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Hey guys,

A quick question about moving fermenters around. I hear that splashing of the wort can spoil beer. Does this mean that once fermentation has started, I should keep the fermenter in the same spot until fermentation has finished and the beer has been racked/bottled?

I recently finished my first brew and realised that when moving the fermenter from the garage to the backyard for bottling there would've been a hell of a lot of splashing, which couldn't have been good for my beer.

When racking, is it advisable to leave the secondary where it sits after it's been filled? I'd hate to go through the super-careful racking proccess only to screw everything up by banging the fermenter onto the table when I lift it up.

So what's the general protocol with you guys in regards to shifting about primary/secondary fermenters?

Once fermentation has begun, there won't be much oxygen in your fermenter- it will have been displaced by the CO2. Hence, it shouldn't be much of an issue. Moving fermenters around is not something that you should greatly worry about, but equally, do not move them more than you need to.

The greatest thing to remember when brewing is to take it easy. Relax, and let the yeast do it's thing.

while it is best to try your best to avoid splashing after things have started, its more important that things are settled when you rack and when you bottle. So when you are going to bottle, take it to the area and set up on the bench the night before or something so that the yeast has a chance to settle back down into the trub - the longer the better, unless garage is 42C then night before is ok.

cheers

I think it is also best to take your airlock out before moving the ferm. as the lifting can sometimes suck water back into your beer. Surely 3 day old airlock water has lost any benefit from being boiled?

If you take the airlock out you are being risky, as is racking. ??

just put some glad wrap on the airlock to seal it and
-> have some no rinse sanitiser in the airlock anyways,
in case of suck back.

if you use senior airlocks you may need to use tape.

cheers 501

Yep i decided to move my fermenter into a raised position just before bottling. Went to take a final hydrometer reading and all these yeast deposits and sediment must have been stirred up from the bottom of the fermenter into and around the tap. Had to let it sit for a few hours just to be safe. Didn't want little blotches in me beers! :

3 day old airlock water is very safe. All te CO2 that has been bubbling through it, has made the water quite acidic, and hence a nasty place to be if you are a beer-killing bug. (in most cases).

thanks chris.
i was wondering about that

Yeh I agree but IM the paranoid super n00b,
some put vodka in the airlock, or sodium peroxide.

I like to put a bit of no rinse before moving,
just eliminates that extra unknown.

especially when you consider some of the pics of airlocks with vinegar flies etc in them. Many beer spoilers are anaerobic, and they can keep their dirty paws of my wort.

cheers 501

501 wrote: especially when you consider some of the pics of airlocks with vinegar flies etc in them. Many beer spoilers are anaerobic, and they can keep their dirty paws of my wort.

cheers 501

There is an easy way to keep them out. Place a bottle cap on top of the air lock. It will lift to let out gas when pressure builds and then drop back in place keeping the flies out.

Thanks Chris for the info. Will any 'suck back' cause weird flavours?

It shouldn't. It's only a few mills of liquid in 20L. That's 0.025% of the total volume. If this isn't enough to put your mind a ease, do as someone mentioned above- use vodka.