Steven Barrett
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For those that keg their beer using closed transfers, what is your equipment setup?
@day_trippr do you keep the racking cane in during all of fermentation? It would seem yeast clogging would be a problem. Does the mesh bag with weights prevent dry hop clogs?
This is genius! The beer does not flow back up when you open the spigot? How is that working? The pressure gets equal in both the keg and fermenter and beer flows normally?I use a setup like this. This pic is using a 3 gal Fermonster, but the same applies when using my 7 gallon Fermonster. Essentially there is a line that runs from the spigot to the liquid post on the keg, and then I hook up my blow off tube to the gas post on the keg. This creates a closed loop. The keg is fully purged and I use pressure in the keg to purge the lines.
View attachment 722411
The beer does not flow back up when you open the spigot? How is that working? The pressure gets equal in both the keg and fermenter and beer flows normally?
on scale for determining when full; hopefully before beer comes out of outflow tube.
For those of you using this method:
Fermenter Spigot > Liquid Out > Gas In > Fermenter (top or blow off, etc.)
Two questions:
1. How long does it take for the transfer to complete? I've read up to an hour for some.
2. I tend to fine in the keg since my fermenter is closed with a Cold Crash Guardian. Typically, I fill the keg with Star San and push all of it out with CO2. Then add my fining and purge (@ 30 PSI) 3-4 times before transferring. Haven't had luck with transferring with CO2 hooked up to the fermenter---goes very slow and always stops around 2 to 2.5 gallons (my SS Brewtech Bucket only takes 1-2 PSI, maybe no more than 3-4 before it starts leaking). Thinking about trying the above method. Wondering if how I currently keg with fining leaves me with little pressure to do it?
5-10 minutes tops. Gravity does all of the work. I love this method because I do not need the CO2 to push the beer. It is simply replacing the headspace as the level of the liquid goes down.For those of you using this method:
Fermenter Spigot > Liquid Out > Gas In > Fermenter (top or blow off, etc.)
Two questions:
1. How long does it take for the transfer to complete? I've read up to an hour for some.
2. I tend to fine in the keg since my fermenter is closed with a Cold Crash Guardian. Typically, I fill the keg with Star San and push all of it out with CO2. Then add my fining and purge (@ 30 PSI) 3-4 times before transferring. Haven't had luck with transferring with CO2 hooked up to the fermenter---goes very slow and always stops around 2 to 2.5 gallons (my SS Brewtech Bucket only takes 1-2 PSI, maybe no more than 3-4 before it starts leaking). Thinking about trying the above method. Wondering if how I currently keg with fining leaves me with little pressure to do it?
How are you adding your fining? If you are going through the trouble to limit O2, then it takes 13-15+ purges at 30PSI to get rid of O2, depending on how low you want it.
Are you venting the keg while transferring? If not then that's probably why transfer stops.
5-10 minutes tops. Gravity does all of the work. I love this method because I do not need the CO2 to push the beer. It is simply replacing the headspace as the level of the liquid goes down.
After I push out the Star San, I open the keg and add 1 TBSP of BioFine, then close it immediately and start purging. I figured that 3-4 purges wasn't enough since whatever residual CO2 probably already mixed with the O2 that got in. I'd rather not have to do 13-15 purges, obviously. Adding the fining after the keg is filled makes more sense. Should I be concerned with the O2 in the BioFine?
I am venting my keg. I tried opening the release valve as it was transferring which didn't work. Another time, I tried a gas QD with a hose into a bucket with water and had the same problem. The gas QD moved a little quicker than the release valve, but still stopped midway through.
I put the loose dry hops into a dedicated dry hop keg with a filter over the diptube. I run the fermentation c02 through the dry hop keg which purges it, and creates an oxygen free vessel. I then perform a closed transfer into the dry hop keg. In the picture I posted above, that beer is going into the dry hop keg. Once I’ve reached the desired dry hop length, I then jump the beer into a liquid purged serving keg.For those that dry hop, how are you doing it without introducing a bunch of oxygen? I’ve seen some posts with magnets or pulleys - seems janky and unsanitary.
For those that dry hop, how are you doing it without introducing a bunch of oxygen? I’ve seen some posts with magnets or pulleys - seems janky and unsanitary.
I take a clear plastic bag and put it over the fermenter and hold it to the sides with bungee cord. I cut a small hole in the bag and run CO2 in.
1. How long does it take for the transfer to complete? I've read up to an hour for some.
Sure! Have thought of something like it. It's a fairly legit lab thing. Glove Bag 108D X-37-37HG Inflatable Glove Chamber, 33 1/2" Sleeve; 37" L from Cole-Parmer
Not saying you should buy that. Just that you aren't nuts.
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