twd000
Well-Known Member
I've encountered a lot of skepticism from homebrewers on this method, mostly about how it CAN'T yield good results because of yeast autolysis or some other source of off flavors.
I've been doing this for the last 15-20 batches, and I'm likely never going back to the old way.
I simply ferment 4 gallons of wort directly in a 5 gallon corny keg (actually 2 kegs so I get 8 gallons). I use a BlowTie spunding valve to maintain ~2 psi during the early phase of fermentation, then ~48 hours into active fermentation I'll increase the pressure to 15 psi. If I miss my window of opportunity, I simply force carbonate from the gas bottle as I would have done otherwise. The important thing is that there is always positive pressure and no chance of oxygen ingress after pitching yeast.
I'll let the sealed keg sit for 7-10 days at room temperature, then put it in the kegerator to chill and adjust any final carbonation level. I have a floating dip tube on my liquid line which pulls clear beer from the top of the keg, and gradually sinks with the liquid level until it pulls foam on the very last pint as it's resting on the yeast cake.
I first read about this method here on HBT; I didn't personally innovate any part of this.
Wondering how many others have tried it, and abandoned it due to problems, or made the "no-transfer" a permanent part of their process?
I've been doing this for the last 15-20 batches, and I'm likely never going back to the old way.
I simply ferment 4 gallons of wort directly in a 5 gallon corny keg (actually 2 kegs so I get 8 gallons). I use a BlowTie spunding valve to maintain ~2 psi during the early phase of fermentation, then ~48 hours into active fermentation I'll increase the pressure to 15 psi. If I miss my window of opportunity, I simply force carbonate from the gas bottle as I would have done otherwise. The important thing is that there is always positive pressure and no chance of oxygen ingress after pitching yeast.
I'll let the sealed keg sit for 7-10 days at room temperature, then put it in the kegerator to chill and adjust any final carbonation level. I have a floating dip tube on my liquid line which pulls clear beer from the top of the keg, and gradually sinks with the liquid level until it pulls foam on the very last pint as it's resting on the yeast cake.
I first read about this method here on HBT; I didn't personally innovate any part of this.
Wondering how many others have tried it, and abandoned it due to problems, or made the "no-transfer" a permanent part of their process?