Belgian tripel in secondary - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Belgian tripel in secondary

Reply
 
Thread Tools
Old 02-05-2013, 08:23 PM   #11
SCBrewster
Recipes 
 
Jan 2013
Posts: 228
Liked 3 Times on 3 Posts


I'm not 100% sure. I did a 5 gallon batch and then you figure I lost about 1/2 gallon in yeast cake when transferring. I have a 6.5 gallon carboy so about 2 gallon headspace give or take

 
Reply With Quote
Old 02-05-2013, 09:12 PM   #12
Hopper5000
Recipes 
 
Oct 2011
Oakland, CA
Posts: 1,266
Liked 91 Times on 69 Posts


so you have 2 6.5 gallon carboys? If you are making 5 gallon batches and not dry hopping then you should have the least amount of head space exposed because of potential oxidation. You are probably fine but it's just something to note in the future.

These are glass carboys, no?

 
Reply With Quote
Old 02-05-2013, 09:29 PM   #13
SCBrewster
Recipes 
 
Jan 2013
Posts: 228
Liked 3 Times on 3 Posts


I have a bottling bucket that I also use as a primary fermenter. I think that's like 7.5? And then a glass 6.5 gallon carboy

 
Reply With Quote
Old 02-05-2013, 10:36 PM   #14
MachineShopBrewing
Recipes 
 
Nov 2009
Montrose, MN
Posts: 1,053
Liked 69 Times on 55 Posts


Quote:
If you are making 5 gallon batches and not dry hopping then you should have the least amount of head space exposed because of potential oxidation.
^^This^^

Another reason to just package it as soon as it is done. I would just start it in the 6.5 gallon carboy and leave it in there until it is clear enough to bottle next time. While some will probably disagree with me, I know first hand that fermenting in plastic buckets will give you much more oxidation into your beer over glass. Just keep your bucket for bottling and use the carboy for fermentation.

There really isn't any need to transfer your beers anymore. If you don't have any other means to clarify it like cold crashing, you can just leave it sit in the fermentor for a month or so and it should be clear enough to package. The best thing for a new brewer to do is to forget the whole primary/secondary thing unless you are adding fruit to a beer. There is really no such thing as primary or secondary, there is only the fermentor. When it is done fermenting, then you transfer to the package.

Oxygen(after fermentation) is absolutely your biggest enemy, and I don't think enough gets said to new brewers about it. Most people worry about infections. While infections can be bad, most brewers shouldn't have any problem with them as long as they are using proper cleaning and sanitizing steps. Oxidation, however, can be quite a bit trickier to minimize.

 
Reply With Quote
Old 02-06-2013, 02:26 AM   #15
SCBrewster
Recipes 
 
Jan 2013
Posts: 228
Liked 3 Times on 3 Posts


Ohhhhh man. Every time I post one question it opens up a bunch of others and a basket of worms

 
Reply With Quote
Old 02-06-2013, 02:38 AM   #16
sabo38
Recipes 
 
Jan 2013
Posts: 81
Liked 10 Times on 9 Posts


What happens when beer gets oxidized? Funny flavor? Off colors? Explosions? Apocalypse?

 
Reply With Quote
Old 02-06-2013, 03:22 AM   #17
Esmitee
Recipes 
 
Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 616
Liked 34 Times on 28 Posts


Quote:
Originally Posted by SCBrewster View Post
Ohhhhh man. Every time I post one question it opens up a bunch of others and a basket of worms

^^^ Get used to it, it does. I agree with you AND, I also found out that you will ask a question, and,say the 1st 5 answers you get all agree with each other.The n you get 2 "OTHER" answers that do not agree with the 1st 5 answers ?????

I get that alot on these threads. My conclution is; You have to read and research, AND then Do what YOU think would be the best way to do what you were asking from all of the information you garthered. You may find you do it the way you have been doing it, AND then youll find even a BEtTER way!
__________________
Thank You in Advance for your Time and Info....!

