I'm curious about using the tap located at the bottom of many primary fermenters. I used it for SG readings on my last batch but was curious about two things:
- If I use it for transferring to secondary, is it going to suck too much of the yeast cake off the bottom? It's located a couple of inches up but I would think that the flow of wort would start sucking a bunch of the cake with it. When I used it to take SG, they were pretty cloudy and yeast filled.
- Second, is it a contamination risk to use the tap? Each time I took a SG, I swabbed the inside of the tap with some rubbing alcohol on a Q-tip, and that seemed to do the trick, but I'm worried about yeast filled wort that hangs around in there souring and waiting for me to transfer to secondary so that it can infect my batch!
It seems that it would be less risk and hassle to use but I want to make sure its good practice first! Thanks for the input.
- If I use it for transferring to secondary, is it going to suck too much of the yeast cake off the bottom? It's located a couple of inches up but I would think that the flow of wort would start sucking a bunch of the cake with it. When I used it to take SG, they were pretty cloudy and yeast filled.
- Second, is it a contamination risk to use the tap? Each time I took a SG, I swabbed the inside of the tap with some rubbing alcohol on a Q-tip, and that seemed to do the trick, but I'm worried about yeast filled wort that hangs around in there souring and waiting for me to transfer to secondary so that it can infect my batch!
It seems that it would be less risk and hassle to use but I want to make sure its good practice first! Thanks for the input.