Kegging Oxygen Free Transfer with Finings - Sodium Metabisulfite - Gelatine Biofine Closed Transfer
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- Опубліковано 6 тра 2021
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Great Job man, love this DIY!
Really interesting, never considered this before! Thanks for the information.
Used it for my DIPA . It,s good...
Cheers Gash - dunno if I was the friend that you did the video for as I know I asked you about it a while ago. I've been following your advice with SMB and it's been awesome. Just had a west coast IPA that I brewed in November, keg finally blew yesterday. I couldn't get any sense of oxidation, darkening of colour etc. Still drinking very well. Cheers for the video mate!
Great video, Not tried this yet but it sounds more complicated than it is 😃 Cheers!
Love that fining trick, will have to give that a try!
Cheers mate!
What an excellent idea for clearing!
Glad you think so! Cheers mate!
Biofine Clear is definitely my favourite! Easy to use and Vegetarian-friendly
So good! Cheers!
Great job as usual!
Cheers!
I've always used potassium metabisulphite to sanitize my fermenters and bottles, and I've never had any problems, the important thing is to follow the manufacturer's recommended doses.
I'm not a kegger, but I love the advice. Tried bicarbonate before, and had great results. Well done mate.
Sodium PERcarbonate.
Very interesting. At the end of the vid, I see you cleaning the posts. I found it important to clean them every time I connected or disconnected to clean and give them a spray of alcohol to disinfect. I had a keg go bad on me because of accumulated beer drying on the post seal and giving me a leak and with that an infection.
Yep i clean my posts all the time, I think you need too, if a take sample, or filling or... Cheers!
Thank, for a very nice demo.Regrading LDO, I flush the keg a 5-10 times with CO2 ( to about 1bar)to remove the air above the water? But I just use starsan. Do you think the sodium Metabisulfite will remove the oxygen in the air ? This is classical way to remove oxygen in heater/boiler in the in order to prevent corrosion. Thank for all Nice videos!
I turn my kegs upside down and pull the pressure relief to get any last bits and of cleaner out of the keg being careful not to remove all residual pressure
Pulling the prv won't get all the solution out since the PRV pokes in about an inch. You either want to have the liquid dip tube to the bottom like in his video, or if you use a floating liquid dip tube then you would want cut gas dip tubes that are flush with the keg and purge the remaining sanitizer out the gas side
Love the vids mate. I always go 35psi for 48 hours from 2 degrees, perfect carbonation. Never had 1 overcarbed.
You my sir are a miracle worker lol Mine would always be overcarbed at those temps and pressures, but as long as it works for you thats all that matters|! cheers Aaron!
@@HomeBrewNetwork exactly right mate. Love your work. I actually have 1 carbing now at 35 psi, been at that pressure for about 33 hours.
Hey Gash, amazing video as per usual!
Does the dosage rate of SMB you gave work as a sanitizer or only to scrub O2? I currently use Saniclean (since its non foaming) with tap water. Thinking I could continue with the Saniclean for but also mix it with the 1/3 gram of SMB. What do you think?
Also how much time will it take for the SMB to scrub the DO from the tap water at room temp. Should I let it sit for 10 min after filling before dispensing the liquid?
Good video's mate i need to start cooking grains instead of packet stuff just to see the difference in the flavour
Check out his video done with a can of malt and freash grain on the stove
Hi. How well does this do with keg conditioning yeast / CBC1?
Would there be any benefit to using sodium met as a sanitiser for bottles to reduce oxygen? I know there are more way to oxygenate a bottled beer than from dissolved oxygen in starsan but wondered what you thought.
I have seen Brülosophy’s exbeeriments using SMB at kegging to reduce oxidation, but they added it to the beer at the time of transfer. Did I miss something in the video, or do you only use SMB solution to replace the StarSan that many others use when flushing a keg?
How many kegs would you sanitise with the one dose? and how long can you store the keg after it’s been sanitised
What are you doing with the last 5l? Bottling and primer? Party keg? Pet? Throw?
