Primary Fermenting in a Corny Keg

[Boerderij_Kabouter]

1) do I put the fermcap 'on top' of the beer, or mix in?
Just drop it on top. The mixing action of the ferment will keep it in suspension, then after fermentation finishes it drops out of solution to leave the beer clear.
2) can I just use a hoseclamp and secure a hose to the ball lock 'in post' with the poppet removed?
Yes you can do that. I just use an air QD with the poppets removed and a tube into a wine bottle.
3) how full can I fill the corney?
I wouldn't go more than 4.5 gallons, but who knows, I am putting 4.25 in mine so far.
4) how much trub can I expect? 1",2"?
I'll report after this weekend.

blahblahblah

 

[remilard]

OK, so I can ferment 2 5gal batches in the same small fridge that one carboy use to be in, and double my output!

A few questions please. And thank you.

1) do I put the fermcap 'on top' of the beer, or mix in?
2) can I just use a hoseclamp and secure a hose to the ball lock 'in post' with the poppet removed?
3) how full can I fill the corney?
4) how much trub can I expect? 1",2"?

1) I mix it in, since bubbles form throughout the volume of the liquid I think you need to be reducing surface tension throughout as well.

2) Sure, there are a lot of ways to skin that cat.
3) I'll skip this since I don't ferment in them.
4) Wildly variable. For an average gravity beer maybe half an inch plus whatever cold/hot/hop trub came from the kettle.

 

[Layne]

#4) I get at least that much trub in a carboy, trying to imagine how much deeper in a much smaller round container (corny)

 

[Tom]

I am glad to see this gaining popularity. I have been fermenting in cornies exclusively for years.

The BN folks are hung up on the ratio of the fermenter height to width.

Studies have found that professional fermenters that are too high put too much hydrostatic pressure on the yeast. A 24" corny doesn't do that.

My barleywine is going to the NHC 2nd round. So I don't think there are any fermentation problems related to my 5 gallon corny.

 

[Pickngrin]

Tom-
What size batches do you ferment in cornies?

 

[Tom]

I fill them to the rim, let settle, and "serve" off about 2 qt of trub.

I end up with 4-4.5 gallons when it's all said and done. Lagers don't blow off nearly as much as ales.

I just bought 2 "slim" quarter barrels. They are the same height as a regular half-barrel and a little wider than my cornies. They are 7.75 gallons so I should end up with 5.

Brew on

 

[DKershner]

I've fermented up to 5.5gal in a standard corny and don't use fermcap. Just make sure to use a blow off tube if you do this and DONT have a dip tube in place. My finished batches are usually around 4.75-5gal.

On a different note, I have found that allowing the blow off to escape a fermenter generally clears and gets cleaner faster, leaving less time to have a 'green' taste to the beer. YMMV.

Credentials: Been fermenting exclusively in Cornies for about 20 batches or so. Everything from a Hefeweizen to a Barleywine (note that I used 2 cornies for a 5gal 1.1 BWine) Recently did 11gal of 7.5% Old Ale in 2 cornies, made a mess but it seems to be working well.

 

[Boerderij_Kabouter]

I just dumped yeast last night, re purged and dry hopped.

I AM NEVER FERMENTING IN CARBOYS AGAIN!!!

This is awesome. I just hooked the fermenter keg into my draft system because I was lazy. Cranked the pressure to 30 psi to get the cake moving, and tapped off about a pint and a half of yeast trub slurry. Totally closed, totally easy.

Then I dry hopped through the giant opening and closed it up. Fan-frickin-tastic!

I don't know the depth Layne, sorry. Just guessing that 20ish ounces is about 3/4" ???

Also, no attenuation problems here... 1.066 -> 1.006 in 7 days.

 

[DKershner]

Welcome to the club BK.

Forgot to mention, dependent on if you cold crash or not, you yeast will vary widely, as will it by abv of beer of course. With some serious cold crash, most just sticks to the bottom and I decant about a pint before hooking the jumper to the serving keg.

 

[Layne]

Too Cool!
I'm brewing a 10 gal batch this weekend. Have 2 cornies ready to go!

Question- I'm at work, and ordering supplies. What size tubing do i need for blow off? I plan to remove the popett and hose clamp to the post.

 

[Layne]

How much fermcap in the cornie?

 

[Boerderij_Kabouter]

I think I had 3/16 but I am going to make some dedicated setups with 5/16 tubing.

A couple squirts of Fermcap... I go by feel and add more if things start getting out of hand.

This is an unbelievable step in my brewing... like full boils for extract or temp control. It is just so easy and the results are great.

St. Simon is the best IPA I have made and the kiwi wit is awesome too.

 

[Tom]

I just use a regular gas-in connect with 1/4" hose. I haven't found a need to take it apart.

 

[DKershner]

Too Cool!
I'm brewing a 10 gal batch this weekend. Have 2 cornies ready to go!

Question- I'm at work, and ordering supplies. What size tubing do i need for blow off? I plan to remove the popett and hose clamp to the post.

1/2" ID if you are putting it on the threads. If you attaching a QD to the post without a poppet inside, it would be whatever barb you have on your QD.

If you are thinking of taking out the poppet and leaving the post, I would recommend just clamping it straight to the threads underneath the post, perfect 1/2" fit and secure.

