Subject: Racking for clarification
Date: 1992-03-27 13:34:43 GMT
I saw some interesting instructions for racking on a beer kit recently. The
advice was to rack from the secondary fermenter, wait a day, then rack into the
bottle. No explanation was given, and it at first seemed to me that the second
racking might not achieve much in the way of clarification. It then got me
thinking about the behaviour of some of my wines, and I have noticed that if I
rack a quite mature wine, it can often throw an unexpected deposit the next
day. Maybe some equilibrium principle operates with yeast/trub, ie, a constant
proportion of the absolute amount present tends to remain in suspension.
Alternatively, racking is also sometimes recommended as a means of inhibiting
any residual ferment, the idea being that one can reduce the amount of viable
yeast below some threshold by this method. It would be interesting to know
whether any of this applies to brewing.
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