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Old 03-19-2013, 01:56 PM   #21
unionrdr
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He's referring to the newer Cooper's DIY fermenter which has a removeable krausen collar. It's made to be removed after krausen receeds not to get the krausen out of the way. But rather to reduce the head space after initial fermentation makes the krausen receed & it finishes fermenting. So co2 is still being produced,but at a reduced rate.


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Old 03-19-2013, 02:56 PM   #22
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Those beer kits in a box have the timeline on them to appeal to people who want to be able to drink their beer within a couple weeks, not a couple months. When I first started brewing I was told about the 1, 2, 3 rule. One week in primary, two weeks in secondary, three weeks in a bottle, then it's ready to drink. Now, I only use a primary, unless dry hopping or such. Even then, it's a rare occasion that its transferred less than two weeks and that is dependent on how fast fermentation finishes. But as a personal rule, I keep the beer on the yeast for at least a week after fermentation is done so the yeast can clean up their mess. So far it has served me well.

Also, I learned a few years back that the single biggest thing you can do to improve your beers is temperature control. Start to finish. Temperature control is obviously a big part of mashing when going all grain, but it has a significant impact on flavors during fermentation and sometimes storage as well. The common thinking around here is to ferment as low in the yeasts preferred temperature range as you can, and I will agree with this. Lower temperatures will give cleaner flavors while warmer temperatures give fruity, estery flavors.

But any which way, spend a bunch of time on the site here and read what you can. There is a phenomenal amount of experience here and more than enough people who are happy to help.


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Old 03-19-2013, 03:39 PM   #23
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+1 Let the beer ride
+1 Let the yeat do the clean up
+1 Temp control
+1 Lots of help to be found

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Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

 
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Old 03-19-2013, 03:46 PM   #24
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Patience!!!!

The hardest lesson to learn, and the most valuable skill a brewer can have.

The feeling that "Doing SOMETHING!" is better than doing nothing, is wrong.

You have to beat that feeling down and make it cry. You have to be the master of it and whip it like like there is no tomorrow. Stomp on it and then crap on it. You can do it.

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Old 03-19-2013, 09:54 PM   #25
Bonden3000
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Hi again.


Lots of good advise. Thanks

I need one more. Sprinkle the yeast on top or mix it in??

Think i'll leave it alone for 3 weeks and 3 weeks in the bottles before cooling. The a couple of weeks or so in the fridge before drinking and hopefully enjoying my brew.

 
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Old 03-19-2013, 10:06 PM   #26
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Quote:
Originally Posted by unionrdr View Post
He's referring to the newer Cooper's DIY fermenter which has a removeable krausen collar. It's made to be removed after krausen receeds not to get the krausen out of the way. But rather to reduce the head space after initial fermentation makes the krausen receed & it finishes fermenting. So co2 is still being produced,but at a reduced rate.
is it really necessary to have in?

 
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Old 03-19-2013, 10:09 PM   #27
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Yeah,unless you like cleaning up overflowing krausen...
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Old 03-19-2013, 10:17 PM   #28
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will it really rise that much?

i mean its not in the other sets. what do they do?

i'll put it in then. don't like cleaning, you know.

how about the yeast. sprinkle or mix it in?

 
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Old 03-19-2013, 10:23 PM   #29
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I'm not going to quote everybody, but yes, patience and the resource of having a book or two is EXTREMELY important. If you don't have the patience to wait for the book you should be ordering, www.howtobrew.com will get you started. I started on the box kits and learned quickly how they DO appeal to the guy that wants to drink it in the first couple weeks. It wasn't until I started reading about it and taking my time did the beer improve.

 
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Old 03-19-2013, 10:31 PM   #30
unionrdr
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Quote:
Originally Posted by Bonden3000 View Post
will it really rise that much?

i mean its not in the other sets. what do they do?

i'll put it in then. don't like cleaning, you know.

how about the yeast. sprinkle or mix it in?
The fermenter is quite a bit shorter without the krausen collar. you can just sprinkle the yeast in dry. But read up on rehydrating dry yeast for future brews. The krausen collar is there to add extra head space to the fermenter till the krausen goes down. Then remove it to reduce head space when it's no longer needed.


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