homebrewandbeer.com

I really can't see the problem!

1. You ferment the beer in the primary.
2. After fermentation, you add dextrose/sugar/malt to secodary and add fermented, non carbonated beer.
3. Instead of bottling you reseal secondary fermenter and allow secondary fermentation to take place over 3 to 4 weeks.
4. after allowing time for secondary fermentation you cool the fermenter, unseal it and drink it.

What do you think the ancient Egyptians, Anglo Saxons, Celts, Gauls and Vikings used to do? I don't even think they used a secodary fermenter and had lightly carbonatedc beer straight from primary.

SpillsMostOfIt wrote:Hey, everyone!

We're famous! Look:

http://www.aussiehomebrewer.com/forum/i ... opic=15291

Gee, it makes me feel good that we have treated a newcomer so well. Sure he did something I would not do, but we are an inclusive lot and happy to offer advice, so wtf...

Fortunately, I've never posted *anything* that I've looked back on and thought better of afterwards.

Let's not become one of those forums that is an example of what not to be.

Please.

agreed. times like this i consider just forgetting this forum and using AHB more (which i don't even have an account on currently). not that Oliver is bad or anything, far from it. but there are just a couple people on here who border on intolerably pathetic.

Yup, that's it. Why hide offline and post?!!!
Who's the idiot?

morgs wrote:

Boonie wrote:Fellas, give the guy a go!!!! He asked a serious question, in his mind, he doesn't know that there is a contest on here to see who can be crowned the "Oliver and Geoff's Sarcastic Bastard Of The Year King"

Boonie

Ask a stupid question get a stupid answer!

Whatever

Spills FWIW I agree with you mate.................

I am starting to get jack of this shite. A bloke asks a question, some respond with a serious answer and get "shot down"..................GBFN

Agreed, Spills, Keg and Boonie. But the posts of the idiots speak for themselves. Since the days of usenet, the best policy is: don't bait the troll. We seem to have collected a few of them in the last couple of months. Could we just talk about beer, please? It's what this forum's meant to be about.

ben.d: If it feels good, go for it.

chris. wrote:

Boonie wrote: Here's an idea.....Go buy a vessel from Bunnings. At my local there is a "Gasoline style" (Cant remember the exact word) vessel with a tap and the tops are rubber sealed. Will fit in a fridge and take 20 Litres. Don't drink it warm.

Rack the beer into there with dex, leave 3 weeks, then throw in fridge.......if pain persists, see your doctor.

I'd be interested to see how you go

Boonie, what about the displacement in the cube/jerry? When you pull of a glass you'll be drawing oxygen into the cube. I cant imagine the beer staying fresh any longer than a day, maybe a few days at most.

Very true chris., didn't think long term.............good point.

Cheers

Boonie

PS: Atleast yours was constructive unlike others.....well done

I`ve found the best thing is to just smile and nod.
Remember-just smile and nod.

Thanks wassa, for your response, since it was what i was actually
thinking there was no refridgeration, for the ancient brits, europeans back
then, they all did drink from the primary ale cask back then, i know
the celts and vikings definately would had.

Your advice about adding some dex,sugar,malt, (i'd boil first then cool) then
add to the secondary fermenter, seal and leave for at least another 3-4weeks
i will try this now, just as an experiment. instead of bottleing.

thanks wassa.

and boonie, thanks also for your support to me.

and i appreciate the help from the guys who saw my technical question about
brewing being fair dinkum and not mucking around,
Im still learning in the homebrew area, and i'v learned alot from
reading and asking questions, and i shouldn't be laughed at if one of my
questions seems strange about brewing.

cheers
ben

Enough! This sort of carry-on is unacceptable. Ben.d asked a reasonable question. To us more experienced hands it may have seemed naive. But think back to when you first started brewing.

Oliver

Oliver2 wrote:Enough! This sort of carry-on is unacceptable. Ben.d asked a reasonable question. To us more experienced hands it may have seemed naive. But think back to when you first started brewing.

Oliver

Here Here Oliver

Cheers

Boonie

You've got me Oliver

Finally! I was hoping Oliver would get here and sort this out...

ben.d, to avoid oxidation of your beer whilst tapping, 4 things spring to mind.

1) If you pour gently, the layer of CO2 on top of the beer will stay kind of in place, keeping out the oxygen.

2) Alternatively, buy a soda stream, and put a squirt of CO2 in after you've finished drinking for the day.

3) This is just an idea I'm extending, but try using a balloon or plastic bag- (sanitised of course), and inflate it inside your fermenter as your level drops. This would take away a good portion of the gas/liquid (oxygen/beer) interface.

