Secondary Question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Secondary Question

Reply
 
Thread Tools
Old 12-03-2012, 10:50 PM   #1
WarWeazl
Recipes 
 
Dec 2012
Posts: 3



I have family coming to town soon and I am kind of in a pickle. I when I missed my mash temp by several degrees, I corrected with boiling water, which I believe leached out tannin. There a strong tannin aftertaste now that my primary is done (Cream Ale). Now, the beer is still cloudy, so I am hoping that I am over obsessing about this and I just needs to sit. I want to cold crash it for a few weeks and use a combination of polyclar and gelatin finnings to try to save the beer, but I want to have a oatmeal stout in the process of fermenting too.

THE MAIN QUESTION -----> I was wondering if after fermenting the oatmeal stout in my fridge at 62*, I can let it sit in secondary in my house, which is about 76-78, while I am cold crashing my Cream Ale.

 
Reply With Quote
Old 12-03-2012, 11:12 PM   #2
homebrewdad
HBT_SUPPORTER.png
 
homebrewdad's Avatar
Recipes 
 
Jan 2012
Birmingham, AL
Posts: 3,275
Liked 384 Times on 279 Posts


Quote:
Originally Posted by WarWeazl View Post
I have family coming to town soon and I am kind of in a pickle. I when I missed my mash temp by several degrees, I corrected with boiling water, which I believe leached out tannin. There a strong tannin aftertaste now that my primary is done (Cream Ale). Now, the beer is still cloudy, so I am hoping that I am over obsessing about this and I just needs to sit. I want to cold crash it for a few weeks and use a combination of polyclar and gelatin finnings to try to save the beer, but I want to have a oatmeal stout in the process of fermenting too.

THE MAIN QUESTION -----> I was wondering if after fermenting the oatmeal stout in my fridge at 62*, I can let it sit in secondary in my house, which is about 76-78, while I am cold crashing my Cream Ale.
Unless your mash got above 170 degrees for long, you probably didn't get noticeable tannins.

But to answer your question - yes. Once fermentation is done on that oatmeal stout, you can let it sit at room temps to age, and it will be fine. It would probably be better if you could get it at cellar temps (in the 60s), but you're not going to hurt it with it in the 70s - provided, again, that fermentation is done.
__________________
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

WarWeazl Likes This 
Reply With Quote
Old 12-04-2012, 12:34 AM   #3
WarWeazl
Recipes 
 
Dec 2012
Posts: 3


Thanks. I got tannins some how, ooo just like sucking on a tea bag

 
Reply With Quote
Old 12-04-2012, 12:55 PM   #4
BrewerBear
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Sep 2011
!, !
Posts: 1,286
Liked 84 Times on 77 Posts


Reserve judgement til after its been bottled(or kegged) and conditioned,it may very well improve with time.How many brews have you tasted before bottling?

 
Reply With Quote
Old 12-04-2012, 01:04 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,731
Liked 8009 Times on 5598 Posts


Cold conditioning can help drop out tannins. But you'd have to start lagering the beer soon, and keep it very cold for at least several weeks. If you can do that, put the beer somewhere near freezing (but not freeze the beer!) you might find that it will taste much better after about 4 weeks.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To secondary or not to secondary, that is the question JRChase Beginners Beer Brewing Forum 11 10-21-2012 05:57 PM
Secondary or no secondary that is the question bkirkland Beginners Beer Brewing Forum 5 10-07-2011 12:35 AM
Quick temprate question, and promary/secondary question. Cazamodo Fermentation & Yeast 4 10-23-2010 08:52 PM
To secondary or not to secondary...that is the question BriarwoodBrewer Beginners Beer Brewing Forum 19 06-04-2010 04:53 AM
Too Secondary or not to secondary...that is the question. permo Fermentation & Yeast 9 12-20-2009 05:41 PM


Forum Jump