On my 9th batch and using secondary for the first time..

Discussion in 'Homebrewing' started by Adirondack47, Mar 22, 2015.

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  1. Adirondack47

    Adirondack47 Initiate (0) Dec 25, 2013 New York

    To this point ive brewed mostly IPA's & Pale Ale's but will be utilizing a secondary for the first time in the next week or so and looking for a few tips. I brewed up a Kate The Great clone and will be at 3 weeks in primary this coming week. I have a few ounces of medium toast Hungarian oak cubes that I boiled and then put in a Mason Jar with Makers Mark back in August 14' and now plan to put them in secondary and have to choose between a glass carboy or a plastic pail for 4-6 weeks to age.

    The plastic pail will make it easier to pull the cubes once I feel that the batch is where I want it to be taste wise but I just feel better about putting it in a traditional 5 gallon glass carboy despite the fact that I haven't figured out how I can efficiently remove the cubes once I don't want them on the oak anymore.

    What would you do?
     
    #1 Adirondack47, Mar 22, 2015
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I did this recipe last year with 1084 Irish yeast. I oaked it and it came out glorious.

    When you rack to secondary, it doesn't have to be on top of oak cubes. You can gently add the cubes later down the road. If you're planing on letting the beer condition for, say, another 6 months, you should plan on oaking in about 5. Once you get the desired amount of oak, rack from secondary and package your beer.
     
    #2 inchrisin, Mar 22, 2015
  3. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Also, remember to add fresh yeast if you bottle. Kegging? Moot point.
     
    #3 inchrisin, Mar 22, 2015
  4. Adirondack47

    Adirondack47 Initiate (0) Dec 25, 2013 New York

    I used 05. I haven't decided either way but are you saying that I could leave it in the glass carboy that its in now (primary/on original yeast) for another 5 months and then add the oak a month or so before I plan to bottle it and then just move it from there to the bottling bucket? That would seem to be easier overall and would make it easier to deal with getting it off of the oak when the taste is where I want it to be.
     
    #4 Adirondack47, Mar 22, 2015
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  5. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    In primary, take gravity readings 3 days apart. make sure you hit FG.
    Rack to secondary
    Leave your beer to condition for a while
    When you're ready to finish up your beer, add your oak cubes
    Taste every week after 2 or 3 weeks
    When you get what you want (should be a little sharp and harsh on oak. This will mellow) rack to bottling bucket/keg.
     
    #5 inchrisin, Mar 22, 2015
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  6. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    As a rule of thumb, I don't ever let my beers sit on a primary cake for more than a month. I've gone as long as 6 or 7 and haven't noticed anything catastrophic.
     
    #6 inchrisin, Mar 22, 2015
  7. Adirondack47

    Adirondack47 Initiate (0) Dec 25, 2013 New York

    Ahh ok makes sense.

    Let me ask you this: I have had the advantage of keeping my house at a constant 65 degrees this winter. Assuming that when I take my gravity reading and get a constant reading for 3 days (when primary fermentation is done), will I be ok just putting the carboy that I secondary to in the basement for that 5 months until im ready to add the oak and then bottle?

    My basement stays 55-70 degrees throughout the year regardless of the temperature outside. I'm particularly curious about this because I plan to cork and cage this batch to Belgian bottles to give out as Christmas gifts to friends for this coming holiday season.
     
    #7 Adirondack47, Mar 22, 2015
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  8. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    Putting it in your basement will be a good thing, IMO...@inchrisin has given you some excellent advice!
     
    #8 DrMindbender, Mar 22, 2015
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  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I've been aging a keg of KTG clone in the basement for almost 4 months now, at 55F, and it seems to be coming right along. Wasn't planning to touch it yet, but another BA and I were having a couple homebrews and well, it sort of called out to us.* I figure another month or two and then chill and put on tap.

    Aside: I oaked early on, in the keg, and then pulled the cubes out. I didn't want, and didn't get, intense oak flavor. If I were to enter this beer in a competition, I'd probably enter as a RIS rather than a wood aged beer.

    *2 PSI and a Quick Disconnect without any tubing makes for a decent beer thief.
     
    #9 VikeMan, Mar 22, 2015
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  10. Adirondack47

    Adirondack47 Initiate (0) Dec 25, 2013 New York

    Thanks for all of the input gents, this is my first long term batch so I'm pretty excited to see what the final results will be. I've got a lot invested into it in both ingredients and time so any little bit of info is greatly appreciated!

    @inchrisin Thanks for the tip on fresh yeast. How much do you use for say a 5 gallon batch and do you just add it at the time of bottling in addition to the called for amount of priming sugar?
     
    #10 Adirondack47, Mar 22, 2015
  11. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I'd use about 1/2 a pack of 05 and then I'd make a session beer with the rest within a week. Some tape over the folded corner that you cut should do fine for storage. You could also throw this half satchel in with another satchel and make an IPA or something bigger.

    1/2 A pack is a little too much, but I'd rather be liberal with repitch rates. I won't take chances on big beers to carbonate. I think Jamil says 1/8 of a pack.
     
    #11 inchrisin, Mar 22, 2015
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