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7

There is no reason to secondary that beer. Most homebrewers these days don't bother with secondary unless adding fruit or something else that will cause fermentation to restart. Here's what John Palmer, Jamil Zainisheff and others have to say...."Therefore I, and Jamil and White Labs and Wyeast Labs, do not recommend racking to a secondary fermenter for ...


5

Question 1 is hard to answer because its so dependent on the relative humidity and air flow of the room in question. I wouldn't assume an airlock with water would be safe for more than 4 weeks without checking on it or topping it off. Vodka is sometimes recommended as an airlock liquid, but I think its is a bad idea for long-term storage. Being roughly a ...


5

When racking from a primary fermenter to a secondary vessel, you will leave behind a non-trivial amount of "stuff" so the volume in the secondary will be less than the volume in the primary. If you start with five gallons in the fermenter you won't have five gallons left to bottle, but it isn't any more concentrated than when you started. If your OG and FG ...


5

What you describe in your comments sounds like trub (pronounced "troob"). It's mostly yeast, proteins, fats, and sometimes hop material. It's totally normal for that stuff to settle to the bottom of the vessel after fermentation is complete. You don't filter it; you just let it settle and then carefully siphon the beer off while picking up as little of the ...


4

Probably no need for a secondary vessel step with this. Depending on your fermentation temps up to this point you may not need to diacetyl rest this beer. California Lager yeast is generally fermented higher than standard lagers so the yeast may have cleaned that up by the time its done. I'd taste a sample of it to be sure. If you want to truly lager this ...


4

You don't need to worry about "saving" the batch. Even if you left them in the fridge they'd still carb, just very slowly. It might take months. But there's absolutely nothing wrong with taking them out of the fridge for a couple weeks to carb, then returning them to the fridge once the process is complete.


3

Probably not. Typically people rack to secondary once most signs of active fermentation are done in the primary fermenter. 1.022 seems too high for primary to be completely done, but it's impossible to say without knowing what the gravity was the day before and after that, how many days it's been fermenting, what the activity level is in the fermenter, ...


3

The yeast will still carbonate at fridge temperatures; just very slowly. Think months instead of weeks. I presume you put the beer in the fridge as you want to start trying to drink them. My advice would be to take your beer out of the fridge, and let them warm up to room temperature (65-75 degrees), and just stick them in a closet for a a few weeks. If you ...


3

At this point you don't know if the fermentation is stuck or finished. Despite the yeast attenuation rating, it's the fermentability of the wort that determines attenuation. Alcohol tolerance is not the problem. More yeast might help or it might not. Before you do anything you should try a fast ferment test to determine if there are any more fermentable ...


3

1/ No, you should not change your fermentation schedule because of a 20 minute difference in steeping grains. Steeping grains for an extract brew is mostly just extracting flavor and color, but there might be a very small difference in some sugars you get. Regardless, not enough to affect the fermentation in any way. (You should do a 2 week primary instead ...


3

Fermented beer contains somewhere around 0.8 volumes of CO₂. When you rack to secondary, you're certainly causing some (however minimal) agitation of the beer, which will cause some CO₂ to be released. You may also be changing temperature, which might cause some CO₂ to be released. And dry-hopping is going to give tons of nucleation sites for CO₂, which will ...


2

No, there really isn't. I guess I have to enter more to be able to post this, but there's really nothing more to say.


2

As noted in the comments, WYeast 3724 is well known for stalling/slowing down at around 1.035. I've used this yeast in the past, and it will eventually achieve over 80% apparent attenuation. I used a brew belt to heat the beer, and wrapped the carboy in blankets to insulate it. This brought the temperature up to the mid 80's F. It took a few weeks to finish ...


2

For the vanilla, make a tincture of extract by taking 1 to 2 onces of vodka then split and scrape the insides of the vanilla and place it int the vodka. Let it sit a week or 2 before throwing in. I like to do this on brew day then I pour the extract in the secondary after I rack. For the cinnamon sticks I boil 1 to 1.25 onces for 60 minutes. I've read this ...


1

You absolutely should have an airlock on your barrel. This allows fermentation to continue (fermentation halts under enough pressure). You will want to check the taste every month at minimum to see if it's too oaky. New barrels (barrels not previously used for whiskey or wine or anything) will impart much more oak flavor into your brew, so make sure you ...


1

In order for the yeast to be of much help to you, you want the beer to stay in the primary vessel. If you are looking for the beer to clear from a visibility standpoint, you can start lowering the temp in the primary as well. Moving to a secondary to do this is largely unnecessary. But if you were really concerned you could move it off the yeast cake for ...


1

There is always plenty of yeast in suspension unless one did an extended cold store in secondary. Fermentis S04 is a pretty reliable yeast. I wouldn't add more priming sugar yet. I'd make sure the keg is warm enough and give it more time. Fermentis S04 is a pretty reliable yeast, but it can be finicky to dropping temps and alcohol. 5 days is a little ...


1

To save time, I top off my brew to 5 gallons just before bottling (with water that has been boiled and cooled, of course). I'll be adding the priming sugar at this stage anyway, so I just bump up the amount of water used to dissolve the priming sugar enough to top off my brew.


1

You can top up if you want, but you don't have to. Boiling the water and cooling is necessary, since boiling both sanitizes and releases dissolved oxygen, which would prematurely stale the beer.


1

Go with the tea. You'll extract the flavor and sanitize the chamomile.


1

I can't see anything wrong with a brew bucket myself. They come with airtight lids and airlocks these days. and some have a tap at the bottom. Ideal for beer.


1

My bet is that after only 3 days, it wasn't really finished. In combination with the addition of amylase enzyme, you're simply seeing more fermentation activity. Fermentation does not always have an obvious visual component; gravity readings over time are the only solid way of knowing. My corny kegs are marked as "good" up to 150psi. 15 psi is extremely low ...


1

The last time I had trouble with bottle conditioning, I agitated all of the bottles just a little bit. I picked up each bottle, tilted it to the horizontal, gave it a half-turn, then put it back into the box where I keep my bottles. In a few more days I had good carbonation.


1

It's unlikely that a coarse filter like a dish towel would remove all the yeast from the perry, but it could have removed enough to slow fermentation down. The other possibility is that there's lack of yeast nutrient, which would also cause slow fermentation. The first thing you should try is waiting longer. Keep the perry in a warm (~700 F.) place. Give it ...


1

Did you sanitize the kitchen cloth you use to filter? I always do the filtering when passing the wort to the primary because is easier and always with sanitized equipment. Next time try adding sugar to the whole beer (in the fermenter) instead to each bottle.


1

It would mean adding the hops at 2 weeks into your secondary; if your secondary is 4 weeks long and you want it to sit on dry-hops for 2 weeks, then add them at 2 weeks before you bottle. Incidentally, I'll note that most commercial brewers only dry hop for a handful of days, not weeks. And "secondary" is generally useless on this sort of timeframe. You ...


1

The fast ferment is a good idea. What temp did you mash at? Ending at 1.030 is pretty high. You can throw in some champagne yeast and it won't change the character much, if at all. You can also throw in white labs 090 or 099, be careful of the 099 it can ferment very low.



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