Love this, trying this out with my house lager tomorrow. Really looking forward to seeing the results of this on my hoppy beers which are massivley susceptible to oxidation. Great work as always Gash!!
Hope you enjoy it! It really works if you get everything right!
Hey mate would you bother adding the smb to a keg with beer already in it? To try and save a NEIPA?
I didn't see you sanitise the keg. Is the third of a teaspoon enough to do that?
I use a variant for the findings addition, fit the red T piece on with two of the adapters, vertical has liquid tube going down, side for gas.
Fill bottle with starsan( now sod met ) then flush out or nearly all flush out and release gas to no pressure. Use syringe and ball lock connector to inject finings in. Then pressure up and inject thru the gas or liquid port into the keg. This way no oxygen at all for the addition and saves gas.
Some people suggest ascorbic acid as well or instead for antioxidant it's another area of controversy, do you have any experience?
I was pleased to see it took quite a while, I've often thought I was doing it wrong as other net videos seem to imply it's a quick process. Thanks
Any recommended online supplier for bio fine? My local shop doesn't stock it
Sorry for the silly question, but does that process sterilise the keg? So you've put 1/3 tsp sodium metabisulfite in the keg instead of starsan?
I prefer potassium metabisulfite, so I don't have to worry about the salt possibly affecting the flavor. That said, I also don't keg, so I only use it in still meads and ciders. Hard to us k meta if you're bottle carbing, after all.
It can inhibit yeast, but needs to be a fair bit, it messes with yeasts reproduction from memory, lots of false info around that it kills yeast outright, the small amount left in the keg for instance wouldnt kill it, and even bottling was used to just drain the bottles and they carbed fine with a much stronger mix than I use here. As I always say just do what ever works for you! Thanks very much for watching Vykk Cheers mate!
Hi, Is Potassium Metabisulphate equally effective for this purpose?
Great fan of your channel.
Thanks
Andy
Yes, it is Cheers!
It seems to me that essentially what this does is to allow adding the tiny .3g per 20L recommended by Brülosophy without opening the CO²-purged keg after transferring. Since the water and SMB are purged, if you were to use the standard dosage, far too little SMB would be left after purging. I'm not sure that even 1/3 tsp is enough, except that it seems to be working, according to the video.
I dont follow Brulosphy at all, their experiments make way too much work for me, fixing peoples faults in brewing , havent for years, sorry. I have no idea on what they did or said. Last I heard from them, which was years ago, SMB was a poison and not to be used at all and I was doing everything wrong hahaha This works for me. Cheers Craig!
The idea here is for the sanitizer to not have disolved O2 in it, not for the beer to be dosed with SMB (like in the bruslosophy thing)
If you wanted to dose the beer with SMB you would need to do that addition seperately.
I've had good success with adding 5g of ascorbic acid at dry hopping. I don't like the idea of adding SMB to finished beer, but I do use it in the mash and sparge. The small amounts that bruslosophy suggest wouldn't do any harm though
20 years ago when I first started brewing the home brew shop gave me some powder and when I smelled it, it had fumes coming off it so bad it went up my nose, it triggered coughing fit, when you smell this stuff in powder form does it do the same? after that incident I never used it and it, it was like as if some sort of gas was coming off the powder, also when I pressure ferment lagers I flush the blow off co2 into a spare keg and then gravity feed beer into it with a closed transfer
That would of been SMB, it likely had a warning on it not to sniff it. Cheers!
Great video, do you have a video on your weed sprayer set up?
Yes I do, it's pretty old and was made before carb caps were a thing, so these days just cut the tube and add a carb cap on the end. Cheers! ua-cam.com/video/4YK1-7mHk48/v-deo.html&ab_channel=TheHomeBrewNetwork
@@HomeBrewNetwork thanks heaps
Interesting 🤔
The only way.. :)
Great video. I have not considered this option for removing oxygen. I clean then use starsan and pressurise/burp the keg as soon as it is emptied. It is then left at 20 psi until I come to fill it again. At that point I vent it to fermenter pressure and transfer the same way you do.
Is my method going to harbour hidden oxygen?
