Login  -  Join

BrewU / Basic Brewing / Transfer Day

Gilda Three-lever Corker

A high quality hand wine bottle corker. This ingenious corker functions like large corkers on stands, first compressing the cork cylindrically, then pushing it straight into the bottle. Solid construction of nylon and aluminum.
* From www.homebrewing.org

Zeus Tower - Green - Chrome - Air Cooled - 3 Faucets

Zeus Tower - Green - Chrome - Air Cooled - 3 Faucets - CT900-3CH: Air cooled draft beer tower with three faucets, zeus style ceramic
* From www.micromatic.com

Transfer Day

  • Siphon
  • Glass Carboy
  • Carboy Bung
  • Airlock

You may or may not actually have a transfer day. Some beers will be ready in a week and you won’t need any other ingredients or adjuncts. I recommend using your glass carboy as a secondary fermenter though. The main reason is that during initial fermentation, a lot of yeast cells die and collect on the bottom. The longer the beer sits on this yeast bed, the more likely it is to collect a “yeasty” taste. Transferring to another container gives you time to allow the beer to fully ferment without worrying about changing the taste. Secondary fermentation is also a convenient time to add other additives, or adjuncts, to your beer in future batches where you want to get a little fancier.

All that you have to do is learn how to siphon the wort from one container to another. If all you have is a hose, it can be tricky. You don’t want to use your mouth, because your mouth has bacteria on it (bacteria = bad). You want to place the fermentation bucket next to, and higher than the secondary vessel. Fill the hose completely with water and place your thumbs over each end. Now put one end of the hose just above the level of the beer and the other end just over the top of the glass carboy. Make sure the carboy end of the hose is below the end in the fermenter. Take your thumbs off both ends at the same time and immediately place one into the beer. Transfer as much of the wort as you feel comfortable without siphoning the bed of yeast at the bottom, typically ½ to 1 inch tall.

<< Previous Brew Day | Next: Pre-Bottling Day >>

cazy injun not-so-pale ale

dark, hoppy, will probably become my house beer. brewed using brew-in-a-bag (biab) and no-chill More

About Us  |  Contact  |  Privacy Policy  |  Terms of Use  |  Sitemap
Copyright © 2017 - Tactical Informatics. All Rights Reserved.

Page Load Time: 734 milliseconds

An Error Has Occurred

This is where you would describe the error to whomever.