I’ve followed John Palmers advice and just do a 30 day primary fermentation before racking into a bottling bucket with the priming sugar added I use a Speidel 7 gallon fermenter - a definite game changer Clear beer into the bottling bucket and bottled beer clear enough to drink straight from the bottle No residue on the bottom NEVER had any issues with off flavors For what it’s worth ❤

@Beerstories

6 ай бұрын

I’m glad you haven’t had issues 😊 I don’t think John recommends that anymore, in the latest podcasts that I’ve heard. But yes, the yeast will absorb the oxygent, so the damage is short, but why not just bottle directly and skip that step? Bottling buckets are also known to not even out the sugar and couse bottle bombs or flat beer. If brewers don’t do it right…

@toom8rs15

6 ай бұрын

@@Beerstories Never used the primer tabs before - I just make a calculated simple syrup that goes into the bottom of the bucket first and attach a sterilized hose to the spigot of the fermenter and slowly drain with the tip submerged I am careful about obvious oxidation and have never had issues however I have always had concerns You make a good point I may try the primer tabs if I can figure out how to bottle directly from the fermenter That would at the very least save a step and time ❤️

@Beerstories

6 ай бұрын

💪👍

Agree. I've read online that a lot of people transfer to another bucket or carboy for secondary. But there really is no need. Waste of time and effort. You could just leave it in primary longer for the yeast to clear your beer. Just to risky for infection. Straight to bottle for me.

@Beerstories

6 ай бұрын

Exactly 😊

Or replace the airlock with an airproof cap (possible on conicals) or use a spunding valve to keep CO2 pressure on it when you cold crash. I use the former method because it's so simple and make award winning Hazy IPAs.

@Beerstories

Күн бұрын

Yes, also good advice 😊 💪🍻

Hey thanks for this--I have an American pale ale in primary and was thinking about skipping secondary and just bottling it up. Now I feel more confident about doing that. I dig your channel, keep the content coming brother brewer

@Beerstories

6 ай бұрын

Thanks 😃 I’m glad you like it 😊

Yes, agree, you don't want to oxidize your beer, but you want to get it off the yeast and trub to eliminate off flavors. To eliminate the risk, you could Co2 transfer or direct line to the secondary to avoid slashing etc, exposing to oxygen. I have made hundreds of batches like most, but I have always had good results.

@Beerstories

7 ай бұрын

Sound good 😊

So you're not only advocating against using a secondary fermenter for clearing, but also against bottling vessels between the fermenter and the bottles. If so, how do you suggest mixing with the conditioning sugar? Just dropping tiny measures of sugars in each bottle gets very tedious after the first case of beer. Can you suggest something simpler?

@Beerstories

6 ай бұрын

Yes, I am 😊 You can buy sugar tabs that you just drop into to each bottle. I use sugar cubes… You can also a sugar solution and use a syringe 😊 kzread.info/dash/bejne/qKeVpthuo73FqdY.htmlsi=hYnRLQuzNJ4gNU4g

I agree, it's "basic knowledge" for beginning homebrewers, but really doesn't do much. It does get clearer, but it also would have if you just left it alone. There are good reasons, like lagering for extended time, but otherwise it's just extra work and cleaning, plus the added risks.

@Beerstories

7 ай бұрын

Yes 😊