moving the carboy

[captjack]

Brewing my first batch all is looking good I think.Had a few small problems but think all is well. the tub to extract the sample from the carboy to get an OG reading doesn't work well took about five dips to fill tube to get a reading. Hope I didn' infect the wort. The thermometer strip that comes with the brew kit does not secure to the carboy and hard to see the reading,i am keeping the water that the carboy is in at 60-65 degrees hope that works. The wort has been fermenting 5 days with a lot of activity going on find of neat looking. My big concernis the wort is fermenting in a closet on the second floor of my house. At bottling time can I carry the carboy down to the kitchen or will that shake the beer up to much? Should I bottle it in the room that it is in ? Thanks

 

[flars]

I would carry the fermentor to your bottling site the day before bottling. If you have given the trub/yeast layer time to compact, about three weeks, very little sediment will get resuspended.

Be very careful carrying the carboy.

 

[MagicMatt]

the tub to extract the sample from the carboy to get an OG reading doesn't work well took about five dips to fill tube to get a reading. Hope I didn' infect the wort.

Why are you going into your carboy to take an OG reading? Why not just take a sample when you transfer from your kettle to the carboy?

 

[The10mmKid]

Cap't get yourself one of these before moving your carboy:

Mine has been a blessing.

'da Kid

 

[The10mmKid]

A second option if you can safely elevate the carboy is to siphon it directly into your bottling bucket with it's priming solution. Cover this bucket and carry it downstairs.

I often bottle this way, but I'm carrying my bucket up the stairs to the kitchen at the dishwasher.

'da Kid

 

[captjack]

didn,t think obout og reading before transfer rookie mistake.

 

[kh54s10]

If it is glass, move it very carefully! I agree with moving and then let it sit for a while before transferring to the bottling bucket. Or as suggested, transfer to the bottling bucket then move it. I would also let this sit for a while before bottling. It shouldn't take long for anything stirred up to settle to the bottom.

 

[Roadliner]

+1 for the Brew Hauler. That thing makes a carboy worlds easier to carry from place to place.

 

[revco]

I have to haul my brews from the garage (where my chamber is) to the kitchen up a flight of stairs every time. Even with a brew hauler, I can't avoid some sloshing no matter how careful I am. Never really had much of a problem, just be as careful as possible...the Co2 that the yeast generated should help avoid oxidation. As others mentioned, let it sit for a bit before transferring out to a bottling bucket.

 

[MaxStout]

My ferm chamber is a small chest freezer, so no matter how careful I am, I tend to slosh it around a bit when lifting out and moving the carboy. I carry it to my kitchen counter the night before and the trub settles back down by the next morning when I bottle.

I ferment in glass, and those things scare me just enough to be very cautious. Another vote for the Brew Hauler. NEVER use those $5 carboy handles, as the weight can snap the neck.

 

[cobrem]

If you must use the $5 carboy handle, support all of the weight from the bottom as you move it, and use the handle to stabilize as you set it down.