• A serious homebrew question

    From Russ@russ.fagaly@gmail.com to alt.beer.home-brewing on Wed Mar 18 20:25:50 2009
    From Newsgroup: alt.beer.home-brewing

    Hey all,

    So after a few years hiatus I decided to start homebrewing with some
    friends. The Saturday before last, we started brewing and put a kit
    batch of American pale ale into primary fermentation. We brewed at my
    buddy's house, but he's been out of town for work for the past week,
    so I haven't been able to go over and start secondary fermentation.

    Now, I've read online a few brewers that have said to shy away from
    secondary fermentation, but that you can let the beer sit in primary fermentation for 2-3 weeks. This allegedly will emulate at least some
    of the secondary fermentation process and bring some clarity to the
    beer.

    Is this true? Has anyone had experience with this?

    Thanks.
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  • From Government Shill #2@gov.shill@gmail.com to alt.beer.home-brewing on Thu Mar 19 07:30:39 2009
    From Newsgroup: alt.beer.home-brewing

    On Wed, 18 Mar 2009 20:25:50 -0700 (PDT), Russ <russ.fagaly@gmail.com>
    wrote:

    Hey all,

    So after a few years hiatus I decided to start homebrewing with some
    friends. The Saturday before last, we started brewing and put a kit
    batch of American pale ale into primary fermentation. We brewed at my
    buddy's house, but he's been out of town for work for the past week,
    so I haven't been able to go over and start secondary fermentation.

    Now, I've read online a few brewers that have said to shy away from
    secondary fermentation, but that you can let the beer sit in primary >fermentation for 2-3 weeks. This allegedly will emulate at least some
    of the secondary fermentation process and bring some clarity to the
    beer.

    Is this true? Has anyone had experience with this?

    So long as air is not allowed to get in, it certainly won't hurt.

    I don't understand all this 2nd fermentation stuff anyway. I just ferment
    it, keg it and drink it. I don't show my beer, so I don't car what it
    *looks* like.

    Cheers,

    --
    Shill #2

    24 beers in a carton. 24 hours in a day. Hmm...?
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  • From mOtOv8R@Larry_Clouser@comcast.net to alt.beer.home-brewing on Tue Mar 24 11:33:47 2009
    From Newsgroup: alt.beer.home-brewing

    On Mar 18, 11:30ápm, Government Shill #2 <gov.sh...@gmail.com> wrote:
    On Wed, 18 Mar 2009 20:25:50 -0700 (PDT), Russ <russ.fag...@gmail.com>
    wrote:

    Hey all,

    So after a few years hiatus I decided to start homebrewing with some >friends. The Saturday before last, we started brewing and put a kit
    batch of American pale ale into primary fermentation. We brewed at my >buddy's house, but he's been out of town for work for the past week,
    so I haven't been able to go over and start secondary fermentation.

    Now, I've read online a few brewers that have said to shy away from >secondary fermentation, but that you can let the beer sit in primary >fermentation for 2-3 weeks. This allegedly will emulate at least some
    of the secondary fermentation process and bring some clarity to the
    beer.

    Is this true? Has anyone had experience with this?

    So long as air is not allowed to get in, it certainly won't hurt.

    I don't understand all this 2nd fermentation stuff anyway. I just ferment
    it, keg it and drink it. I don't show my beer, so I don't car what it
    *looks* like.

    Cheers,

    --
    Shill #2

    24 beers in a carton. 24 hours in a day. Hmm...?
    My understanding of what secondary fermentation does is it allows you
    to get rid of the junk that collects at the bottom which can skunk
    your beer and it allows you to add ingredients (hops or sugars) for a fuller/bolder taste. Feel free to chime in if I am wrong.
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  • From Government Shill #2@gov.shill@gmail.com to alt.beer.home-brewing on Tue Mar 24 19:41:38 2009
    From Newsgroup: alt.beer.home-brewing

    On Tue, 24 Mar 2009 11:33:47 -0700 (PDT), mOtOv8R
    <Larry_Clouser@comcast.net> wrote:

    On Mar 18, 11:30ápm, Government Shill #2 <gov.sh...@gmail.com> wrote:
    On Wed, 18 Mar 2009 20:25:50 -0700 (PDT), Russ <russ.fag...@gmail.com>
    wrote:

    Hey all,

    So after a few years hiatus I decided to start homebrewing with some
    friends. The Saturday before last, we started brewing and put a kit
    batch of American pale ale into primary fermentation. We brewed at my
    buddy's house, but he's been out of town for work for the past week,
    so I haven't been able to go over and start secondary fermentation.

