- Aug 11, 2022
- Reaction score
Brewers shorten their liquid dip tube to achieve that. Or better, cut a 1/16 - 1/8" slit at the height they expect to be above the trub line.What if available for purchase was a kit of those ... formed internally to fit onto a dip tube, sized just right to fit between the bottom of the dimple and end of a non-modified dip tube, sized in 3/8 or 1/2 inch increments. Could do trail-and-error evaluations of the amount of sediment to expect for a particular batch, or go conservative with the tallest, or consult a chart of common sediment depths in corny for typical styles. For folks on a budget or no space for multiple kegs no modifications and no tubes to replace.
Absolutely tremendous ... and then as the C02 departs the secondary corny I wish I could cycle it back to apple trees to grow more apples Well you kind folks have been tremendously helpful ... I'm looking forward to my first dual-keg all closed thingamajiggy setup getting going - I'm rolling in newly acquired kegs now and it won't be long before it's time for a new batch because strangely it gets gone rather quicklyPurging with the fermentation gas is the name of the game. It is free, pure CO2 so use as much as you can
It's around 4" to the gallon (~1 quart per inch) for ball lock kegs, measuring the straight side. The bottom is concave and about 1/2" deep, so only ~1/2-2/3 of it has volume. You may be able to estimate it with those numbers.Well how do you like that ... received an old Dr Pepper FIRESTONE CHALLENGER VI that had a bottom side depression rather than center dimple ... so the tube appears to be an appropriate length shorter than conventional so will try in a conventional ferm ... that much shorter might leave behind what, 8 ~ 10 oz?
Thanks! ...yeah I was going to look that up eventually ... if the results of using a shorter tube seem to work for me, thought was to measure the sediment of my typical batch and put that much water into the bottom and lower a tube until it touched the water and see how much tube stays above the corny post connector and trim that much off the bottom. And I would just designate two or three to make the modification to to be my dedicated fermsIt's around 4" to the gallon (~1 quart per inch) for ball lock kegs, measuring the straight side. The bottom is concave and about 1/2" deep, so only ~1/2-2/3 of it has volume. You may be able to estimate it with those numbers.
Or fill the keg with 2 quarts of water and push out as much as it allows you to, then measure the volume that's left.
I think you'd be better off cutting a slit at that height, about a third to halfway through the diptube. Reason being the inflow would be horizontal, creating less turbulence and suction from underneath where the trub is.and trim that much off the bottom
Yeah, totally with you, I do the same type of stuff - coolAnother idea.
If you cut the slit at a somewhat conservative height since you can't predict how much trub will be present, there's a good chance you may be leaving too much liquid (cider/beer/etc.) behind.
When getting toward the end of your transfer, tilt the keg toward the liquid dip tube side, by putting a wedge or a piece of wood underneath the gas post side. That allows you to transfer another 8-12 oz., perhaps more. When tilting, even slowly and carefully, the trub cake will slide a tad too, along with the liquid, but still not reach the slit.
I've been doing the tilting (using a bucket) and lowering the racking cane, as the beer recedes, with beer transfers for years, and can transfer close to 100% without trub/yeast. The few times when I get a little too greedy, once I see cloudy beer appear in the top of the transfer tube, I have a few seconds to pull the QD off the receiving keg. My hand is on it, collar disengaged, ready to pull it.
Looks good. The only improvement would be EVA barrier tubing as O2 seeps through the old style tubing.
This. However you do it, thisI will start by saying, the professional or time tested proper way to make fermented beverages is to remove all sediment throughout the process. Hands down, this is the best way to make these beverages.
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