Corny keg fermenting

[MT2sum]

I cut about an inch off the dip tube. I cold crash, then fine the primary with gelatin at least 24 hours before I transfer. When I transfer, I rack off about two pints through a picnic tap (it runs clear during the second pint before I put on my jumper to transfer to the two serving kegs. There's still a little junk in the bottom of the serving kegs, but any residual gelatin clears then pretty quickly.

I need to research more into fining with Gelatin .... we can buy Kosher, Organic beef gelatin online, is the same kind of gelatin that we would need for fining?

 

[dcbc]

I need to research more into fining with Gelatin .... we can buy Kosher, Organic beef gelatin online, is the same kind of gelatin that we would need for fining?

I use store brand unflavored gelatin. 1 packet per 11 gallons is probably overkill, but that's what I use.

1. 1 cup of filtered tap water in a pyrex measuring cup at room temp.
2. Slowly add gelatin.
3. Cover and let it sit for about 20 minutes so gelatin can bloom.
4. Uncover, and put the measuring cup with mixture into the microwave.
5. Heat on high and watch carefully. As soon as you see the first bubble or two indicating boiling, stop the microwave (you don't want to boil it).
6. Dump the mixture into a chilled keg. There's no need to shake the keg.
7. Leave the keg for at least 24 hours.
8. Rack off whatever has settled around the dip tube and either transfer to serving keg or carb and serve if you are fining the serving keg.

You can do it on the stove top, too. You are shooting for about 180 F. Microwave works fine and is just as effective.

 

[MT2sum]

Thanks! Since I haven't had any problems with cloudy beers, (most of mine are dark, so that isn't an issue), I haven't really looked into the gelatin fining - heard of it a couple of times, seen people mention it in posts, but that's about all. I've only made a pale ale or two, but plenty of IPA's, (usually dark or amber) and dark beers, once did a wheat beer which wasn't a bit cloudy - but most of mine are either Cascadians, IPA's, Stouts, and Porters, which are the beers I like the most! I just recently did a partial mash kit from NB that's supposed to be a Belgian Dubbel, but it wasn't cloudy either. I am going to do a smash beer soon, so I will try out the Gelatin on that - thanks for your directions/list!

 

[Weezy]

Does anyone have any tips on collecting yeast from a corney? That's like the only downside of using these things. It's a messy job.

 

[pocketmon]

How about top cropping? I found a layer of white clean yeast in the bottle for blowoff in my last brew. Top cropped yeast is said to be healthier and maybe cleaner.
Cropping from starter seems to be another good idea.

 

[jmcquesten]

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[SeeMont]

I ferment in a 10 gallon corny, I have boiled water stored in 1/2 gallon growlers. I clean and sanitize the top of the corny, depending on how much yeast I want to save, I will add the clean water, seal up the keg and give it a good shaking. I then pout the slurry into the now empty growler. It's not to bad.

 

[Weezy]

I ferment in a 10 gallon corny, I have boiled water stored in 1/2 gallon growlers. I clean and sanitize the top of the corny, depending on how much yeast I want to save, I will add the clean water, seal up the keg and give it a good shaking. I then pout the slurry into the now empty growler. It's not to bad.

i'll give it a go. thx