Just a fancy name for another fermentation bin 😉
Ahhhh, cheers
I would say the secondary bucket is useful for beginners. Personally (and I'm still very much a beginner), I find it easier to transfer to a second bucket and then use a jug from that to bottles but it does stir up the beer a bit.
I'd also add, (for beginners), that carbonation tablets are easier than adding sugar with a teaspoon to each bottle. Little sugar tablet in packs of 100, great.
I'm sure the more experienced guys are shaking their heads sadly now. 😉
Not at all, it's all about the beer; how you get it into the bottle/keg and prime it is really only between you and your ale 🙂
Different people have different methods but when you settle on one that works for you, that's fine
I use some siphon tubing and a bottling stick / little bottler when fermentation has finished, to get the beer into a second fermenter. I then add isinglass finings (use Auxiliary Finings or none at all if you're a vegetarian, isinglass comes from fish) & leave for a couple of days, then siphon into bottles (clean ones!) again using the siphon tubing and bottling stick. Sometimes I add 110g of brewing sugar an hour before bottling, but mostly I forget and I have to prime each bottle after filling. 1/2tsp per bottle. That's my method, I'm sure other people will have other methods.
If your fermenter has a tap, you should be able to fit the bottling stick straight into the tap, which makes it even easier
my beer is now fermenting nicely 🙂 yeast went in Sunday tea time.
the recipe is as follows:
[b]Dirty Celebration Ale (American IPA)[/b]
to make 21L, OG 1057, FG predicted 1011, 5.97% ABV
Colour 17.2 EBC, bitterness 66.7 IBU.
60 minute single step infusion mash at 67degC, 60 minute boil
3.95kg pale malt
510g Munich I
330g Caramalt
211g Carahell
210g Wheat Malt
100g Crystal 120
100g Torrefied Wheat
20g Chinook leaf hops at start of boil
20g each of Amarillo, Cascade & Centennial 15mins from end of boil
20g each of Amarillo, Cascade & Centennial 5mins from end of boil
20g each of Amarillo, Cascade & Centennial at end of boil. Leave to steep for 15 minutes
5g Irish Moss 10mins from end of boil
Safale US05 yeast pitched at 20degC
