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?

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?

J

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

I use Clear plastic / Food Grade 10mm tubing when tranfering without any
problems. As for sugar in the secondary, I disolve it with a small ammount
of Boiling water (about a cup) to make sure that it mixes properly. Been
doing this for a few years now and see no problems with it!

Regards,

Jamie

"schachmal" <schachmal@hotmail.com> wrote in message
news:BC12FEBA.FD82%schachmal@hotmail.com...[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[/color]
might[color=blue]
> 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[/color]
wort[color=blue]
> down some clear PVC piping to the very bottom of the carbouy. Is this
> advisable?
>
> Second, I assume I just have the sugar at the bottom of the carbouy and[/color]
let[color=blue]
> the flow mix it for me - or should I just stir it in later?
>
> J
>[/color]

Thanks for the tips.

J