How long do you let ur Beer sit on the yeast in Fermenter b4 transferring? I was planning on transferring to Keg after 16 days but Keg I ordered from MoreBeer came in damaged and might be another week or so before getting this matter straight.
If your sanitation is good, you should have no issue. As for any concerns on autolysis, you have zero chance of having a problem. I have yet to speak to a home brewer who has experience this issue.
Thanx…I feel a bit better about having to let it sit for awhile. It’s being kept cool at 55* in a stainless fermenter with pressure in airlock.You don't run a higher risk of infection by leaving it in the fermenter longer. If your beer is already infected, leaving it in the fermenter longer gives it more time to spoil the beer and produce off flavors. If your sanitation is good, you should have no issue. As for any concerns on autolysis, you have zero chance of having a problem. I have yet to speak to a home brewer who has experience this issue.
thanks…I feel a bit better now about having to let it sit for awhile. It’s being kept cool at 55* in a stainless fermenter and still has pressure in the airlock. i don’t expect any sanitation problems. It’s Dortmunder Export 5.5 Gallons.You don't run a higher risk of infection by leaving it in the fermenter longer. If your beer is already infected, leaving it in the fermenter longer gives it more time to spoil the beer and produce off flavors. If your sanitation is good, you should have no issue. As for any concerns on autolysis, you have zero chance of having a problem. I have yet to speak to a home brewer who has experience this issue.
Thanks…New Keg should arrive tomorrow (hopefully in good shape) and I can transfer. thanx for all the replies as I’m better informed about this subject now.If you can get it down to a lower temperature, do. 38F or below.
I agree with this. I just watched a MoreBeer video titled something like, "We asked 6 pro brewers for tips" or something to that effect. One of the guys mentions this and after they discuss the difference between a 20 foot column of beer in a commercial setting vs a home brew, says unless it's sitting on the yeast 6 months or so, it's not a concern.From what I've read, that mostly applies to commercial breweries where the volume of beer sitting on the yeast cake can cause issues. On the homebrew scale you'll be fine.
EDIT: I was responding to concerns about autolysis.
I agree with this. I just watched a MoreBeer video titled something like, "We asked 6 pro brewers for tips" or something to that effect. One of the guys mentions this and after they discuss the difference between a 20 foot column of beer in a commercial setting vs a home brew, says unless it's sitting on the yeast 6 months or so, it's not a concern.
Thanks for the info. In my small circle of homebrewing I haven't come across this issue. There are so many factors which contribute to the flavor of beer, good or bad, that I've never come to the conclusion that the beer sat on the yeast too long.I've tasted and smelled noticeable autolysis in homebrew. And I suspect that many BJCP judges would also say that they have, because they taste a lot of other people's beers.
I'm sure I've said this before, but I think it bears repeating. Every beer experiences autolysis. It's just a question of how much and of the taste thresholds of the products for each drinker. Fortunately, in most beers, with most drinkers, it doesn't cause a problem.
I should also mention that autolysis causes an increase in pH. I think it's possible for that to cause a beer to taste "flabby" without causing "classic" autolysis flavors like broth-y/meaty/burnt rubber, etc.
That and pressure fermenting as you started will likely raise the chances of getting off flavor from sitting on the yeast to long.
Oh, wow, that's good service by MoreBeer!Thanks…New Keg should arrive tomorrow (hopefully in good shape)
They never mentioned returning it (yet) but it has a really bad ding like a bullet hit it. . Not sure if it’s structurally sound and trustworthy for use. I guess I could use it for a few spare parts if needed.Oh, wow, that's good service by MoreBeer!
Do they let you keep the damaged one?
Stainless is pretty ductile, I wouldn't be too concerned about it being structurally compromised. It sucks that it has a big monstrous dent in it, but you could get in there with a hammer and knock it back out and it would be fine. You paid for new so you want new. They'll probably send a call tag to get it back but who knows how their clean process works with UPS or fedex. My guess is that was FedEx since that's who they use for my shipments. I have to say I've had better luck with them than UPS. If they tell you you can keep it, you got a great deal on a somewhat used keg.They never mentioned returning it (yet) but it has a really bad ding like a bullet hit it. . Not sure if it’s structurally sound and trustworthy for use. I guess I could use it for a few spare parts if needed.
If they don't ask for it back, use it. I don't see how a dent is going to make it unusable. But that is just my opinion. What do I know. LOL
If they don't want it back I'd use it for beer, and leave the dent as is. Although you could hammer it out from the inside, it's probably gonna look much worse once that's done. The way it's now it'll be a working keg, doubling up as decent looking "conversation piece."They never mentioned returning it (yet) but it has a really bad ding like a bullet hit it. . Not sure if it’s structurally sound and trustworthy for use. I guess I could use it for a few spare parts if needed.
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