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Old 02-06-2013, 01:28 PM   #191
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I've been fermenting this way for at least 4 years now, and I can say from my own brewing that attenuation has never been an issue. In addition when I first transitioned from bucket fermenters to kegs I brewed many of the same recipes I had done in the past, and there was no significant difference in attenuation between batches. Similarly, all of my ferments are temp controlled, and my process is standardized for yeast pitching and aeration. IOW, a fairly controlled set of parameters existed outside of the change in fermenting vessels.

Bottom line, perhaps the overall volume(5-6 gallons) and relatively minor decrease in size does not have as great of an impact in this scale; I am not disputing the science, but based on the equipment and observation techniques available to us outside of a well equipped lab, I feel very comfortable fermenting in kegs (originally corners but the last couple of years 1/6 barrel sankeys), and see no reason to scare people off from using them either.

There are many factors that can impact your fermentation, but fermenter size is not one I would concern myself with too much at this level- temp control, proper yeast pitching rates, and oxygenation of wort are the biggest factors I have experienced over the years. If those are dialed in and you notice a perceptible difference in your beer post fermentation, then maybe switch back to a bucket or carboy. I still believe though that even if you notice a measured difference in attenuation, the perception of the final beer is what matters.

My $0.02!


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Old 02-07-2013, 12:57 PM   #192
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I have also sorta have done the same with Ales. We have a 14 Gallon Stout Conical and Carboys. When we brew a 15 gallon Batch, It will not all fit in the Stout Conical, so we have to use a carboy. We have them in the same room and I normally make a starter. We cannot tell the difference between that brewed in the Stout Conical or the Carboy and the FG is normally exactly the same.

Fermentation Size is a factor in brewing, but I do not think it has much effect in Home Brew vessels.

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Old 10-25-2013, 07:55 AM   #193
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Very good thread even if it is old, I learned a lot. I suppose I will try using corny kegs as primary and see what happens.
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Old 03-03-2015, 04:56 AM   #194
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I've been using a corny keg to ferment in for a while now. I like the stainless steel aspect of it, as it's indestructible! The handles are also really nice for carrying it. Also, they're a breeze to clean! Unless your elbow doesn't fit inside the opening that is...then it'd be a pain.

I use the regular cap with the pressure relief valve still on it. I did however remove both posts to expose the threads, and then use tubing and hose clamps to make two little blowoff tubes. Hasn't failed me yet even with really active fermentations.

4 gallons is about as much as I trust in there so too much doesn't get blown off. I have ended up with 1 batch of over-carbed beer that I attribute to under attenuation in fermentation due to a small batch size. Perhaps 3 gallons made it into the fermentor. This was alllll my fault though, nothing to do with the equipment!
Remember, 'cold' is a flavor

Cooking with beer? Been doing it for years.
Add it to the food? I'll have to try it sometime.

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