Racking.... Again!!!!

[matr]

Guy's I know you're probably sick of these repeated questions about racking but I just want to clarify something...

I'm only new to this as I only have my 2nd brew fermenting now. But I have been reading alot about improvements and racking has gained my interest (probably coz it frees up the fermenter for another brew).

I understand you want to get the brew off the yeast cake to eliminate any chance of bad tastes getting induced into the brew.

The one thing I can't get my head around is if I rack into a separate container at FG then wouldn't that be the same as bottling at FG? You are still getting the same result (getting the brew off the yeast cake) but just in smaller batches.

The only advantage I can see in doing this is for bulk priming.

I've obviously missed something so please explain???

Cheers, Mat.

[rwh]

The one thing I can't get my head around is if I rack into a separate container at FG then wouldn't that be the same as bottling at FG? You are still getting the same result (getting the brew off the yeast cake) but just in smaller batches.

The difference is of course the size of the vessel. Here are some factors that will change the way the beer will end up after it:

http://www.homebrewandbeer.com/forum/vi ... 297#p76297

Also, once you have dropped more stuff in secondary (such as additional yeast, tannins, etc., you will rack off them again, meaning that they don't make it into the bottle.

[matr]

OK Thanks rwh...

So the way I understand it now is the larger the volume the better the conditioning....

So would I;

1: Rack the original brew @ FG
2: Allow to condition for 1 - 2 weeks
3: Rack again and bulk prime
4: Bottle.

Do you have to add additional stuff at secondary? If so what's the advantage?

Cheers, Mat.

[rwh]

The ideal is to rack slightly before FG so that you still have some CO2 being produced to purge the heaspace in secondary of air. Or you can add a small amount of sugar (I use a tablespoon of dex boiled in a cup of water) to secondary to ensure the same thing happens. The advantage of not adding the sugar is that the yeast don't have to switch from attenuation -> conditioning -> attenuation -> conditioning. See here.

[Boonie]

OK Thanks rwh...

So the way I understand it now is the larger the volume the better the conditioning....

So would I;

1: Rack the original brew @ FG
2: Allow to condition for 1 - 2 weeks
3: Rack again and bulk prime
4: Bottle.

Do you have to add additional stuff at secondary? If so what's the advantage?

Cheers, Mat.

Also you can Dry Hop which will give the beer a lovely aroma.

My favourites for dry hop are Casacde, Chinook and Hallertau.....edit, oh and Amarillo

The major Advantage is better tasting beer.

Cheers

Boonie

[matr]

OK Thanks for the info... but I might keep it all in the back of my memory for now..

Just having an information overload at the mo. I think I'm getting too advanced for some one who has been HB'ing for 1 week and hasn't even tasted a creation yet.

[earle]

Welcome to the forum matr. You're right , there is a lot of information here to take in. I reckon steadily is the way to go with improving your beers. Get what you're doing now down pat then make improvements bit by bit. You'll get to see what improvements they make and if in your opinion they're worthwhile. Check out the simple thing that make HB better sticky in the Making Beer section of the forum if you haven't already. There's heaps of things other than racking that you can do as well.

On racking, make sure that you sanitization techniques are perfected before you try it, it is a potential time to get an infection. It seems quite a few people here, myself included, don't rack ales because they are not in the fermenter as long. Most people also seem to agree that lagers do benefit from it, though I think you would probably need good temperature control as well if you're really trying to get a clean flavour.

[matr]

Thanks earle,

Yeah I've read that one. That's what got me interested in Racking.

I think I'll just do a few (kind of) basic brews, make sure I can do those properly then find one I like and start adjusting from there.. (Bit of hops here, different yeast there... maybe some grains) I did change my 2nd brew away from the standard HB spec just by using malt instead of dextrose, Saf yeast and some other stuff. See how it goes..

Start with the basics first.....

[Trough Lolly]

...I think I'll just do a few (kind of) basic brews, make sure I can do those properly then find one I like and start adjusting from there.. (Bit of hops here, different yeast there... maybe some grains) I did change my 2nd brew away from the standard HB spec just by using malt instead of dextrose, Saf yeast and some other stuff. See how it goes..

Start with the basics first.....

That's exactly how I got started...

Cheers,
TL

[James L]

where abouts in Perth are you matr?

[lethaldog]

Guy's I know you're probably sick of these repeated questions about racking but I just want to clarify something...

I'm only new to this as I only have my 2nd brew fermenting now. But I have been reading alot about improvements and racking has gained my interest (probably coz it frees up the fermenter for another brew).

I understand you want to get the brew off the yeast cake to eliminate any chance of bad tastes getting induced into the brew.

The one thing I can't get my head around is if I rack into a separate container at FG then wouldn't that be the same as bottling at FG? You are still getting the same result (getting the brew off the yeast cake) but just in smaller batches.

The only advantage I can see in doing this is for bulk priming.

I've obviously missed something so please explain???

Cheers, Mat.

The main reason for racking ( at least in my experience) is so all of the sediment and undesirables dont end up in the bottle as they will drop out with further conditioning and as the guys said it also allows you to dry hop and add other things to the brew, bottom of the line is no matter which way you go it is better to get the beer off the primary yeast cake quickly after fermentation is done ( max 3 weeks) and racking will deffinately produce a clearer beer

[matr]

where abouts in Perth are you matr?

Canning Vale, Pretty close to Nicholson's Bar & Grill which has JS beers on tap.... Yummmm

You been there? Where bouts are you?

[James L]

Hamersley...

I havent really been to canning vale, except down bannister Rd a few times for work.

You are lucky... most of the really good HBS are south of the river. May i suggest TWOC in bibra lake... Now that i'm almost at AG stage, i need a place like that a little closer to myself.

[Rod]

Best advantage with racking is you get a cleaner , clearer beer