From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: beginner questions on trub, racking, blow-offnex
Date: 26 Aug 92 00:31:40 MDT
Organization: Utah State University

In article <BtJx8H.HpA@news.dtc.hp.com>, peterm@dtc.hp.com (Sweet Pete) writes:
> I'm a relative beginner, having brewed only 5 batches, all using kits, and
> I'm still in information gathering mode.  Here are my latest questions ...
> 
> 1.  Using kits consisting of solely extract, and without boiling anything
>     (no, I've never had contamination, neither clarity problems) "hot break"
>     and "cold break" don't happen.  However, I do get a significant amount
>     of gunk during the first vigorous fermentation phase, both on the bottom
>     and on the surface in the foam.  
*It's just a matter of time.  I know some kits say you can do it w/o boiling,
but pick up ANY brewing book (or read here) and you will find EVERYONE
STRONGLY recommending a boil.  If you hop your beers (which you always should
even w/ a hopped xtract) you need the boil to xtract the goodies from the hops.

Some of the sediment if purely dead yeast bodies.  Some of the rest is still
likely to be proteins from the xtract.  
> 
>     (a)  After 3 or 4 days (after the froth has subsided somewhat) I usually
>          rack off for secondary fermentation.  What seems to happen then is
>          the rate of fermentation decreases markedly.  The sediment I leave
>          behind seems to be fermenting more than the brew I've just
>          syphoned.  Does this mean I should leave it for longer before
>          syphoning?
What happens in racking is that you get away from waste products of the yeast,
solid matter from the xtract, and the result is that you end up with a smaller
concentration of yeast in the secondary.  This is only temporary.  They
will begin to reproduce again, and activity will resume (but not like the
blowoff stage).  Relax, don't worry.  Just leave the sediment, you don't want
it.  It may just be trapped bubbles you see released and not serious activity.
> 
>     (b)  What would happen if I never racked off into another carboy for
>          secondary fermentation?
You'd probably just end up with more sediment (and haze) in your beers, and
perhaps more bitter flavors (just don't try to taste that goop like some fool
hardy- happy go lucky brewer did......yuck!)
> 
> 2.  I've read numerous referrals to "blow-off".  Is this the initial, very
>     vigorous phase?  I get the impression people don't use a fermentation
>     lock here.  In fact even though I give generous air space, I've had
>     problems with a clogged fermentation lock which eventually clears and
>     sprays stuff over the walls.  What is used?
Yes- blow off is the initial exponential growth of the yeasties.  Their most
active- fastes reproductive stage.  I just stick my lock on, but without the
lid of the upside down bubbler piece, and jamm a plastic tube into the tube in
the lock.  A couple of times this has clogged (fruit, leaf hops) and spewed. 
But there are ways of avoiding that.  Many people recommend a FAT piece of
tubing be stuck into the mouth of the carboy w/o the lock at all (1"?)
> 
> 3.  With all I've read about the undesired proteins that deposit out during
>     hot and/or cold break, what is it about kits that they seem to work just
>     fine without boiling?
Some of those proteins are good to get rid of.  By boilling you provide to
opportunity and environment to coagulate and precipitate them out from your
ferment.  Not to mention the fact that you STERILIZE the wort.  a very good
thing to do.  It's not hard, won't cost much more, and you'll NEVER grow up
to be a real all grain masher if you don't boil.  (STERILIZE MUST S T E R I L I
Z E,  error-  imperfect- must S T E R I L I Z E -  nomad)
> 
> Thanks for any advice.
> 
>         Peter
> -- 
> Peter C. Maxwell,                      ARPA:   peterm@dtc.hp.com
> Hewlett-Packard Company,
> 5301 Stevens Creek Blvd, MS 53U/36,    UUCP:   ..!hplabs!hpdtlpm!peterm
> Santa Clara, CA 95052-8059             (408) 553 2512


	"Being perfect....It's not all beer and roses ya know"  Shelly (NE)

						J. Wyllie  The Coyote
Newsgroups: rec.crafts.brewing