What do we actually need to know?.
Hi, so I go through primary fermentation, and are we then saying that secondary fermentation happens in either barrel or bottle? My thoughts when I get to bottling are to siphon from FV to a sanitised bottling bucket (little bottler attached) prime the whole lot and bottle away, is this correct or should it sit in a new clean bucket for a while first, away from the risk of dead yeast giving off flavours?? So many questions!
Cheers
NLBH
I normally put my priming solution on my sanitised bottling bucket, siphon on to that and let it sit for 30-60 mins just so it settles down a minutes
I have heard that leaving the hops in can lead to a grassy/vegetal taste but I have not experienced that yet.
Any thoughts on this approach?
I tend to rack to a corny after primary fermentation is complete. Sometimes I lob a mesh bag full of hops into the corny as well.
I don't prime my beer with sugars etc. I usually burp the corny to expel air, then pressureise to about 20-30psi and leave for a week or two, burp off the excess CO2 and serve. Seems to work OK as I dont like overly fizzy beers.
I have heard that leaving the hops in can lead to a grassy/vegetal taste but I have not experienced that yet.
Any thoughts on this approach?
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