Depending on your fermenter, you may have a spigot to connect to and not need to open the lid, however with glass carboys that need a racking cane, that isn't as easy. This isn't 100% closed, but if careful, leaves the blanket of CO2 inside the carboy and doesn't introduce much oxygen. It's all about limiting oxygen, there are breweries that still have open fermenters that don't oxidize their beer, as long as they are careful. 🍻
And I thought I watched all your videos. I guess I missed at least one. I've another Amazon order on the way with odds and ends for my keg system that should be here in a few days. Oxygen is a real problem with some beers I am guessing. Hmm. I have several IPAs here that I'm going to be brewing next. How worried should I be? Take extra precautions? One is the Dead Ringer and the other is the Ace of Spades, a black IPA. It's going to be cool! :-)
I let it fully finish fermentation and condition for several days after. Typically for Hazy IPAs 2 full weeks, but depends on yeast. First week with active fermentation and dry hop towards the end, then second week to let sit on dry hops and condition. After that cold crash and rack to keg after second week.
Dude, no no no no, how long did you leave the lid off while you were sucking around showing it to the camera?? And then you blew into the fermenter!! Contrary to popular beliefs you do blow out o2, that’s how CPR works. In a fermenter with this small of a head space it absolutely matters. This is all wrong, you may as well have just tipped the fermenter onto the keg, I would strongly advise following almost everything in this video
I appreciate the feedback, but I've never had an issue with oxidation doing it this way. You'd have to really agitate the beer and most of the time that's done during the transfer into a keg or carboy that hasn't been purged. If you are worried about it though, you can definitely push in some CO2 at a low pressure rather than blowing in the fermenter. The blanket of CO2 and the filter on the hose doesn't let a stream of oxygen rouse up the beer, and thelittle bit of oxygen that might have touched the beer isn't going to oxidize an entire 5-6 gallon batch.
And how is this closed transfer if lid was just removed from carboy?
Depending on your fermenter, you may have a spigot to connect to and not need to open the lid, however with glass carboys that need a racking cane, that isn't as easy. This isn't 100% closed, but if careful, leaves the blanket of CO2 inside the carboy and doesn't introduce much oxygen. It's all about limiting oxygen, there are breweries that still have open fermenters that don't oxidize their beer, as long as they are careful. 🍻
And I thought I watched all your videos. I guess I missed at least one. I've another Amazon order on the way with odds and ends for my keg system that should be here in a few days.
Oxygen is a real problem with some beers I am guessing. Hmm. I have several IPAs here that I'm going to be brewing next. How worried should I be? Take extra precautions? One is the Dead Ringer and the other is the Ace of Spades, a black IPA. It's going to be cool! :-)
Awesome! Let me know how it goes!
How long did that sit in the fermenter before you transferred to the keg,
I let it fully finish fermentation and condition for several days after. Typically for Hazy IPAs 2 full weeks, but depends on yeast. First week with active fermentation and dry hop towards the end, then second week to let sit on dry hops and condition. After that cold crash and rack to keg after second week.
Dude, no no no no, how long did you leave the lid off while you were sucking around showing it to the camera?? And then you blew into the fermenter!! Contrary to popular beliefs you do blow out o2, that’s how CPR works. In a fermenter with this small of a head space it absolutely matters. This is all wrong, you may as well have just tipped the fermenter onto the keg, I would strongly advise following almost everything in this video
I appreciate the feedback, but I've never had an issue with oxidation doing it this way. You'd have to really agitate the beer and most of the time that's done during the transfer into a keg or carboy that hasn't been purged. If you are worried about it though, you can definitely push in some CO2 at a low pressure rather than blowing in the fermenter. The blanket of CO2 and the filter on the hose doesn't let a stream of oxygen rouse up the beer, and thelittle bit of oxygen that might have touched the beer isn't going to oxidize an entire 5-6 gallon batch.