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Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 07:14
by canuck22
Good morning all, here is my first question...

I have batch of Muntons lager going since last Sunday in a pail, I just got a brand new Spiedel 30L fermenter, do I transfer? do I bottle? Would I benefit, ie. clearing, what do you folks do and why?

Thanks

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 08:35
by SeanGodd
I never transfer to secondary vessel. But I use carboys. This way I can see if the yeast has flocc'd out and the beer is clear. Since you are using a bucket it may be beneficial to transfer. But I feel that transferring does not make a clearer beer IMO.

All this being said I am starting to transfer to a secondary vessel now because I am harvesting yeast. This way I can get the yeast off fresher. Also if I DH I can leave that out of the slurry.

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 08:39
by Reignman
I would toss in a new batch in that 30 L fermenter and let the Muntons clear awhile longer. Pretty much what SeanGodd said.

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 09:18
by canuck22
Reignman wrote:I would toss in a new batch in that 30 L fermenter and let the Muntons clear awhile longer. Pretty much what SeanGodd said.
Ok, so how much longer? 1, 2 more weeks then bottle and carbonate in one shot?

Thanks

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 09:35
by SeanGodd
I would give it at least 2-3 weeks total. What temp is this sitting at?

How are you carbing? I'm guessing you are bottle conditioning. If so then yes I would give it 2 more weeks in the bucket then transfer to your bottling bucket, add priming sugar and transfer to the bottles. Leave for 3 weeks at room temp, Chill and serve :)

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 09:40
by canuck22
SeanGodd wrote:I would give it at least 2-3 weeks total. What temp is this sitting at?

How are you carbing? I'm guessing you are bottle conditioning. If so then yes I would give it 2 more weeks in the bucket then transfer to your bottling bucket, add priming sugar and transfer to the bottles. Leave for 3 weeks at room temp, Chill and serve :)
Temp in the room is fairly consistent 19-20, I'll be using those little candies for carbing.

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 10:05
by SeanGodd
canuck22 wrote:
SeanGodd wrote:
Temp in the room is fairly consistent 19-20, I'll be using those little candies for carbing.
Even easier. I do find they sometimes don't dissolve properly. After about week in the bottle take a look and make sure they have dissolved. If not just gently tip them back and forth until they are mix around a bit. I find this helps them fully dissolve. Only do this with the ones that you can clearly see the rock still intact.

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 10:18
by canuck22
SeanGodd wrote:
canuck22 wrote:
SeanGodd wrote:
Temp in the room is fairly consistent 19-20, I'll be using those little candies for carbing.
Even easier. I do find they sometimes don't dissolve properly. After about week in the bottle take a look and make sure they have dissolved. If not just gently tip them back and forth until they are mix around a bit. I find this helps them fully dissolve. Only do this with the ones that you can clearly see the rock still intact.
Thanks!! I'll share my results later, time to start a Mex Cerveza in my new Spiedel!

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 10:22
by SeanGodd
canuck22 wrote: Thanks!! I'll share my results later, time to start a Mex Cerveza in my new Spiedel!
Awesome! so are you using lager yeast with this? Make sure you ferment on the cold side if you do.

Re: Primary to Secondary, yes/no, pro/cons

Posted: |14 Feb 2015|, 12:10
by canuck22
SeanGodd wrote:
canuck22 wrote: Thanks!! I'll share my results later, time to start a Mex Cerveza in my new Spiedel!
Awesome! so are you using lager yeast with this? Make sure you ferment on the cold side if you do.
Using the yeast that came with the can