Why siphon?

[ursa_minor]

I have a small test batch (around 1.5 gallons) of beer that I'm looking to bottle soon. My usual method for racking 5 gallons of beer is to use an auto-siphon, which likely won't be able to get started in such a small volume. In theory, of course, the solution is simple: manually start a siphon using a racking cane. In practice, however, I've found that starting siphons this way is a very frustrating and inconsistent process.

I'm wondering about the tradeoffs between manual siphon and simply pouring the beer into my bottling bucket. I know of two reasons why siphoning is superior: less oxygenation and the ability to clarify the beer. But manual siphoning has its own set of drawbacks: trickiness, and the possibility for contamination.

So here's the question: is it possible to manually pour directly into the bottling bucket with enough care so as to avoid excessive oxygenation? (My beer is pretty clear at this point, so clarity is less of an issue). Or am I better off just sucking it up (so to speak) and doing a manual siphon?

 

[kh54s10]

Why can't you get your autosiphon to start. I need only about 3 inches of depth to get mine started.

If you can figure out a way to pour that will not expose the beer to the air, you could do it that way.

Unless you enjoy Cardboard Ale I suggest you continue with siphoning.

 

[Aristotelian]

I have a small test batch (around 1.5 gallons) of beer that I'm looking to bottle soon. My usual method for racking 5 gallons of beer is to use an auto-siphon, which likely won't be able to get started in such a small volume. In theory, of course, the solution is simple: manually start a siphon using a racking cane. In practice, however, I've found that starting siphons this way is a very frustrating and inconsistent process.

I'm wondering about the tradeoffs between manual siphon and simply pouring the beer into my bottling bucket. I know of two reasons why siphoning is superior: less oxygenation and the ability to clarify the beer. But manual siphoning has its own set of drawbacks: trickiness, and the possibility for contamination.

So here's the question: is it possible to manually pour directly into the bottling bucket with enough care so as to avoid excessive oxygenation? (My beer is pretty clear at this point, so clarity is less of an issue). Or am I better off just sucking it up (so to speak) and doing a manual siphon?

I have wondered the.same thing but always gone ahead with the racking cane out of inertia. It is easy enough that its not worth changing but I have always wondered "can it make that much difference"? I do think a siphon gives you a bit more control to.avoid trub at the bottom so you get a bit more beer in yourbucket

 

[solbes]

I dont think you'd want to pour any fermented beverage unless it has been sulfited to prevent oxidation.

I have only used an autosiphon once. It worked ok, but I picked up a trick where I don't need it. I drop my racking cane into my 1 gallon jug of star san solution. Stick a turkey baster into the tubing end and drop below the counter top. Maybe 4 or 5 squeezes and the cane will fill up.

Clear the hard cane portion. Keep your thumb on the tube end and insert cane into beer. Have a small bowl ready and drop the tubing near the floor. Releasing your thumb will quickly start the siphon into the bowl. Once you get to beer or wine flowing out of the tube, put your thumb back on the tube. Stick it in your bottling bucket or carboy.

Actually pretty quick and easy once you do it once or twice. Efficient too because you need to sanitize the racking cane anyway. Cheers!