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Old 02-01-2014, 07:18 PM   #1
Feb 2014
Oxford, GB
Posts: 2

Hi there,

I've just kicked off my 3rd homebrew. I've learnt a couple of things from previous brews (be careful when siphoning, use bottled water, sterilise everything properly, etc) so I'm hoping that this will be a really good one. I really just wanted to run a few things but you guys to see what you thought.

Primary fermentation:
Just kicked this off in the brewing bucket in the kitchen which should keep the temperature pretty constant. I've left previous attempts for 2 - 3 weeks until the bubbles stop coming through but was wondering whether to go for 3 - 4 weeks this time?

Secondary fermentation (in a keg):
So after primary, I put the beer in to the secondary barrel. Last time I also added some fruit for extra flavour at this stage along with the priming sugar. Does that make sense you? I normally don't bother with bottling but might do a couple this time. Last time I left it in the keg for about a week before drinking which worked pretty well. I haven't bothered with a carbonator before but might give one of those a go this time as well.

So I suppose what I'm looking for is a sanity check. Does this sound right to you guys? Any other tips, tricks or advise are more than welcome!

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Old 02-01-2014, 08:32 PM   #2
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Feb 2011
Sheffield, Ohio
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Make sure you're keeping internal ferment temps in the yeast's sweet spot for one. then let it ferment down to a stable Fg,maybe 2 weeks,2.5 weeks. Then give it 3-7 days to clean up fermentation by products & settle out clear or slightly misty. No secondary needed unless you want to. I get clear beers without one. I bottle,no kegging equipment yet.
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Old 02-15-2014, 02:06 PM   #3
Feb 2014
Oxford, GB
Posts: 2


Sorry that it's taken a while to respond but thanks for getting back to me.
I think I'll stick with the keg. I might bottle 1 though.



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Old 02-15-2014, 02:31 PM   #4
Jan 2014
Posts: 297
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The only concern I could see is adding fruit to the keg with priming sugar. Depending on the fruit and how much of it you're using you are potentially adding a lot more fermentable sugar to the mix. Which in a pressurized container could cause issues.

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