Second batch of kegged beer coming up!
The first time, I fermented in primary 7 days, then 2 weeks in a carboy to clear up, and then to keg to carbonate and serve.
This time, I want to skip the carboy and leave the beer 14 days or so in the fermentation vessel. I would then move the beer from that container straight into the 5 gal corny keg in order to save a step and have one less container to clean. I'll try to leave as much gunk as possible in the fermenter and I'll purge head space in the keg with co2, keeping 8-10si on top of it until proper carbonation.
My questions:
- Any major flaws in my proposed approach?
- After the transfer to the keg can I stick it in the fridge and begin carbonation right away? Would it be better to let the keg sit at room temperature a little longer (under moderate co2 pressure), before cooling and raising the co2 level?
- I don't have a second keg to rack into for serving, and I'd rather not cut the liquid dip tube short... so will the sediment in the keg be a big problem (e.g. clogged faucets, etc)? I'm reading that I should expect a couple of extra yeasty pints at first pour until the turb is cleared from the bottom of the keg, and then clear beer. Is that your experience?
The first time, I fermented in primary 7 days, then 2 weeks in a carboy to clear up, and then to keg to carbonate and serve.
This time, I want to skip the carboy and leave the beer 14 days or so in the fermentation vessel. I would then move the beer from that container straight into the 5 gal corny keg in order to save a step and have one less container to clean. I'll try to leave as much gunk as possible in the fermenter and I'll purge head space in the keg with co2, keeping 8-10si on top of it until proper carbonation.
My questions:
- Any major flaws in my proposed approach?
- After the transfer to the keg can I stick it in the fridge and begin carbonation right away? Would it be better to let the keg sit at room temperature a little longer (under moderate co2 pressure), before cooling and raising the co2 level?
- I don't have a second keg to rack into for serving, and I'd rather not cut the liquid dip tube short... so will the sediment in the keg be a big problem (e.g. clogged faucets, etc)? I'm reading that I should expect a couple of extra yeasty pints at first pour until the turb is cleared from the bottom of the keg, and then clear beer. Is that your experience?