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another carbouy question.

My first use of this secondary fermentation method is imminent! I was told that I needed piping or a hose to run the wort into the carbouy or it might turn to vinegar. Can someone explain why this happens and how I can avoid it. My thought was to place the fermenter above the carbouy and run the wort down some clear PVC piping to the very bottom of the carbouy. Is this advisable?

Second, I assume I just have the sugar at the bottom of the carbouy and let the flow mix it for me - or should I just stir it in later?

J
Reply to
schachmal
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Get yourself a racking set. This consists of a racking cane, some flex tubing and a bottle filler. It costs about 7 or 8 bucks.

Beer will only turn to viniegar (or develop such tastes). If the beer sits on the yeast too long, it may pick up funky flavors after the yeast dies.

The sugar (most of it, anyway) is already consumed. The sediment on the bottom of the primary should be left behind; that's the purpose of racking: to remove the sediment from the beer.

Phil

Reply to
Phil

I use Clear plastic / Food Grade 10mm tubing when tranfering without any problems. As for sugar in the secondary, I disolve it with a small ammount of Boiling water (about a cup) to make sure that it mixes properly. Been doing this for a few years now and see no problems with it!

Regards,

Jamie

Reply to
Jamie Collins

Thanks for the tips.

J
Reply to
schachmal

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