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I've never seen bullshit float. Never hope to either

Chris wrote:I've never seen bullshit float. ...

So you don't watch the ASX or election campaigns then?

Cheers,
Greg

Eyes closed, fingers in ears, 'LA LA LA LA I CAN"T HEAR YOU...'

I could be really rude and suggest that all the bullshit flows downhill and ends up in Queanbeyan....but I won't!

Time for some Queanbeyan jokes! Always a hit.

Chris wrote:...and when you look at the stocking, you'll more than likely notice nothing in it... but it made you feel better having it there, didn't it

I'm late again , been on a canoeing trip. 60k's, Paterson to Newcastle Harbour.......

It actually did have a little grain in there.

I wish I had done this when I did my Strawberry ones as I sometimes do have a couple of floaties (actually they sink) in the bottles that were towards the end of bottling.

I've just done a Cheery Beer with 1kg of Cherries. That one will be strained using the good ol' stocking.

And yep, I racked it.

I think racking does help my beer as it enables me to dry hop and do the fruit beers as Chris mentioned earlier.

Cheers

Boonie

billybushcook wrote:Racking.....what a waste of time!
Ive been brewing for 16 yrs without racking & I can pour the entire bottle without getting a cloudy glass.
just a thin dust on the bottom of the bottle.
A friend of mine racks his beer & I still prefer mine. I am a firm beliver in the KISS principle.
It came about when my youngest son was born, I couldn't always bottle on that particullar day so I tossed the wort in the beer fridge until I could,(I latter realised this is lagering) some times up to a fortnight, this meant my beers were in the primary for up to 4 weeks.(trouble is I could drink my self out of stock by then)

it smoothed out the flavours & when I bottle they are clear as crystal & taste good straight out of the primary just no bubbles.
the only trouble I had was getting the yeast to fire back up for carbonation after being at such low temps, being as it was mid winter & even inside the hot box with the next batch & heater they took a little longer to carbonate fully.

The other important factor I found was using glad wrap over the top I could easily see when fermentation had stopped & the beer would start to look black as night (due to the black Brigalow fermenter) giving almost no sediment whether lagering or not. but lagering definately took it to the next level.

Mick.

G'day Mick,
Cold conditioning / lagering is a great way to brighten a beer whereby brewers put the fermenter into the fridge after primary fermentation has concluded and they wait a couple of days for the yeast to go dormant and drop out of solution. Keggers who force carbonate do this without fear since they use an external source of CO2 to gas the beer and we'd be happy to push all the yeast out of the beer before it goes into the keg in that case - obviously those who naturally carbonate their beer prefer to keep the yeast in the beer to perform that task with the added priming sugar.

Without wanting to be rude, you might find racking to secondary a waste of time if you primarily brew with kits - and this is not a poke at those who do. The kit has gone through the boil step and the protein based hot break has largely been removed, so it's not all that important to rack to secondary if you use a kit and sugars and don't bother with steeped or partial or full mash grainbills - ie, you don't do a boil with the kit. And that's why I recommend that kit concentrates are only ever added to a boil at flame out / the end, since the wort's already been boiled and hopped. Boiling a kit concentrate is only useful if you want to knock out it's flavour and aroma profile and want to replace that with an alternate hop flavour / aroma...

I'll happily stand corrected, but there aren't too many brewers who suffer from cloudy beer when they use kits and sugars/extracts to make their wort, rather than grain, and allow the yeast sufficient time to settle out of solution in the bottle/keg.

Cheers,
TL