Racking, is it really worth it?

[dogsbeer]

Just new to the whole homebrew science and have had people tell me to rack my beer. All I have been told is that is better and makes the end product alot cleaner. Have also been told not to worry as the rate of infection increases when you rack. So this brings me back to my original question. "Is racking, really worth it?"

[nt]

"Is racking, really worth it?"

It depends on number of question:

Do you have spare time to do extra cleaning?
Do you have spare cash to buy another fermentor?
Do you have space?
Interested in bulk prime?
Want to properly dry hop?
Brewing ale or lager? lager benefit more.

What I find REALLY worth in my brewing experience is never ever use brewing sugar (I used coopers one that come with the kit). I am about to put that batch down the drain - need more bottle...

[scblack]

Many swear by it, many don't bother.

I don't and my beer is as clear as you could hope for.

As you say there is a little more chance of infection, but I couldn't be assed cleaning more stuff, and I am not convinced it produces better beer.

Maybe try it and see how you go.

[Terry]

I've got a foot in both camps on this one. I don't often rack as I don't find it necessary for every brew. On occaisons that I do its not really that much trouble and I only do it if I have added big chunks of things to the brew, and when I want to bulk prime. For example my last one was a Coopers Real Ale and I added some mango slices for something different. I found it better if I rack on these occaisions, to get out any chunks or bits that break up, just before primary fermentation finishes. The risk of infection is no greater than at any time in my opinion and I think infections are talked up too much really. I find the bulk priming the best way for priming and I always get a great result from it, bottle priming usually gives me disappointing result.

[da_damage_done]

i've been racking and bulk priming for a while and i reckon getting the beer off all the crap at the bottom can't be doing anything bad for the beer

also i use gladwrap on both primary and secondary so all i need to clean to rack is the 25L secondary, a tap and a hose.

it's not that much work

isn't there a school of thought that racking promotes the completion of fermentation by stirring up the beer?

cheers

[lethaldog]

I never used to rack but i have for the last couple of months and i can tell you it deffinately produces better beer, as far as extra cleaning goes, you would have to wash the primary anyway and as far as the secondary, hose out and steralise, thats it not to hard i dont think, also bulk priming is deffinately the way to go for better consistent results and if you look at the time it takes to prime all your bottles then your probably way in front.

[halminator]

As long as you're careful and sterilise, then seriously theres not that great of chance of infection.
My opinion would be to pick a brew that you can replicate easily and do one without racking, and then one with racking. Do a taste test or compare the clarity of the two brews sitting side by side, and pick which one you think is better.
Worst case scenario is that you get double of your favourite beer to drink!

[halminator]

Forgot to add that I rack and bulk prime all my brews.

[Stanners]

For the time you may lose in a little bit of extra cleaning, you gain easily 2 or 3 fold by being able to bulk prime.

I find non-racked beers can be at times inconsistant across the batch. Racking seems to provide more consistancy in both carb levels and flavour.

[muddy]

Agree racking is the go. I have founds it greatly improves the finished product. Have tried what Halminator suggests and beleive that the racked beer is superior.

I love the whole HB process and I reckon the more little tasks I have the better. Gives you a chance for some more time in the shed with your dog and your beer.

And as I am busy work and familywise, once the beer is off the yeast cake bottling doesnt seem so time critical to me - meaning if I have a really busy week - well next weekend will do.

[scblack]

And as I am busy work and familywise, once the beer is off the yeast cake bottling doesnt seem so time critical to me - meaning if I have a really busy week - well next weekend will do.

I am the same, busy with work and family, and sometimes leave the brew on the yeast cake for up to a couple of weeks. Makes no difference to my tasting.

I may try the side-by side test.

[lethaldog]

As long as you're careful and sterilise, then seriously theres not that great of chance of infection.
My opinion would be to pick a brew that you can replicate easily and do one without racking, and then one with racking. Do a taste test or compare the clarity of the two brews sitting side by side, and pick which one you think is better.
Worst case scenario is that you get double of your favourite beer to drink!

