Secondary FV vessel

[graysalchemy]

Why would more sediment drop out in the 2nd FV vs leaving it the first (assuming brew is cooled at same time for the same time at same temp)?

It wouldn't

Before anyone (GA) dives in, this assumes you don't have a massive dirty krausen hanging over the edge.

You seem to make this assumption on everyone's behalf. You obviously don't get really active and dirty fements but plenty of us do.
The risk of infection from transferring a beer from on fv to another is minimal, the risk from leaving it with dirty krausen IMHO and experience is far worse, I have lost about 10% of my brews from being lazy and not transfering.

If you drop early on (once the krausan has settled) you can remove the trub from cold break which didn't filter out, and means you get a better yeast cake for re use. Double dropping is an established method used in commercial breweries.

You'll get wrong

What are you trying to say you don't make any sense. :lol: :lol: Having searched your posts you very rarely have anything constructive to say.

 

[jonnymorris]

You seem to make this assumption on everyone's behalf.

I was trying to accept your point made during a previous discussion on this topic that a dirty krausen, exposed to the air would add risk and in this case I accept that racking to a secondary adds value.

I agree that the risk of infection from racking is minimal and that there may be benefits if you plan on re-using your yeast.

Maybe I'm just lazy but it works for me and my brews are always cristal clear. Maybe I could try harder.

 

[graysalchemy]

:thumb: We all have our or methods and reasons for doing something. Somethings work for some and other methods work for others.

: :

 

[new brewer 2012]

How do you guys clean that nasty krausen on your FV? I know not to use any hard abrasive material but I used a tea towel and it took ages to get off..I used boiling water then used some VWP..

 

[graysalchemy]

Oxyclean or washing soda. :thumb:

 

[new brewer 2012]

Oxyclean or washing soda. :thumb:

:thumb: :thumb:

 

[johnnie]

Double dropping is an established method used in commercial breweries.

Ah so that's where Marston's Double Drop gets it's name from. Cheers GA. I've learn't something new tonite. Suppose thats what this forum is all about :thumb:

All I need to do now is work out how to do a proper quote :rofl:

 

[graysalchemy]

I think it is usually done in the first 24-48 hrs and gets rid of the break material and also arerates the growing yeast. I may be wrong on that.

 

[ScottM]

Double dropping is an established method used in commercial breweries.

Ah so that's where Marston's Double Drop gets it's name from. Cheers GA. I've learn't something new tonite. Suppose thats what this forum is all about :thumb:

All I need to do now is work out how to do a proper quote :rofl:

Click the "quote" button underneath the post you want to quote :)

From there you can edit what you are quoting simply by deleting what you don't want etc. If you want to do a manual quote you use [ quote] to start a quote and [/ quote] to finish it. Everything inbetween these tags will be in the quote box (The spaces need removed after the [ and / though as I put them in so that it didn't actually quote).

HTH :)

 

[oldstout]

[/quote]

Having searched your posts you very rarely have anything constructive to say.[/quote]


:lol: :lol: Are you sure :wha:

Bleach cleaning :thumb:

BetterBrew Export Lager and Czech pils :thumb:

Milestone Black Pearl :thumb:

Beaverdale wine kits :thumb:

Youngs Winebuddy kit - beefing up :thumb:

Endless thanks to others including your good self for invaluable tips and expertise :thumb:


The list really does go on and on, bit like yourself really


Givower man GA, have one of your unphotographed beers....... :rofl: :rofl: :rofl: :rofl: :rofl:

 

[shauno2000]

interesting post...

I have a brew on at the moment, am i right in thinking once complete i can transfer brew into a 2nd bin, leave for a couple of days, then transfer back to the original bin WITH PRIMING SUGAR, give it a mix and then bottle straight away??

Would this work? it may be a way to cut out adding individual measures of sugar to each bottle...

Thanks

 

[jonnymorris]

That's pretty much batch priming in a nutshell. If you put the sugar solution in the bin first and rack your brew on top you can do away with stirring too.

 

[shauno2000]

do you get good results doing batch priming?...
Id want to stir it i think just to make sure the sugar is even in the brew

 

[graysalchemy]

Thats what I do just make sure you don't slosh it around. :thumb:

 

[bicycleshorts]

Some great advice in this thread. For our first brew, we split after primary.

Half went in bottle, half went into secondary where we dry hopped for 3 days then bottled. Looking at both bottles, there isn't a noticeable difference in the amount of sediment left at the bottom of the bottle.

Adding the sugar in batch was also quicker, and probably more even spread, than adding to bottles. But it did mean sterilising a second tub and spoon. Not sure if it was worth the hassle for the time saved adding directly to bottle!

 

[graysalchemy]

You get a much even spread of sugar and thus more even carbonation. If you have a batch of unevenly carbonated beer it can be a bit of a bugger, a flat pint one minute and then a bottle exploding over you the next. :nono: :nono:

Batch priming all the way especially if you are doing 60l at a time :lol:

 

[shauno2000]

What do you mean by "sloshing it around" Surely mixing with a spoon is just that?

 

[ScottM]

What do you mean by "sloshing it around" Surely mixing with a spoon is just that?

Stirring to mix the liquid with the sugar = good
Stirring vigorously to agitate the liquid and mix O2 with the liquid & the sugar (ie sloshing it around) = bad