Hi Brewers,
I am preparing to brew my first batch of ale. I've done wine for a few years but nothing else.
I am using the Cincinnati Pale Ale from John Palmer's How to Brew (http://www.howtobrew.com/section1/chapter1-1.html), although scaling down to 2.5 instead of 5 gallons.
I am looking just to do a primary fermentation, so after the boil I am planning to transfer into a plastic 3 gallon bucket, fitted with an air lock. One of these (but without the temperature gauge): http://www.amazon.co.uk/dp/B002H42I66/?tag=skimlinks_replacement-20
Once cool, I will pitch the yeast, fit a lid and airlock and leave for two weeks, as per the recipe, then siphon straight into bottles (adding sugar capsules to the individual bottles to prime).
With the set up explained above there will be 3-4 inches of air between the fermenting liquid and the lid. Is that okay?
Why would people do a secondary fermentation, and if they do, do they need to be careful to not leave air space (as seems to be so important in wine-making, with all the topping up, using marbles, etc.)?
Any pointers most appreciated.
Ross
I am preparing to brew my first batch of ale. I've done wine for a few years but nothing else.
I am using the Cincinnati Pale Ale from John Palmer's How to Brew (http://www.howtobrew.com/section1/chapter1-1.html), although scaling down to 2.5 instead of 5 gallons.
I am looking just to do a primary fermentation, so after the boil I am planning to transfer into a plastic 3 gallon bucket, fitted with an air lock. One of these (but without the temperature gauge): http://www.amazon.co.uk/dp/B002H42I66/?tag=skimlinks_replacement-20
Once cool, I will pitch the yeast, fit a lid and airlock and leave for two weeks, as per the recipe, then siphon straight into bottles (adding sugar capsules to the individual bottles to prime).
With the set up explained above there will be 3-4 inches of air between the fermenting liquid and the lid. Is that okay?
Why would people do a secondary fermentation, and if they do, do they need to be careful to not leave air space (as seems to be so important in wine-making, with all the topping up, using marbles, etc.)?
Any pointers most appreciated.
Ross
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