liljimmynorton

Recipes 

Ok, you guys have got my interest peaked. I just started using Fermcap and love it. Now the only logical step is to ferment in my corny. I am going to be brewing a Hefe soon, so if that doesn't put this theory to the test I don't know what will. I am willing to make a mess, so I am going to fill it rather high and see what happens. Either way I'll end up with beer so the end result is good.

Yambor44

Recipes 

Tom,

So you fill after chilling the wort? If so, how long do you "let it settle" for? When you fill it to the rim, do you add your fermacap at this time.

Also, If I use a gas disconnect with blow off tube, I should leave the poppit in right? Otherwise the QD will not engage and open?

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Boerderij_Kabouter

Recipes 

Noonan suggested about 6 hours IIRC in "New Lager Brewing" for settling before fermentation. It likely takes a lot less time for the majority of junk to settle out.

For the gas QD, take out the poppet. Also remove the poppet from the hose connection and you are good to go.

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2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels

Tom

Recipes 

I fill right from my plate chiller and oxygenate in-line.
I let it settle an hour or two. Once fermentation starts it'll all mix up.
I leave the poppet in and use the gas QD without any alterations. I haven't tried fermcap yet. I started fermenting lagers in the cornies and didn't really need it. I just got 2 slim 1/4 kegs that I am going to try fermenting in.
Brew on

Yambor44

Recipes 

But you serve off what settled into the bottom correct? I assume you push it with some co2?

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Tom

Recipes 

Yep, until the cold break clears, about 1/2 gallon.

TheMan

Recipes 

I'm surprised there aren't more people getting 5 gallons out of this...I get 48 bottles nearly every time.

I fill to the weld mark that you can see inside the keg. 10 drops of FermCaps. I think the real key is getting as little trub as possible into the keg in the first place. After chilling I whirlpool and let it sit for 25 minutes. Then I siphon in. I get nearly crystal clear beer going into the fermenter.

I also raise my batch size according to the amount of hops used. I do 6 gallon batches unless I'm using more than 3 ounces hops. Then I raise the batch volume by 1/4 gallon per ounce of hops, this lets you get nearly no trub and maximize your fermenter. This is for my 15 gallon pot.

WortMonger

Recipes 

Next thing you know, you guys will be moving up to the big 1/2 bbl kegs like I use. I love the big one as a primary and then filling the smaller kegs for serving. I am so glad more people are trying keg fermentations. Using a little pressure during fermentation really helps keep the kraeusen down as well. I ferment with 5-7 psi and then let it crank up towards the tail end into the carbonation levels. Works great and the kegs are perfect for this. Anyway, I check this thread with every post to read more happy keg-fermenters. Prost!

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"Beer... Nutritious and Delicious!"

GroovePuppy

Recipes 

This sounds like an excellent way to super-simplify Apfelwein production in my spare kegs.

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Primary - I'm on a break dammit!!!!
Secondary - sold it!
Kegged - Commercial beer
Yet Another Keezer Build

ScubaSteve

Recipes 

So, I've started using this method, and I really like it. Definitely the best kept secret! I've done about 3 batches so far and it's super simple, and really clean. One process I've started using is having my black jumper connected to the QD with swivel nuts instead of barbs. I will unscrew the tubing, bleed off the yeast, and disconnect the whole thing once it clears up....effectively stopping the transfer. Then, I screw it back on to the qd finger tight, hook it back up to the receiving keg, and begin my transfer. No issues whatsoever.