Transfer problems

[danhercules]

I was transfuring from primary to secondary. 1/2 way thru I notice my bung leaking. I tighten and made it worse. So I hauled ass, cleaned and sanitized a new bucket. Due to the leak, used the bung with no hose, (large bung) and let it run down the side of the new bucket. I am worried about oxygenation. I decided to put it in the cooler due to the fact I think the cool temps with be better than 65 deg to let the beer age.

Thoughts? When do I bottle?

 

[adiochiro3]

Ive noticed when you crank down too much you can lose your seal on those. It only takes a little bit of firm pressure to be water tight. I always check seals with water or Starsan before placing wort or beer into a vessel to avoid troubles you describe above.

As long as you didn't splash, you should be OK. Only time will tell, so patience, young padawan. You don't say how cool you plan to keep your beer, but cool temps for aging in a secondary are appropriate and will help clear your beer. 65F is OK, unless you're lagering. In fact, you will want ~70F to bottle condition later.

 

[YNOT2K]

Rdwhahb

 

[danhercules]

Ive noticed when you crank down too much you can lose your seal on those. It only takes a little bit of firm pressure to be water tight. I always check seals with water or Starsan before placing wort or beer into a vessel to avoid troubles you describe above.

As long as you didn't splash, you should be OK. Only time will tell, so patience, young padawan. You don't say how cool you plan to keep your beer, but cool temps for aging in a secondary are appropriate and will help clear your beer. 65F is OK, unless you're lagering. In fact, you will want ~70F to bottle condition later.

I got it resting at about 45 right now. I was planning on cold crashing it, and botting it very soon. Then let it rest at 65 after its in the bottles.

 

[TopherM]

At 45, it's going to condition much more cleanly, but much more slowly. If you plan on keeping it at that temp, you need to plan on something on the order of 6-8+ weeks to accomplish the same amount of conditioning at room temp that would take 2-3 weeks. You will end up with a crisper, more well conditioned beer in the end if you have the patience, though. If you can do 45, can you do 35? Even better for crispness and clean conditioning, a bit more time involved again.

What style of beer is this? Some styles also don't benefit at all from the cold conditioning.

 

[danhercules]

Imperial stout at right around 10%.

I flavored it with a all natural crème brûlée extract. I have to look at my notes on gravity.


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[TopherM]

That imperial stout needs extended conditioning time anyway, and isn't particularly going to benefit from low temps, so the 45 isn't doing you any favors.

I would typically condition a 10% RIS at room temp for about 8-12 weeks or longer, so at 45 those same processes will literally take about a year.

You really should take it off the temp control to condition for that particular style and ABV.

 

[IXVolt]

In all seriousness, it sucks when ones bung leaks.

 

[danhercules]

Lmfao.


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