For the past 2 years or so I've fermented and served from the same keg for 95% of my batches; I use a floating dip tube to make this work. The beers taste good, but I am always looking for ways to improve and am considering switching to a fermenter, specifically the FermZilla Tri-Conical with hop bong add on. This setup looks great for the price.
I mostly brew NEIPA's and follow the below process:
1. Transfer from kettle to keg, pitch, seal, and use a blow off tube
2. When fermentation completes, I pop the keg lid and immediately start flowing CO2 through the liquid out, and then add the dry hop, commando.
3. I then put the lid back on and purge the keg 10 or so times
4. I put the keg in my kegerator fridge and put it on 10psi of CO2.
5. After 4-5 days, it's drinking time.
For yeast, I use Voss Kveik, Verdant, SO4/SO5. I've never used a liquid yeast.
My kegs typically last 45-60 days, and I do not notice any off flavors and the beers remain looking like orange juice until I pour the final glass. Though, my beers do not taste as good as some that I've tried from my local brewery, I get some astringency/hop bite throughout the kegs when I am aiming for more of a juicy/smooth character. I am wondering if either my dry hop process (DH in the keg commando and the hops remaining in the keg, likely resting on the yeast cake) or the yeast cake at the bottom is affecting my beer. Or are the dry hops remaining in suspension with yeast and causing an issue?
Any input on my process or keg fermenting versus stand-alone fermenter is appreciated.
I mostly brew NEIPA's and follow the below process:
1. Transfer from kettle to keg, pitch, seal, and use a blow off tube
2. When fermentation completes, I pop the keg lid and immediately start flowing CO2 through the liquid out, and then add the dry hop, commando.
3. I then put the lid back on and purge the keg 10 or so times
4. I put the keg in my kegerator fridge and put it on 10psi of CO2.
5. After 4-5 days, it's drinking time.
For yeast, I use Voss Kveik, Verdant, SO4/SO5. I've never used a liquid yeast.
My kegs typically last 45-60 days, and I do not notice any off flavors and the beers remain looking like orange juice until I pour the final glass. Though, my beers do not taste as good as some that I've tried from my local brewery, I get some astringency/hop bite throughout the kegs when I am aiming for more of a juicy/smooth character. I am wondering if either my dry hop process (DH in the keg commando and the hops remaining in the keg, likely resting on the yeast cake) or the yeast cake at the bottom is affecting my beer. Or are the dry hops remaining in suspension with yeast and causing an issue?
Any input on my process or keg fermenting versus stand-alone fermenter is appreciated.