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Old 10-08-2013, 09:11 PM   #1
Skep18
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Aug 2013
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I'm on my second beer. My first was an IPA that's was bottled after 2 weeks and has been bottle conditioning for 2 weeks. It tasted good out of the carboy, but sweet again after 1 week in the bottle. No worries, I hear "3 weeks 70F" so I'm not too worried about that. For learning, I'll try another one at 2 weeks, but don't expect much before "3 weeks 70F"

However, I have questions about my second brew. Its the NB Caribou Slobber Extract kit. I pitched with Wyeast 1332. My question is about secondaries. I am not opposed to trying it. I realize the long argument surrounding benefits, however, my question is if I secondary will there be enough yeast in suspension for the bottle to carb? Say I did 2 weeks primary, 4 weeks secondary like the instructions suggest. Will I get sugary beer if all my yeast is dead/gone?

This whole thought makes me want to do like Revvy and just do 3-4 weeks primary and bottle...

Side note: My next batch will have dry hops, so likewise, I'll ask for the same information for that... I will need to secondary so it becomes a bit more of a concern then...



 
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Old 10-08-2013, 09:15 PM   #2
Halbrust
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You will have enough yeast!


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Old 10-08-2013, 09:18 PM   #3
duboman
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Yes there will be enough yeast to bottle. The yeast may be sleepy and take longer than 3 weeks to properly carb but they will. If you want to speed things up a bit you can certainly add a little dry yeast to the batch when you bottle.

Personally, I would skip the secondary and package once the beer has reached FG and dropped clear, probably within 21 days. This assumes you handled your fermentation temperatures and there are no off flavors or flaws the yeast need more time to clean up)
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Old 10-08-2013, 09:35 PM   #4
BigFloyd
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1) There's enough yeast present after either secondary or cold crash (or both) to accomplish bottle carbonation.

2) There's no reason I can think of to secondary a batch of caribou slobber.
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Old 10-08-2013, 10:09 PM   #5
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You don't have to secondary to dry hop either. Many of us do it in primary,after FG & the beer has had a little time to settle out clear or slightly misty.
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Old 10-08-2013, 10:22 PM   #6
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The reasons not to secondary are oxygenation (because you're exposing the beer as you move it around, and also because your secondary will be full of oxygen-rich ambient air, while your primary is full of just the CO2 expelled during fermentation) and risk of infection (again, because you're exposing the beer as you move it).

I secondary-ed my first eight batches, and they all carbed up just fine.

 
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Old 10-08-2013, 10:27 PM   #7
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I used to automatically transfer every beer to secondary since that is what we all thought we had to do. Much happier now with skipping that one extra step, but either way you'll have plenty of yeast to bottle carb.
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Old 10-08-2013, 10:40 PM   #8
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I'm curious about your first batch being sweet after 1 week in the bottle. What was your final gravity? Do you have any carbonation at all after one week?
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Old 10-09-2013, 01:57 PM   #9
Skep18
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Thanks for the advice. I won't secondary the Slobber, however, I'd like to harvest yeast from the IIPA which was why I was going to secondary. However, I'm beginning to consider just pulling some yeast from my starter and making another small culture to harvest instead of washing. Thoughts?

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I'm curious about your first batch being sweet after 1 week in the bottle. What was your final gravity? Do you have any carbonation at all after one week?
Idk as this was our first 5 gallon batch and we didn't have the proper tools then. (We do now.) However, we popped one open last night, a week later and it tasted MUCH better. The "sweet" was nearly gone, not quite. This might be what people describe as "green" however, it didn't taste this sweet before bottling so I attributed it to the priming sugar not being processed yet.

And yes, both last week and this week, it had carbonation. Both times, it hissed a lot, however, last night, it had a much better head.

 
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Old 10-09-2013, 02:14 PM   #10
freisste
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Quote:
Originally Posted by Skep18
Thanks for the advice. I won't secondary the Slobber, however, I'd like to harvest yeast from the IIPA which was why I was going to secondary. However, I'm beginning to consider just pulling some yeast from my starter and making another small culture to harvest instead of washing. Thoughts?
That's what I do. It takes a little longer upfront because you have to make a larger starter, but I think it is easier to do and easier to keep sanitary. I would think it is also less likely to be mutated (a concern down the line), but I have absolutely no data to back that up.



 
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