Basic Homebrewing by Jim Wearne

Author:Jim Wearne
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1995-03-25T16:00:00+00:00

Starting the Siphon

7. Once the tube is in place, avoid any motion of the tube in the fermenter, as this tends to stir up the sediment, and it will be sucked into the hose. If an assistant is available, it makes it easier if he or she can be employed to hold the tube steady in the fermenter. To do this operation all by yourself requires good coordination. It can be done, however.

8. You will readily see at this point that the purpose of the cap over the tube end is to keep the inflow of the wort into the tube just above the level of the sediment. Remember this sediment is harmless and tasteless, but will make the beer appear cloudy.

9. Begin to siphon the wort out of the fermenter. In the past brewers started the suction orally. I know that this seems to contradict all of my cautions about sterilization, but I have had no bad results from it. There are now some devices on the market that allow you to start the siphon without putting the hose in your mouth and sucking.

10. As soon as the siphon has started, let a little of the wort spill out into a bowl or pan, then clamp the hose off to stop the flow. Once the flow is stopped, sterilize and rinse the end of the hose where your mouth touched. Insert the hose into the carboy, with the end of the tube at the bottom of the carboy. Release the clamp and let the flow resume.

11. It will take several minutes for the wort to flow from the fermenter into the carboy. During this time the tube in the fermenter should be held as steady as possible, and the flow of the wort into the carboy should not produce bubbles or agitation. Channeling the wort against the side of the carboy is one way to minimize bubbles and agitation.

12. As the level of wort in the fermenter reaches the bottom, you will hear sucking noises from the inflow of the tube. At this point, stop the siphon and remove the tube from the fermenter and the carboy.

13. If the level of the wort is not up into the neck of the carboy, add a little brewing water so that the fluid level rises to present the minimum surface area. The top of the wort should, however, be at least an inch or so below the lip of the carboy, so that the cork does not touch the wort. Insert the cork and fermentation lock into the top of the carboy right away, just as you did with the fermenter.

14. Place the carboy where it will have a steady temperature of 65° to 70°F and minimum light exposure, just as you did with the fermenter. A dark trash bag is handy for this step.

15. It is important at this point to disturb the process as little as possible, so leave well enough alone and simply listen for the bubbles through the fermentation lock.

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