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My next Step ??
So this is my first batch and it is an american cream ale. I started on sunday and my original SG was 1.041 which was specified in the instructions. Now it is wed night and i took another reading and it is at 1.012 which is in the range for final gravity, the instructions show 1.008-1.012.
I decided i want to use a secondary because i got a little trub in the fermenter and would like to clear out a little of the crap that is in there. Plus i am addicted already and want to start another batch. Originally i was going to wait till Sunday. Which would be one week.
Does anyone have any suggestions can i do it before then or should i wait till after then? Any suggestions would be appreciated.
Thanks
Patience is a virtue, and a brewing requirement. I suppose if you're sure you have a valid reading that's within FG range, you could rack it over to the secondary. It certainly wouldn't hurt to leave for at least a week. I have seen brews and yeasts that finish in only a few days, so it is possible your is done. If you can, try to lower the temp you're storing at, once it's been racked. If you can get it to around 50 degrees, that would be good. A cooler temp allows better clearing, as sediment will fall in cold temps....
I was the same way when I started last year. Again, patience grasshopper. This is a hobby, an obsession, and also an art. It will be here for you, if you are there to take care of the product you make. My reccomendation..let it sit until the weekend.....
I agree with ricka182 on this one! I used to go three to four days in the primary and then in the secondary for seven to ten and then to the bottle. I never had an issue with this schedule but once I started going at least a week in the primary and at least two weeks in the secondary ( FG readings in order) then the brews that I made came out much cleaner tasting and clearer. Welcome to the obsession!!!
Also another quick question i have is:
When i transfer from the primary to the secondary would it be a bad idea to pass it through a strainer, I ask because i know i got a little trub in the primary
limprizol wrote:
Also another quick question i have is:
When i transfer from the primary to the secondary would it be a bad idea to pass it through a strainer, I ask because i know i got a little trub in the primary
In short, the answer would be yes. Running it through a strainer gives too much a chance of oxidation, something you want to avoid when racking over. How do you plan on making the transfer? Do you have a siphon or some tubing? I use an auto-siphon(which is hated by many, loved by few), and I never have any major trub issues. A recco to help though, before you rack it over, use a sanitized long stick or spoon to create a gentle whirlpool in the primary. You don't want to create foam and bubbles, just a few rotations should do it. Then wait 15-20 minutes for it to calm down again. This will move some of the trub to the middle at the bottom, leaving the edges somewhat free-er of trub. Then, use your siphon or hose at the edge of the bucket to get the pull going. Keep an eye on the hose, if you see large chunks being pulled up, pinch the hose to prevent them from getting racked, and pull up a bit on the hose from the bottom of the primary.
You should be willing to leave about an inch or so in the primary behind as waste. Then once in secondary, the extended time and cooler temps will allow for better settling of trub. And of course, when you rack to a bottle bucket, you can leave even more behind if it's an issue, but it shouldn't be......
I'm a firm believer in leaving it in the primary for about two weeks. Even when your yeast is done converting all the sugars it techinically isn't "done." The yeast will start to feed on a lot of the by products of fermentation like diacetyl and aceldehyde.(sp?) That's one of the reasons your beers start tasting cleaner when you give the yeast a little longer primary.
As far as racking to the secondary I have to disagree with ricka on the swirling. You want to disturb it as little as possible and avoid as much aeration as possible. I recommend moving your vessel to the area you plan on racking from a day in advance (keeping it covered.) This in addition to leaving it in the primary longer will help compact your yeast cake a bit more helping avoid racking it into your secondary. When racking just keep the tip of your cane above the cake and don't tilt your vessel until you absolutely need to. You'll be able to rack more fluid with less disturbance of the yeast cake this way. I have heard of some people placing wedges under a corner of their vessels for the last bit of fermentation to pack the cake on one side leaving the other side virtually clear of cake allowing them to rack straight from the bottom. Seems like a good idea but I have yet to try it
The gravity reading of 1.012 is about right. If you want to make another beer and need the primary then go ahead and transfer using a syphon tube. Just hold the bottom of the tube off the bottom of primary so it doesn't suck up any trub. If it does it's no big deal. It won't ruin the beer having a little trub in the secondary. You will lose a little beer holding the syphon tube off the trub but it will be a clearer beer in the end. Don't use a filter or screen, you will oxidize the beer that way. Once the beer is fernmented than splashing and pouring are a no-no. Use syphon tube and put it all the way ti the bottom of the secondary container or against the side of it.
Then clean the primary good and start your next batch. woohoo!!!!
DC
A little habit that I've gotten into in the last six months is - I move my primary to where I'm going to rack into secondary a day ahead and tilt it slightly forward by putting a 1x2 under the back of it. The looser trub tends to move to the front & I put the racking cane in the rear of the primary.
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