Keg Fermentation - Using naturally created CO2 to purge a serving keg
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- Опубліковано 7 вер 2024
- In this video series I plan to go back through an earlier video I created about 7 month ago where I talk about why I use kegs to ferment in. I plan to break down some of the processes I described in that earlier video and also update some of my processes.
In today's video I talk about purging a serving keg using naturally created CO2 from fermentations. I am brewing a Hazy IPA using Imperial Yeast A-38 Juice. It has kicked off in 24 hrs and is going nuts. Now is the time to capture that CO2 and use it to purge a keg. Check out my process and let me know what you think. Hope it is helpful!! Slainte!
Hop Dipping - Gary Maine Brew Guy - • Dipped Hopped Brewing!...
Fermenting in kegs is a perfect way to start pressurized fermentation.
Thought so as well. Already have most of the equipment so it doesn’t take much to make the change in process. Appreciate you watching. Sláinte
Nice quick video and easy explanation. Also what a way to save on buying CO2. I might have to do this in the near future. Cheers!
Appreciate that. I’m cheap and ok with it. Lol. Hope it’s helpful. Sláinte!!
This is very helpful
Glad to hear that. If you have any questions please let me know. I’m still learning myself. Sláinte
So the spunding valve goes on the gas in post on the keg during fermentation?
If I'm only using one keg for fermenting, how long typically will it take to purge the keg with Star San in it? I've not seen this before and it looks like the two kegs pushing CO2 to the Star San keg will empty in no time. Thanks
If the keg is in full fermentation it will push the star San out of the serving keg in less than 10 mins. I will typically let the pressure built in the ferm keg for a few mins while I am getting my lines set up then link them together and let it go. It will start pushing right away if the pressure has built over 5-10 psi. I normally pressure ferment at 10 so it works pretty quickly. Hope this helps. Sláinte
Looks great! Quick question, wouldn’t the serving keg eventually have oxygen enter while it sits waiting for fermentation to complete unless it’s pressurized? Or am I misunderstanding how kegs work? Thank you!
With the keg under pressure from the CO2 coming from the other keg it should be 02 free. The only issue is to make sure you lube the big oring just like you would when you are filling with beer and ready to put pressure on the keg. Hope this helps!
Why don't you just serve from the kegs with the floaters?
Also how is cleanup after fermentation in the kegs?
I’ve considered that but am concerned about autolysis and the effects that may have on the finished beer. Been wanting to try a side by side experiment on it but have pulled the trigger yet. Thoughts?
Cleaning isn’t bad at all. I have a keg cleaner and after a rinse of the heavy material it is pretty easy
@@woodshedbrewingco.481 All i can say is autolysis aint got nothing on 3 gallons, and me.....yes it be gone before that, and you could always fill a few bottles.
I hate the idea of dirtying another keg that the prior had only 3 gallons, after all I see this method as a simplistic one.....I do need to find me some 10 gallon ones though.
So the spunding valve goes in the gas in post not the out with the dip tube
Spunding valve goes on the gas post. Hope this helps. Sláinte
At what day of the fermentation process did u try this??? Great idea !!!
Typically I try to do this around day 3 when the fermentation is at its highest. Thanks for watching
Tried pressure fermenting 7% Hazys in 2 Corneys with 4G each using 2 different yeasts @10psi 1) using mangrove Jack M44- legged @day14 with 1.018 FG tastes great !! 2) using Kviek Voss- made a huge mess with huge blowoff - dip tube got stuck trying to get sample for FG - need to make sure I cut dip tube - not sure what std length is of dip tube. - 2nd try with Kviek with blowoff mess. Also battled trying to reduce blowoff mess @10 psi. Any ideas ?
Also forgot to ask if u wash yeast after transfer from Corney and your method if you do???
Couple of things I have done to help with this. 1 - Use a defoaming agent to help keep the krausen down. HBS shops sell it but I’ve also been told babies anti gas drops do the same thing. 2 - try to keep the batch to 4 -4.25 gallon in the keg. Gives you more head space if you don’t have the drops. Dip tubes I cut off about an inch and half from. Worked ok for me but still had some trouble. I have moved to retrofitting all my kegs to floating dip tubes. That has helped a ton. Washing yeast - I’ve moved to over building a starter and taking a portion of the starter to keep for the next batch. Much easier to do than trying to clean yeast, especially if it’s been dry hopped. Hope this helps. Sláinte
@@woodshedbrewingco.481 Thanks for all the great tips. And vids for overbuilding yeast starter? I was too cropping when using buckets but want to nail down pressure fermentation because I have extra Corneys.
@@tman9338 glad to pass along any tips or knowledge I’ve picked up from folks that came before me. Love this community is so sharing and helpful
@@woodshedbrewingco.481 had trouble doing closed transfer after installing floating dip tube. Hiked up to 15psi and maybe got 1/2 gal transfer. Eneee up popping Corney open and using auto siphon. Any ideas?? This batch used Kviek