my beers in the primary bucket for the most part, especially if there is dry hopping involved and limiting the use of my carboy as a secondary for beers that don't involve dry hopping.

 
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Old 06-03-2012, 07:04 PM   #13
sjanz
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Quote:
Originally Posted by samsonave

Nice post, thanks
This is good info. When dry hopping in secondary, would a 6 gallon carboy be ok or would you move down to a 5 gallon?

 
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Old 06-03-2012, 08:06 PM   #14
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Quote:
Originally Posted by sjanz

This is good info. When dry hopping in secondary, would a 6 gallon carboy be ok or would you move down to a 5 gallon?
Essentially you want as little head space as possible to avoid oxidation so if everything including the hops fits in the 5 use that
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Old 06-04-2012, 12:58 AM   #15
Jdb2012
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If one were to use a 6.5 gallon carboy, do you think that adding some sugar to create a small secondary fermentation would expel the excess O2?

 
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Old 06-04-2012, 01:11 AM   #16
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Quote:
Originally Posted by Jdb2012 View Post
I have used a secondary because I have been told that I could get some off flavor from yeast if I leave the beer on the yeast cake for awhile. Also I was told that the final produce will be clearer.
I am interested in your reasons, if you don't mind sharing.
The autolysis thing is much over exagerated. A wonderful classic white Burgundy yeast is Lallemand CY3079. This yeast is actually designed to autolys early in order to produce a nice round mouthfeel during sur lies aging (aging on the lees). While a buttery Chardonnay might be nice (diacetyl) we usually don't want that in beer but some autolysis benefits mouthfeel and I doubt you would ever leave your beer on the lees long enough for it to become detrimental.
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Old 06-04-2012, 01:12 AM   #17
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Quote:
Originally Posted by Jdb2012 View Post
If one were to use a 6.5 gallon carboy, do you think that adding some sugar to create a small secondary fermentation would expel the excess O2?
Yes, probably. Except remember that the point of a clearing vessel is to allow the beer some time to age and clear. By adding more fermentables, and restarting fermentation, the whole point of racking to a clearing vessel is totally useless. If the point is to allow the beer to finish clearing, then why add fermentables, and start fermentation again? Then you'd have to rack to a third clearing vessel, if indeed you were planning on a clearing vessel at all.

I'd either get a 5 gallon carboy, or forget the whole idea of racking to a clearing vessel.
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Old 06-04-2012, 01:40 PM   #18
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Originally Posted by Jdb2012 View Post
Awesome! Thanks. It is good to know that I can leave a batch sitting in a primary for a months or 2 with out fear of off flavors!
This is true, no off flavors, but do keep in mind that sitting on the yeast for a longer time does influence the flavor. Many people like these flavors. Others prefer the results of beer moved off of the yeast for aging. Figure out which you like and do that.
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Old 06-04-2012, 02:07 PM   #19
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Not sure how many you would need, but I've also heard of decreasing the headspace by boiling marbles to sanitize and adding to secondary. Some use the marbles to hold fruit down so they don't need to poke it down every few days.
It all sounds like alot of work to me either way. I'm lazy. I left a big Belgian on the yeast for 5 weeks with 3 days of cold crash in a 65 deg basement and it was clear as day. Weird fruity like a Belgian should be.

 
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