Chello

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jfish63

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You need an air lock for use as a fermenter but as a secondary you should be able to just seal it. I pump min up to 30psi, bleed it off, pump it up to 30 bleed it off, then up to 10 and let it sit.

Chello

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Cool thats what i figured would work fine. Thanks

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"Retail is for suckers."

malkore

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yeah, in secondary, fermentation is over, so the only CO2 present is just what's falling out of solution.

plus a corny is rated to 130psi, and then it pop's its safety valve (if not sooner) to prevent an 'explosion'.

downside to secondary in keg is that you get more sediment...the first couple pints may be too yeasty to drink, and if you move the keg, it may kick up sediment.

I like a 'traditional' secondary for about 2 weeks at cooler temps, then I keg and force carb..or keg and condition in my basement.

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primary -
secondary - empty
on tap - Marzen, Raspberry Melomel, Summer Whu-eat
bottled - Porter, Wit, Apfelwein, MOAM, Raspberry Melomel, Irish Red Braggot, 10 year old Mead, Pumpkin ale, Chianti, grape wine, Australian Chardonnay
keg aging -
empty kegs - 1
planned: Kolsch, Fruit beer, more wine, SMaSH
annual gallons: 2007=53 2008=28 2009=26
- - -
$10 fermenter cooler - Put a chalkboard on your keg!

Poindexter

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I agree with malkore, the beer will drop some more sediment in 2°.

If you have enough cornies you can certainly secondary in one, then rack to a serving keg.

If I am not going to move a keg around a lot I am happy to secondary and serve from the same keg. I might primary for three weeks in whatever, then rack to a keg and secondary sealed for maybe two weeks, then move it to a fridge, hook up the CO2 and start the carb process. By the time it is carbed I will have pulled enough samples to be done worrying about sediment. I generally invest two weeks in force carbign a keg.

This is with primary through an airlock now, not that spunding valve stuff wortmonger and I are playing with.

Chello

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Yeah, i think the plan is to move whens currently in secondary to a keg to get it off as much yeast as possible, then just rack the new brews to a normal secondary.

Yeehaw...

(i'v been drinking a few pints and sometimes you just need a good yeehaw)

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abracadabra

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I don't have a problem with yeast in my secondary kegs.

There are a couple of ways around the sediment on the bottom. You could simply take a torx screw driver or a phillips head that fits in snuggly and bent the tube upwards slightly to keep from pulling any sediment off the bottom and out of the beverage tube. Others cut some of the tube off.

I use these modified cornies to transfer to another corny for serving purposes but only if I plan on taking a corny for a road trip.

As far as a secondary corny that's going to stay inhouse there's no real need for a transfer even with a beverage tube that's not been modified. Yes, the first 8-12 oz. will have some sediment. Others have reported up to 32 oz. of beer with sediment, that's not been my experience so I can't say what's going on there.

But just moving the corny from the fermentation chamber to the refridgerator will not cause the sediment to resuspend unless you shake the crap out of it or turn the thing sideways or upside down.

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