Brian-d

Recipes 

Does anyone have a good set-up with detailed explanation and pictures to rack from fermentor to keg under co2 pressure to avoid oxidation? Thanks.

waddsworth

Recipes 

I do this all the time:





You need:

Carboy Cap
Racking Cane
Tubing
Swivel Nut and Barb (and clamp for barb)
Threaded Barbed Fitting for CO2 Swivel Nut (and nylon washer)
Threaded Beer Fitting for your Corny
Gas Fitting for your Corny (if you don't have working pressure relief valve in lid)

Hook all your s#!t up as you see in the first pic. You can purge your keg with CO2 by turning the gas on BEFORE you plunge your cane into the beer. This will force CO2 into the carboy, through the racking cane and tubing, through the dip tube which will direct it to the bottom of the keg and push all the air out of the keg from the bottom up. After running the gas for a few minutes, push your cane into the beer and let 'er rip. Make sure your pressure relief valve is open, or pop a connector onto the gas post of the keg to let air out and keep pressure normal.

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midwestsupplies

Recipes 

You could even do this easier (without CO2) connected to your racking apparatus. Hook up your "out" line with the liquid disconnect Ball Lock Liquid Disconnect, Threaded, a barb to fit your siphon hose and swivel nut to your auto-siphon. Then just start that siphon, and you run to your purged keg after releasing the pressure.

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overdbus

Recipes 

I may be mistaken but I won't think it would need to be
under "much" pressure (maybe a zip tied carboy cap) I think
just purged with Co2 would be enough.

Golddiggie

Recipes 

I've been doing pretty much what waddsworth posted for several batches now. I have a double barb fitting on the long post on the cap, for the CO2 in side of things. I don't clamp the CO2 or the tubing to the cane. Since we're only talking about a couple PSI, you should be safe. Just be sure to put the cap on well (fully seat it).

One of my alterations is since I serve from 3 gallon kegs, and have about 6 gallons in primary/fermenter, I need to watch to make sure I don't go too far with the fill. Still, the blanket of CO2 is covering the beer as it flows in from the bottom.

I always clean, sanitize (StarSan) and then hit the keg with CO2 (releasing most of the pressure before storing it). On filling day, I just get the rest of the sanitizer out (if I left any in), release the pressure from the lid fitting, and then fill via the liquid post. As long as you see CO2 vapor in the keg before you start filling, you're safe there. I also usually leave some StarSan in one of the kegs, to run through the liquid side of the racking gear (into a bucket). This means the insides of that part are safe.

I'll be doing this all tomorrow evening (brewing and kegging). If I can remember, I'll take some pictures of my setup/method. It does closely match what waddsworth does though.

BTW, it works REALLY well. It uses a tiny amount of CO2 too. The bonus of the brew not touching any air in transit is priceless.

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Hopping Tango Brewery

"Do you wanna get hiiiigh?" - Towelie

On Tap: MO SMaSH, English Brown Ale, Dark Cream Ale
Waiting/Carbonating: MO SMaSH, Caramel Cream Ale
Primaries
K1:
K2: Mocha Porter
K3:
K4:
K5:
Aging: Wee Honey MkII, mead and maple wine, mocha madness II, Old Ale (on medium toast cherry wood)
On Deck: Lickah (English IPA)
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Wildflower Traditional, Blackberry Melomel

Exbeerienced

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I don't know. This seems like a solution looking for a problem. You guys really get oxidized beer transferring the old fashioned way?

Brian-d

Recipes 

Well...you've heard the old saying...ignorance is bliss...watch and learn is all I can say

overdbus

Recipes 

I wonder if drawing a vacuum through the keg would do
the same thing ?

Golddiggie

Recipes 

Besides probably being much more difficult, and having to keep the keg sealed, you mean?


IMO, it's easy to do it this way, especially since we already have CO2 bottles/tanks and regulators on hand. Plus, it really removes a large amount of the oxidation potential/risk. I actually did it as more of an easier way to rack to keg. I wanted to use the liquid post for the beer in side of things (didn't want to have the siphon tube in the keg). I only needed to get the caps and the stainless racking cane. Everything else I pretty much had already. It will only work, though, if you're going from either a carboy or sanke keg. Well, unless you ferment in another (larger) corny keg. I'm fermenting in sanke kegs, so it makes more sense to me.

__________________
Hopping Tango Brewery

"Do you wanna get hiiiigh?" - Towelie

On Tap: MO SMaSH, English Brown Ale, Dark Cream Ale
Waiting/Carbonating: MO SMaSH, Caramel Cream Ale
Primaries
K1:
K2: Mocha Porter
K3:
K4:
K5:
Aging: Wee Honey MkII, mead and maple wine, mocha madness II, Old Ale (on medium toast cherry wood)
On Deck: Lickah (English IPA)
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Wildflower Traditional, Blackberry Melomel

bucfanmike

Recipes 

i dont worry so much about the oxidation. I do it so I dont have to lift a full fermenter out of the chest freezer

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Mike in Duluth

Currently on Tap
1. Hefeweizen
2. BM Centennial Blonde
3. LHMS Clone

Pipeline
Next on Tap-Denny Conn Rye IPA
Kegged and aging Ed Worts Apfelwine, Denny Conn BVIP
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