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why would I leave it in the primary for an extra week.
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why would I leave it in the primary for an extra week.
My IPA that is...
So...I've stalled out at 1020 after one week which is ok, because I started at close to 1070. The taste isn't sweet...
But I'm reading a lot on Home Brew Talk about leaving it in the primary for two weeks. I want to dry hop it in a carboy, for about 7 days.
What is the benefit of leaving my beer in the primary if it's done fermenting?
So...I've stalled out at 1020 after one week which is ok, because I started at close to 1070. The taste isn't sweet...
But I'm reading a lot on Home Brew Talk about leaving it in the primary for two weeks. I want to dry hop it in a carboy, for about 7 days.
What is the benefit of leaving my beer in the primary if it's done fermenting?
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
i would think in terms of negatives.JeffPorter wrote:My IPA that is...
So...I've stalled out at 1020 after one week which is ok, because I started at close to 1070. The taste isn't sweet...
But I'm reading a lot on Home Brew Talk about leaving it in the primary for two weeks. I want to dry hop it in a carboy, for about 7 days.
What is the benefit of leaving my beer in the primary if it's done fermenting?
what's your benefit of taking it out of the primary so early? you'll be void of alcohol and you'll be shooting bottlecaps off when you rack it.
with my limited knowledge, i'd tell you to check 3 things:
1. ideal temp for your yeast to ferment
2. temp where your fermentor currently is
3. possibly agitate your fermentor a little bit (perhaps you didn't introduce enough oxygen prior to adding the yeast?)
is it also possible that you added the yeast straight out of the fridge or there was a high temperature different between your yeast and your brew?
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The benefit is that you wont pick up any contaminants when transfering to another fermentor.JeffPorter wrote: What is the benefit of leaving my beer in the primary if it's done fermenting?
I dry hop in primary myself. I just make sure that its done, and some of the yeast has dropped out of suspension. You want to do this, so the hops oils dont cling to yeast and drop out during bottle conditioning.
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Should I try to get the gravity lower? I'm already at about 6 and half percent alcohol...it's been stalled at 1020 for 3 days...atomeyes wrote:i would think in terms of negatives.JeffPorter wrote:My IPA that is...
So...I've stalled out at 1020 after one week which is ok, because I started at close to 1070. The taste isn't sweet...
But I'm reading a lot on Home Brew Talk about leaving it in the primary for two weeks. I want to dry hop it in a carboy, for about 7 days.
What is the benefit of leaving my beer in the primary if it's done fermenting?
what's your benefit of taking it out of the primary so early? you'll be void of alcohol and you'll be shooting bottlecaps off when you rack it.
with my limited knowledge, i'd tell you to check 3 things:
1. ideal temp for your yeast to ferment
2. temp where your fermentor currently is
3. possibly agitate your fermentor a little bit (perhaps you didn't introduce enough oxygen prior to adding the yeast?)
is it also possible that you added the yeast straight out of the fridge or there was a high temperature different between your yeast and your brew?
Yeast was pitched at about 90 degrees and there was 15 g of it.
Ferment temps have been a few degrees cooler than what the yeast is meant for, but the yeast still went crazy and I had a blow out.
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
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You're at 71.4% attenuation (50 of the available 70 gravity points have been fermented).
That's in the range of most ale yeasts, and since it hasn't moved in 3 days, it's probably done (and the yeast did a fine job).
http://www.whitelabs.com/beer/homebrew_ ... #ALE_YEAST
So, I would dry hop now...
If you want to get your beer off the bulk of the yeast (and other trub), you could transfer to secondary now. Only downfall would be potential pick up of oxygen (try and avoid splashing) and if you don't properly sanitize your transfer hose or secondary fermenter (should be easy to avoid).
That's in the range of most ale yeasts, and since it hasn't moved in 3 days, it's probably done (and the yeast did a fine job).
http://www.whitelabs.com/beer/homebrew_ ... #ALE_YEAST
So, I would dry hop now...
