Not sure what that is... however, when keeping beer for a long fermentation
(>4 weeks), you'll want to plan for a ullage make up. The "easy" way to
do
this is to brew an extra 3qts - 1gal more beer, and ferment in cider jars
next to the big fermenter. Once fermentation activity has slowed to a crawl
in both fermenters, pour the small fermenter into the large one to make up
the ullage volume. Place any remaining beer in as small as possible bottle
with an airlock. Use it from time to time to fill the ullage.
Also, use your plastic carboy for transporting water from its source, and
not as a fermentation or secondary vessel. You're probably getting a minute
amount of oxygen permeating through the walls of the plastic, in addition
to any airborne wild yeasts and bacteria which may have been introduced
when it was collected or transferred. Might want to take a sanitized wine
thief and get a sample of what you have. If you can't drink it because it
tastes like is should be in a malt vinegar bottle at Long John Silver's,
then you might want to skip the adding yeast at bottling phase, and go
straight for the sanitary sewer (and put that plastic carboy in a
construction dumpster or see if someone can recycle it--you'll never make
another clean beer in it, again, if it's infected.)
Here's what it should look like:
[image: Inline image 1]
If, by some chance, it's not infected you can mix up a priming solution of
boiled & cooled water, dextrose, and dry ale yeast. Determine amount of
yeast as proportional to the amount of dextrose you are adding--as in, get a
good gram scale and don't use much. Stir it up well, then use one of those
children's medicine 10cc syringes (needle-less) to measure it out and dose
each bottle before filling. Or get a corny keg setup and just force
carbonate with CO2 and forget about bottling.
Andrew
On Tue, Apr 1, 2014 at 10:21 PM, <mark(a)glewwe-castle.com> wrote:
Hey folk, any suggestions for a friend of mine?
---------------------------- Original Message ----------------------------
Subject: Re: Beer advice!
From: "Dan Helvick"
Date: Tue, April 1, 2014 6:58 pm
To: "mark(a)glewwe-castle.com" <mark(a)glewwe-castle.com>
--------------------------------------------------------------------------
It looks like this right now.
On Tue, Apr 1, 2014 at 8:53 PM, Dan Helvick wrote:
Mark,
I'm hoping for some beer advice. I've had my bourbon old ale sitting in
secondary for about 6 months now. I've got a thick head of what's either
krausen or a pellicle on top. Tips on getting rid of it? I'm tempted to
use campden to kill everything and then some gelatin finings to drag it
to
the bottom, but should I try to rack it off again
first as a first-level
filter?
I've also never pitched yeast at bottling before, but I was considering
it
this time because it's been sitting a long
time - and also if I use
campden
it's going to take out the yeast. Any
advice on what/how much yeast to
pitch at bottling?
--
Dan Helvick
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