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5 votes

Bottling Bucket - really necessary?

Most of the equipment is not really necessary. It may just make it much easier. When you use a bottling bucket, you rack from fermenter to bottling bucket, leaving a layer of dead yeast cells and ...
Robert's user avatar
  • 1,266
5 votes

Has your airlock ever shot out of your carboy?

It usually happens with strong fermentation when the krausen clogs the airlock, it is then ejected with the pressure. If the fermentation was still active when you returned, the beer might not be ...
Philippe's user avatar
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4 votes
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Can you add additions to the primary?

If you don't have a secondary then, feel free to add them to your primary. You don't really have to worry much about making additions in your primary, I have done it many times in the past when I ...
Mr_road's user avatar
  • 7,048
4 votes

should i re-rack my beer?

Most people these days do not use secondary. It is not necessary and usually not recommended....Here's what John Palmer had to say.... https://www.homebrewersassociation.org/forum/index.php?topic=...
Denny Conn's user avatar
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4 votes
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Bottling Bucket - really necessary?

If you have a bucket w/ a tap in it, it sounds to me like you already have a bottling bucket. I'd probably buy another bucket w/o a tap to ferment in and bottle using your current bucket. You can ...
Freedom Francis's user avatar
3 votes
Accepted

Storing beer in a keg

This would seem to be the same process as storing beer in a "brite tank" to allow it to clear after fermentation. Using a clean keg is always a good idea but I have found it sufficient to scald the ...
barking.pete's user avatar
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3 votes

Storing beer in a keg

I do this regularly, not using a keg, but e.g. a glass container. Clean and disinfect well before usage Make sure that you do not splash when transferring What I also do is add some extra sugar to ...
chthon's user avatar
  • 3,665
3 votes

Adding water and sugar to secondary fermentation

You can. Don't do it. Transfer beer to bottling bucket just before bottling. Add priming sugar, let it dissolve. Bottle. Bucket will be partially empty most of the time anyway, because you are ...
Mołot's user avatar
  • 3,718
3 votes

Airlock required for lagering or conditioning?

You used the term "lagering", so if you are truly lagering, the answer is 'it depends'. If your beer is indeed a lager, then your yeast WILL be active....potentially down to freezing temperatures (if ...
Jim Spaulding's user avatar
3 votes

How long can I leave beer in the secondary fermenter?

As long as you want. As with anything, there are considerations: Hop Flavor and Aroma This is a big one. Hop compounds break down and dissipate extremely quickly. If you want a fresh hop flavor ...
LoganGoesPlaces's user avatar
3 votes

Amount of oak chips

The question of how much to add and how long is like asking how much salt to put into your food. It depends on the food and your taste. That's why the recommendations you've come across vary so widely....
Frank van Wensveen's user avatar
3 votes

How to do I mitigate diacetyl in cider that developed during secondary fermentation?

Diacetyl is a normal part of most fermentations. Nice thing is that yeast will eat it. The yeast just needs time. Give it 3-4 weeks of age, and the diacetyl should be cleaned up. No fancy actions ...
dmtaylor's user avatar
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3 votes
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Secondary Fermentation Temperature and Purpose in Belgian Style Beer

There's a lot of questions here, I'll try to break them up. How is this possible? Will the yeast be able to operate in so low temperatures? Secondary fermentation is a bit of a misnomer- typically ...
rob's user avatar
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2 votes
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Gelatin before or after dry hopping

My routine is to dry hop in that primary towards the end of fermentation. At fermentation temperatures. Then I rack to a keg (or a secondary in your case) to add my gelatin. But there is no "aging"....
brewchez's user avatar
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2 votes

Gelatin before or after dry hopping

I've always done finings after all fermentation addition schedules have completed. Most finings work best during or after cold crash. You want your hops to be warm and suspended for their dry hop ...
Evil Zymurgist's user avatar
2 votes

