OT: Need some homebrewing advice (need reassurance & comforting actually)--
10-18-2001, 04:17 PM
#1
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OT: Need some homebrewing advice (need reassurance & comforting actually)--
Last weekend I finally got off my @ss and brewed my ocTToberfest. Pitched yeast (liquid, ale) on the warm side (~90 degrees F) and was elated to see it take off the next day. Tonight when I got home I was horrified to find my airlock had lost a bit of water, enough that the holes were no longer submerged....So, instead of just putitng in more water, I decided to rack to the secondary. My questions:
#1. You think if the airlock was low for the last day or so a wild strain of bacteria could have been introduced?
#2. As I was racking the brew, I realized it was still fermenting pretty heavily -- what do you guys think, mistake to rack to secondary carboy early?
#3. I think I might have added a half gallon too much cool water initially, making my 5 gallon recipe stretch to 5.5 gallons. Anyone ever dilute a recipe that much, and if so, how'd it turn out??
I don't want to end up with gushers!
Thanks for any experience you can provide!
#1. You think if the airlock was low for the last day or so a wild strain of bacteria could have been introduced?
#2. As I was racking the brew, I realized it was still fermenting pretty heavily -- what do you guys think, mistake to rack to secondary carboy early?
#3. I think I might have added a half gallon too much cool water initially, making my 5 gallon recipe stretch to 5.5 gallons. Anyone ever dilute a recipe that much, and if so, how'd it turn out??
I don't want to end up with gushers!
Thanks for any experience you can provide!
10-18-2001, 04:33 PM
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I used to brew a lot.... loved the smell and the mystery of it all, I would guess
that if you started out with clean apparatus, that you are probably ok, if that puppy was still gurgling there was probably enough gas to keep the bad stuff out. All that happens with more water is generally a lower alcohol content. Taste will probably not be affected much at all. After bottled and rested for a while, just look at the neck of the bottle, if there is a ring inside, around the top of the brew.... well then I was wrong. What are you brewing.. Living up here I had the advantage of brewing really good lagers in the winter. Kinda miss it all.
10-18-2001, 04:51 PM
#4
as Charlie Papazian would say, "Don't worry, have a homebrew." (Answers inside >>>)
#1. You think if the airlock was low for the last day or so a wild strain of bacteria could have been introduced?
Doubt it. As Dick said, with that fermentation cranking along, it was mostly CO2 outflow.
#2. As I was racking the brew, I realized it was still fermenting pretty heavily -- what do you guys think, mistake to rack to secondary carboy early?
I wouldn't have done that, but with that ale yeast in suspension, you probably moved all of it over to the secondary when you racked-- so as long as the secondary was sterilized well (and everything else too) it should be fine.
#3. I think I might have added a half gallon too much cool water initially, making my 5 gallon recipe stretch to 5.5 gallons. Anyone ever dilute a recipe that much, and if so, how'd it turn out??
Can you say Budweiser? (Just kidding!) It shouldn't matter. I've made thinner batches, and as long as I got the recipe right, the flavor was fine but with slightly less body. You may not even notice with .5 gallon added. Let us know how it turns out!!
Hmmm... think I'll go pour an IPA from my keg fridge. :-)
<IMG SRC="http://www.evan.com/tt_pics/fridge.jpg">
Doubt it. As Dick said, with that fermentation cranking along, it was mostly CO2 outflow.
#2. As I was racking the brew, I realized it was still fermenting pretty heavily -- what do you guys think, mistake to rack to secondary carboy early?
I wouldn't have done that, but with that ale yeast in suspension, you probably moved all of it over to the secondary when you racked-- so as long as the secondary was sterilized well (and everything else too) it should be fine.
#3. I think I might have added a half gallon too much cool water initially, making my 5 gallon recipe stretch to 5.5 gallons. Anyone ever dilute a recipe that much, and if so, how'd it turn out??
Can you say Budweiser? (Just kidding!) It shouldn't matter. I've made thinner batches, and as long as I got the recipe right, the flavor was fine but with slightly less body. You may not even notice with .5 gallon added. Let us know how it turns out!!
Hmmm... think I'll go pour an IPA from my keg fridge. :-)
<IMG SRC="http://www.evan.com/tt_pics/fridge.jpg">
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10-18-2001, 05:09 PM
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Working on something similar here at my apartment. Now you need a nitrogen tank for the Guiness :D
Evan, any online places you can recommend for parts? I've just been getting them localy
10-18-2001, 05:20 PM
#10
You underestimate me! :-)
I used to push all of my beers with a gas mixture known as Guinness Gas-- 70% N, 30% CO2. Now I run a similar mix at 60/40. I also have a restrictor tap for the stouts.
I didn't know that you brewed-- that makes you, me, and Ted who drive TT's, brew, and keep reef/SW tanks! Good taste, I guess!
I like <A HREF="http://www.morebeer.com">Beer, Beer and More Beer (morebeer.com) </A> for my brewing stuff. Good guys, good prices, good service. Close to my Audi dealer, too. :-)
I didn't know that you brewed-- that makes you, me, and Ted who drive TT's, brew, and keep reef/SW tanks! Good taste, I guess!
I like <A HREF="http://www.morebeer.com">Beer, Beer and More Beer (morebeer.com) </A> for my brewing stuff. Good guys, good prices, good service. Close to my Audi dealer, too. :-)