Howdy everybody.
I'm brandspanking new at home brewing. So new, in fact, that I have no supplies, and I've only been researching the idea for about 5 days or so now. Recently I've been reading up on various different methods, from the cheapo kits (such as Mr. Beer, which I've read a review or two on and have decided against) to regular kits, and from extract, all-grain, and a mix of the two.
Anyway, I have a list of questions.
- Why is a secondary fermenter needed? (I'm going by the instructions on www.u2canbrew.com)
- I understand that "racking" is using the crooked-tube siphon to siphon so that there's not a lot of sediment transferred... but won't scraping the tube along the bottom stir up the sediment anyway?
My last question:
- Any tips for an absolute new beginner to homebrewing? i.e., beginner kits, general tips, etc.?

Good questions, here's my two cents....
Don't get a Mr Beer maker. They are sort of cool, but really not that cool, and you are very limited to the beer that you can make.

A secondary fermenter is not necessarily needed, just nice to have. It clarifies the beer and helps to avoid off tastes that might occur by having the beer go through the entire fermentation process with the dead yeast.

When racking, yeah, don't scrape the bottom. Just let the siphon tube rest a little above the layer of yeast on the bottom. That way the trub stays in the primary fermenter and the wort goes into the second.

As far as tips for the absolute beginner, I would buy one of those kits from any one of the stores that has a fermenter or two, maybe even a carboy, bottle capper, etc. Some of them even have a book that can get you started and a brewer's best recipe kit for your first batch.

It's good time, making beer is a lot of fun. Enjoy.

thanks for the advice.
If the wort isn't racked to the secondary fermenter, and it finishes its fermenting with the dead yeast, will it give that much of an off-flavor? From what I've read, the wort is left to ferment in the primary fermenter for 7-10 days, then racked to the secondary for another 7-10. If it's left in the primary, would it need to stay in there for 14-20 days, or would it be less time? Also, if the primary fermenter is a bucket (instead of a carboy), how do you tell if you're above the trub if the lid needs to stay on?
Thanks again for the replies.
~Jt

As Jt noted racking to the secondary is not absolutely necessary.

The racking to the secondary allows the beer to clarify while getting it off the yeast sediment. As resources become scarce the yeast may cannibalize each other in a process known as autolysis. This can result in a nasty rubber-like aroma and flavor.

Basically if you are not going to use a secondary fermenter then simply wait until fermentation stops at which point you are ready to bottle.

By the way, another apsect of being in the secondary is to all the beer a little more time to mature. Again this not absolutely necessary and if it is a choice between bottling and leaving the beer on the yeast sediment I would tend to simply bottle at that point.

I also would not recommend the Mr. Beer system. However, I have know people that swear by them. Good beer can be made with them if you maintain good sanitzation practices. Or at least so I have been told.

I have a highly opinionated webpage regarding what minimum equipment one should have when first starting out in homebrewing. The URL of this page is: http://www.mosquitobytes.com/Den/Beer/Hmbrewing/Beginner.html
I'm sure not everybody would agree with me but....

Cheers,

Scott

If you use the plastic bucket for the primary you can make a mark on your racking cane so you know how far off the bottom it sets. Do this before you ferment. Keep the racking cane off the bottom by about an inch and a half when racking to secondary or to your bottling buket. You can have the lid off enough to peak inside. As your level drops near to the bottom you can take the lid off and lower the cane to keep it right above the yeast.

So, racking to the secondary prevents the off-flavor of the dead yeast. And, after you rack to secondary, you can keep the beer in it until you're good and ready to bottle (not forever, of course, but say, more time than if one were to just leave it in the primary)? And when you say allowing it to "clarify" you are just referring to the actual clarity of the beer, as opposed the the kinds that are mildly cloudy?
~Jt

So, racking to the secondary prevents the off-flavor of the dead yeast. And, after you rack to secondary, you can keep the beer in it until you're good and ready to bottle (not forever, of course, but say, more time than if one were to just leave it in the primary)? And when you say allowing it to "clarify" you are just referring to the actual clarity of the beer, as opposed the the kinds that are mildly cloudy?
~Jt

Jt,
I'll always do a secondary as I don't know what kinda' time I'll have the next couple of weeks. If I get help, it usually stays for 2 weeks if I dryhop it, more depending on the beer style and alcohol level. I've had belgians that I've kept in secondary for 9 months with no off flavors and a brilliantly clear beer. Just make sure the airlock's topped off and if it's in a glass carboy, throw an old t-shirt over it and wrap it well to ward off any light. Even a week will produce really clear beer in all but styles that have significant wheat in them: Hefe's, wits, stouts.

Heck, I've got a barleywine thats still in secondary. I brewed it in sep. 04...

Thanks for all the good advice everybody. I'll most definitely keep it in the front of my mind when I start my brewing.
(and I'm sure I'll have more questions later on)
~Jt

Jt...

I would reccomend using a secondary fermenter. As stated above it greatly helps to let things settle out and "clarify".

The only other thing I would reccomend is get to be buddies with your local homebrew supply store people. I'm fortunate enough to have a really good supplier in the city I live in, and I've gotten to be good friends with most of the people who work there. I'm a relative novice to homebrewing, and I've found those friendships to be invaluable to helping me as I progress.

Bob

In addition to your LHBS, look on www.beertown.org for clubs that are in or near your hometown. Go to an event or meeting, bring beer and make friends for life!

I'm blessed to be in So. Cal. and there's 8-10 clubs here and I've gotten to know about 200 local brewers. It's fun to swap stories. Also a good way to get fresh pitches of yeast and excess malt/hops!

I also have 3 local brewpub brewers who I have cultivated relationships with. They're always pouring me free beer and if I need yeast or malt, my monies no good with them.

Thanks for the info, I'll definitely check it out!