Gelatin before or after dry hopping

For taste and aroma, 4 to 7 days of dry hopping are optimal. For clarity I prefer to give isinglass 7 to 14 days. Probably it's the same with gelatin, these are similar. Thus, I obviously add gelatin ...
Mołot's user avatar
  • 3,718
2 votes

Chile Pepper Ale

So far I've made two brown-chili batches and here's what I did. I actually made a chili concentrate by having hot chili flakes boil in raw alcohol (100% ethanol) for about 30-45 minutes, because ...
Danyright's user avatar
  • 121
2 votes

Rack onto yeast cake then fast rack to secondary?

Don't wash with wort, you won't get the chance. It will take off before what you want to extract settles. Just rack on top the cake and use it for what it is. As long as you practice good sanitation ...
Evil Zymurgist's user avatar
2 votes

Rack onto yeast cake then fast rack to secondary?

It's probably as safe as anything in a sanitary environment, though if I'm understanding you correctly it means another, however small, potential window of exposure to dangerous microbes since you're ...
Bolwerk's user avatar
  • 366
2 votes

Forgot to add sugar

IMHO for this situation it is best to leave the wine as it is and bottle when appropriate. If one does not know the O.G. of the brew then it is very difficult to guess what it was and thus to ...
barking.pete's user avatar
  • 5,631
2 votes

Storing beer in a keg

After beer is done fermenting can I move it to a keg not carbonate it and let it sit for a long time? Bulk aging at cellar temps is generally not done in a keg, unless you use a spunding valve or ...
Wyrmwood's user avatar
  • 2,178
2 votes

Adding priming sugar to lagering secondary

adding your sugar to secondary then cold crashing, the yeast may start eating sugar and fermenting again even at near freezing temps (not likely but possibility), and then you would need to add more ...
jsolarski's user avatar
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2 votes
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Wooden barrel treatment

It will not dry out in two week. It had hard alcohol in it which pretty much kills anything. When I empty wine barrels, we literally wash them out with hot water and drip dry for a couple days. We ...
farmersteve's user avatar
  • 3,012
2 votes

Can you add additions to the primary?

I agree with previous answers: if you have no secondary, there's nothing wrong with chucking whatever you want to add into the primary. However, if your additions are highly aromatic, you may want to ...
Frank van Wensveen's user avatar
2 votes
Accepted

Adding water and sugar to secondary fermentation

The generally approved advice is don't dilute beer post fermentation - and that advice is "not wrong". However it depends on the type and gravity of the beer. I have regularly dissolved the priming ...
barking.pete's user avatar
  • 5,631
2 votes

Amount of oak chips

The type, roast and cut (i.e. surface area) of the wood has a huge impact on the amount of wood flavor you get, and the length of time changes not only amount of flavor, but the types. Start with a ...
Odin Anderson's user avatar
2 votes

Fast secondary fermentation (wine)

Speed of fermentation usually depends on: the amount of yeast cells (and nutrients) the temperature of fermentation (the higher the faster) To slow down fermentation: Drop the temperature using Ice ...
Philippe's user avatar
  • 4,806
2 votes

Fast secondary fermentation (wine)

Exciting the wine can also give a burst of fermentation. Since your wine was actively fermenting, and you moved it into a secondary you more than likely degassed it just a bit, raised the pH a touch ...
Escoce's user avatar
  • 975
2 votes

Clearing using finings during racking prior to bottling - will there still be enough yeast for second fermentation?

Yes and yes. Finings will generate trub, and you might want to rack the beer off it before packaging. Finings also do not remove much if any of the yeast so priming will not be a problem at all ...
dmtaylor's user avatar
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2 votes
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Lack of fermentation after racking to secondary

Yes, in my experience, there is still enough active yeast present for about 8 weeks. Beyond that point then I would add just 1-2 grams of fresh yeast. But you're not there yet so I'm sure it will ...
dmtaylor's user avatar
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