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Old 08-29-2012, 12:20 PM   #11
Revvy
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Just leave everything alone. Most of those discussions about seperating trub from beer are 40 years out of date. The stuff on no stress, leave your beer alone and let the natural course of things complete without hovering over it and interefering is the way to go. Leaving it IN CONTACT with the yeast and trub

Pitch yeast.
Walk Away
Come back in month
bottle.
Leave beer above 70 for a minimum of three weeks before checking on carbonation.

That's it. It's not rocket science to make great beer, it's patience

And not being a little concerned about anything and everything you read....


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Old 08-29-2012, 12:52 PM   #12
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I'll have to agree and disagree with Revvy. It's not hard to make good beer, it just takes patience. However, with that said, I think it's not just okay for you to take interest and concern in all the things you read, it's actually imperative. Read, read, read, and learn everything you can about the hobby. The beauty of the hobby is that with time you will learn what works best for you, but the beauty of science is that the community can expedite your improvement.


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Old 08-29-2012, 01:24 PM   #13
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Yea.. I am usually a patient guy... The waiting of this hobby is killed however thanks for the simplified approach method, and I'll post back when I have a final product. Thanks again.
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Old 08-29-2012, 01:48 PM   #14
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Yes, the waiting is the hard part. But I'm with Revy on this one. The way I see it is, there is no real proof that transferring your beer to a secondary vessel does anything to greatly improve your beer vs. just leaving it go in the primary vessel. And by leaving it go in the primary, you are greatly reducing the risk of introducing infection to your beer. To me, that is enough to just leave it alone.

The only time I transfer my beer to a secondary vessel is to open up one of my fermenting buckets. I currently have 3 fermenting buckets and a glass carboy. I try to make one batch that doesn't require dry hopping so I usually will transfer the non-dry hop brew to the carboy so that I can have 4 batches going at once. All of my dry-hopped beers stay in the primary and I just add the hops for the last 7 days prior to bottling. Much easier to add hops to a bucket vs. a carboy...
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Old 08-29-2012, 02:37 PM   #15
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Man, nice setup.. And what sounds to be a really efficient process of keeping things moving. Thanks for the tip man! And this also helped answer my question about bucket fermenting... My friends who got me into brewing use plastic primary and glass secondary carboys.. I'm going tomorrow to invest in a couple of buckets, and start another batch.
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Old 08-29-2012, 03:55 PM   #16
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Thanks. I'm pretty happy with the set up so far...
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Old 08-29-2012, 04:56 PM   #17
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I would say that a stout is one of the easiest beers to skip the secondary on. There is no need for clarity, and most of them are not dry hopped. I don't use a secondary. I dry hop in the primary and don't really worry about remaining yeast in my bottles. It definitely makes a clearer beer with less yeast colony remaining, but I'm just lazy and don't won't to lose any beer. It always seems like the ideal time to transfer to secondary is when I'm at work.

I wouldn't use a secondary on beers like a stout or ale. Now a lager, I think it's essential for clarity. It also gives you an opportunity to harvest the expensive lager yeast before you send it dormant for a month.
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Old 08-29-2012, 08:57 PM   #18
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Quote:
Originally Posted by Revvy View Post
Just leave everything alone. Most of those discussions about seperating trub from beer are 40 years out of date. The stuff on no stress, leave your beer alone and let the natural course of things complete without hovering over it and interefering is the way to go. Leaving it IN CONTACT with the yeast and trub

Pitch yeast.
Walk Away
Come back in month
bottle.
Leave beer above 70 for a minimum of three weeks before checking on carbonation.

That's it. It's not rocket science to make great beer, it's patience

And not being a little concerned about anything and everything you read....



I love reading your replies. They make my day

I agree. No secondary needed unless something really crazy needs to happen. Like you NEED to rack that blonde on 10 lbs of peaches or strawberries.

I always though that when the beer company gives you 2 carboys- one 6 gallon and one 5 gallon- that the 5 gallon is used for Apfelwein. If you do not believe me, I suggest you make some, and get happy.
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Old 08-29-2012, 09:16 PM   #19
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Not sure if I missed how you intended to add the coffee so sorry if I did. I made a coffee brown a few batches ago and cold brewed the coffee and added to taste when I bottled. This helped me get the coffee flavor where I wanted it so it wasn't too light or too strong. Just thought this may be a helpful bit of info.
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Old 08-29-2012, 09:19 PM   #20
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I used a coffee malt, caraffa malt is what the guys at my home brew supply store called it.


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