You fellas using carboys for primaries, how do you strain your wort in? I use buckets and have a fine stainless collender that fits right on top of the bucket. I'm thinking about buying a 6.5gal. glass carboy.
I believe that most of them do the whirlpool and siphon method.
You can get funnels that have a strainer, but I've heard they clog up VERY easily so you're always having to stop and clear them.
Then other folks don't care about hops and break material and just dump it all in and let it settle out in the trub.
Me, I'm a bucket and kitchen strainer guy.
Why primary in a carboy? You get better esters and phenolics with an open fermenter (bucket).
I use a large funnel and place a fairly hefty stainless strainer into the mouth of the funnel...works perfectly.
How does the whirlpool work? Also, how do you aerate? I'm using a hand-held blender in my bucket.
Oh, but the absolute GREATEST method of doing this was written about here:
https://www.homebrewtalk.com/f13/changing-my-name-idiot-mcnumbskull-87818/
One of my favorite posts ever.
Where did you get this info? Curious. Never heard that one before.
and I bag my hops so no problem with hops going into the primary.
From mr. Malty himself, Jamil Zainesheff.
He discusses it in his saison episode. When you ferment under pressure (as little as 1 psi) the yeast produce fewer flavors. Apparently Sierra Nevada does this to lager at warmer temperatures while still getting a clean flavor profile. They do it at (I believe) 2 psi.
I've found at home that I get far better flavors out of my Belgian beers and hefes when I ferment in a bucket.
A bucket is not open fermentation, unless you leave the top off. Is that what you are referring to?
Yeah, I don't see how a bucket has less pressure. Leaving the top off brings some risks, I think.
I use a large funnel and place a fairly hefty stainless strainer into the mouth of the funnel...works perfectly.
Homebrewtastic said:I don't see how loosely covered bucket couldnt have less pressure than a closed carboy. In a closed carboy you have a volume of gas trying to escape through a very small space. In a bucket with a loose piece of foil the gas has much more room to escape and would build less pressure.
I was sceptical of this at first too. I was convinced when I made a ten gal batch of hefe, fermented five in a bucket with a loose piece of sanitized foil and ten in an enclosed carboy. The differences were pretty significant.
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