Modifying extract kits do’s and don’ts?

[OpenSights]

My stout has been in primary for about three weeks. Work and vacation has prevented me from racking and adding the nibs and cherries.

Got home today to find the air lock on the floor and a few fruit flies in the fermenter.

I’m just going to keg 4 gallons tonight and dump the rest. Hopefully it’ll turn out.

 

[IslandLizard]

My stout has been in primary for about three weeks. Work and vacation has prevented me from racking and adding the nibs and cherries.

Got home today to find the air lock on the floor and a few fruit flies in the fermenter.

I’m just going to keg 4 gallons tonight and dump the rest. Hopefully it’ll turn out.

Hopefully... yeah!
Have you tasted it? Fruit flies are known for carrying acetobacter, turning alcohol (ethanol) into vinegar in the presence of oxygen (open headspace). If the alcohol % is high enough their chances are reduced.

 

[OpenSights]

I didn’t taste it or even get a FG. According to the kit it should be 7% AVB. I filled the keg with co2 before racking and left about 2 gallons behind. Figure I’ll let it carbonate for a couple of weeks and try it. I’ll let you know if I dump it or if the Fruit Fly Sout is a hit.

Going to hit up my LHBS after work tomorrow, I don’t really feel like brewing with how hot it’s been here, but I’ll just put up the canopy and plug in the fan.

 

[IslandLizard]

Why leave the 2 gallons of beer behind? You can keep siphoning it down to the last quart or 2, by tilting the fermentor toward the end of then transfer, to keep the well deep.

If you didn't transfer through the beer-out post into a 100% liquid pre-purged keg, look up that method. It's much better than filling with the keg open and the racking hose curled up in the bottom, since it's part of a nearly or completely O2 free transfer process. Most important for hoppy beers, but all benefit from it.

 

[OpenSights]

Figured I might have more possibility of contamination from the very top layer.

I’m trying to get the whole infection thing figured out. I currently have two infected 1 gallon ciders that will probably end up being vinaiger when done, lol. Salmon marinated in ginger cider sounds like something I’d like to try.

Is this similar to what you’re talking about for kegging?



Looks like something I’d love to try. I don’t use glass carboys over 1 gallon. I’m self employed and my hands are my most valuable tool. He mentioned about using this method with a bucket.

I recently added two fermonsters to my fermenter collection and love them. However, I’ve realized actually watching stouts, which is my favorite, are very boring to watch ferment. Thankfully I’ve been able to brew some ales that I’ve liked.

Thanks again for your help! Every little bit helps!

 

[OpenSights]

This looks interesting!

 

[OpenSights]

Why leave the 2 gallons of beer behind?

Just quoted you to ask a question....

What’s your opinion on this for cherry flavoring in a chocolate stout? https://www.amazon.com/gp/product/B074Q6CTLZ/?tag=skimlinks_replacement-20

I think secondary addition for two weeks? Let it ferment a bit?

I have a tart one on order from my LHBS.

I’m also one step closer to going AG! Just need to build a stand.

 

[jaymosbeershack]

This looks interesting!

I use a fermentasaurus. I love mine. The closed loop co2 transfer works wonderfully to minimize o2 exposure. Plus underpressure there is no airlock to pop off your fermenter. Putting any pressure into galss is risky, so i dont advise the co2 transfer from a carboy. If it does blow out, it will cause injury. The cherry flavoring you found will work fine, ive used a peach puree from them with success.

 

[IslandLizard]

Just quoted you to ask a question....

What’s your opinion on this for cherry flavoring in a chocolate stout? https://www.amazon.com/gp/product/B074Q6CTLZ/?tag=skimlinks_replacement-20

I think secondary addition for two weeks? Let it ferment a bit?

I have a tart one on order from my LHBS.

I’m also one step closer to going AG! Just need to build a stand.

That's not flavoring, it's pureed fruit. I've used some of those cans in the past, they're OK. Since they're not concentrated, they do tend to dilute your beer a bit, as fruit contains mostly water. Since you're using only one can, the flavor it adds will be subtle.

You can probably add it directly to your primary. Secondaries can cause more problems than they solve, such as oxidation and infection.
Yup, the sugars in the fruit will kick up fermentation again.

Is your beer done now, otherwise, aside from the fruit addition?

Alright, extract make way for AG!