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Old 03-24-2013, 08:33 PM   #11
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Mead takes years to age before it is good.


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Old 03-24-2013, 08:36 PM   #12
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Secondary is a waste of time. Ohhhhhh the boogyman has been let out. Oh no!


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Old 03-24-2013, 08:40 PM   #13
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Secondary is a waste of time. Ohhhhhh the boogyman has been let out. Oh no!
So are you stating that the waste of time is the myth? Or that the need for secondaries is a myth?
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Old 03-24-2013, 08:42 PM   #14
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This one isn't a myth. It's not a good guage, due to the leaking issues you mention. Newbies also tend to pitch old yeast that can take a while to start, so the next morning doesn't always work for them.
My bad, I didn't know there was a contingency on what newbies might do.
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Old 03-24-2013, 08:42 PM   #15
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AG is hard.
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Old 03-24-2013, 08:43 PM   #16
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My bad, I didn't know there was a contingency on what newbies might do.
Well, the thing is, a vigorous airlock absolutely does let you know that yes, fermentation has kicked off.

Lack of bubbles just means that you have a bad seal.
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Old 03-24-2013, 08:49 PM   #17
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Well, the thing is, a vigorous airlock absolutely does let you know that yes, fermentation has kicked off.

Lack of bubbles just means that you have a bad seal.
I see your point brewdad, I was being a bit snarky.
But once my airlock has one semi-medium sized bubble every 60-65 seconds, it's definitely ready to bottle, without exception.cross:
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Old 03-24-2013, 08:51 PM   #18
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Use stainless kettles instead of aluminum to prevent metallic flavors. (I much prefer my aluminum over my stainless)
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Old 03-24-2013, 08:56 PM   #19
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Supporting several boogeyman myths that have been mentioned here already.
1. Leaving a well brewed beer in fermenter for an extra week is necessary.
- key on "well brewed beer"
2. Secondary is bad.
- if you have messy primary and can perform sanitary transfer without aeration, then go for it.
3. Airlocks are bad indicators.
- it has been a very useful visual for me
And here are a couple that have not been mentioned
4. Don't worry about a blow-off!
5. Trust your FG to time and not measurement.
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Old 03-24-2013, 09:03 PM   #20
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* Sparge water needs to be hot.
* Sparge water must not be too hot.


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