Transferring twice

[Dennis Fields]

Hey guys, I have been brewing for a few years and I have ALWAYS used a secondary, however given that many people on here do not use a secondary, this time I was going to only use a primary and then keg. I am making a Citra Double IPA with a OG of 1.070 and was planning to dry hop several several additions (nearly 4.5 ounces in bags) after fermentation finished, then keg.

So here is my dilemma, and why I am now thinking I need to do a secondary. I used my big mouth bubbler glass carboy that I normally use as my secondary vessel, because it is easy to use my hop bags with several ounces through the top. However, since it was pretty high gravity, the fermentation was very vigorous and needed a blow off tube. The krausen caked the entire inside the big mouth bubbler, and there is a pretty thick trub/yeast cake on the bottom (not trying to reuse the yeast). I am fairly new to kegging, and mainly afraid if I transfer directly to the keg that it will stir up the yeast and start fermenting again and cause issues inside my keg with not being able to release pressure? Anyone experience this?

So, to prevent that, I was thinking I might transfer into my other glass carboy (typical glass small neck) that I cannot use dry hop bags into, and clean/sanitize my big mouth bubbler and transfer back. That makes me worried about oxidation though. Thoughts/suggestions?

 

[parjay]

You should be fine transferring right to the keg. First of all, kegs can handle a lot of pressure. Second of all, that shouldn't matter because you shouldn't transfer until your fermentation is complete anyway. If any yeast falls out of suspension in your keg when you chill it, the yeast will just get blown out with the first pint or two anyway.