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Old 06-02-2008, 05:03 PM   #11
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Quote:
Originally Posted by nl724 View Post
Yeah I guess...I just figured that the less you expose the wort to open air the better off you are...so If I can avoid it, why check using a hydrometer for three days in a row?
But you're not exposing your beer to oxygen by taking the airlock off and dipping your wine thief in there (especially if you are using Better Bottles or carboys). First, there is a blanket of CO2 on top of the liquid. Second, diffusion of oxygen into water-like liquids is *extremely* slow - it'd take hours if not days for any noticeable oxidation to occur. As long as you don't splash or stir the beer, you have nothing to be worried about. Just make sure your sanitation is up to par so that you don't introduce any undesirable microorganisms into the brew.

 
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Old 06-02-2008, 05:10 PM   #12
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Quote:
Originally Posted by nl724 View Post
Yeah I guess...I just figured that the less you expose the wort to open air the better off you are...so If I can avoid it, why check using a hydrometer for three days in a row?
If it hasn't changed in three days then fermentation is complete...Some people do it twice, skipping a day in between...It's the same principle.

But If you are leaving your beer in primary for a month there's no need to take it, because you aren't determining if it's done fermenting to rack...Since I started doing that, I just wait and take it at bottling time to calculate ABV.
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Old 06-02-2008, 06:32 PM   #13
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Originally Posted by Revvy View Post
If it hasn't changed in three days then fermentation is complete...Some people do it twice, skipping a day in between...It's the same principle.

But If you are leaving your beer in primary for a month there's no need to take it, because you aren't determining if it's done fermenting to rack...Since I started doing that, I just wait and take it at bottling time to calculate ABV.
Okay...cool...I might start changing my technique. I have mostly fermented with dry yeast, and so it is really obvious...at least I think?...when fermentation completes. Usually it is done in about 3-4 days and then I transfer to a secondary a few days later. I used to just transfer from primary to secondary after one week, leave in the secondary for a week or two and then bottle. This method has produced pretty good results with the yeast.

I have never solely used a primary...I might try this with the Ordinary Bitter because the English ale yeast is supposed to produce fairly clear beer.

 
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Old 06-02-2008, 06:55 PM   #14
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It somewhat depends on how your stock of homebrew is, if you have enough to last till july, I'd say the safter method is to secondary till then. Otherwise I'd leave it in primary till the last day, check that it is done (estimated FG) then bottle it and condition in bottle.

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since I am leaving for Purdue Saturday morning!!
The other option is to go to a good school like Indiana University
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Old 06-02-2008, 07:01 PM   #15
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Quote:
Originally Posted by nl724 View Post

I have never solely used a primary...I might try this with the Ordinary Bitter because the English ale yeast is supposed to produce fairly clear beer.
I never did either, and something happened and I didn't have time to either rack or bottle, and having read about yeast cleanup post fermentation, I decided to leave it...and like I said earlier, WOW! Big difference.

I did yooper's Dead guy clone this way, and it is like a jewel in terms of clarity, and it tastes amazingly crisp and clean.
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Old 06-02-2008, 07:21 PM   #16
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Originally Posted by Revvy View Post
I never did either, and something happened and I didn't have time to either rack or bottle, and having read about yeast cleanup post fermentation, I decided to leave it...and like I said earlier, WOW! Big difference.

I did yooper's Dead guy clone this way, and it is like a jewel in terms of clarity, and it tastes amazingly crisp and clean.
What percentage of your brews do you only use a primary fermentation vessel? How long do you leave them ferment in the primary for, on average?

 
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Old 06-02-2008, 09:02 PM   #17
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If it were me, I'd just skip the 1st week of school!

 
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Old 06-02-2008, 10:36 PM   #18
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What percentage of your brews do you only use a primary fermentation vessel? How long do you leave them ferment in the primary for, on average?
Lately it has been 75% are in primary for a month then to bottle (right around 3 1/2 -4 weeks depending on my schedule.)

I'm only using a secondary now if I'm planing on adding, or think I may be adding something to the beer. For example a fruit beer; I'd rack the beer onto fruit in the secondary. (I just did that for a mead.)

I secondary my ginger orange dortmunder, I have found that it usually benefits from having a 1/2 cup of pasturized orange juice added to it.
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
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Old 06-02-2008, 11:11 PM   #19
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What percentage of your brews do you only use a primary fermentation vessel? How long do you leave them ferment in the primary for, on average?
I know you asked Revvy but my last 5 batches were only done in primary at exactly 1 month (give or take a couple of days). They've all been super clear.
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Old 06-03-2008, 01:03 PM   #20
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Originally Posted by Revvy View Post
Lately it has been 75% are in primary for a month then to bottle (right around 3 1/2 -4 weeks depending on my schedule.)

I'm only using a secondary now if I'm planing on adding, or think I may be adding something to the beer. For example a fruit beer; I'd rack the beer onto fruit in the secondary. (I just did that for a mead.)

I secondary my ginger orange dortmunder, I have found that it usually benefits from having a 1/2 cup of pasturized orange juice added to it.
Quote:
Originally Posted by A4J View Post
I know you asked Revvy but my last 5 batches were only done in primary at exactly 1 month (give or take a couple of days). They've all been super clear.
Thanks guys...unfortunately I won't be able to transfer in a month from now. Will aging the bitter around 75-80 be a problem for a couple weeks? My basement gets a little warmer during the summer and I don't know if I can rely on my family to cool off the carboy while I'm gone.

 
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