DuffmanAK
Well-Known Member
Hello there folks. I'm gearing up for my first brew this weekend. I've been reading theses forums as well as John Palmer's online guide for little better than a week now. I think I've got a solid handle on the high points, but right now I have some questions I haven't seen answered.
1) Temperature. I've been taking temperature readings at various closets/etc in my place. Looks like I have a stable ~70F in one. This almost seems high for an ambient temp for fermentation from what I've read. Thinking about putting my carboy in a shallow tub (about 3-4 inches deep) filled with water to help keep it cool and stabalize temperature fluctuations. Opinions?
2) The transfer. I plan to follow John Palmer's recipe in that guide for Cinncinati Pale Ale. Also after reading I've decided I'll not use a secondary, and just leave it in the primary for ~4 weeks. So I have a siphon (no I won't start it with my mouth heh). I'm a little unsure about the transfer itself. When siphoning from the primary, should I try to place the input off the bottom as to not suck in the yeast cake? Or will it be pretty solid and not really budge? I also know not to oxygenate/slosh it during siphon, I'm just wondering about the input tube, if I should do anything special to try and get as clear a product as possible.
3) Obtaining samples. Looking for tricks/tips for obtaining samples of the beer while in the primary to test the SG. I know that I should sanatize anything that goes near the primary, and intend to. Hadn't seen much on this, do most folks siphon an amount out? Have a dipper of some sort? A tube with a one-way valve at the end?
Sorry for the long-ish post, trying to get all my questions up in one go. Also sorry if these have been answered. I read many of the stickied threads here, but could easily have missed a post.
Thanks!
1) Temperature. I've been taking temperature readings at various closets/etc in my place. Looks like I have a stable ~70F in one. This almost seems high for an ambient temp for fermentation from what I've read. Thinking about putting my carboy in a shallow tub (about 3-4 inches deep) filled with water to help keep it cool and stabalize temperature fluctuations. Opinions?
2) The transfer. I plan to follow John Palmer's recipe in that guide for Cinncinati Pale Ale. Also after reading I've decided I'll not use a secondary, and just leave it in the primary for ~4 weeks. So I have a siphon (no I won't start it with my mouth heh). I'm a little unsure about the transfer itself. When siphoning from the primary, should I try to place the input off the bottom as to not suck in the yeast cake? Or will it be pretty solid and not really budge? I also know not to oxygenate/slosh it during siphon, I'm just wondering about the input tube, if I should do anything special to try and get as clear a product as possible.
3) Obtaining samples. Looking for tricks/tips for obtaining samples of the beer while in the primary to test the SG. I know that I should sanatize anything that goes near the primary, and intend to. Hadn't seen much on this, do most folks siphon an amount out? Have a dipper of some sort? A tube with a one-way valve at the end?
Sorry for the long-ish post, trying to get all my questions up in one go. Also sorry if these have been answered. I read many of the stickied threads here, but could easily have missed a post.
Thanks!