Janx
Well-Known Member
starting the thread...you two be sure to repost your list...
Ken Doggett said:At what hydrometer reading do you generally transfer beer to the secondary? Thanks.
pilkinga said:How does one know when to rack to a secondary? I have a batch in the primary right now, been there for two days, and the airlock has pretty much stopped bubbling constantly. Is this a sign it could be ready for the secondary already or is there a specific gravity way of telling?
pmriess said:Can some one tell me the difference between - DROPPING - SECONDARY FERMENTATION and PRIMING - it seems to me the brewing industry, like alot of others, uses different terms for the same thing! I'll be interested in your response.
tnlandsailor said:I culled this off of HBD from 1997:
Sounds like a dubious practice at best. A lot of brewing processes are holdovers from hundreds of years ago when brewers had to develop all kinds ways to make the best of really bad ingredients. Dropping might be one of them. For what it's worth, back then the chemistry of malting was not fully understood, therefore practices such as multiple mash rests and decoction were invented to compensate. These days, ingredients are so much better that most of these practices, decoction especially, are simply not necessary. I had a local pro tell me recently, when he was getting his brewing education in Germany, that the brewery he worked in had a process for decoction where the husks where separated from the grain prior to the decoction process, then reintroduced later in the lauter tun. Why? Because boiled husks give astringency. I asked him why do it at all, and he replied that it was marketing - if the competitors found out they weren't using traditional methods, it could mean negative press. Furthermore, astringency dissipates over time. Strangely enough, the lagering process takes care of this. This explains one of the reasons why lagering was practiced. Sorry for the long post......
Prosit,
DyerNeedOfBeer said:Ok, this honey brew I made 13 days ago is still going strong. The airlock is clicking one off every six seconds still. The brew I made 6 days ago is sitting in a carboy next to it and is clicking about every 15 seconds which is more in line with my past experiences. I have pretty much made up my mind to go ahead and secondary the honey brew today but I was just wondering if this is normal for a recipe such as this. Is it the honey doing it or just the fact that it is a rather heavy brew?
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