Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Naturally Carbing Kegs - Where does the yeast go?

Reply
 
LinkBack Thread Tools
Old 09-23-2010, 08:34 PM   #1
Beer-Baron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Hamilton, On
Posts: 308
Liked 18 Times on 18 Posts
Likes Given: 1

Default Naturally Carbing Kegs - Where does the yeast go?

I've been force carbing my beer since I got kegs. (Only 3 batches so far) and I was thinking about naturally carbing a batch.

When you do this, does the yeast get sucked out on the first pull from the keg? The last pull? EVERY PULL?

Can anyone chime in?

Thank you!

__________________
Beer-Baron is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 08:41 PM   #2
hamiltont
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Somewhere in the middle of Nebraska
Posts: 867
Liked 13 Times on 13 Posts
Likes Given: 4

Default

First pint or so. Not all that much different than what you get with force carbing IMO...

__________________
hamiltont is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 08:48 PM   #3
ubermick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: San Rafael, California
Posts: 989
Liked 22 Times on 21 Posts
Likes Given: 8

Default

First pint or two sounds about right. Until you bump the keezer, that is.

Any time I've had a naturally carbed keg, I've found that you basically can't touch it once you've hooked it up. The first couple, like I mentioned, are fairly nasty and just go down the sink, and after that, they're okay. But touch the keg, move it, then the beer is cloudy with crud for a couple of days until it all settles back out.

Best to put it on gas and force carb it. Slide it into your keezer, wait a day or two for it to get to temp, then put it on 12psi and let it sit for a week or so. First pint slurps out most of your remaining sediment, from then on, you're fine.

ubermick is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 08:55 PM   #4
brewingkitty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Land of the Free
Posts: 578
Liked 1 Times on 1 Posts

Default

or pour at 30 psi then drop to serve pressure and bleed it off and your golden until she "blows"

__________________
.
"Back when I was in the pen, I used to beat my meat..."

"Damn ye, yellow-bellied sapsuckers; I'm a better man than all of ye milksops put together" - Blackbeard

"...I have really good sex moves; that I learned in China. I'm a sexual tiger; and feed on va-gine-a." - Jon Lajoie
brewingkitty is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 10:26 PM   #5
Beer-Baron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Hamilton, On
Posts: 308
Liked 18 Times on 18 Posts
Likes Given: 1

Default

So what I'm hearing is that I better force carb if I don't want yeast in my beer. lol. Thanks!

__________________
Beer-Baron is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 10:27 PM   #6
ShortSnoutBrewing
Kwanesum Chinook Illahee
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ShortSnoutBrewing's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,266
Liked 12 Times on 11 Posts
Likes Given: 1

Default

Even with force carbing you're going to have yeast. Unless you filter.

ShortSnoutBrewing is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 10:33 PM   #7
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

Or are patient and then transfer.

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2010, 11:55 PM   #8
ubermick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: San Rafael, California
Posts: 989
Liked 22 Times on 21 Posts
Likes Given: 8

Default

*waves hands and speaks in mysterious voice*

Secondaries are your friiiiieeeeeend!

__________________
Hey look, a Brutus! | Hey look, a keezer! | Hey look, a milling station!
ubermick is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2010, 01:04 AM   #9
Beer-Baron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Hamilton, On
Posts: 308
Liked 18 Times on 18 Posts
Likes Given: 1

Default

Well when force carbing I haven't had any yeast in my beer.

Yes I KNOW there is always some yeast in suspension but I usually primary for 3 weeks, and then secondary for 2 more and treat the beer with Gelatin. After that my beer is crystal clear and I've never had any sediment in my kegs.

So I was just wondering how much sediment I can expect to pull when naturally carbing my keg.

__________________
Beer-Baron is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2010, 01:11 AM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,713
Liked 4366 Times on 3174 Posts
Likes Given: 850

Default

Quote:
Originally Posted by ShortSnoutBrewing View Post
Even with force carbing you're going to have yeast. Unless you filter.
Yep. Even the clearest beer (like my lagers) have some yeast still in suspension. Unless you filter, it'll be there.

Quote:
Originally Posted by Beer-Baron View Post
Well when force carbing I haven't had any yeast in my beer.

Yes I KNOW there is always some yeast in suspension but I usually primary for 3 weeks, and then secondary for 2 more and treat the beer with Gelatin. After that my beer is crystal clear and I've never had any sediment in my kegs.

So I was just wondering how much sediment I can expect to pull when naturally carbing my keg.
Maybe you don't have yeast in your beer, but what about at the bottom of the keg when the beer is gone? I don't believe you have NO sediment in the kegs, unless it's mixed up with the beer when you drink it. I always have a little bit in there- that's normal.

With naturally carbing, it should be just about the same. Not really much more, but if you let it sit after chilling it and putting it on the gas, you'll get most of the yeast out in the first ounce or two.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Naturally Carbing a Keg... UnaBonger Bottling/Kegging 3 11-03-2009 11:44 PM
Naturally carbing keg questions petep1980 Bottling/Kegging 2 09-01-2009 11:10 PM
Naturally carbing keg petep1980 Bottling/Kegging 10 07-28-2009 02:05 PM
Naturally carbing in a keg. jldc Bottling/Kegging 5 03-29-2009 02:29 PM
Now what? (EDIT: Naturally carbing a keg) kmlavoy Bottling/Kegging 10 07-05-2008 07:33 PM