"Denny Conn" <me@privacy.net> wrote in message
news:41D1BB02.775C71BF@privacy.net...[color=blue]
> kiwi wrote:[color=green]
> >
> > I made an imperial stout (my second batch of home brewed beer I've made,
> > so I'm still a beginner) this past Sunday and it's currently fermenting.
> >
> > The first batch I made, I didn't have a glass carboy for a second stage
> > fermentation so I went straight to the bottle.
> >
> > Now, after a week I planned on moving to the glass carboy and I have a
> > few questions. One, I don't put in priming sugar until I put into the
> > bottles, correct?[/color]
>
> Correct!
>[color=green]
> > Second, some grains made it out of the grain bag and into the wort
> > before boiling... when I go from bucket > glass, is it safe for me to
> > run the beer through a strainer to get out any sediment floating in the
> > beer, or is there something floating in there that's needed to aid in
> > fermentation once in the bottles?[/color]
>
> DON'T STRAIN! You'll oxidize the beer and give it a "wet cardboard"
> flavor. Whatever is floating will either be left behind when you
> siphonm to glass or fall out as it sits in glass.
>[color=green]
> > Third... someone mentioned something about malto-dextrin... the kit I
> > bought didn't come with this and didn't say anything about this, but is
> > it something I should look into adding?[/color]
>
> Not necessary....maybe they were referring to the corn sugar you use to
> prime the bottles. Malto dextrine is something different.[/color]

That was me, I was referring to it because I use it in my stouts to get some
good head/body (sounds kinda dirty), my recent incarnation Im using quite a
bit, going for a "chewy" type of stout.

While I have your attention Denny, I recently experimented with liquid yeast
(London Ale Yeast), made an IPA with it, it fermented very slow and weak (
OG 60 to 20 in 7 days), I moved the IPA to a secondary, then repitched the
yeast in said Imperial Stout. While out at work today (pitched yesterday)
the lid was blown clear off my bucket, knocking over and breaking a pint
glass in the vicinty, blowing the airlock out, and getting jet black beer
sprayed all over the wall. The gravity dropped from 86 to 32 in less than 24
hours. Theres no real temperature difference between the two (maybe 1 or 2
degrees colder), but holy cow did it take off in this imperial! Any ideas
what happened? Oh, and since the IPA has been moved to the secondary the
airlock started bubbling a little again, but the IPA is real cloudy.

Now, if I can find the fargin cable for the camera I'll have pictures of the
disaster to post, the foam was 1 - 2 inches above the top of the bucket! And
I just painted the wall last month!
[color=blue]
>
> -------->Denny
>
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]