uglygoat
Well-Known Member
Brewed a stout last night, i posted the receipe in the dark stout thread. i did the mini mash and got a lovely chocalte brown/black, sweet wort, that had a hint of coffee from the dark roasted malt. hops went off without a hitch and no boil over... all was well, i had cooled the wort about 3.5 gallons in 1/2 hour.
transfered last weeks batch off the yeast cake and poured in about 1.5 gallons of water. siphoned my wort into the yeast and bingo it gets going pronto!
put the cork with air lock in, it was still a little slick from the rinse water. the airlock was not secured very well, sorta cocked off to the side.. you can see where this is going... so i adjust the airlock, but give it a little too much pressure and get a 'suck plop!' the cork is in the fermentor!!!
AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
Tim you *******!!!!! nothing like rubber flavored beer! plus i only have one cork for the primary...
So i grab my five gallon pale that i use to soak/clean stuff, dump the solution out and rinse the pale as best i can as fast as i can...
now comes the fun... i pour the beer that is already starting to ferment into the pail... i tried to leave as much sediment from previous batches in the carboy. i was gonna cover the pale but the pour had kicked the fermentation into overdrive and the foam was near the top of the bucket by time it had been poured... W00t! i was getting excited now.
i run the carboy upstairs to the sink, get the gunk out and fish the cork out...
resanitize and run it back down the basement and rack the fermenting beer outta the pale into the carboy, leaving behind even more sediment and nasty looking gunk from previous batches in the pale...
the yeast doesn't know how to act now and is foaming and spitting and the airlock, which i affixed to the cork prior to the second sealing is hammering away like a machine gun!!!
only trouble is, now the beer is a little closer in color to a porter or brown ale than a stout...
think anything bad flavor wise will result from the mad scientist like transfering between vessels?
transfered last weeks batch off the yeast cake and poured in about 1.5 gallons of water. siphoned my wort into the yeast and bingo it gets going pronto!
put the cork with air lock in, it was still a little slick from the rinse water. the airlock was not secured very well, sorta cocked off to the side.. you can see where this is going... so i adjust the airlock, but give it a little too much pressure and get a 'suck plop!' the cork is in the fermentor!!!
AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
Tim you *******!!!!! nothing like rubber flavored beer! plus i only have one cork for the primary...
So i grab my five gallon pale that i use to soak/clean stuff, dump the solution out and rinse the pale as best i can as fast as i can...
now comes the fun... i pour the beer that is already starting to ferment into the pail... i tried to leave as much sediment from previous batches in the carboy. i was gonna cover the pale but the pour had kicked the fermentation into overdrive and the foam was near the top of the bucket by time it had been poured... W00t! i was getting excited now.
i run the carboy upstairs to the sink, get the gunk out and fish the cork out...
resanitize and run it back down the basement and rack the fermenting beer outta the pale into the carboy, leaving behind even more sediment and nasty looking gunk from previous batches in the pale...
the yeast doesn't know how to act now and is foaming and spitting and the airlock, which i affixed to the cork prior to the second sealing is hammering away like a machine gun!!!
only trouble is, now the beer is a little closer in color to a porter or brown ale than a stout...
think anything bad flavor wise will result from the mad scientist like transfering between vessels?