Question on Racking

[Shine]

What is the benefit of racking beer? Does it just circulate? Does it keep the trub from affecting the beer? How often? My PFs usually go 4-6 days, should I just aim for the middle? Is more racking better than less? Is there a limit to the number of questions I can ask in one go?

[jello]

What is the benefit of racking beer? Does it just circulate? Does it keep the trub from affecting the beer? How often? My PFs usually go 4-6 days, should I just aim for the middle? Is more racking better than less? Is there a limit to the number of questions I can ask in one go?

A benefit is being able to bulk prime your beer for bottling. There will be no chance of inconsistant carbonation.

More racking could possibly lead to infection.

The HB i'm drinking at the moment was bottled straight from the primary fermenter and it tastes and looks just fine.

[Shine]

I tried this with my last batch just because I thought it made sense. I dissolved the priming sugar in about 2 liters of water and poured it in the secondary then drained fermenter 1 into fermenter 2 figuring it would mix and wouldn't have to worry about sticking a spoon in. I've also heard that adding extra oxygen before bottling is not necessarily a good thing (though I'm not sure why). Am I on track with that?

[warra48]

I tried this with my last batch just because I thought it made sense. I dissolved the priming sugar in about 2 liters of water and poured it in the secondary then drained fermenter 1 into fermenter 2 figuring it would mix and wouldn't have to worry about sticking a spoon in. I've also heard that adding extra oxygen before bottling is not necessarily a good thing (though I'm not sure why). Am I on track with that?

I hope you used boiled and cooled water, to keep it all sanitised.

The only problem with adding 2 litres of water is that you dilute your beer, along with lowering the taste and alcohol levels. You only need sufficient water to dissolve your priming medium, no more.

Please take care not to add any oxygen at this stage. Oxygen is only needed by the yeast in their growth phase. Once they finish that, they will go on to ferment your beer and move into anaerobic mode. The yeast which ferments the priming sugar in your beer is in that mode, and neither need, nor can they use, any further oxygen. Oxygen at this stage will only lead to premature staling of your beer.

[Shine]

Yep... that is probably true. Alrighty.... less water in the prime next time, and yes, I did boil and cool the water before adding it to the mix. If nothing else, I am a pedantic santizer... I wonder if I could market that...

[Shine]

On the oxygen thing... When I rack my brew, I strain it through a filter (fancy term for silk stocking held on to the transfer hose with a clamp), but when it starts to drain, I get a bubble at the top of the line (near the tap) and the flow is very slow. I can usually get rid of it by giving the fermenter a wack (I call it "The Fonzi Method"), but I'm wondering if there is something I can do to prevent it altogether. Thoughts?

[jello]

On the oxygen thing... When I rack my brew, I strain it through a filter (fancy term for silk stocking held on to the transfer hose with a clamp), but when it starts to drain, I get a bubble at the top of the line (near the tap) and the flow is very slow. I can usually get rid of it by giving the fermenter a wack (I call it "The Fonzi Method"), but I'm wondering if there is something I can do to prevent it altogether. Thoughts?

Are you using the tap to transfer to the secondary fermenter??

[goq11k_76]

i used to rack into fermenter no2 like yourself, but didnt add water to dilute sugar, just dissolve in a little of the wort from ferm no1, say 2 litres, stir around a bit, then add some more, stir arround, then just add all of it and bottle. (no thrashing of the spoon to bring oxygen mind you)

Nowadays, with kegs, i just have glass carboy fermenters (no tap basically and glass no plastic), leave in there for 3-4 weeks to ferment, no racking and syphon into keg. so much easier and simpler. bottling is so complicated when I think about it. But each to there own.

[Shine]

Yes, I am using a tap and hose to rack. Is this bad?

[jello]

Well, kegs are outside my budget at the moment.

[goq11k_76]

Yes, I am using a tap and hose to rack. Is this bad?

nope, probably the only way when I think of it.

[warra48]

I don't rack ales, only lagers post fermentation for lagering.
I connect a tube from the fermenter tap to the secondary tap. Open the secondary tap, and slowly open the fementer tap to transfer the beer without splashing whatsoever. Once the tap is below the level of the transferred beer, you can open the fermenter tap fully. Easy. I normally add a small dose of dextrose to the secondary to ensure a small amount of fermentation to give the beer some CO2 cover.