I'm not 100% on what your method is from your description. Cheers!
@@HomeBrewNetwork sorry bad English. In list form.
Drink beer,
Pbw keg,
Rinse,
Starsan,
Empty keg,
Pressurise to 20psi(store pressurised)
Make new brew,
Vent keg to same pressure as fermenter,
Move new beer to keg with spunding valve on outlet.
Is that clearer?
@@discostucrazymunkey there would still be oxygen in there, itd be ok for most beers but I'd be more thorough with an NEIPA etc. Cheers!
@@HomeBrewNetwork cheers for the help, much appreciated
Is the 1/3 tsp enough to act as a sanitiser as well?
I don't believe so. Instructions for using SMB as a sanitizer are 8 tsp per gallon. I think a quick spray with StarSan a minute before adding the water and 1/3 tsp of SMB would be just fine.
Hey Gash if using pressure ferment, flushing kegs with Co2 and close transfer do you think the SMB step improves the beer further?
I think it makes sensitive beers be fresher for longer yes, definitely! Cheers!
@@HomeBrewNetwork Ok thanks mate, I'll take it on board.
Don't you find the keg being in the fridge clears it up, or is this for maturing outside the fridge? Cheers and thanks.
Finings just speed things up, yep beer usually clears by itself but the keg is usually near empty by then lol Cheers!
@@HomeBrewNetworksecond to last pint is always the best of the keg=)
Does the sodium metabisulphite sanitise the keg as well or do you sanitise before adding the sodium metabisulphite?
Im going to be controversial here and say sanitising a stainless steel vessel isnt needed if its been cleaned properly, the infections come from the air or something not being cleaned, if it hasnt been cleaned and it has caked on gunk a splash with sanitiser probably wont sanitise it anyway. but. lol.. ok.. MBS can and is used as a sanitiser, is this enough by numbers? I haven't done the maths, I do know that a campden tablet has about .44 of a gram in it. So if using the .3 gram method it might not be technically classed as a sanitiser.. Though I would think my 1/3 teaspoon probably is enough anyway. That would equal a good couple of campden tablets in 19L. Even with .3 of gram the water from my tap is clean, its chlorinated, shouldn't be anything to worry about in it, then I dechlorinate it with the MSB so should be a nice clean batch of water. The chance of air infection is incredibly low because there is next to no air in there and that would be my only concern, which isnt worth worrying about in my opinion.
Lets go even more back to basics, the beer has alcohol in it chance of infection is very low after fermentation if common sense methods are used to transfer. I worry about it before fermentation. Saying that I'd happy to brew a beer in a clean fermenter that hasn't been sanitised as long as I know its cleaned correctly, infection will be from "dirt" or air.
Dont get me wrong I still sanitise things, its like insurance I guess, but without things being clean its not much use. Cheers!
@@HomeBrewNetwork 👍 thankyou.
You are repeating Sodium Bicarbonate a few times but I guess you are meaning Carbonate because the first one is for cooking, I am right ?
P.S I really love and appreciate your videos.
Sodium percarbonate as a cleaner I think you might mean. Cheers and thanks!
what type are these closed transfer tubes? are really flexible
Its Evabarrier line umm 5mm I would of been using in the video bit.ly/4mmEVAbarrier Cheers!
How long are you to leave the SMB in the keg before purging the liquid out?
I purge it right away. Cheers!
@@HomeBrewNetwork thank you
I used 10ml of biofine and transferred this way too, and it didn't get very clear. I am going to have to increase the biofine. The odd thing is, the bottle says i have to mix it with water. Did i buy the wrong biofine?
I've never seen it say to mix with water. maybe try a bit more. Cheers!
Does using Sodium Metabisulfite replace the need to use a sanitizer? Or did I just miss that step?
Sodium (and potassium) metabisulfite CAN be used to kill microbes, but the concentration needed is higher. K Meta is often used in wine and cider making to kill microbes on fresh fruit.
