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I got a batch of Caribou Slobber done last night; it always takes longer to brew than expected. The yeast is already bubbling after only a few hours. Last batch took a few days to start fermenting. Boy, I can't wait to drink this stuff!

want to try some when it's ready!
 
MScruiser said:
I got a batch of Caribou Slobber done last night; it always takes longer to brew than expected. The yeast is already bubbling after only a few hours. Last batch took a few days to start fermenting. Boy, I can't wait to drink this stuff!

The batch I did Saturday did the same thing. I think it is a combo of high gravity and warm weather. I also used 2 yeast packs per AHS recs. We should have done batches earlier and had a taste test at the crawfish boil.
 
I've noticed a difference in behavior since the temperature has warmed up a bit. The 4 we have in various stages of fermentation have been mildly active again, so I'm hoping we'll be ready to bottle.

Speaking of, Brew Day this Saturday in Belhaven. We'll probably start early since we're trying to cook 2 all grain recipes and bottle a lot of beer. PM me for my phone # and let me know if you'd like to come. I know Andrew and Jes will be there.

Cheers!
 
Which one of these should I try?



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Very nice name and beer!

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Brewing question

Is using a secondary fermenter necessary or does it just help make the beer more clear? I didn't get one with my kit and the first batch did fine without using one. I've thought about transferring it to my priming bucket, washing the fermenter and transferring it back to the fermenter.
 
Secondary fermenters help with clarity and with flavor. Primary fermentation only takes 5-7 days on average, and produce a lot of trub (yeast, grain, hops settling to the bottom). If left on the trub for too long, beers can develop off-flavors. You'l get more sediment out of the beer after moving it to secondary.

Secondary fermenters allow you to age your beer without risking those bad flavors, which is especially helpful when you're talking about more complex or high-gravity beers.

Siphoning to the bucket, cleaning the carboy, and moving the beer back in is something we've done in the past when all our carboys re in use, so it's certainly a way to get it done with only one carboy at your disposal.

A lot of the recipes we've been making lately recommend 7 days in primary and 4-6 weeks in secondary to allow the flavors to mature.
 
Thanks for the info Spivey. I will clean and reuse the primary fermenter.

Is there a benefit to aging in a fermenter versus bottle aging?
 
We do a little bit of both bottle aging and secondary fermenter aging, and I've never compared results between the two. Our guides for secondary are gravity and what the recipe recommends. Recipe first, then we're looking to achieve the correct gravity.
 
What product does everyone use for sanitizing brewing equipment? I've used brewers edge so far and has worked fine. I am about out, so I wanted to make sure there isn't a better product before I order more.
 
What product does everyone use for sanitizing brewing equipment? I've used brewers edge so far and has worked fine. I am about out, so I wanted to make sure there isn't a better product before I order more.


I have been using iodophor. Seems to work well and go a long way. Also approved by the fda as a food additive.
 
I also got my caribou slobber into the secondary fermenter today when i got home from work.

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Also want to extend a big thank you to spivey for all the advice.
 
Trois pistoles dark ale
9%

Fairly smooth with a hint of spice
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