Back in December I adopted LOB and do closed transfers. That poses problems for making NEIPA or dry hopped pale ales.
Then had an epiphany, i decided to use my French Coffee Press.
I read about this long ago but never did it before and before going LOB.
https://beerandbrewing.com/use...o-enhance-flavors-in-your-beer
This is what I did yesterday.
1) Measured out a 1-liter trifecta using Sodium Metabisulfate, Asorbic Acid and Brewtan-B.
2) Dropped 20mg, 20mg, 40mg into a liter of post boiled water
3) Then poured it on an oz of Citra cryo in my coffee press.
4) Gently stirred and let it steep 10 minutes.
5) Then slowly pressed the hops to separate the particulate hop tea.
6) Poured it in a sanitized 2-liter (2L) bottle.
7) Using my carbonating cap and put 10psi on it.
8) Next, I inverted it to use the CO2 pressure to force it into my closed and purged keg. Using a gray gas connect on the 2L bottle and a black disconnect on liquid out. Both connected with a 3ft 3/16" transfer line. Popping off the black disconnect just before the 2L ran empty.
9) I had to vent my keg afterwards.
10) Then did my closed transfer for my pale ale and spunded.
The 2L was very clean, no particles got into the keg from what I could tell.
Don't know how it's gonna taste. It smelled damn good.
FWIW - I use my fermenter to purge my keg. Fermenter gas discharges to the keg's liquid out. My keg vents to a growler out the gas disconnect.
At filling time I swap keg lines using the 1/4" female flare swivels. Keg gas in to fermenter gas out. Keg liquid out to a fermenter ball valve fitted with a 1/4" male flare.
It's the easiest transfer yet. This was the first time I had the male flare on the ball valve.
Pictures of the flare fitting and my El Cheapo Menards Spund valve. It vents anything over 20psi right now. Then rechecks as you would expect a regulator to do. It's easy to adjust too.
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