 

[Layne]

Had to wait till this weekend. Tomorrow is the day.
10 gal of Eds Pale ale in two cornys.
I'll report back soon.

 

[Layne]

Done!

 

[Yambor44]

I found this topic doing a search on transferring from keg to keg. My reason is that I have a Bass Ale clone that I suspect did not fully finish fermenting before I kegged it. It is currently in my kegerator at about 33 degrees ambient. I removed it from the serving pressure and have been bleeding it daily. Should I move it to a warmer environment to finish fermentation? Should I move it to a different keg altogether to let i finish fermenting?

 

[WortMonger]

I would let it warm up for a day or two then you should be good and finished. I wouldn't move it to another keg until you are done fermenting.

 

[Layne]

Transfer was a breeze!
I did not cold crash like I normally do, and it was a little cloudy, even after a half a gallon.
I transfered both kegs anyway, and will pitch the first few pints after it settles in the keggerator.

 

[Boerderij_Kabouter]

John Palmer was just in Milwaukee to sign some books and I spoke with him about fermenting in cornies.

I asked him what he thought, and he said there are some who think that the less than ideal aspect ratio is a problem but that realistically, at our scale, as long as you have enough head space they are just fine. I told him my process and he said it sounded great.

So there you go. I think when they did that BrewStrong podcast none of them had really thought of it before. I think JP's opinion means something (he's brewed way more than me and knows his stuff) so take that for something.

 

[liljimmynorton]

Ok, you guys have got my interest peaked. I just started using Fermcap and love it. Now the only logical step is to ferment in my corny. I am going to be brewing a Hefe soon, so if that doesn't put this theory to the test I don't know what will. I am willing to make a mess, so I am going to fill it rather high and see what happens. Either way I'll end up with beer so the end result is good.

 

[Yambor44]

I fill them to the rim, let settle, and "serve" off about 2 qt of trub.

I end up with 4-4.5 gallons when it's all said and done. Lagers don't blow off nearly as much as ales.

Tom,

So you fill after chilling the wort? If so, how long do you "let it settle" for? When you fill it to the rim, do you add your fermacap at this time.

Also, If I use a gas disconnect with blow off tube, I should leave the poppit in right? Otherwise the QD will not engage and open?

 

[Boerderij_Kabouter]

Noonan suggested about 6 hours IIRC in "New Lager Brewing" for settling before fermentation. It likely takes a lot less time for the majority of junk to settle out.

For the gas QD, take out the poppet. Also remove the poppet from the hose connection and you are good to go.

 

[Tom]

Tom,

So you fill after chilling the wort? If so, how long do you "let it settle" for? When you fill it to the rim, do you add your fermacap at this time.

Also, If I use a gas disconnect with blow off tube, I should leave the poppit in right? Otherwise the QD will not engage and open?

I fill right from my plate chiller and oxygenate in-line.
I let it settle an hour or two. Once fermentation starts it'll all mix up.
I leave the poppet in and use the gas QD without any alterations. I haven't tried fermcap yet. I started fermenting lagers in the cornies and didn't really need it. I just got 2 slim 1/4 kegs that I am going to try fermenting in.
Brew on

 

[Yambor44]

I fill right from my plate chiller and oxygenate in-line.
I let it settle an hour or two. Once fermentation starts it'll all mix up.
I leave the poppet in and use the gas QD without any alterations. I haven't tried fermcap yet. I started fermenting lagers in the cornies and didn't really need it. I just got 2 slim 1/4 kegs that I am going to try fermenting in.
Brew on

But you serve off what settled into the bottom correct? I assume you push it with some co2?

 

[Tom]

Yep, until the cold break clears, about 1/2 gallon.

 

[TheMan]

I'm surprised there aren't more people getting 5 gallons out of this...I get 48 bottles nearly every time.

I fill to the weld mark that you can see inside the keg. 10 drops of FermCaps. I think the real key is getting as little trub as possible into the keg in the first place. After chilling I whirlpool and let it sit for 25 minutes. Then I siphon in. I get nearly crystal clear beer going into the fermenter.

I also raise my batch size according to the amount of hops used. I do 6 gallon batches unless I'm using more than 3 ounces hops. Then I raise the batch volume by 1/4 gallon per ounce of hops, this lets you get nearly no trub and maximize your fermenter. This is for my 15 gallon pot.

 

[WortMonger]

Next thing you know, you guys will be moving up to the big 1/2 bbl kegs like I use. I love the big one as a primary and then filling the smaller kegs for serving. I am so glad more people are trying keg fermentations. Using a little pressure during fermentation really helps keep the kraeusen down as well. I ferment with 5-7 psi and then let it crank up towards the tail end into the carbonation levels. Works great and the kegs are perfect for this. Anyway, I check this thread with every post to read more happy keg-fermenters. Prost!

 

[GroovePuppy]

This sounds like an excellent way to super-simplify Apfelwein production in my spare kegs.

 

[ScubaSteve]

So, I've started using this method, and I really like it. Definitely the best kept secret! I've done about 3 batches so far and it's super simple, and really clean. One process I've started using is having my black jumper connected to the QD with swivel nuts instead of barbs. I will unscrew the tubing, bleed off the yeast, and disconnect the whole thing once it clears up....effectively stopping the transfer. Then, I screw it back on to the qd finger tight, hook it back up to the receiving keg, and begin my transfer. No issues whatsoever.