Racking & Stuck Ferments!

[RobW]

Not sure about others but I cc lagers for 4-8 weeks and ales for 2.

 

[wee stu]

Seem to have settled into a pattern of racking at 10 days or so and cc'ing for 10 to 14 days.
Fits into a comfortable brewing cycle and is influenced by the availability of fridge space and racking vessels.
Though I note KMart has Willow 20L jerries for $12.94 (until April 2) - a couple of those could changes things a bit.

 

[GMK]

We Stu

do the k-mart jerries have taps on them...

 

[wee stu]

Don't know Ken, haven't got to K-Mart myself yet - just seen the brichure. But, judging from posts on another thread, I reckon they either come with taps, or have the threads for them.

 

[THE DRUNK ARAB]

Another reason for stuck ferments can be the fact that some malt extracts suffer from low levels of FAN (free amino nitrogen). Using sugar with these extracts compounds this problem. This is according to Terry Foster in his Pale Ale book.
Don't ask me which extracts though :blink: !
If you do partials then your FAN levels should be okay.

Cheers and bollocks
TDA

 

[RobW]

do the k-mart jerries have taps on them...

The ones in my catalogue don't seem to - just a single hole with a cap on top in front of the handle.