Transferring to bottling bucket question

[Gusmedic]

I bottled my first batch a couple of weeks ago and I have a question that may help me in the future. I kept my fermenter in an upstairs closet that was temp stable and dark. I was very careful carrying my bucket to my bottling spot, but as you can imagine, even a little movement kicked in some krasuen residue and trub into the mix. What's the normal method to avoid this? Ferment in a place where I can siphon w/o moving it, or move the bucket and then let it sit for x hours?

 

[sfgoat]

I always moved mine and then let it set for about 15 minutes. But really it's not a big deal. The trub will settle to the bottom of the bottle. RDWHAHB.

 

[1977Brewer]

I've given my bottling bucket as long as it takes me to get the first round of bottles & caps ready, 10 minutes, up to 2 hours. One made for even distribution of trub, the other made for 40 really clean bottles, and 15 nasty ones. It's a trade off.

 

[1975brewer]

Same as 1977 brewer. When I bottle I move my fermenter first then clean sanitize bottles or have a cup of coffee. within 30 min. its settled and ready to transfer to my bottling bucket.

 

[1977Brewer]

We're brothers in more than screen name.

 

[flars]

Moving your fermentor the day before racking to the bottling bucket would be the simpler solution.
I tilt my fermentor a few days before racking to help avoid siphoning excess yeast. When I pull the racking cane, there is still two inches of beer, but this only amounts to 8 to 12 ounces. I leave that amount of beer in the fermentor for harvesting the yeast.

Longer primary time will also result in a more compact trub/yeast layer that is less susceptible to suspension with some movement. My typical primary time is 21 days.

 

[1977Brewer]

Moving your fermentor the day before racking to the bottling bucket would be the simpler solution.

I tilt my fermentor a few days before racking to help avoid siphoning excess yeast. When I pull the racking cane, there is still two inches of beer, but this only amounts to 8 to 12 ounces. I leave that amount of beer in the fermentor for harvesting the yeast.

I assumed everyone was doing this. Just makes sense.

 

[Gusmedic]

With my next batch, I'm fermenting in the basement because that closet was a touch warm. It's tucked away in a dark corner with cardboard leaning over it to darken even more. How dark does the primary need to be. Is "pretty dark" good enough? Or should I throw a blanket over it to really darken it down?

 

[flars]

With my next batch, I'm fermenting in the basement because that closet was a touch warm. It's tucked away in a dark corner with cardboard leaning over it to darken even more. How dark does the primary need to be. Is "pretty dark" good enough? Or should I throw a blanket over it to really darken it down?

Dark is the best. UV rays can be reflected from wall materials. I use large ugly towels to cover the fermentors. Ugly is usually cheap. The towels are also useful for wicking water when a swamp cooler is necessary for controlling fermentation temperature.

 

[sdenue57]

My ferm chamber is totally devoid of light. Like some of the others, I move my fermenter the night before. Then I have an old black hoodie that I cover it with when I bring it up from the basement.

 

[kh54s10]

I move my fermenter, gather and sanitize my equipment and proceed. If you don't slosh everything 15 minutes or so is plenty of time.