It's ALPHA brew day...my first batch!

[gwapogorilla]

Your local brew supplier should have a attachment to keep your syphon just above the trube. Tilting the bucket towards the syphon tube should get most of the beer out without ant trube.

Is this the unit you are referring to?
http://www.amazon.com/CLAMP-for-Regular-Auto-Siphon/dp/B0064OJRUA/ref=sr_1_6?ie=UTF8&qid=1361742932&sr=8-6&keywords=auto+siphon

[gwapogorilla]

The siphon actually does have a cap on it to aid in filtering trub out...but it didn't do so well. Maybe I'll try Maines trick...or maybe get one of those metal coffee filters to assist next time.

[Maine Homebrewer]

or maybe get one of those metal coffee filters to assist next time.

I wouldn't.  There's no need. That and filters can clog or allow air to enter the mix adding oxygen which is bad.

Just tilt it a bit and keep the siphon in one spot at the low point. You'll siphon out some sludge, but it will fall right out in the secondary anyway.

[tom_hampton]

Also, hold the siphon a few inches below the surface. Then just follow the beer down as it drains. Then you can just stop before you reach the sludge.

[gwapogorilla]

Also, hold the siphon a few inches below the surface. Then just follow the beer down as it drains. Then you can just stop before you reach the sludge.

I never thought about that one Tom. I would have to scoop off the thick kraeusen...had about 2 inches of that on top.

These tips aren't going to waste guys. I am taking notes and storing things in the hair covered(somewhat) computer.

[Maine Homebrewer]

I would have to scoop off the thick kraeusen...had about 2 inches of that on top.

It wasn't ready. Don't worry, you didn't ruin it. Next time wait for the kraeusen to fall out before you rack it. The yeast doesn't follow the schedule on a piece of paper. That's just a guideline.  I've had ales that were ready to rack in four days, and others took two weeks.

[gwapogorilla]

I would have to scoop off the thick kraeusen...had about 2 inches of that on top.

It wasn't ready. Don't worry, you didn't ruin it. Next time wait for the kraeusen to fall out before you rack it. The yeast doesn't follow the schedule on a piece of paper. That's just a guideline.  I've had ales that were ready to rack in four days, and others took two weeks.

So, THAT'S why some folks use a carboy for the primary! ARGH! My wife is gonna kill me when I drag one of those home!

[ihikeut]

That is the exact clamp I'm referring to.

[gwapogorilla]

That is the exact clamp I'm referring to.

Thanks...pictures help. Speaking of pictures...this is what I am seeing here at home.
As you can see, I am NOT looking at a full carboy. I did a full boil, but I think the beersmith didn't have the calculations for trub loss and stuff. Does the volume look Okay to you guys? I know it seems dark too, I think it's because of the wheat DME and the 1 lb. of flaked wheat I steeped. I also noticed there is already 1" of trub, and it has only been 2 days since I racked...all on account of not knowing what I am doing
You know, when they advertise the beer making kits, they make it sound as simple as mixing kool-aid. But I am finding out there is a little more to it than that.
But with that being said, I think I'll have plenty of yeast to try my hands at the "yeast washing" thing.

[gwapogorilla]

Well, it's been 1 week since racing the beer to the secondary...and I finally took a peak at it. Um, it hasn't changed much at all. The krauesen has settled off of the top, but other than that, it looks almost EXACTLY the same. The thermometer on the side still says 63*...just like in the photo. The Belgian Wit yeast I used said it will be active in a range of 62*-75*, but I am wondering if it still may be too low.

[gwapogorilla]

Okay, I put a milk crate under the carboy yesterday, moving it as carefully as I could. I think it may have helped a little. The temp is at 64*, creeping towards 65* and there is a small amount of activity in the airlock now...yesterday there was none. I am getting 1 bubble every 90 seconds. This leads me to believe my suspicions of a cold carboy were correct.
I am thinking about getting a electric heat pad to set it on, in hopes of keeping the temp near 70*.
Thinking of using a heat pad like this...
http://www.amazon.com/Conair-HP01RBRR-Moist-Heating-Pad/dp/B000F54AOW/ref=sr_1_9?s=hpc&ie=UTF8&qid=1362396999&sr=1-9&keywords=heat+pad

in conjunction with a timer like this...
http://www.amazon.com/Intermatic-DT620-Indoor-Digital-Plug-In/dp/B004TGO6RY/ref=sr_1_10?ie=UTF8&qid=1362396722&sr=8-10&keywords=outlet+timer

I am thinking if I program it to turn on for an 1/2 hour then off for a few, it may be enough to get my carboy near 70*.
Anyone still following the thread have any thoughts?

[ihikeut]

I would use a sterile wine thief,  or large straw and remove a sample and test the gravity. Check it again in two day, if it close to the same gravity, start lowering the temp to see if it starts to clears. Make sure that you sterilize the top of the carboy and any thing the contacts the beer. 

[Maine Homebrewer]

Your temperatures are fine. Patience.

[Curly55]

Your temps are less crucial at the end of your aging/fermentation. If anything once you get it into the secondary colder is better it helps the yeast drop out. And I agree with MH... Patience.

[gwapogorilla]

I understand what your both saying...but remember I racked a little too early, so some residual fermentation was needed(I think )
Also, hoping to start my second batch this weekend. So if temp is a little low in my closet, I want to get it corrected. Plus I'll be needing that carboy in a few weeks too.