beervoid
Hophead & Pellet Rubber
Hey everone,
I've been trying to ferment in kegs for a while.
The technique im trying to figure out is how I can transfer from fermenting keg to secondary/serving keg with co2 without oxygen pickup.
My first try was an IPA, I cut half an inch of my diptube to avoid sucking up the yeast cake and hops from the bottom but when I started transfering to a bucket looking closely at the line about 2 to 3 liters later there was still trub coming out. I decided to just transfer to serving keg as it was not turning clear.
Ended up with quiet a cloudy IPA that even after coldcrashing had a yeast note.
what I think what happened was that most probably I slowly sucked up the trub from above, the diptube might not be high enough even though I cut off 1" ?
Any comments?
Now my 2nd try was a wheat beer. This time I decided to use a keg with an uncut diptube all the way down to the center bottom and first suck up all trub and move it into a bucket before transferring to secondary/serving keg.
Turned the CO2 on and I first got a dark trub then it turned clear so I stopped transferring to bucker and moved to my serving keg and continued all the while keeping a close eye on my line.
When the end was almost there again I saw dark trub entering the line to I quickly stopped the transfer and closed my serving keg.
When opening my fermentation keg I saw alof of trub on the bottom. I have to conclude that somehow a little trub was sucked up in the beginning then by pressure or flow somehow the rest of the trub was pushed away and I got clear beer, or perhaps semi clear beer as a sample I took and put in the fridge quickly got a nice dark layer on the bottom.
So my question is what might I be doing wrong? What techniques do you guys use?
Thanks alot!
I've been trying to ferment in kegs for a while.
The technique im trying to figure out is how I can transfer from fermenting keg to secondary/serving keg with co2 without oxygen pickup.
My first try was an IPA, I cut half an inch of my diptube to avoid sucking up the yeast cake and hops from the bottom but when I started transfering to a bucket looking closely at the line about 2 to 3 liters later there was still trub coming out. I decided to just transfer to serving keg as it was not turning clear.
Ended up with quiet a cloudy IPA that even after coldcrashing had a yeast note.
what I think what happened was that most probably I slowly sucked up the trub from above, the diptube might not be high enough even though I cut off 1" ?
Any comments?
Now my 2nd try was a wheat beer. This time I decided to use a keg with an uncut diptube all the way down to the center bottom and first suck up all trub and move it into a bucket before transferring to secondary/serving keg.
Turned the CO2 on and I first got a dark trub then it turned clear so I stopped transferring to bucker and moved to my serving keg and continued all the while keeping a close eye on my line.
When the end was almost there again I saw dark trub entering the line to I quickly stopped the transfer and closed my serving keg.
When opening my fermentation keg I saw alof of trub on the bottom. I have to conclude that somehow a little trub was sucked up in the beginning then by pressure or flow somehow the rest of the trub was pushed away and I got clear beer, or perhaps semi clear beer as a sample I took and put in the fridge quickly got a nice dark layer on the bottom.
So my question is what might I be doing wrong? What techniques do you guys use?
Thanks alot!