4) Brew like some old(er) Coopers people used to- in a big plastic bag. When you've finished for the day, just squeeze out the oxygen.

Hope something here helps.

Has anyone researched how much pressure a HDPE fermentor can handle?

I really don't think the original question is that unreasonable. This is very common place in the UK, most homebrewers use "barrels" rather than bottling or using corny kegs. These are pressure-holding plastic fermenters.

As for the "bubbles are good" comments, not everyone likes highly carbonated beers. If I'm brewing something distinctly english I want very low carbonation, 1.5 volumes or less. Theres no reason why this can't be achieved in secondary, so long as you either drink it within a week or so, or use some form of aspirator to keep CO2 in the fermenter rather than air.

chris. wrote:If it works for you then knock your socks off. Why ask the question? If your happy drinking flat, warm, green beer then go for it. I can't imagine that it's going to be terribly thirst quenching on a hot day.

Here's a tip: try bottling a batch, leave it to carbonate & mature a bit, Do a taste test between the 2, & then come back here & tell us before calling anyone an idiot.

rant over

I fail to see how this is different to UK cask beer, German kellerbier or Belgian jonge lambic. A secondary fermenter isn't all that different in function to a cask or barrel at the end of the day. I guess they're all drinking "flat, warm, green beer" though?

I guess drinking out a bright tank at a brewery is considered bad form too? Hell, one of the best pilsners I've ever tasted was straight from a tank, the hop aroma was incredible compared to the same beer in bottles.

I'm personally of the opinion that some beers are better as fresh as possible, whereas others can benefit from some maturation either in bottle, keg or even barrel.

kook wrote: I fail to see how this is different to UK cask beer, German kellerbier or Belgian jonge lambic. A secondary fermenter isn't all that different in function to a cask or barrel at the end of the day. I guess they're all drinking "flat, warm, green beer" though?

Are these styles part of the new Coopers International series? It's funny that I can't find any mention of these styles in the first post.

You have a fair ponit. But is this what your average Joe wants to serve up to his mates in order to get them pissed to inturn stumble home to their wives?

How many of these are served from or stored in HDPE jerry cans? I think a, however many hectolitre, bright tank is slightly different to a jerry can.

Do you do it kook?

Hmm I wonder why there are the following options for barrels -

- with a cap fitted with a brass S20/S30 valve for use with a Hambleton Bard Super 20 or Super 30 cylinder, a Sodastream cylinder fitted with a Sodastream valve adaptor, a Widget cylinder or with a Hambleton Bard 8 gram bulb Gas Injector.

- with a valved cap fitted with an 8 gram CO2 bulb injector and with an 8 gram bulb holder.

chris. wrote: You have a fair ponit. But is this what your average Joe wants to serve up to his mates in order to get them pissed to inturn stumble home to their wives?

How many of these are served from or stored in HDPE jerry cans? I think a, however many hectolitre, bright tank is slightly different to a jerry can.

Do you do it kook?

I agree it's probably not what your average Joe wants to serve up. He'd probably be better racking to a corny and giving it a quick force carb. But it's still a valid question, and I don't see how shooting new brewers down is going to help them learn about beer.

Previously I've tasted lambic served from plastic (not sure if it was HDPE) barrels at Weekend Der Spontane Gisting in Buggenhout and the Great British Beer Festival in London. I'm pretty sure that Drie Fonteinen and Girardin sell plastic kegs for take away too.

I've got to admit that I don't mind taking a swig from the fermenter either, though probably not drinking the entire vessel. I'm still trying to search for an appropriate vessel to emulate a british stainless cask on a smaller scale, but not had a lot of luck apart from the poly bags available in the UK.

kook wrote:But it's still a valid question, and I don't see how shooting new brewers down is going to help them learn about beer.

Ok I agree. & was just having a little fun at first - & more so with the way the question was put forward (or how I, & a few others, had interpreted it). But when one archs up & starts calling people idiots I guess they have to expect a bit back. Not that it's right - I should have bit my tongue

kook wrote:I've got to admit that I don't mind taking a swig from the fermenter either, though probably not drinking the entire vessel. I'm still trying to search for an appropriate vessel to emulate a british stainless cask on a smaller scale, but not had a lot of luck apart from the poly bags available in the UK.

I taste my beers from the fermentor too. But I don't invite the mates over for a session on it either

For the record I too love warm, flat, real ale's. The English styles are some of my favorite beers. But I don't think serving from a secondary cube (or similar) is the way to go - the staling issue is just not worth it IMO. Nor do I think that they appeal to most Australian drinkers which, it seems I wrongly assumed, ben.d was.

What an amazing response.

It beggars belief that this subject could be responsible for so much activity in such a short time.

Is it a record.

Cheers, Pete