    Now, I've read online a few brewers that have said to shy away from
    secondary fermentation, but that you can let the beer sit in primary
    fermentation for 2-3 weeks. This allegedly will emulate at least some
    of the secondary fermentation process and bring some clarity to the
    beer.

    Is this true? Has anyone had experience with this?

    So long as air is not allowed to get in, it certainly won't hurt.

    I don't understand all this 2nd fermentation stuff anyway. I just ferment
    it, keg it and drink it. I don't show my beer, so I don't car what it
    *looks* like.

    Cheers,

    --
    Shill #2

    24 beers in a carton. 24 hours in a day. Hmm...?

    My understanding of what secondary fermentation does is it allows you
    to get rid of the junk that collects at the bottom which can skunk
    your beer and it allows you to add ingredients (hops or sugars) for a >fuller/bolder taste. Feel free to chime in if I am wrong.

    If you don't stir it up the beer that comes out of the primary fermenter is reasonably clear. I've never had one skunked. I think that adding hops at
    this stage is a bit late, but adding sugar to the secondary is an easy way
    of priming for bottle carbonation. I use kegs, so bottle carbonation (and washing) is not a concern.

    I don't doubt that secondary fermentation results in a clearer looking
    beer. I just don't look at mine, I drink it, so the secondary is a useless extra step to me.

    --
    Shill #2

    Homer no function beer well without.
    Homer J. Simpson
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  • From Ranger Steve@polaski.steve@gmail.com to alt.beer.home-brewing on Tue Mar 24 12:19:07 2009
    From Newsgroup: alt.beer.home-brewing

    On Mar 24, 11:41áam, Government Shill #2 <gov.sh...@gmail.com> wrote:
    On Tue, 24 Mar 2009 11:33:47 -0700 (PDT), mOtOv8R



    <Larry_Clou...@comcast.net> wrote:
    On Mar 18, 11:30ápm, Government Shill #2 <gov.sh...@gmail.com> wrote:
    On Wed, 18 Mar 2009 20:25:50 -0700 (PDT), Russ <russ.fag...@gmail.com>
    wrote:

    Hey all,

    So after a few years hiatus I decided to start homebrewing with some
    friends. The Saturday before last, we started brewing and put a kit
    batch of American pale ale into primary fermentation. We brewed at my
    buddy's house, but he's been out of town for work for the past week,
    so I haven't been able to go over and start secondary fermentation.

    Now, I've read online a few brewers that have said to shy away from
    secondary fermentation, but that you can let the beer sit in primary
    fermentation for 2-3 weeks. This allegedly will emulate at least some
    of the secondary fermentation process and bring some clarity to the
    beer.

    Is this true? Has anyone had experience with this?

    So long as air is not allowed to get in, it certainly won't hurt.

    I don't understand all this 2nd fermentation stuff anyway. I just ferment >> it, keg it and drink it. I don't show my beer, so I don't car what it
    *looks* like.

    Cheers,

    --
    Shill #2

    24 beers in a carton. 24 hours in a day. Hmm...?

    My understanding of what secondary fermentation does is it allows you
    to get rid of the junk that collects at the bottom which can skunk
    your beer and it allows you to add ingredients (hops or sugars) for a >fuller/bolder taste. áFeel free to chime in if I am wrong.

    If you don't stir it up the beer that comes out of the primary fermenter is reasonably clear. I've never had one skunked. I think that adding hops at this stage is a bit late, but adding sugar to the secondary is an easy way
    of priming for bottle carbonation. I use kegs, so bottle carbonation (and washing) is not a concern.

    I don't doubt that secondary fermentation results in a clearer looking
    beer. I just don't look at mine, I drink it, so the secondary is a useless extra step to me.

