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Been reading some interesting stuff about oxidation / C02 and closed transfers.
Thinking of retiring my two 6.5 Gallon Better Bottle fermenters and getting one Speidel 15 Gallon fermenter, primarily to develop closed transfer in my process.
The Speidel fermenter has a bottom spigot for gravity samples and transferring wort to keg.
But the confusing part is the large number of options for the ONE opening at the top. (airlock, grommet, thermowell, spigot valve, gas valve, etc.…)
So if the goal is no exposure to oxygen once the cooled wort is transferred to the fermenter, oxygenated, and pitched, WHY would you open the top at the end of fermentation, remove the airlock, and install a gas-in valve or spigot to push the finished wort with CO2? You’ve just put oxygen in your beer. How much is debatable, but you’ve exposed it nevertheless.
What I’m thinking is the combination thermowell and blow off tube for the top of the Speidel. At the end of fermentation, fold/kink the end of the blow off hose sitting in the sanitizer, attach a CO2 line with a simple barb, and push the beer out at 2 psi. That way, there is absolutely no oxygen exposure from fermentation to keg. You’ve not exposed your beer to ANY oxygen until you pour it in the glass.
What say you Speidel folks? How have you handled this? Does this seem like the right track?
Thinking of retiring my two 6.5 Gallon Better Bottle fermenters and getting one Speidel 15 Gallon fermenter, primarily to develop closed transfer in my process.
The Speidel fermenter has a bottom spigot for gravity samples and transferring wort to keg.
But the confusing part is the large number of options for the ONE opening at the top. (airlock, grommet, thermowell, spigot valve, gas valve, etc.…)
So if the goal is no exposure to oxygen once the cooled wort is transferred to the fermenter, oxygenated, and pitched, WHY would you open the top at the end of fermentation, remove the airlock, and install a gas-in valve or spigot to push the finished wort with CO2? You’ve just put oxygen in your beer. How much is debatable, but you’ve exposed it nevertheless.
What I’m thinking is the combination thermowell and blow off tube for the top of the Speidel. At the end of fermentation, fold/kink the end of the blow off hose sitting in the sanitizer, attach a CO2 line with a simple barb, and push the beer out at 2 psi. That way, there is absolutely no oxygen exposure from fermentation to keg. You’ve not exposed your beer to ANY oxygen until you pour it in the glass.
What say you Speidel folks? How have you handled this? Does this seem like the right track?