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 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 Newsgroup: alt.beer.home-brewing

On Mar 18, 11:30 pm, 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 Newsgroup: alt.beer.home-brewing

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

On Mar 18, 11:30 pm, 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 Newsgroup: alt.beer.home-brewing

On Mar 24, 11:41 am, 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, 11:30 pm, 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

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 Newsgroup: alt.beer.home-brewing

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.
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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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