arborman
Well-Known Member
- Joined
- Jan 9, 2013
- Messages
- 446
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Ok, so I know most of you guys around here prefer to keep the beer in the primary until bottle time. But, I have a scenario that I would like some advice on:
I brewed my first batch of beer about a week ago, an extract kit of the Cariobou Slobber from Northern Brew. I made a few mistakes, but the big one was I pitched the yeast when it was too warm. I was at least 80, possibly higher. As a result, I achieved a very active fermentation within 5 hours, then all visible signs ended within 24 hrs.
I am assuming I will have some off flavors because of this.... So, this brings me to my question: I would like to free up the primary this beer is in so I can brew up a new batch of beer this weekend. But, would I be better off leaving it in the primary and not brewing with the hopes of the beer getting better while leaving in the primary? I have read that the yeast can help clean up the off flavors, and I am unsure if this would still be the case if I racked it to a secondary. Any insight would be appreciated. Thanks!
I brewed my first batch of beer about a week ago, an extract kit of the Cariobou Slobber from Northern Brew. I made a few mistakes, but the big one was I pitched the yeast when it was too warm. I was at least 80, possibly higher. As a result, I achieved a very active fermentation within 5 hours, then all visible signs ended within 24 hrs.
I am assuming I will have some off flavors because of this.... So, this brings me to my question: I would like to free up the primary this beer is in so I can brew up a new batch of beer this weekend. But, would I be better off leaving it in the primary and not brewing with the hopes of the beer getting better while leaving in the primary? I have read that the yeast can help clean up the off flavors, and I am unsure if this would still be the case if I racked it to a secondary. Any insight would be appreciated. Thanks!