Stainless Tri Clover to CANNING jar lid for Conical yeast harvesting

[volsherdeers]

A simple way to prevent air from entering is to fill the jar and the neck up to the tri-clover connector with distilled water.

Are you somehow purging the air from the head space above the connection ?

 

[chumney]

There is so little that it usually is not an issue, probably a 1/2 inch and active fermentation. Most of the trub and hop debris is usually dropped out within the first 36 hours.

 

[volsherdeers]

There is so little that it usually is not an issue, probably a 1/2 inch and active fermentation. Most of the trub and hop debris is usually dropped out within the first 36 hours.

I suppose you might be ok for the first 48hrs but once you reach FG you will be at risk. Could be the difference between a good beer and a great One! Why chance it.

 

[chumney]

You ask why chance it, because the beer actually tastes better without all the trub and hop debris. It is safer than moving the beer from the primary to the secondary as far as oxygenation and infections go. Not that I am being offensive, but Knoxville has its share of wild yeast and other beer spoilage organism here. Oh yeah, go Vols.

 

[dionito]

I do not see the point of all that. What I do is simply keep the valve open all the time. I treat the jar as part of the fermenter, so when I fill it, the valve at the bottom is open. Then I pitch the yeast and when the fermentation is done I close the valve and take the jar full of yeast and trub, wash it and re-use it. No need to keep it full of air and worry about it.

Cheers!