Keg in keg fermentation
Has anyone else tried this?
Three weeks back I brewed a 5.5 gallon batch of barley wine. After the boil, I transferred the wort into a tall ¼ barrel. My transfer temperature was a little higher than I wanted so I decided to put the keg inside a converted 15.5gal sankey filled with cold tap water (58F). I stuck a temp probe into both the wort and the water to see how the two performed.
Over the three weeks, the basement temp has gone between 68-74F however, the water and wort temp has sat at 68F constant. The water really acted as temperature buffer.
Since the keggle already has a ball valve, draining was easy….probably could use a recirculation pump and dump the return water over the top if the water needed to be colder.
Anyway, just thought I’d share my findings. Sure was a cheap way to maintain temperature.
FYI – The barley wine hit 16% in three weeks. WLP099 :mug:
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