Depends on what I'm brewing but yes that's the case most of the time. I've never dry hopped before, something I'll looking into next year.

If I'm not keeping it in the primary it's going into an oak cask.
- shvingter88

The primary I'm using is a plastic bucket with a spigot on the bottom. I think it's about an inch or so above the bottom of the bucket. Do you think that's enough space so that the sediment (at least most of it anyways) doesn't get into the bottles when it's time for bottling? Or should I siphon into another bucket and bottle from that one?

The primary I'm using is a plastic bucket with a spigot on the bottom. I think it's about an inch or so above the bottom of the bucket. Do you think that's enough space so that the sediment (at least most of it anyways) doesn't get into the bottles when it's time for bottling? Or should I siphon into another bucket and bottle from that one?
- Streit2ThePoint

I've never used one but I'd image it's good. I siphon into a keg most times, if not that I do growlers. Never done 12oz bottles. My only concern with the spigot would be how aggressively it pours into the bottles, could be messy.

I've never used one but I'd image it's good. I siphon into a keg most times, if not that I do growlers. Never done 12oz bottles. My only concern with the spigot would be how aggressively it pours into the bottles, could messy.
- shvingter88

I tested it using water, you can adjust the flow and it as long as you keep the bottle tilted it pours in nice and smooth.

I'm just worried about having too much sediment in the bottles. I know it's safe to drink but I guess it can affect the flavor and not to mention can be off putting

I tested it using water, you can adjust the flow and it as long as you keep the bottle tilted it pours in nice and smooth.

I'm just worried about having too much sediment in the bottles. I know it's safe to drink but I guess it can affect the flavor and not to mention can be off putting
- Streit2ThePoint

Yeah I'm not sure what'll happen. Maybe do one bottle and see what happens when it settles.

Yeah I'm not sure what'll happen. Maybe do one bottle and see what happens when it settles.
- shvingter88

That's why I thought about maybe moving it to the carboy soon (today marks day 5 in the primary) to help clear it up and then siphon back into the bucket when it's ready to be bottled. But I think that will introduce a lot of oxygen....

i don't really know what a lot of this means but please give me a beer when you're done.

i don't really know what a lot of this means but please give me a beer when you're done.
- kicksave856

In the process of getting labels made. I'm calling this one Devil's Taint since it's brewed with mango and habanero.

Previous beers I made were called Possum Piss (pale ale) and Hoppy Ending (IPA but tasted more like a pale ale)

In the process of getting labels made. I'm calling this one Devil's Taint since it's brewed with mango and habanero.

Previous beers I made were called Possum Piss (pale ale) and Hoppy Ending (IPA but tasted more like a pale ale)
- Streit2ThePoint

i can't wait for your holiday seasonal, "santa's semen"

That's why I thought about maybe moving it to the carboy soon (today marks day 5 in the primary) to help clear it up and then siphon back into the bucket when it's ready to be bottled. But I think that will introduce a lot of oxygen....
- Streit2ThePoint

I would just leave it

In the process of getting labels made. I'm calling this one Devil's Taint since it's brewed with mango and habanero.

Previous beers I made were called Possum Piss (pale ale) and Hoppy Ending (IPA but tasted more like a pale ale)
- Streit2ThePoint

I guess I need to start naming my beers

I would just leave it
- shvingter88

ty

I guess I need to start naming my beers
- shvingter88

I find it to be fun. I'll have to take a pic of two I made

I find it to be fun. I'll have to take a pic of two I made
- Streit2ThePoint

please call your 4.9% session beer Streit2ThePisser

please call your 4.9% session beer Streit2ThePisser
- kicksave856

please call your 4.9% session beer Streit2ThePisser
- kicksave856

Yes
- shvingter88

Uh... I believe he means anyone on here... not anyone in general.



EDIT: I really should learn to look for additional pages before responding. **sigh**

I got a new kit that has a glass carboy to do secondary fermentation. But reading online it looks like its really not necessary unless I plan on dry hopping, which I won't be doing at this point. Do you leave your beer in the primary until it's ready to be bottled?
- Streit2ThePoint

I sometimes help a friend who's brewing higher quantities. He puts it straight to the carboy for the primary. Less contamination risk than the plastic bucket. He either cold crashes it or uses irish moss, or if it's really cloudy, he transfers it to another carboy (or two smaller ones if he wants to have fun dry hopping with multiple hops).

I guess I need to start naming my beers
- shvingter88

I always found Charles to be a pleasant name.

I sometimes help a friend who's brewing higher quantities. He puts it straight to the carboy for the primary. Less contamination risk than the plastic bucket. He either cold crashes it or uses irish moss, or if it's really cloudy, he transfers it to another carboy (or two smaller ones if he wants to have fun dry hopping with multiple hops).
- EssuieToutJeune

Streit2TheCarboy... What a novel idea for a Screen Name.

I always found Charles to be a pleasant name.
- ForeverFlyer16

If I brew a brown ale I'll name it Charles

Streit2TheCarboy... What a novel idea for a Screen Name.
- ForeverFlyer16

If I brew a brown ale I'll name it Charles
- shvingter88

Ceci n'est pas une gueuze (this is not a gueuze). Blend of 1, 2 and 3 year kinda-lambics by Les Trois Mousquetaires.

Crab apple, peach, lots of wood and leathery bretts, quite a bit of tannins

Definately not a gueuze, but pretty great. Will let another one age a couple of years - a Cantillon blend is not out of the question.

Ceci n'est pas une gueuze (this is not a gueuze). Blend of 1, 2 and 3 year kinda-lambics by Les Trois Mousquetaires.

Crab apple, peach, lots of wood and leathery bretts, quite a bit of tannins

Definately not a gueuze, but pretty great. Will let another one age a couple of years - a Cantillon blend is not out of the question.
- EssuieToutJeune

whoa. that is a fancy glass.

whoa. that is a fancy glass.
- kicksave856

Pfft.