""Would you not get uniform maturation characteristics by leaving in the primary for 3 weeks, instead of racking after a week and leaving in secondary for 2?"
it really depends what you're trying to do with your beer and how…"
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peak brewery gueuze!
Started this discussion. Last reply by newbilong Oct 14, 2010. 4 Replies 0 Likes
well, it was labelled "Monkey Point IPA", but the sour smell and taste of wild fermentation was unmistakeable -- nicely balanced by sweet malt and (quite mild) hops. i guess it's a matter of luck…Continue
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newbilong replied to Ralph's discussion To rack or not to rack, when bottling the home brew is the question,.newbilong replied to Ralph's discussion To rack or not to rack, when bottling the home brew is the question,."ah, interesting -- i'm setting up a yeast lab, so maybe when i have full control over yeast help i can skip the secondary."
newbilong replied to Ralph's discussion To rack or not to rack, when bottling the home brew is the question,."'secondary' is really a misnomer in most cases. when i use a secondary i'm trying to clarify, mature and settle the beer rather than referment it. almost all of the fermentation's already done. i use…"
newbilong replied to Ralph's discussion To rack or not to rack, when bottling the home brew is the question,."longer than two weeks on the yeast in primary and you markedly start to increase risk of autolysis characters in the beer. By letting the yeast mostly floc out in primary and racking to secondary after a week to two weeks, you can let the…"
newbilong replied to Ralph's discussion To rack or not to rack, when bottling the home brew is the question,."Good point about the dry hopping.
There's always oxidation happening, but i was referring to the added risk of oxidation during transfer. Easy to manage that by minimising splashing, using gravity, keeping hose ends under the level…"
newbilong replied to Ralph's discussion To rack or not to rack, when bottling the home brew is the question,."Three reasons for racking to a secondary. Maybe there are more.
Your beer will be more than two weeks in fermenter before you bottle.
You don’t have enough primary fermenters to hold all the beer you intend to…"
newbilong replied to Geoff Griggs's discussion Here we go again..."a friend brought me back a porcelain stein from Prague - nice gesture, and i'm preferring it to glass. get your Nelson potters to provide the solution."
newbilong replied to newbilong's discussion peak brewery gueuze!"i had a vinegarised Founder's Fair Maiden from the hand pump at D4. Then last night i chatted to one of the Founders brewers at Regional's Road Show and he told me that they only send the Fair Maiden out in pressurised 50L kegs. apparently…"
newbilong replied to nzbrewer's discussion What are you brewing?"tha's probably looking for plenty of chewy body to it. here's hoping it sticks granny's chops together like t' real stuff."
newbilong replied to nzbrewer's discussion What are you brewing?"ecky thump. just in time for guy fawkes too.
how did it turn out?"
Stu McKinlay replied to newbilong's discussion peak brewery gueuze!"Interesting timing... I just had a bretted Punk Dog 77 Lager yesterday and it was superb. One of the best beers I've had this year but I'm sure they didn't mean for it to be that way!
Then a few hours later had a sour Redoak Organic…"
newbilong replied to newbilong's discussion peak brewery gueuze!"Mine wasn't just clove-y -- it was full on soured. Rhys let me know there was a bung batch from one his barrels -- he's still got a couple of cases left if anyone wants some."
"Raunchy eh? Hmmm!
Pip had an extremely clove-y tasting Peak IPA at The Free House in Nelson on Saturday. Seems there are some 'interesting' yeasts floating around in the Wairarapa."
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