Educating Evanvine

[evanvine]

Since joining The Home Brew Forum less than a month ago I have learnt a lot of new ideas and methods.
My first brew since joining is now in the Primary Fermenter.
It was achieved in a more cost effective way and in a shorter time (thanks THBF).
Of course the proof of the pudding……..!
I do however have one immediate question!
In the past I have left the brew in the Primary Fermenter until the yeast head had dissipated before transferring to the Secondary Fermenter where it is then under a fermentation trap (normally 4-5 days).
What are your thoughts on this?
I wait in eager anticipation.

 

[jamesb]

I do however have one immediate question!
In the past I have left the brew in the Primary Fermenter until the yeast head had dissipated before transferring to the Secondary Fermenter where it is then under a fermentation trap (normally 4-5 days).
What are your thoughts on this?
I wait in eager anticipation.

I have done this myself but I have a few concerns about it. The main one is the introduction of another step, and yet another opportunity for chance of infection.

Now I leave it in the primary for about 10 days (or two weeks if I'm busy) depending on how long fermentation takes. It's usually there for about 5 days after fermentation finishes to give the yeast chance to clear up after itself. Then I rack off to bottles or cornie.

 

[tubby_shaw]

With me it depends upon the beer, anything with a starting gravity under 1.050 ish stays in the primary until kegged/bottled normally 10 days ish.
Stronger beers are allowed to ferment out but are then transferred into an airlocked wine fermenter where they are allowed to clear and mature for up to a month before being bottled or kegged.
Like James for normal beers I don't want to run the risk of infection, bigger beers though are more robust I feel, with the extra hops and alcohol and so I take the risk :pray:
I know that I could mature and clear in the keg, but this way allows me to have more kegs full of drinking beer rather than maturing beer.

 

[evanvine]

Thank you gentlemen, infection risk noted.
I will need to weigh this against getting rid of the bulk of the trub.
Two reasons:-
1 – it makes cleaning the primary FV easier.
2 – it leaves a cleaner yeast for taking cultures.
1040+ is not all that short of 1050!

 

[tubby_shaw]

1040+ is not all that short of 1050!

I posted my opinion on your question, it is my opinion only.
I do not profess to be the oracle of all things fermented.
I make mistakes as do most people and I learn from them.
I am also open to suggestions from others to improve my brewing, that is why I joined a forum, not to pour scorn onto other peoples practices ?

 

[evanvine]

TS
Suggesting I was “pouring scorn” is a bit vicious.
I merely mentioned 1040+ being near to 1050 as a point of discussion, expecting to have it explained to me that it was actually a million miles away.
I am sorry you took offence, non-was intended.
I’m still learning as well, hence the silly questions.

Contritely
Evanvine