    --
    Shill #2

    Homer no function beer well without.
    áHomer J. Simpson
    There are definitely different views on this topic. This is one of
    the Hombrewing community schisms along with buckets v. carboys, keg v. bottling, and aluminum v. stainless steel brew kettles.
    Personally, I prefer a brighter, clearer beer all else being equal. I
    also prefer the flavor of my beers after aging 4-6 weeks. I sometimes
    won't have a keg available either and being in glass in a secondary
    allows it to sit almost indefinitely. So I always so a secondary into
    a glass carboy. .
    There is some chance of autolisys (sp?) when the yeast start to
    canabilize each other which can impart some off flavors. I've read
    that you have to keep the beer on the primary for a really long time
    for that to occur so it's probably not a major concern. I've never experienced that effect that I know of.
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  • From Ranger Steve@polaski.steve@gmail.com to alt.beer.home-brewing on Thu Apr 9 11:53:01 2009
    From Newsgroup: alt.beer.home-brewing

    On Mar 31, 3:38áam, "Bertie Doe" <montebrasi...@ntl.com> wrote:
    "Ranger Steve" <wrote in message
    On Mar 24, 11:41 am, Government Shill #2 áwrote:



    My understanding of what secondary fermentation does is it allows you
    to get rid of the junk that collects at the bottom which can skunk
    your beer and it allows you to add ingredients (hops or sugars) for a >fuller/bolder taste. Feel free to chime in if I am wrong.

    If you don't stir it up the beer that comes out of the primary fermenter
    is
    reasonably clear. I've never had one skunked. I think that adding hops at this stage is a bit late, but adding sugar to the secondary is an easy way of priming for bottle carbonation. I use kegs, so bottle carbonation (and washing) is not a concern.

    I don't doubt that secondary fermentation results in a clearer looking beer. I just don't look at mine, I drink it, so the secondary is a useless extra step to me.

    á á á á á á á á á á á á á á á á á <snip>
    ..There is some chance of autolisys (sp?) when the yeast start to ..canabilize each other which can impart some off flavors. á I've read
    ..that you have to keep the beer on the primary for a really long time
    ..for that to occur so it's probably not a major concern. á I've never ..experienced that effect that I know of.

    I've mainly used kit concentrates over the years, so my knowledge of artisan brewing is limited. In bread-making, the autolyse method means you mix the flour and water together and let it rest for say, 30 minutes - before you
    add the yeast.

    Obviously 30 mins isn't long enough for any natural flour or wild yeasts to develop (sourdough takes a couple of days, for flour yeasts to develop).
    Q. At what stage in the brewing or preparation, does autolyse occur? Is autolyse a deliberate action, or is it something that happens, at the beginning or end of the brew-cycle? TIA.

    Bertie
    It's not something you want to happen. I believe it takes many weeks
    for it to occur. The yeast have to run out of fermentable sugars
    before they turn on each other.
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  • From Bertie Doe@montebrasite4@ntl.com to alt.beer.home-brewing on Thu Apr 9 23:54:15 2009
    From Newsgroup: alt.beer.home-brewing


    "Ranger Steve" < wrote in message
    On Mar 31, 3:38 am, "Bertie Doe" <montebrasi...@ntl.com> wrote:
    "Ranger Steve" <wrote in message
    On Mar 24, 11:41 am, Government Shill #2 wrote:



    My understanding of what secondary fermentation does is it allows you
    to get rid of the junk that collects at the bottom which can skunk
    your beer and it allows you to add ingredients (hops or sugars) for a >fuller/bolder taste. Feel free to chime in if I am wrong.

    If you don't stir it up the beer that comes out of the primary fermenter
    is
    reasonably clear. I've never had one skunked. I think that adding hops
    at
    this stage is a bit late, but adding sugar to the secondary is an easy
    way
    of priming for bottle carbonation. I use kegs, so bottle carbonation
    (and
    washing) is not a concern.

    I don't doubt that secondary fermentation results in a clearer looking beer. I just don't look at mine, I drink it, so the secondary is a
    useless
    extra step to me.

    <snip>
    ..There is some chance of autolisys (sp?) when the yeast start to ..canabilize each other which can impart some off flavors. I've read
    ..that you have to keep the beer on the primary for a really long time
    ..for that to occur so it's probably not a major concern. I've never ..experienced that effect that I know of.

    I've mainly used kit concentrates over the years, so my knowledge of
    artisan
    brewing is limited. In bread-making, the autolyse method means you mix the flour and water together and let it rest for say, 30 minutes - before you
    add the yeast.

    Obviously 30 mins isn't long enough for any natural flour or wild yeasts
    to
    develop (sourdough takes a couple of days, for flour yeasts to develop).
    Q. At what stage in the brewing or preparation, does autolyse occur? Is autolyse a deliberate action, or is it something that happens, at the beginning or end of the brew-cycle? TIA.

    Bertie

    .It's not something you want to happen. I believe it takes many weeks
    .for it to occur. The yeast have to run out of fermentable sugars
    .before they turn on each other.

    I suppose if you knew it was going to happen, you could add something to
    kill the yeast?


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