From someone who puts 288 D-cells in a sealed buoy and sends it floating in the ocean... battery outgassing hasn't been a thing in a long ass time, to the point where nobody in the battery industry cares about it anymore.
alkaline D cells?
From someone who puts 288 D-cells in a sealed buoy and sends it floating in the ocean... battery outgassing hasn't been a thing in a long ass time, to the point where nobody in the battery industry cares about it anymore.
Yup.alkaline D cells?
Consumer alkalines still outgas, then leak as the chemistry changes. Ditto for silver oxides.From someone who puts 288 D-cells in a sealed buoy and sends it floating in the ocean... battery outgassing hasn't been a thing in a long ass time, to the point where nobody in the battery industry cares about it anymore.
Secondary is for suckers.So I've got a glass carboy in my hands, with a gallon of Star-San in it, giving a shake to sanitize it before I rack my cider into the secondary... and the fucking bottom cracks off the thing and smashes on the floor.
1 hour later, got the fucking laundry room cleaned up.
Guess that's not happening tonight!
maybe you just have really low standards for successIt delights me that I do everything totally fucking wrong, yet still end up with decent results most of the time.
Every time I've ever brewed anything, the process has been (1) throw shit in the primary, (2) wait for airlock activity to die off, (3) measure SG until it's stable, (4) rack into secondary, (5) wait 'till it clarifies, (6) rack back into primary, letting it settle one last time for a day or so and (7) bottle or keg.
Shit's always worked so I don't fuck with it.
Maybe the racking process disturbs the beer too much, and I'd lose those subtle notes of breast milk, dick cheese and lube that would be in there if I was brewing one of fly's concoctions.maybe you just have really low standards for success
It delights me that I do everything totally fucking wrong, yet still end up with decent results most of the time.
Every time I've ever brewed anything, the process has been (1) throw shit in the primary, (2) wait for airlock activity to die off, (3) measure SG until it's stable, (4) rack into secondary, (5) wait 'till it clarifies, (6) rack back into primary, letting it settle one last time for a day or so and (7) bottle or keg.
Shit's always worked so I don't fuck with it.
How many of them involve your GLYCOL CHILLER, brocephus?That's all well and good, but there are easier ways to get the same or better results,
Of course it has. Remember, we've done this shit for thousands of years before we had any idea what sanitation was.It delights me that I do everything totally fucking wrong, yet still end up with decent results most of the time.
Every time I've ever brewed anything, the process has been (1) throw shit in the primary, (2) wait for airlock activity to die off, (3) measure SG until it's stable, (4) rack into secondary, (5) wait 'till it clarifies, (6) rack back into primary, letting it settle one last time for a day or so and (7) bottle or keg.
Shit's always worked so I don't fuck with it.
Well, since I'm doing Everything Totally Fucking Wrong (tm), by all means enlighten me on what I should be doing.
I could skip the secondary and just do everything in the primary... except I don't like the idea of the cider sitting there and conditioning on top of a big pile of lees. I'm making boring ass cider, not some sort of Unibroue type of thing where the lees is like 75% of the flavor.
I never said you were doing anything wrong. Fuck, you can use bread yeast fermented at room temperature and make some perfectly drinkable shit! None of this is hard, and any tweaks at this point will make small changes - but improvements none the less. That said, I made a couple of suggestions upthread.Well, since I'm doing Everything Totally Fucking Wrong (tm), by all means enlighten me on what I should be doing.
I could skip the secondary and just do everything in the primary... except I don't like the idea of the cider sitting there and conditioning on top of a big pile of lees. I'm making boring ass cider, not some sort of Unibroue type of thing where the lees is like 75% of the flavor.
And FWIW, I mentioned in this thread to Valve awhile ago that after some reading, I've stopped racking to secondary. It's simply not sitting on the trub/lees long enough to matter, and exposing it to air puts you at a (small) risk of infection. At this point, the only time I'd use a secondary is if I'm doing a huge stout or barleywine, where it's going to sit for 1+ months in the fermenter.