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Old 10-26-2012, 01:15 AM   #1
NewkyBrown
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I've had an ale in the primary for about a week now. There has been no airlock activity but plenty of krausen. I don't think the lid is very tight so should I transfer to a secondary or will it ok for another couple of weeks in the primary? When I take a sample for gravity check will this compromise the CO2 blanket?
Thanks.



 
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Old 10-26-2012, 05:30 AM   #2
Brew-Jay
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If you still see krausen then leave it be. Wait for the krausen to die down then take a gravity reading. Once the gravity is stable for two or three days then you can transfer it. But even then I wouldn't even bother with a secondary. Just go straight from primary to keg or bottling bucket. If it's a high gravity beer you might want to leave it in the primary a little longer.


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Old 10-26-2012, 05:39 AM   #3
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F secondary. For ales, it's about as needed as a lobotomy. Just leave it in primary until it's ready for bottle/keg and then bottle/keg it. IMO/IME, you're better off waiting until it's otherwise ready to drink (just needing carbonation) and then bottle/keg it up.

I go 2-4 weeks in primary for my low to moderate OG brews/ales (under 1.065 OG). Higher OG batches get longer in primary. Or until they're ready.

BTW, you need to CONFIRM it's at FG before you do anything. That's at least two matching gravity readings 2-3 days apart.
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Old 10-26-2012, 06:39 AM   #4
TapeDeck
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What about beers that are designed to age, such as olde ales and barley wines? Still no secondary in your opinion? (sorry for pseudo steal)

 
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Old 10-26-2012, 12:04 PM   #5
NewkyBrown
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Thanks for the replies. I'll start checking the FG this weekend and leave it in the primary for another week at least as the OG was 1.70.

 
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Old 10-26-2012, 01:11 PM   #6
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Quote:
Originally Posted by TapeDeck
What about beers that are designed to age, such as olde ales and barley wines? Still no secondary in your opinion? (sorry for pseudo steal)
Let them age in the bottle or keg.
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Old 10-26-2012, 03:19 PM   #7
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Quote:
Originally Posted by NewkyBrown View Post
Thanks for the replies. I'll start checking the FG this weekend and leave it in the primary for another week at least as the OG was 1.70.
Assuming you meant the OG was 1.070. I'd give that brew at least 3-4 weeks in primary and then taste a sample. Until you learn how the yeast you use works in a higher OG brew at temperatures, you're better off giving it more time.

As for the attempted thread theft... It all depends in the brew. A true barley wine (10%+) will need more time all around. I do shift to another vessel (aging keg) for adding things like oak. But otherwise, it stays in primary.
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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-26-2012, 04:23 PM   #8
NewkyBrown
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Quote:
Originally Posted by Golddiggie

Assuming you meant the OG was 1.070. I'd give that brew at least 3-4 weeks in primary and then taste a sample. Until you learn how the yeast you use works in a higher OG brew at temperatures, you're better off giving it more time.

As for the attempted thread theft... It all depends in the brew. A true barley wine (10%+) will need more time all around. I do shift to another vessel (aging keg) for adding things like oak. But otherwise, it stays in primary.
Thanks
My only concern with leaving it in the primary for that long was that the lid does not seal tight. Will I be ok with the amount of Co2 been produce to keep out oxygen?

 
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Old 10-26-2012, 04:24 PM   #9
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Quote:
Originally Posted by NewkyBrown View Post
Thanks
My only concern with leaving it in the primary for that long was that the lid does not seal tight. Will I be ok with the amount of Co2 been produce to keep out oxygen?
What are you fermenting in?
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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-26-2012, 05:38 PM   #10
NewkyBrown
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Plastic bucket(40ltrs) . The lid sits on ok but isn't a tight seal



 
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