April meeting

[Melissa Meece]

Hey all,

Lots of people have been asking about an April meeting but no one's offered up a spot yet... So, unless anyone else is itching to host, Mark and I can host here in the New North End again. How about Thursday, April 21st at 7:30pm?

Please reply to let us know if you can make it, and so we know how many to expect.

We're at 1488 North Ave, between Cayuga and Birch Streets. Street parking on North Ave or the sidestreets is fine. Yellow house on the right.

And please consider signing up to host in May!  :-)

-Melissa and Mark

[Jeremiah Mahan]

Sounds good.  I'll be there.
 
  - Jay
 

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Date: Mon, 11 Apr 2011 18:12:23 -0400
Subject: [BurlingtonBREW] April meeting
From: parad...@gmail.com
To: burling...@googlegroups.com

[thes...@gmail.com]

Yup, yup, I can make that. For reals this time. & I can bring something good, too. I think =^~^= -Kevlar

Sent from my Verizon Wireless BlackBerry

---

From: Melissa Meece <parad...@gmail.com>

Sender: burling...@googlegroups.com

Date: Mon, 11 Apr 2011 18:12:23 -0400

To: <burling...@googlegroups.com>

ReplyTo: burling...@googlegroups.com

Subject: [BurlingtonBREW] April meeting

[Chris Howell]

Shucks, I won't be able to make it on the 21st. I do have a brewing
question for y'all:

Just made a batch of Red Ale and the primary fermentation went faster
than I've ever seen it--just 24hrs and the bubbling had stopped
completely. I gave it a shake, which released some CO2, but no more
fermentation. I used maple sap, so there was some extra sugar, and
the temp was around 65F. Should I rack it to secondary, or is it OK
to just prime and bottle?

Chris

[jsled]

On Apr 13, 10:28 am, Chris Howell <vermontfarmto...@gmail.com> wrote:
> Just made a batch of Red Ale and the primary fermentation went faster
> than I've ever seen it--just 24hrs and the bubbling had stopped
> completely.  I gave it a shake, which released some CO2, but no more
> fermentation.  I used maple sap, so there was some extra sugar, and
> the temp was around 65F.  Should I rack it to secondary, or is it OK
> to just prime and bottle?

What's the gravity reading? Is it stable over a couple of days? Is
it "done" given the OG and expected attenuation of the yeast? If so,
go ahead; if not, you risk bottle bombs.

24 hours is a pretty short fermentation; what was the yeast source?
dry? liquid? starter? yeast cake? Also, what'd you do for
oxygenation?

Also, why rack to secondary at all? Unless you need the primary
fermenter for some reason, you should be able to go directly from
primary to bottles given enough time.

[B. Eckert]

Current gravity vs. starting gravity is the real answer... and I agree 24 hours is very short.  I'd leave it go for the rest of the week or longer.  You don't necessarily have to transfer to 2nd, but a lot of people argue that it's healthier.  I sometimes do and sometimes don't.  Given it's a red ale and you want clarity, I would. 

See y'all on the 21st!

Brian

[Matthew David Welz]

I agree with the gravity sentiments expressed -- stable gravity
readings tell you the yeast is done. Whether or not the yeast
"should" be done is a different question. 24 hours is way fast (some
British yeasts are super-quick though). If the gravity is still on
the high side, you could rouse the yeast and raise the temp a little
to give them a chance to finish. If the current gravity seems
"right" and is stable then you're done [but I agree with Brian, let
'er sit around for a week or so to be sure].

My two cents on secondary are as follows: it's great for long-term
aging, dry-hopping, racking on to fruit, lagering etc.... That said, I
personally don't buy the benefit of secondary in other instances
[although I used to always do it]. If I am a yeast cell [in the short
term, i.e. a month], am I more likely to settle out in a vessel the
brewer calls a "secondary" vs. a vessel the brewer calls "primary"?
Obviously I don't think so. I guess also I am against introducing
extra steps and possible oxidation/contamination unless there is a
really good reason [like I mentioned above].

Anyway, a lot of reasonable people disagree [as you can see] and it's
a big debate among homebrewers -- just my opinion.

Keep us posted and I'll see people at the next meeting with at least a
Dunkel and Tripel in tow.

Cheers,

Matt

[Amy Quenneville]

Even if it is done you might want to give it some extra time to make sure the diacetyl rest is long enough.  You can test it by taking a sample, splitting it, refrigerating one and heating the other to 140F for an hour, if they taste the same you're good to go!.

[B. Eckert]

Correct me if I'm wrong, but I think you only need a diacetyl rest on lagers. 

[Amy Quenneville]

I've had ales with diacetyl

[Matthew David Welz]

D-rests are usually lager specific but some ale yeasts throw a bit too
[cf. Wyeast's Ringwood Ale yeast -- I have firsthand experience with
this and wyeast actually recommends a D-rest]. I know 1084 (Irish
Ale) yeast is supposed throw some too though I haven't noticed.

The thing of it is, the Irish styles actually allow for some diacetyl
[if you're playing by BJCP "rules"]. I realized this after studying
the Irish Red style and then trying, Smithwicks, I think -- definite
butter in that one. I'm not crazy about the flavor but maybe some
people dig it?

mw

[Dave & Mandy Grace]

Take a daily gravity readings until the value is constant day to day,
then it is done. It is extremely dangerous to assume that your beer is
done and put it into glass bombs (I mean bottles...).

On Apr 13, 10:28 am, Chris Howell <vermontfarmto...@gmail.com> wrote:

[Chris Howell]

Brewfolk,

Thanks for all the input. Both helpful and good learnin' to read all
your thoughts. I have to admit, I didn't take the gravity, and I left
the brew in primary for the week while I'm away.

When I make wine, I keep a log and follow good scientific method; when
I brew beer, I like to shoot from the hip and follow instinct (and
keep it sanitary). That said, I want to learn as much about brewing
as possible. Thanks again for all the help!

Chris

On Apr 14, 9:27 am, "Dave & Mandy Grace"

[Owen Kunkel]

Count me in for the meeting!

-Owen

[Simeon Geigel]

Melissa and Mark,

 

Simeon here. I ran into the two of you at the Asian Market last week or so. Sorry, I won't be able to attend tonight but I am happy to host the May session if someone has not already volunteered. I was going to suggested Saturday, May 28, at 6pm. Let me know what you think about that day and time.

Have fun tonight!

Simeon

[edgreen3]

I hope to make my first meeting.

 

Ed