I did exactly that my first time racking, made 2 simple carlton draught clones and racked one and not the other and i can deffinately say it made a big difference, i was a bit scheptical at first but the racked version was alot crisper and cleaner tasting and there was considerably less sediment in the bottle, Only way to go for me now

[dogsbeer]

A big thank you to all those who have replied. I went out and bought a second fermenter today. Still stumped as the next beer is a pilsner (Morgans tin) and was wondering if the yeast that comes with will brew as low as 12 degrees? I know they say 22 - 30 but my last brew went fine below the recomended temp.

[lethaldog]

Being a pilsner it should come with a lager yeast but if not just substitute it for a saflager

[Aussie Bob]

Hi guys, on the racking question, i racked an amber ale yesterday after sitting for 5 days (air lock bubbled once ever 20 seconds) and know all fermentation has stopped (SG currently at 1020) any suggestions?

[lethaldog]

I use liquid yeast and sometimes when i rack they are slow to kick off again, i usually wack a heat belt on for a couple of hours and bingo away they go, not sure if this will solve your problem but as long as you have steralised everything properly then i wouldnt be to concerned

[chris.]

Hi guys, on the racking question, i racked an amber ale yesterday after sitting for 5 days (air lock bubbled once ever 20 seconds) and know all fermentation has stopped (SG currently at 1020) any suggestions?

I have heard opinions that racking before the end of fermentation can cause a stuck ferment. & I have found this to be true on the odd ocassion.
When I can be bothered racking, I prefer to do it a few days after reaching the FG to give the yeast some time to clean up the beer before I remove it from the yeast cake. I believe if you can keep control of the temperature there's no need to worry about off flavours developing.

I agree with lethaldog. Try warming it up & rousing the yeast by gently swirling the fermentor. If that doesn't work you could probably pitch a packet of yeast.

[Shaun]

Hi guys, on the racking question, i racked an amber ale yesterday after sitting for 5 days (air lock bubbled once ever 20 seconds) and know all fermentation has stopped (SG currently at 1020) any suggestions?

I have heard opinions that racking before the end of fermentation can cause a stuck ferment. & I have found this to be true on the odd ocassion.
When I can be bothered racking, I prefer to do it a few days after reaching the FG to give the yeast some time to clean up the beer before I remove it from the yeast cake. I believe if you can keep control of the temperature there's no need to worry about off flavours developing.

I agree with lethaldog. Try warming it up & rousing the yeast by gently swirling the fermentor. If that doesn't work you could probably pitch a packet of yeast.

I have always found the opposite to this, racking can kick start a brew again if it stalls. Racking can give a drop of 2 - 4 more points in the FG.

[chris.]

Hi guys, on the racking question, i racked an amber ale yesterday after sitting for 5 days (air lock bubbled once ever 20 seconds) and know all fermentation has stopped (SG currently at 1020) any suggestions?

I have heard opinions that racking before the end of fermentation can cause a stuck ferment. & I have found this to be true on the odd ocassion.
When I can be bothered racking, I prefer to do it a few days after reaching the FG to give the yeast some time to clean up the beer before I remove it from the yeast cake. I believe if you can keep control of the temperature there's no need to worry about off flavours developing.

I agree with lethaldog. Try warming it up & rousing the yeast by gently swirling the fermentor. If that doesn't work you could probably pitch a packet of yeast.

I have always found the opposite to this, racking can kick start a brew again if it stalls. Racking can give a drop of 2 - 4 more points in the FG.

I have also found this to be true on the majority of occasions. It's just the odd stuck ferment that I've experienced (a small percentage btw) that has convinced me to leave the racking until after it reaches FG.
But if it's working for you go for it

[GIDDYUP]

Their seems to be some indifferent thoughts when it comes to the right time to rack beer. What would be the problem if you waited till the primary ferment was completed before you racked? Why would rack prior to the ferment completely finishing?