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Old 08-06-2013, 07:44 PM   #11
Yooper
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Quote:
Originally Posted by Dralzz View Post
Well, "stirring it some" doesn't sound like enough aeration to me, but that just means the yeast will have a slower start. They should get going, it'll just take longer.
When I aerate, I usually rock the fermenter back and forth pretty aggressively for about five or ten minutes total. All of my (two) beers have started going within twelve hours.
Yes, but "pouring it into the bucket", along with stirring it up some, should be plenty of aeration.
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Old 08-06-2013, 07:50 PM   #12
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That sounds just about the same as I have done for all of my 20-30 batches. Never had an issue with the yeast, like someone said they know what to do!

 
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Old 08-06-2013, 09:29 PM   #13
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Quote:
Originally Posted by bkuchta
It's been about 23 hours now and the air loc is bubbling slowly. About 1 time every 5 minutes or so. I am getting worried that I didn't aerate enough. I poured into the bucket and stirred it some. Getting anxious! Lol
Sounds like you are on your way to beervana! Despite your most nagging urges, leave it alone for at least two weeks. Three would be better, if you can stand it! I made the mistake on my first batch of bottling after 10 days and letting it bottle condition for 2 weeks. It was...underwhelming. Next batch I let go for 3 weeks, followed by 2 bottled - better. One after that, 3 and 3 - even better! You get the idea.

Cheers!

 
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Old 08-06-2013, 11:08 PM   #14
bkuchta
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What about putting it in a secondary fermenter. Would that be better?

 
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Old 08-06-2013, 11:12 PM   #15
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Quote:
Originally Posted by bkuchta View Post
What about putting it in a secondary fermenter. Would that be better?
Depends on who you talk to but it seems either works. I have moved some beer to secondary and left others in primary with no discernable differences. I would just leave it for two weeks and then check your gravity to know when the yeasties have finished their work. Beer is pretty resilient so usually just leaving it is the best option.

Enjoy the obsession (hobby) that you have just started.

 
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Old 08-06-2013, 11:12 PM   #16
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Quote:
Originally Posted by bkuchta
What about putting it in a secondary fermenter. Would that be better?
Ooooohhhhh, now you are tapping on troubles door

To secondary or not is personal preference, but general consensus is only if dry hopping, adding fruit or oak chips or long term aging.
Otherwise the risk of oxidation and contamination is not worth it.
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Old 08-06-2013, 11:16 PM   #17
bkuchta
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Thanks so much everyone you were a lot of help !

 
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Old 08-07-2013, 12:44 PM   #18
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yeah that RDWHAHB mantra really helps out, if you don't have any homebrew drink a microbrew or two, or three.
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Old 08-08-2013, 03:16 AM   #19
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So what does that stand for ?

 
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Old 08-08-2013, 02:17 PM   #20
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Relax, Don't Worry, Have A Homebrew
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PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.

 
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