Learning to use the Ale Pale Set

[ThomasO]

I am planning to get the Pumkin Ale kit from the local Brewtensils store shortly to start my first batch with the Ale Pale set I was given. After doing a bit of reading, I keep coming back to a couple of questions that I'd like answers for before I start that batch.

First, everything I have read warns about taking the lid off the fermenter and exposing the wort to possible contamination. So, how do I make sure I dont contaminate when I prepare to siphon off the beer from the trub?

Second, how necessary is it to go to the secondary, batch prime and then bottle? The Mr Beer stuff has me priming each bottle, and so far I've had good results, but I can see the time savings in doing the batch prime as long as I dont contaminate things in the process.

I figure I will have these issues answered during the learning process with this first 5 gallon batch. I plan to go to a Bock or Dopplebock in time to give a bottle as a Christmas gift to co-workers. Thanks for your feedback.

Tom

 

[rifraf]

You can't help but take the lid off for certain things, just minimize how often you do it and keep a spray bottle of sanitizer around to hit the lid with after you put it down. Once primary is done, there is a lot of alcohol and acid in your beer that helps reduce the chance of infection.

A secondary isn't necessary (big debate on these forums...I've been very happy without using a secondary), but batch priming really helps keep your carbonation consistent, and makes it easier.

 

[ktblunden]

Don't worry about taking the lid off to move to the next step. A lot of beginners want to look at the fermenting wort every day to make sure it looks ok, the advice is meant for them. Just don't take the lid off for anything but taking gravity samples or to siphon off to the next stage.

I and many others on this site don't bother with secondary for the most part. I typically leave a beer in primary for 2-3 weeks (or longer if it's a particularly big beer) and then bottle. The only time I'll use a secondary is if I want to rack onto some oak or fruit.

Batch priming is simple and as long as everything gets mixed well (without aerating the beer) it's basically foolproof.

Be aware if you're planning on doing a bock or doppelbock those styles require fermenting at lager yeast temperatures (50°F or so) and then lagering at 35-45°F for several weeks. If you don't have a method of temperature control you may not be able to come out with beer to style.

 

[HeadyKilowatt]

I kind of hate to put up a post where I'm just agreeing with what has already been said, but just so you hear it from someone else- don't worry about taking the lid off. If you're just pulling a hydrometer sample, do it and put the lid back on as soon as you're done, but don't feel like you have to do some sort of super-fast Indiana Jones idol-swap move. It'll be fine if it's open for a minute. And by the time you're racking and/or bottling, it should be done fermenting and pretty well able to stave off any nasties, so even less worries even though it will be "exposed" longer. I never even put the lid on my bottling bucket while I'm bottling.

Whether or not to secondary is matter of personal preference, so do what you want, but if you don't secondary, make sure you leave it in primary for at least two weeks. Personally, I usually do a secondary, but mostly just to free my primary fermenter for another batch, as I prefer to ferment in a bucket/ale pail.

Batch priming is easy and, as long as your bottles are properly cleaned and sanitized, you're extremely unlikely to get your beer infected during bottling.

 

[ThomasO]

Thanks! The Bock may have to wait for winter then. My basement will be nice and cool in a few months and once bottled, I can take over the refrigerator space. Looks like getting one of those small refrigerators is becoming more and more important if I want to make the beers I'm hoping for. I am in the process of learning something new every day with this, and the biggest difference between learning about making beer and learning something new about military history is that I get to enjoy the results of the beer a lot more.

Tom