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I'm about to brew a larger and want to rack and larger correctly this time but I've never racked any Ales. I've searched and searched but haven't been able to find any sites with pictures etc though I have read a lot of information on it.
From what I can see approx 7 days into fermentation when you can see the activity visibly slowing is the correct time to rack but is this the case if I'm going to rack then larger in my fridge (with fridemate)? We'll assume I'm not going to allow for diacetyl rest as I'm going to double pitch Saflager-S23 @ brewing temp after rehydrating the yeast and proofing it. I have found a lot of posts on this topic though so I'll read them and it's not my real question anyhow.
My REAL question is what is the best method for transferring the wort/beer. I know I must avoid splashing the liquid but some sites are saying to rack from the tap of the primary into the secondary though an open lid then seal as usual where as other say to rack from the primary with an open top to avoid transferring too much trub.
Obviously transferring via the tap is easy but either way you're going to have your brew come into contact with air via an open lid right. Can anyone provide photo's, links or good advise here? Thanks in advance guys
"Beer makes you feel the way you ought to feel without beer"
also if you keg you can fill the secondary with CO2 before transferring the wort/beer with the lid partially on like in that pic to keep the CO2 in.
Obviously not sealed so not perfect - I've heard of tap to tap racking, which if used with the above & an airlock on the receiving fermenter would be pretty good
But then I don't ever rack cause both times I tried I got an infection, even with the same sanitizing procedures that work fine in primary. meh
Yeah infection is a bit spooky but I'm going to be SUPER clean. I'll probably just glad wrap the top while I transfer to keep any nasties out. Seeing I'm going to larger this brew in my fridge for 3-5 weeks minimum I think it's best to rack otherwise I would not bother. Would you guys agree?
"Beer makes you feel the way you ought to feel without beer"
As for infections, BAH! I brew 2 at a time and only have one spare fermenter so i rack the first into a clean fermenter and the second into fermenter that had the first brew into it rinsing that but no cleaning. Do this is a shed with no lids on the racking vessel. No infections. EVER. Its funny how solutions of 5% ethanol arent as susceptible to infections as those full of sugar
I wouldnt advise leaving it open for hours but the 5-10 minutes it takes to rack isnt an issue. Unless you live in the tropics and are surrounding by mozzies/flies etc.
If i am dry hopping i then drop in my hops in a piece of pantyhose tied at both ends.
We are sanitising NOT sterilising and once the sugar has been converted to our friend ethanol, its less of an issue. Still need to be clean but not anal.
My 2 c
DrSmurto - typing this whilst wearing his labcoat - uber nerd!
Yep sounds good. I'm working in a newly renovated laundry in cold Melbourne so I think I'm pretty safe. Just popped out and bought some 10mm hose and small clamps Wish me luck. Thanks all.
"Beer makes you feel the way you ought to feel without beer"
Just for the record, I use pvc hose that has an outer diameter the same as the inner diameter of the taps. It's easier, and less likely to mix air with the beer. When you're at the HBS, just get a little bottler and compare the OD of that with the ODs of the hose and get the one that is the same.
drsmurto wrote:If you are going to lager then racking is a must.
As for infections, BAH! I brew 2 at a time and only have one spare fermenter so i rack the first into a clean fermenter and the second into fermenter that had the first brew into it rinsing that but no cleaning. Do this is a shed with no lids on the racking vessel. No infections. EVER. Its funny how solutions of 5% ethanol arent as susceptible to infections as those full of sugar
....werd!
Cheers,
TL (no infection since 1995....touchwood! )
Firstly, if you're not comfortable racking, don't do it. It's not essential.
Secondly, the method of racking can be summarsied as follows:
1) Get a spare sterlised fermenter
2) Get a piece of hose that fits over or inside the tap hole
3) Put the brew on a benchtop; put the spare fermenter on the ground
4) Put the other end of the hose into the spare fermenter on the floor
5) Turn the tap on so the brew is trasnferred from one vessel to another
6) Once done seal as per normal.
7) You have racked
PS Racking should be a sticky and if any one has a photo guide that would work well I think
.....so far, touch wood MKII