cgpeltier
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- Jul 22, 2014
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I've been wanting to try fermenting and serving from the same keg, but have been having doubts about that strategy since finishing my brewday (a pale ale with a blend of kveik and WLP644) yesterday.
The original plan was to push out the trub (via a picnic tap) after hitting my FG and cold crashing. However, I haven't been able to find too many people who have done this successfully because it sounds like a lot of trub can get left behind in the keg for each subsequent pour, and/or the dip tube can get clogged. Also, I only have one keg, so I can't ferment in my keg and then do a closed transfer to a second serving keg after fermentation finishes. The way I see it, I have three options:
Thanks in advance.
The original plan was to push out the trub (via a picnic tap) after hitting my FG and cold crashing. However, I haven't been able to find too many people who have done this successfully because it sounds like a lot of trub can get left behind in the keg for each subsequent pour, and/or the dip tube can get clogged. Also, I only have one keg, so I can't ferment in my keg and then do a closed transfer to a second serving keg after fermentation finishes. The way I see it, I have three options:
- Keep going like planned. Finish fermentation, cold crash, push out trub using picnic tap.
- Transfer to carboy while primary fermentation is still going on. At roughly 36 hours in to fermentation, I'd use CO2 to push beer and trub to a purged carboy. Then after fermentation finishes I'd do another closed transfer back to the original, sanitized keg (leaving trub behind in carboy).
- Transfer to carboy after fermentation finishes, clean/sanitize keg, then immediately do a closed transfer back to the keg, but leaving trub behind in carboy.
Thanks in advance.