Im going to be controversial here and say sanitising a stainless steel vessel isnt needed if its been cleaned properly, the infections come from the air or something not being cleaned, if it hasnt been cleaned and it has caked on gunk a splash with sanitiser probably wont sanitise it anyway. but. lol.. ok.. MBS can and is used as a sanitiser, is this enough by numbers? I haven't done the maths, I do know that a campden tablet has about .44 of a gram in it. So if using the .3 gram method it might not be technically classed as a sanitiser.. Though I would think my 1/3 teaspoon probably is enough anyway. That would equal a good couple of campden tablets in 19L. Even with .3 of gram the water from my tap is clean, its chlorinated, shouldn't be anything to worry about in it, then I dechlorinate it with the MSB so should be a nice clean batch of water. The chance of air infection is incredibly low because there is next to no air in there and that would be my only concern, which isnt worth worrying about in my opinion.
Lets go even more back to basics, the beer has alcohol in it chance of infection is very low after fermentation if common sense methods are used to transfer. I worry about it before fermentation. Saying that I'd happy to brew a beer in a clean fermenter that hasn't been sanitised as long as I know its cleaned correctly, infection will be from "dirt" or air.
Dont get me wrong I still sanitise things, its like insurance I guess, but without things being clean its not much use. Cheers!
So Sodium Metabisulfite will also remove chlorine from water?
@@chrisfx4212 yes and chloramine
3:36 When you say you have browning in the kegs, do you mean a bit of oxidation in the beer or does the keg itself get oxidized?
the Beer. Cheers!
@@HomeBrewNetwork Ok that's what I thought, I'm a newb so sorry for a stupid question.
@@fivefingerfullprice3403 no stupid questions!
keg can oxidise if its got poor welds and SMB can effect it if left in long enough. Cheers!
Out of interest, are you able to reuse the sodium metabisulphite solution? I currently use starsan and just transfer from one keg to another and just leave it in there. Would I be able to do the same with this? Are you able to reuse, and can you leave it in there for an extended period of time - days/weeks?
No you wouldn't, and you shouldn't store any chemicals for long periods in kegs you care about. I did 3 kegs in a row with the same SMB, that's fine. The benefits of the metabisulphite out weigh a keg of water at least for me. Cheers mate!
@@HomeBrewNetwork are you able, or is there any benefits of mixing starsan in with it?
@@tysonhoffmann2601 no benefit
@@HomeBrewNetwork sorry another question, how long do you leave it in there to sanitise? 1 hour, over night etc?
@@tysonhoffmann2601 Get it in and get it out, straight away, it's not about sanitising at this stage, the beer is done and has alcohol and some natural preservatives from the hops in it.. The main thing is you've cleaned your keg correctly.. Although the SMB will sanitise, but that's not why we are using it at all
Love your stuff man.
Got some SMB after watching you vid have been wanting to try some for awhile. Just brewed a Passionfruit Saison recently and used the SMB to pasturise the fruit but there wasn't a lot of clear info out on the web forums on dosage amounts.
What's your take on this Gash?
Here's link to the thread on what I did...
www.brewersfriend.com/forum/threads/smb-fruit-pasturisation.14725/
You need to use a whole lot more to try and kill yeast with it, and some say it doesnt really kill them it just stops them from breeding, so yeah eventually they'll die but may continue for a small time. I havent used it for that reason., Cheers!
Hey mate, great thread! I thought I was looking at my things lol noticed the familiar labels and I used to have them scales etc lol great thread. Cheers! What I think I'd do, I was always a heat in the saucepan for 10mins or whatever, not boil, but these days I'd probably sous vide, but in the mash or something, vac pack the fruit and throw it in at mash out lol flavour may change, but not losing aroma, should be trapped? maybe?! Thats been my thinking , but I'll read back over that thread next time I'm thinking of using some fruit! I don't often do it at all as you may of noticed.. but have some philly sour to use, but I was thinking of making some natural cordials to have with a sour beer so I can mix it up, not be stuck with a full keg of strawberry or something, like a lot of the breweries are doing lately
Cheers!
Mr Slug! You are using co2 again, this is unacceptable! 😡
😂😂😂