On Fri, 26 Dec 2003 22:49:13 GMT, schachmal <schachmal@hotmail.com>
wrote:
[color=blue]
>My first use of this secondary fermentation method is imminent! I was told
>that I needed piping or a hose to run the wort into the carbouy or it might
>turn to vinegar. Can someone explain why this happens and how I can avoid
>it. My thought was to place the fermenter above the carbouy and run the wort
>down some clear PVC piping to the very bottom of the carbouy. Is this
>advisable?[/color]

Get yourself a racking set. This consists of a racking cane, some
flex tubing and a bottle filler. It costs about 7 or 8 bucks.

Beer will only turn to viniegar (or develop such tastes). If the beer
sits on the yeast too long, it may pick up funky flavors after the
yeast dies.

[color=blue]
>Second, I assume I just have the sugar at the bottom of the carbouy and let
>the flow mix it for me - or should I just stir it in later?[/color]

The sugar (most of it, anyway) is already consumed. The sediment on
the bottom of the primary should be left behind; that's the purpose of
racking: to remove the sediment from the beer.


Phil