If you want to get your beer off the bulk of the yeast (and other trub), you could transfer to secondary now. Only downfall would be potential pick up of oxygen (try and avoid splashing) and if you don't properly sanitize your transfer hose or secondary fermenter (should be easy to avoid).
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Thanks murphey - attenuation is still something I don't quite get...I think I will transfer - Mostly because I realized I'm fermenting in my bucket and I'll need that for bottling.mistermurphy wrote:You're at 71.4% attenuation (50 of the available 70 gravity points have been fermented).
That's in the range of most ale yeasts, and since it hasn't moved in 3 days, it's probably done (and the yeast did a fine job).
http://www.whitelabs.com/beer/homebrew_ ... #ALE_YEAST
So, I would dry hop now...
If you want to get your beer off the bulk of the yeast (and other trub), you could transfer to secondary now. Only downfall would be potential pick up of oxygen (try and avoid splashing) and if you don't properly sanitize your transfer hose or secondary fermenter (should be easy to avoid).
Btw - general question - are there advantages and disadvantages to fermenting (primary) in carboys versus buckets?
Also, thanks for the advice everyone - I think next time I'm just going to ferment in carboy, and then, dry hop there if I need to.
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
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You'll get a better seal in your carboy if you use a rubber bung and airlock. You don't get the best air seal in a bucket, so technically something could get in (although most problems will come with poor sanitation, not matter the fermentation vessel). If you don't leave 15-20% head space in your carboy at the start of fermentation, make sure you use a blow off tube instead of the airlock, otherwise the bung could explode off causing a mess.JeffPorter wrote:Thanks murphey - attenuation is still something I don't quite get...I think I will transfer - Mostly because I realized I'm fermenting in my bucket and I'll need that for bottling.mistermurphy wrote:You're at 71.4% attenuation (50 of the available 70 gravity points have been fermented).
That's in the range of most ale yeasts, and since it hasn't moved in 3 days, it's probably done (and the yeast did a fine job).
http://www.whitelabs.com/beer/homebrew_ ... #ALE_YEAST
So, I would dry hop now...
If you want to get your beer off the bulk of the yeast (and other trub), you could transfer to secondary now. Only downfall would be potential pick up of oxygen (try and avoid splashing) and if you don't properly sanitize your transfer hose or secondary fermenter (should be easy to avoid).
Btw - general question - are there advantages and disadvantages to fermenting (primary) in carboys versus buckets?
Also, thanks for the advice everyone - I think next time I'm just going to ferment in carboy, and then, dry hop there if I need to.
Carboys are easier to sanitize, less susceptible to scratches (where bacteria can hide in). If you're in a proper food grade bucket, there's probably no risk of leaching toxins from the plastic, since it's only a 20 degree C liquid sitting in there...
I like to use the big bucket with a loose lid for the primary. I think that's the safest & easy to clean. I split a sealed bucket when a blow-off tube got clogged.
I secondary in an appropriate sized carboy.
When you transfer, you're bound to pick up a bit of oxygen. That's generally not good... though I prefer to get my beer off the trub (which is often seems to be excessive).
In you're case, there probably isn't much trub from the wort kit, but a bit of oxygen (just a bit) might help the yeast keep going for a bit.
I'd put your dry hops in a sanitary carboy, then transfer it over.
I generally follow the 1,2,3 rule for ales, 1 wk primary, 2 wk secondary, 3 wks bottle-conditioning (plus or minus a bit if it's convenient).
I secondary in an appropriate sized carboy.
When you transfer, you're bound to pick up a bit of oxygen. That's generally not good... though I prefer to get my beer off the trub (which is often seems to be excessive).
In you're case, there probably isn't much trub from the wort kit, but a bit of oxygen (just a bit) might help the yeast keep going for a bit.
I'd put your dry hops in a sanitary carboy, then transfer it over.
I generally follow the 1,2,3 rule for ales, 1 wk primary, 2 wk secondary, 3 wks bottle-conditioning (plus or minus a bit if it's convenient).