Using Keg for Secondary Fermentation

I recently started kegging and decided to change my fermentation process to go straight from primary (glass carboy) to the keg. I'm brewing an IPA with an OG of 1.072. After a very active primary (yeast starter/WLP007) that slowed on day 5 and at the end of day 6 was ready for racking. It tested at 1.019. My FG target is 1.011. I put 20lbs on the keg and purged the oxygen. My plan is to let it sit ~67deg for 2-3 weeks. Hoping to hit my FG goal at the end of week 2 in the keg but I've seen on the forum that week 3 is the "sweet spot".

Question for the forum is should I rack to another keg to pull it off the spent yeast? Wondering if having the extra spent yeast at the bottom of the keg causing off flavors.

Thanks in advance for your advice.
JT

 

I would let it finish and clear in the primary. For myself, I would prefer to keep sediments and excess yeast out of the keg.

 

Since starting to keg myself also, I have also changed my fermentation strategy. I let it stay in primary for 3-5 weeks. No secondary. I've read how this is beneficial to let the yeast finish the job it started. This lends to a lot cleaner, fresher, and less sediments in the bottom of your keg.

I would just let it chill in primary until it's ready to drink (minus carbonation, of course).

 

Thanks. I hear what you're saying. I've always thought that keeping it in the primary too long would create off flavors as the yeast start to die off. The basic principle being it's better to pull it off the yeast cake and let a smaller healthier yeast population finish up the process. I had a batch once that I kept in the primary for 3 weeks and another 2 in secondary. It was beautifully clear but fell short on the flavor. I (maybe incorrectly) attributed the poor flavor to the longer primary. Since then I've been keeping the primary it to about 6-7 days or 85% to target FG.

I'm game giving a longer primary another shot. Would be interesting to compare the one finishing in the keg right now with the a batch that sits in the primary until target FG. Wishing I had a conical. Maybe next year.
JT

 

I've seen the instructions which are saying the beer should be moved to a secondary before fermentation is complete. Has been said this is a carry over from a few decades ago, when yeast wasn't as good as it is now, and would begin deteriorating quickly producing off flavors.

 

I'll give it a shot. I brew all grain and keg everything. I let my ales sit in primary at least 10 days and usually two weeks, some times longer if I get tied up. I will transfer my APA and IPA on the early side because I will dry hop after the krausen falls. My dark brews will be on the longer side. I will transfer into a purged keg and let it sit, I guess you could call it a secondary. I can dry hop during the transfer or not. I will then transfer to another purged keg buy using a jumper hose from Out to Out with a CO2 push. I have also keg conditioned this way is I am not in a big hurry to tap. Hope this helps.

 

Thanks for all the good advice. I'll change things up in the next batch.
JT