Salukibrew
Member
Hello Fellow Brewers,
This is only my second batch of beer so I need some advice. Especially because the first batch somehow got infected and turned sour. Yesterday I brewed up a taste Aventinus Bavarian Dopplebock and got her in the carboy. I pitched the yeast at 75 degrees and this morning she is on her way with a vigorous fermentation. However this recepie calls for secondary fermentation after initial fermentation is complete (5-7 days). From what I have been told this is for greater flavor nuances and overall clarity of the beer. I have done some research and the process seems pretty straight forward. Just sanitize secondary vessel, siphon, and 3 piece airlock then plug it up and let it sit for another week or so.
Can anyone tell me if there is any special steps I am missing or any tricks of the trade that will help in this process. I guess I am gun shy to open my beer up to oxygenation and bacteria during this process because my last batch spoiled (i think do to poor sanitizing techniques which I have changed). I would very much like to try this technique because I want my beer to taste the best it possibly can however I don't want to ruin another batch. Also after I have racked to my secondary should I be expecting any more vigorous fermentation? Or will this just taper off to a very slow bubble?
The only process I have had trouble with up to this point was testing the OG. We extracted the wort before yeast pitching with thief and drained into graduated cylinder to cool to 60 degrees for testing. When 60 degrees was achieved we dropped triple scale hydrometer into wort and spun out all air bubbles. When hydrometer came to a rest we tried to take best reading at meniscus however the sugar levels at OG were reading extremely high. Almost at "table wine" levels. Was I just reading the hydrometer wrong? I think i must have been because we followed recepie and steps to a T and it was way off on reading. I think there was no way it could have been that high. Anyways more sugar means more alcohol I guess.
If anyone has any advice about these issues I would appreciate it.
Keep It Foamy,
Big Cypress Brewing
This is only my second batch of beer so I need some advice. Especially because the first batch somehow got infected and turned sour. Yesterday I brewed up a taste Aventinus Bavarian Dopplebock and got her in the carboy. I pitched the yeast at 75 degrees and this morning she is on her way with a vigorous fermentation. However this recepie calls for secondary fermentation after initial fermentation is complete (5-7 days). From what I have been told this is for greater flavor nuances and overall clarity of the beer. I have done some research and the process seems pretty straight forward. Just sanitize secondary vessel, siphon, and 3 piece airlock then plug it up and let it sit for another week or so.
Can anyone tell me if there is any special steps I am missing or any tricks of the trade that will help in this process. I guess I am gun shy to open my beer up to oxygenation and bacteria during this process because my last batch spoiled (i think do to poor sanitizing techniques which I have changed). I would very much like to try this technique because I want my beer to taste the best it possibly can however I don't want to ruin another batch. Also after I have racked to my secondary should I be expecting any more vigorous fermentation? Or will this just taper off to a very slow bubble?
The only process I have had trouble with up to this point was testing the OG. We extracted the wort before yeast pitching with thief and drained into graduated cylinder to cool to 60 degrees for testing. When 60 degrees was achieved we dropped triple scale hydrometer into wort and spun out all air bubbles. When hydrometer came to a rest we tried to take best reading at meniscus however the sugar levels at OG were reading extremely high. Almost at "table wine" levels. Was I just reading the hydrometer wrong? I think i must have been because we followed recepie and steps to a T and it was way off on reading. I think there was no way it could have been that high. Anyways more sugar means more alcohol I guess.
If anyone has any advice about these issues I would appreciate it.
Keep It Foamy,
Big Cypress Brewing