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Old 01-19-2009, 04:32 PM   #991
Irishman78
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I would like to use a secondary fermenter like I have read about on this forum, but I have a few questions:

1) If I am fermenting in the Mr. Beer fermenter, what should I use as a secondary?
2) What is the best method of transferring from primary to secondary?
3) Should I ferment 1 week for primary and 1 week for secondary?


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Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
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Old 01-19-2009, 05:05 PM   #992
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Quote:
Originally Posted by Irishman78 View Post
I would like to use a secondary fermenter like I have read about on this forum, but I have a few questions:

1) If I am fermenting in the Mr. Beer fermenter, what should I use as a secondary?
2) What is the best method of transferring from primary to secondary?
3) Should I ferment 1 week for primary and 1 week for secondary?
1. While I have not done anything in secondary I have a 3 gallon carboy (Culligan water bottle) that I plan to use someday.
2. Tranfer with an racking cane via siphon. An autosiphon is what I use.
3. IMHO I would do 2 weeks in primay then either 1 or 2 weeks in secondary. It would depend on the beer style. Many do not use secondaries unless, dry hopping or racking onto fruit for fruit flavored beers.

Cheers,
Stan


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Old 01-20-2009, 03:12 AM   #993
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Well when me and my buddy served our 1st batch (WCPA), one person made the comment that it was a bit cloudy and had some sediment in one some of the 1 liter bottles, so I thought secondary? Anyway, maybe I do not need one after all. I am just trying to stay ahead of the game when to comes to making mistakes versus avoiding mistakes.
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Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-20-2009, 04:17 AM   #994
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hi there , i'm new to Mr. Beer , and new to the forum , a friend of mine gave me the Mr beer as a christmas present , i already make my first batch of pale ale , it's in the bottles right now , for my next batch i would like to put the priming sugar in the keg instead of bottle by bottle , i know that i have to boiled in water and then add it to the wort , but how much sugar shoul i used ? i know i read it in the forum somewhere but i can't find it , thanks for your help.
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Old 01-20-2009, 04:20 AM   #995
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mambitigre,

I am a bit of a n00b, but even so, I would suggest taking the 2 1/2 teaspoons per 1 litre bottle, multiplying by 8 bottles, and using that amount to prime your fermenter before bottling.
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Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-20-2009, 06:59 AM   #996
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Originally Posted by Irishman78 View Post
mambitigre,

I am a bit of a n00b, but even so, I would suggest taking the 2 1/2 teaspoons per 1 litre bottle, multiplying by 8 bottles, and using that amount to prime your fermenter before bottling.
The problem with that is you need to stir in the sugar and that will mix up the trub (yeast)
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Old 01-20-2009, 02:25 PM   #997
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Gotcha. I used corn sugar when priming the bottles for my last batch, and I am hoping it will take some of the cidery taste out.
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Beer is proof that God loves us and wants us to be happy.


Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-20-2009, 03:06 PM   #998
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Quote:
Originally Posted by Irishman78 View Post
Well when me and my buddy served our 1st batch (WCPA), one person made the comment that it was a bit cloudy and had some sediment in one some of the 1 liter bottles, so I thought secondary? Anyway, maybe I do not need one after all. I am just trying to stay ahead of the game when to comes to making mistakes versus avoiding mistakes.
From what I am gathering, the use of the secondary is a personal choice. Some sediment in the on the bottom of the bottle is normal. It is the yeast falling out of solution after carbinating your beer. I haven't opened a bottle of my WCPA yet and have not seen it in a glass. I bottled one in a soda bottle and it looks a little cloudy yet. It has only been bottled for 9 days. Time will tell.
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Old 01-20-2009, 04:02 PM   #999
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Hi all, first post here. I, too, received a Mr. Beer kit for Christmas and have a few questions.

This is not my first experience with homebrewing beer. I brewed a 5 gallon batch of muntons IPA bitter that didnt come out so well(not sure why). Anyways, I am fermenting a batch of the Mr. Beer Octoberfest, and I added some ground up toasted barley flakes during the boil. I now know that I shouldnt have ground them up, and maybe shouldnt have added them at all. After the boil was done, I poured the wort, ground up barley and all into the fermenter. Its been 5 days and it appeared to be fermenting as it should.

So, after all that, my question is, did I screw it up by putting the ground up barley in the fermenter and leaving it there? Is there any way to remove it without harming the beer, or should I just let it sit? Thanks in advance for the help.

Eric
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Old 01-20-2009, 06:06 PM   #1000
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Default thanks for the advice!

thanks for your prompt answer , the problem is that I noticed that some bottles are rock hard and some are not , so I Iím looking for a more even result , I will try to stir it as careful as possible , irisman I will follow your advice on the amount of sugar! Thanks again.


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