Tippsy-Turvy
Well-Known Member
I've done an experiment that I want to share.
Essentially, I hope to get the benefits of using a secondary (get the beer off the trub, soak adjuncts in it for a prolonged period, be able to bottle the beer later whilst leaving the adjuncts behind) without taking the risks of multiple transfers and excess head space in the carboy.
Simply put, what i've done is 1) for every bottle that I want to alter, prepare separate satchels of adjucts and tie-off the ends with fine thread for easy retrieval later, 2) insert the "spice spliffs" into the bottles and secure the thread ends on the bottle neck (see photo), 3) rack over the "spliffs" by filling the bottles directly from the primary (as if bottle-priming) and 4) cap the bottles tightly. When it's time for carbonating (I'll give them 1 to 2 weeks) I'll just open the bottles, pull the "spliffs" out and drop in a couple of sugar cubes!
Naturally, everything's sanitsed and (this is critical) I've read in another forum that adding sugar cubes to bottled wort does not cause instantaneous foaming. I can see some risk of exposure opening the bottle to remove the "spliff" but I'd imagine it's no more exposure than having to transfer (again) from the secondary to the bottling bucket and then to the bottles.
If this works, then I'll also be able to experiment with individual bottles instead of entire batches. Eg, the photo shows one "spliff" with grated orange zest and crushed coriander and the other with just zest, both soaked overnight in vodka.
Now comes the fun part - hearing from everyone on where I might have flocc-ed up.
Essentially, I hope to get the benefits of using a secondary (get the beer off the trub, soak adjuncts in it for a prolonged period, be able to bottle the beer later whilst leaving the adjuncts behind) without taking the risks of multiple transfers and excess head space in the carboy.
Simply put, what i've done is 1) for every bottle that I want to alter, prepare separate satchels of adjucts and tie-off the ends with fine thread for easy retrieval later, 2) insert the "spice spliffs" into the bottles and secure the thread ends on the bottle neck (see photo), 3) rack over the "spliffs" by filling the bottles directly from the primary (as if bottle-priming) and 4) cap the bottles tightly. When it's time for carbonating (I'll give them 1 to 2 weeks) I'll just open the bottles, pull the "spliffs" out and drop in a couple of sugar cubes!
Naturally, everything's sanitsed and (this is critical) I've read in another forum that adding sugar cubes to bottled wort does not cause instantaneous foaming. I can see some risk of exposure opening the bottle to remove the "spliff" but I'd imagine it's no more exposure than having to transfer (again) from the secondary to the bottling bucket and then to the bottles.
If this works, then I'll also be able to experiment with individual bottles instead of entire batches. Eg, the photo shows one "spliff" with grated orange zest and crushed coriander and the other with just zest, both soaked overnight in vodka.
Now comes the fun part - hearing from everyone on where I might have flocc-ed up.