homebrewandbeer.com

Hey Guys,

I would just like to know if theres any guides on how to rack beer.I have 2 fermenters so I thought I might give it a go

Cheers
Paul

- Ferment as normal in one fermenter.
- When activity has slowed, usually 3 to 7 days, clean and sanitise second fermenter.
- With a tube run the beer from the primary to secondary fermenter. Ensure a minimum of splashing or exposure to air. Additional yeast, fermentables or other ingredients can be added at this time.
- Allow fermentation and conditioning to continue as normal.

Relative merits of racking or not racking can be found in some lengthy threads on this and other forums.

Cheers,
Greg

Thanks for that Greg.
But now that leaves me with more questions.
1. Should I add more yeast or others.
2. Going on the formula of 23l per 30 bottles will that drop my outcome to 27/28 bottles or is there less sediment so I can tip it up and use all of it.
3.Once in the 2nd fermenter could I add something to up the alco content and if so, what would be best.

At this present moment i am just basic brewing but my next brew I am going all out and spending a day to get it all right.

Cheers

Paul

faarkew2 wrote: 1. Should I add more yeast or others.

In most cases it is not required. Sometimes when brewing strong ales a champagne yeast is added at this stage to help pull down the final gravity.

faarkew2 wrote: 2. Going on the formula of 23l per 30 bottles will that drop my outcome to 27/28 bottles or is there less sediment so I can tip it up and use all of it.

Can't answer as I don't know how much sediment you are getting, or what your tolerance of sediment is.

faarkew2 wrote: 3.Once in the 2nd fermenter could I add something to up the alco content and if so, what would be best.

That would depend on style. If I were just after rocket fuel, I wouldn't be fooling around with racking etc, it would all be in primary.

Cheers,
Greg

is it worth racking my can concentrate brew?
is there any real advantage to doing this and adding finnings to it?

i want to get the bets out of my brew but am only using concentrates at this stage.

any help would be great

skurvy84 wrote:is it worth racking my can concentrate brew?

In my opinion, no.

skurvy84 wrote:...adding finnings to it?

I have never used finnings at any stage later than end of the boil, so I would again say no.

skurvy84 wrote:i want to get the bets out of my brew but am only using concentrates at this stage.

To get the best out of kits follow a few simple points: quality kit* & adjucnts, sanitation and keep the temps in a sensible** range
Kits will make very drinkable beers for a minimum of effort.

Cheers,
Greg

* Wal's, ESB, Morgans, Coopers etc
** Most widely accepted as 18 to 23C for ales, 10 to 15C for lagers. Stable temps are also important.

Excellent advice Greg.

Succinct too.

I find a good compromise is to chill the (primary) fermenter after it's reached final gravity. Throw it in the fridge for a week or so and you'll end up with most of the benefits of racking without the risks. This helps to drop the proteins etc out of solution so you end up with less sediment in your bottles

Hear, Hear, finally some good sensible advice on this subject for concentrate brewers!

as mentioned,
Good qual kit, keep yeast cool when stored.
sterilise well.
stable temps in the middle of the recomended range.
ferment until it clears & then lager it in a fridge for a week.

Good simple efective brewing!!!

As a concentrate brewer my self & reading previous posts on this subject, All I was getting from these threads was "Racking is Nescessary" from all angles & it made me consider it. Thankfully now my thoughts have been confirmed.
I can see the benefits of racking if you are adding Hops/grains & end up with a wort which resembles a mud puddle, but for the simplistic brewer who is getting a nice clear wort, it is not nescessary, good results can be achieved by good simple methods.....Ahmen!

Cheers, Mick.

Completely agree Mick. Gravity is a great filter and everything will eventually fall out of suspension especially at cold temps. Even a couple of days in the fridge clears things up really quick without going to all the bother and potential risk of infection by racking.

I do partials with lots of grain and hops and the only time I'd ever consider racking was if I needed to store the beer for more than a few weeks before kegging/bottling.

so normal fridge temps are ok for racking once primary fermentation has taken place?

That,s how I do mine!
Mick.