A serious homebrew question

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Hey all,

So after a few years hiatus I decided to start homebrewing with some
friends. The Saturday before last, we started brewing and put a kit
batch of American pale ale into primary fermentation. We brewed at my
buddy's house, but he's been out of town for work for the past week,
so I haven't been able to go over and start secondary fermentation.

Now, I've read online a few brewers that have said to shy away from
secondary fermentation, but that you can let the beer sit in primary
fermentation for 2-3 weeks. This allegedly will emulate at least some
of the secondary fermentation process and bring some clarity to the
beer.

Is this true? Has anyone had experience with this?

Thanks.

Re: A serious homebrew question


wrote:

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So long as air is not allowed to get in, it certainly won't hurt.

I don't understand all this 2nd fermentation stuff anyway. I just ferment
it, keg it and drink it. I don't show my beer, so I don't car what it
*looks* like.

Cheers,

--
Shill #2

24 beers in a carton. 24 hours in a day. Hmm...?

Re: A serious homebrew question



"Ranger Steve" <wrote in message
On Mar 24, 11:41 am, Government Shill #2  wrote:
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                                  <snip>
..There is some chance of autolisys (sp?) when the yeast start to
..canabilize each other which can impart some off flavors.   I've read
..that you have to keep the beer on the primary for a really long time
..for that to occur so it's probably not a major concern.   I've never
..experienced that effect that I know of.

I've mainly used kit concentrates over the years, so my knowledge of artisan
brewing is limited. In bread-making, the autolyse method means you mix the
flour and water together and let it rest for say, 30 minutes - before you
add the yeast.

Obviously 30 mins isn't long enough for any natural flour or wild yeasts to
develop (sourdough takes a couple of days, for flour yeasts to develop).
Q. At what stage in the brewing or preparation, does autolyse occur? Is
autolyse a deliberate action, or is it something that happens, at the
beginning or end of the brew-cycle? TIA.

Bertie


Re: A serious homebrew question


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It's not something you want to happen.  I believe it takes many weeks
for it to occur.  The yeast have to run out of fermentable sugars
before they turn on each other.

Re: A serious homebrew question



"Ranger Steve" < wrote in message
Quoted text here. Click to load it

.It's not something you want to happen.  I believe it takes many weeks
.for it to occur.  The yeast have to run out of fermentable sugars
.before they turn on each other.

I suppose if you knew it was going to happen, you could add something to
kill the yeast?



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