jimconnors
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- Joined
- Mar 13, 2008
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I am looking for some advice with a current batch of beer that I'm unsure of how to get into a bottle.
The situation is this:
a) the batch sat for several months in the primary, the yeast is likely dead and for about 1 month the airlock was without water. I know that the beer is basically not going to be what I expected, because its likely oxidized somewhat. Still want to bottle it and taste it. :cross: So I know I have to add some yeast to it either in the bottling bucket or in a secondary.
b) the bottom 3-4 inches in the carboy are filled with trub. Its not just the yeast trub, but also quite a bit of pumpkin (its a pumpkin ale) that was not removed from the wort before transfer to the primary.
Should I filter and move to a secondary, add yeast, then bottle in a few weeks as normal?
Should I filter into a bottling bucket, add the yeast to the bucket then bottle as normal?
Or should I just forget the filtering, (which I dont have the equipment for and have never done) move to the secondary with as little trub as possible and then just add yeast and secondary ferment, then bottle?
Reading this now, it seems to sufficiently portray the cluster$*&^ that this carboy being tucked away and forgotten has created .
Any advice for a severely confuddled brewer here?
The situation is this:
a) the batch sat for several months in the primary, the yeast is likely dead and for about 1 month the airlock was without water. I know that the beer is basically not going to be what I expected, because its likely oxidized somewhat. Still want to bottle it and taste it. :cross: So I know I have to add some yeast to it either in the bottling bucket or in a secondary.
b) the bottom 3-4 inches in the carboy are filled with trub. Its not just the yeast trub, but also quite a bit of pumpkin (its a pumpkin ale) that was not removed from the wort before transfer to the primary.
Should I filter and move to a secondary, add yeast, then bottle in a few weeks as normal?
Should I filter into a bottling bucket, add the yeast to the bucket then bottle as normal?
Or should I just forget the filtering, (which I dont have the equipment for and have never done) move to the secondary with as little trub as possible and then just add yeast and secondary ferment, then bottle?
Reading this now, it seems to sufficiently portray the cluster$*&^ that this carboy being tucked away and forgotten has created .
Any advice for a severely confuddled brewer here?