Reason: Oh, I just primary in my 6.5 glass carboys, sometimes I do use my 7.5 plastic buckets, But I COLD CRASH for at least 3/4 days

 
Reply With Quote
Old 02-06-2013, 02:46 PM   #18
Hopper5000
Recipes 
 
Oct 2011
Oakland, CA
Posts: 1,266
Liked 91 Times on 69 Posts


Depending on your beer oxidation can be a desirable quality (in russian imperial stouts, old ales, barleywines, etc), however, not in a Tripel. Oxidation can darken the color of a beer and give it sherry and papery/cardboard flavors. Once the beer is exposed to oxygen these flavors can take a while to develop (2ish months).

You might be OK as there is a layer of co2 on top of your beer when you are fermenting in primary and some is released when transferring into secondary.

However, it is generally best practice to reduce this by leaving a very small amount of surface area exposed in secondary and/or not doing a secondary fermentation.

If you want to take an extra step you can get a co2 tank and purge all the vessels you are racking into when racking to secondary, bottling, etc. This works because co2 is heaver than oxygen so it will go to the bottom of a vessel and work its way up. It's also a step into the kegging territory.

You definitely never want to secondary in a bucket as usually the seals aren't 100% effective. Isn't usually an issue in primary because co2 is actively being produced.

You are probably fine but it's just one of those lesson learned things. I would bottle this one and drink it within the next couple months before the potentially oxidized flavors develop.

 
Reply With Quote
Old 02-06-2013, 04:17 PM   #19
SCBrewster
Recipes 
 
Jan 2013
Posts: 228
Liked 3 Times on 3 Posts


Ok as far as the comment on secondary goes. I was told not to leave a beer on the yeast cake for more than 2 weeks in primary because the off flavors will start leaching into it. So say for this tripel it says 2 weeks in primary and two months in secondary. If I left it in primary for 2 and a half months would those flavors not leach into it?

 
Reply With Quote
Old 02-06-2013, 04:30 PM   #20
highgravitybacon
Recipes 
 
Sep 2012
Posts: 924
Liked 216 Times on 152 Posts


At the risk of complicating things, I'm going to suggest a few things to consider with a tripel.

First, I do think a secondary is important with high gravity beer. The alcohol is quite toxic to the yeast and they will start to die. I like to leave the beer in primary about three weeks to a month then transfer to a secondary vessel for lagering and clearing. For most others beers, you can get them out of fermentation in a few weeks without issues -- but not a tripel.

I roll ghetto stylee. So I "lager" by having the carboy sit outside in a carboard box protected from the sun. Right now, it's about 40-50 during the day and 22-28F at night. The beer stays right around 30-34F. It won't freeze until it gets to about 27F in the carboy. This helps get a lot of yeast and protein bits out. I do this for a few weeks. If it gets too cold, I put it in the basement at 50-52F.

I also add fresh yeast at bottling. I think this is important with a big beer. The yeast in suspension is weak and fixing to die as it stews in a toxic blend of alcohols in the fermentation vessel so a little fresh yeast seems to help. You could rehydrate some S-33 yeast which costs about $2 per pack, and throw about a quarter teaspoon of the rehydrated mix into your bottling bucket.

I figure about two months is accurate. 3 weeks primary, 3-5 weeks in a clearing vessel / lagering.

You can read endless pros and cons about using a secondary vessel. For smaller beers, I don't use it. For longer term aging or clearing of big beers I do use it. But I'm just a noob not some pro.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Tripel -- Secondary or bottling? wahoofna627 Fermentation & Yeast 8 12-27-2011 02:12 PM
When to rack Belgian Tripel to secondary StuckinATL Fermentation & Yeast 6 05-02-2011 03:35 PM
Belgian Tripel Secondary Time Stout Man General Techniques 1 11-09-2008 12:26 PM
Secondary for Belgian Tripel Turkeyfoot Jr. General Techniques 6 06-22-2007 04:22 PM
Belgian Tripel Secondary Fermentation orion2598 Extract Brewing 2 02-14-2007 02:22 AM


Forum Jump