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Old 05-15-2009, 12:11 AM   #1
paradoc
 
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Mar 2009
Jackson, WY
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Greetings,

I recently racked a beer from my primary to the keg, planning to use the keg as my secondary and dry-hopping. It was in primary about 10 days, and in the keg at room temp for another 2 weeks. A few days ago I put it in my kegerator and carb'd it for a few days. But when I pour a beer now I'm getting a very cloudy pour with LOTS of yeast. Is there a trick for decanting the yeast-cake if you used a keg as your secondary? I don't want to waste too much beer if possible.

Thanks!
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Primary: Pliny the Elder, Smoked Porter
Secondary: Apfelwein
Kegged: Bee Cave Pale Ale, Belgian Dubbel, Apfelwein
Bottled: Vinnie's Blind Pig IPA
Next up: Pliny the Elder, my own IPA, Sake, homemade ginger ale

 
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Old 05-15-2009, 12:17 AM   #2
Glibbidy
 
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Oct 2005
Sunny Southern Vermont
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I wouldn't recommend using the keg as a secondary-->final keg scenario unless I primaried for three, yes three weeks at a minimum. The only other solution I can think of would be to hack off a few inches of the post in the corny. While this is an ideal solution this is not really recommended since your still leaving beer behind in the keg.

 
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Old 05-15-2009, 01:47 AM   #3
Baldy_Beer_Brewery
 
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Oct 2007
Behind You
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Just don't move the keg around. After a few draws the yeast will be too far from the tube to come out. You'll see a clean spot surrounded by yeast when the keg kicks.

 
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Old 05-15-2009, 02:31 AM   #4
Donner
 
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Feb 2008
Oxford, MS
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Yeah, you can cut the dip tube, bend it or as baldy said, just pull a few pints and dont move the keg. After a while you'll start pouring without the yeast.
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Old 05-15-2009, 02:08 PM   #5
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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Take a 2L bottle and fill it until the beer runs clear. Set the bottle in the fridge until it settles. Drink.

Do not move keg until all is drin'd.

I go fermenter to keg, but I wait until it has cleared. 4-5 weeks.
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