We did our first 10 gal batch a few weeks ago, and it's time to rack to secondary. We plan on using 2 5gal carboys. My question is, will the beer be consistent throughout the 10gallons? Over a period of time is there any separation that occurs in the fermenter? I'm slightly worried that the lower half of the fermenter will be a different beer than the upper half. Should I agitate the beer to ensure a good mix, and possibly risk stirring-up the yeast cake? Am I making sense? Or just talking crazy?
10gal Fermenter- Split 2ndary
- Thread starter AlmostSiR
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Soulive
Well-Known Member
You're talking crazy, don't stir anything up. Thats a valid concern that the beer higher up might be different but I think its negligible. Split into the 2 secondaries and don't worry about it. If its APA/IPA, split it and dry hop with 2 different varieties to change things up...
ohiobrewtus
Well-Known Member
I agree with Soulive. While there may be slight variations I doubt that it's enough to have any significant impact.
Thanks for the input. This is a porter that was based loosely around the Bourbon Barrel Porter of Northern Brewer. We're still at odds with whether or ot to add a small amount of Maker's Mark to one of the carboys. Whaddya think?
just rack 25% into said carboy #1 then 25 % into said carboy #2 then another 25% into #1 and so on
JJ
JJ
Jaybird said:
. . .or you could mix at bottling/kegging. same effect.
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sleepystevenson
Well-Known Member
I used to separate my 10-12 gal batches into two bucket primaries and then two glass secondaries. Any difference between the two was not detectable to me. Now I am doing what you are doing, single primary for 10-12 gals and 2 glass secondaries. Still no differences between the two.
D*Bo
Well-Known Member
I've been splitting into two 5 gallon carboys too.
One ends up sitting in kegs/bottles for at least a year before getting served, so I really couldn't tell you the difference.
You could take a small sample when you start drawing off and a second at the end. A taste and hydrometer reading will let you know.
As far as bourbon in the secondary, I soaked dark toasted oak cubes in bourbon for a few months and drained off the bourbon. Dropped the cubes in the secondary before racking. Let them sit for a couple of weeks before bottling. Lots of compliments.
The stout was quite heavy and finished sweet, so the bourbon and oak ballanced out very nicely, quite subtle in the finish.
One ends up sitting in kegs/bottles for at least a year before getting served, so I really couldn't tell you the difference.
You could take a small sample when you start drawing off and a second at the end. A taste and hydrometer reading will let you know.
As far as bourbon in the secondary, I soaked dark toasted oak cubes in bourbon for a few months and drained off the bourbon. Dropped the cubes in the secondary before racking. Let them sit for a couple of weeks before bottling. Lots of compliments.
The stout was quite heavy and finished sweet, so the bourbon and oak ballanced out very nicely, quite subtle in the finish.
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