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Old 04-01-2008, 04:09 PM   #21
BierMuncher
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Here...do this...

Paint strainer from Lowe's...$1.00. Use a zip tie to fasten.

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Old 04-01-2008, 09:09 PM   #22
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Quote:
Originally Posted by malkore
racking is an important part of brewing, so you may as well start becoming a pro at it sooner rather than later.
Not neccessarily. You could always just add some priming sugar and cap the carbuoy. You have to be a little more careful decanting into your glass, but it beats sanitizing all those bottles...

To the OP: Racking primary to secondary leaves behind most of the trub. Your racking cane (autosiphon {+1} or not) should have a black tip that raises it about 1/2" off the bottom. The trub that siphons will settle in secondary. Then, Racking secondary to bottling bucket leaves behind the rest of the trub/yeast.




 
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Old 04-01-2008, 10:52 PM   #23
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"Chunky" bits are either on the bottom (trub) or floating on top. They are not usually floating in between. As long as you have your cane tip above the trub and then stop transferring before the floaty bits get to the tip you will solve most of that issue.

Anything in the clearing vessel will most likely drop out eventually. If not then do the same thing as above.

Oh and filtering does NOT oxidize beer. Yeesh. You'd have to be an idiot to oxidise beer with a filter. I leave in the primary for x amount of weeks then filter though a s 2.5 micron absolute filter and a .3 micron abs. filter.

If by filter you meant dumping the beer through a mesh bag into a bucket, then you of course were right Bobby_M.
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Old 04-01-2008, 10:56 PM   #24
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My racking cane doesn't have something that keeps trub from coming in. I just sanitize my hand and hold it carefully halfway down. As the beer level lowers, I move the cane down. When I move it down and it picks up a little trub, I know I'm done. I'd rather have 48 bottles of really tasty clear beer than 60 bottles of cloudy (if it's not supposed to be) beer with off flavors.

 
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Old 04-01-2008, 11:00 PM   #25
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Quote:
Originally Posted by Laurel
My racking cane doesn't have something that keeps trub from coming in. I just sanitize my hand and hold it carefully halfway down. As the beer level lowers, I move the cane down. When I move it down and it picks up a little trub, I know I'm done. I'd rather have 48 bottles of really tasty clear beer than 60 bottles of cloudy (if it's not supposed to be) beer with off flavors.

You can buy the pastic tip for 50 cents at a HBS.
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Old 04-01-2008, 11:03 PM   #26
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Quote:
Originally Posted by Denny's Evil Concoctions
You can buy the pastic tip for 50 cents at a HBS.
I'll investigate when I go pick up yeast. My racking cane has a little tip, but it's just black plastic with a small diameter pointy bit on the end that lets beer it.

 
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Old 04-01-2008, 11:13 PM   #27
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Yep, that's it.
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Old 04-01-2008, 11:41 PM   #28
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Quote:
Originally Posted by Denny's Evil Concoctions
Yep, that's it.
Oh, well it sucks up loads of trub.

 
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Old 04-01-2008, 11:52 PM   #29
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I have been using a sheet or two of sanitized paper towles, and wedging it between the cane and the rim of the bottle. It holds the cane just above the Trub. So far so good!
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Old 04-02-2008, 12:48 AM   #30
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If you use the force the trub will stay in the primary (mostly).

Other wise. Jam your racking can through the bung till it's the right depth and place the bung on the carboy so that it is askeeeeeew (sorry had a Lewis balck flash back, and , by the by, He's one of the greatest comics ever).

Uh and if me spelling looks terrible and I start talking like adrunk Irshmen, it's only becasue I'm tasting me recently kegged (carbed but still needs some aging time) Borwn Porter that came out at 8.5% cause me efficincy was around 90% and I me recipe was set for 75%. Weeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!!! Burp

(No not drunk, just buzzed and I swear this one imperial pint is making me high)


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