Subject: Two Stage Fermentations
Date: 1989-03-17 20:58:27 GMT
I have been receiving the HBR for a while now, and I enjoy it very much. I've gotten lots
of useful information from all of you. I am a relatively new brewer, currently aging my
seventh batch. I have brewed batches with extract only, extract and specialty grains, and
recently, combination extract and mashing as described in TCJoHB. I am pleased with the
results of the combination extract-mashing brews, so I am now considering going on to
try all-grain brewing. I have noticed that there is a lot more trub that settles to the
bottom of the fermenter (5 gallon glass carboy) within a few hours when I use combination
extract-mashing than when I do all extract brewing, g. I was wondering if I should move to
a two-stage fermentation when doing all-grain brewing, or even with extract-grain brewing.
I use a single stage fermentation method, with a blow-by tube for the first couple of days,
and a fermentation lock for the remainder of the fermentation. My cellar stays between 60-65
degrees during the winter, and t my fermentations take from 10-16 days to finish. Usually the
wort sits in the fermenter for two weeks, at which point I bottle it. I would like some
opinions as to whether I should try a two stage fermentation, siphoning to the secondary
fermenter after the first couple of days of fermentation, or if I should stick to what I
am doing. With two-stage fermentation, there is an increased risk of contamination during
the siphoning. However, is it bad for the wort to sit in the primary fermenter with the
trub and the settled yeast for two weeks?
I have recently seen Beer and Wine Hobby mentioned, and I would just like to put in my
two cents worth and say that I do all my business with them, and have been very pleased.
I always receive my orders within three business days after mailing it. They also seem to
have a good selection.
Thanks in advance for your help.
Wang Labs - Lowell, MA
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