Straining? (and some other questions)

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I made an imperial stout (my second batch of home brewed beer I've made,
so I'm still a beginner) this past Sunday and it's currently fermenting.

The first batch I made, I didn't have a glass carboy for a second stage
fermentation so I went straight to the bottle.

Now, after a week I planned on moving to the glass carboy and I have a
few questions.  One, I don't put in priming sugar until I put into the
bottles, correct?

Second, some grains made it out of the grain bag and into the wort
before boiling... when I go from bucket > glass, is it safe for me to
run the beer through a strainer to get out any sediment floating in the
beer, or is there something floating in there that's needed to aid in
fermentation once in the bottles?

Third... someone mentioned something about malto-dextrin... the kit I
bought didn't come with this and didn't say anything about this, but is
it something I should look into adding?

Thanks.

--
Matt
mveino at gmail dot com
http://www.phishyphotos.com rmp photo album: http://www.recmusicphish.com IM:  Dividedsky319

Re: Straining? (and some other questions)
kiwi wrote:
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Correct!

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DON'T STRAIN!  You'll oxidize the beer and give it a "wet cardboard"
flavor.  Whatever is floating will either be left behind when you
siphonm to glass or fall out as it sits in glass.

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Not necessary....maybe they were referring to the corn sugar you use to
prime the bottles.  Malto dextrine is something different.  

    -------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Straining? (and some other questions)

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That was me, I was referring to it because I use it in my stouts to get some
good head/body (sounds kinda dirty), my recent incarnation Im using quite a
bit, going for a "chewy" type of stout.

While I have your attention Denny, I recently experimented with liquid yeast
(London Ale Yeast), made an IPA with it, it fermented very slow and weak (
OG 60 to 20 in 7 days), I moved the IPA to a secondary, then repitched the
yeast in said Imperial Stout. While out at work today (pitched yesterday)
the lid was blown clear off my bucket, knocking over and breaking a pint
glass in the vicinty, blowing the airlock out, and getting jet black beer
sprayed all over the wall. The gravity dropped from 86 to 32 in less than 24
hours. Theres no real temperature difference between the two (maybe 1 or 2
degrees colder), but holy cow did it take off in this imperial! Any ideas
what happened? Oh, and since the IPA has been moved to the secondary the
airlock started bubbling a little again, but the IPA is real cloudy.

Now, if I can find the fargin cable for the camera I'll have pictures of the
disaster to post, the foam was 1 - 2 inches above the top of the bucket! And
I just painted the wall last month!

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Re: Straining? (and some other questions)
White Trash wrote:
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Ouch!  That sucks... but I'm curious, why was the lid blown off the
bucket, if the airlock allows gas to escape and not accumulate too much
pressure inside the bucket?  (wanna make sure the same thing doesn't
happen to my stout, hah, my parents would not be happy...)

--
Matt
mveino at gmail dot com
http://www.phishyphotos.com rmp photo album: http://www.recmusicphish.com IM:  Dividedsky319

Re: Straining? (and some other questions)

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The lids blow off because the airlocks get clogged with "stuff" -
hop residue and other stuff in the foam.  That's why some folks use a
large piece of tube inserted into water (a blowoff hose) for the early
part of the primary and then go to an airlock later.  Others ferment
the early part with the lid off or loosely on, then tighten down after
a couple days.  Another solution is to use a bigger fermenter than your
amount of beer, ie., a 7 gallon buck for 5 gallons of beer, a 6.5 gallon
carboy for 5 gallons of beer, etc. (and cross your fingers).

Derric

Re: Straining? (and some other questions)
you should see what happens when someone bottles 2 days before they should.
this goes beyond bombs.

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Re: Straining? (and some other questions)
Sounds like you had a sufficient amount of yeast for the Stout and
maybe only pitched a vial or smack pack with the IPA?

_Randal


Re: Straining? (and some other questions)
White Trash wrote:

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If I had to guess, I'd say you didn't make a starter for the
IPA..correct?  That would explain the slow, weak fermentation.  So when
you put the impy on the yeast from the IPA, you had a huge amount of
yeast (like you _should_ have for the IPA).

    ------------>Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Straining? (and some other questions)

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yeast
(
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the
yesterday)
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beer
than 24
2
ideas

I did make a starter for the IPA, but I think I pitched it too early (i.e.
not at "high krausen"). This stout is still going unbelievably strong, my
fear now is that I'm going to have too much of an alcohol smell/taste to it,
but Im planning on dry hopping and hoping that helps. Im almost thinking it
might be a good idea to repitch a little from the stout back to the IPA,
altho the IPA is still working, quite weakly. My best guess also is that I
pitched the yeast while the brew was too warm.

I'll send you some pics, I tried to post them to the group but apparently
they didn't make it.

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Re: Straining? (and some other questions)
White Trash wrote:

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Wheter you pitch the starter at high krausen makes virtually no
difference.  Personally, I let mine ferment out so I can decant the
spent wort and then pitch.  How big of a starter did you make and how
much did you aerate?

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Thanks, but unnecessary...at least for me.

    ----------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Straining? (and some other questions)

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(i.e.
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my
it,
it
I

I did roughly a half gallon starter, and could have had my amount of extract
wrong (used about 1/2 lb wheat dme). I *think* I aerated if well, shook the
hell out of it for a minute or two.

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apparently

Well, I tried sending em before I read this, hope you don't mind. People
just seem to get a kick out of seeing the stout sprayed all over the walls.


And an update. The stout is now at roughly 28-30 gravity I switched it to a
carboy and the airlock is bubbling nicely, the IPA is at 18 and still
fermenting (little to no bubbles), and both taste mighty fine.

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