Something here has caught my eye and got my brain cranking along. I apologize for not crediting the original poster (I can't remember who it is or the post involved) Update: Sanspareil in topic Primary Fermenting in a Corny Keg
I have been considering setting up a sanke keg as a fermenter, but someone here mentioned setting up a burton union off of a corney (ie. this picture, but with gas and liquid disconnects)
I was hoping having the additional sealed gallon container connected would act as additional headspace so that I could ferment the whole 5 gallons without using foam suppressant, plus collect the yeast so that it wouldn't pool on the bottom of the keg.
Then I thought when the primary slows down place a spunding valve on the gas outpost
to naturally carb the beer (as per the Closed-system pressurized fermentation technique!
thread. I could have my beer go from brew pot start to finish in one sealed unit.
I wouldn't have to modify my kegs, and I could use all of them as primary fermenters /serving units just by swapping off the burton union and spunding valve.
I was then thinking I could use it for no chill brewing (hot liquid wort into sealed keg) reserving some wort for yeast starter, which would get poured into the sanitized burton union and then connected to the corny to get the fermentation started.
* Stainless Fermenter (No broken glass or scratched plastic)
* Completely sealed fermentation
* Fermentation to serving from one vessel
* All cornies would be interchangeable (no modification)
* would be able to ferment the full 5 gallons in a corny keg without using foam suppressant.
* yeast would be easier to collect for reuse
Am I talking out of my butt, or would this be possible?
I'm planning on starting construction of the burton union and spunding valve this week. But if someone else has attempted this (and found that it doesn't work) I'll save myself the time and money of constructing it. I have heard that the shape of cornies aren't optimal for fermenting, but I cannot see how the slight depth difference in a keg would increase pressure on the yeast as opposed to a 6.5 gallon bucket.
Keeping my fingers crossed.