laughingboysbrew
Well-Known Member
First of all, love my conical...no regrets... The quality of my beer has noticeably improved - not just better, but consistency and things like taking a gravity reading are a 30s process. However, with no other changes, my brewhouse efficiency has gone from +85% down near 60% with almost 0.5 gallon of beer out with dumping trub and another 1 gallon beer left in the fermenter after kegging.
Under my conical, I have a valve, a 2" dia sightglass and then another valve. After pitching yeast, I open up the top valve and let the sightglass fill. After a day, it's mostly full of trub and I dump it via the bottom valve, but a lot of beer comes with (even if I slightly close the top valve). This creates a vacuum and slowly starts to pull blow-off tube liquid up the tube. Lately, I've been hooking up CO2 during the dumping, but it's a hassle to change the blowoff to the CO2 each time I dump. How do commercial breweries do this? (does scale makes it not an issue?)
Any tips on dumping trub/harvesting yeast/etc? Or, should I just scale my 5gal recipes for 8gal boils/7gal ferm batch size?
Under my conical, I have a valve, a 2" dia sightglass and then another valve. After pitching yeast, I open up the top valve and let the sightglass fill. After a day, it's mostly full of trub and I dump it via the bottom valve, but a lot of beer comes with (even if I slightly close the top valve). This creates a vacuum and slowly starts to pull blow-off tube liquid up the tube. Lately, I've been hooking up CO2 during the dumping, but it's a hassle to change the blowoff to the CO2 each time I dump. How do commercial breweries do this? (does scale makes it not an issue?)
Any tips on dumping trub/harvesting yeast/etc? Or, should I just scale my 5gal recipes for 8gal boils/7gal ferm batch size?