Recent content by bennybenno

Ok thanks Iseneye that ,makes perfect sense.

@McKnuckle thats super interesting, I honesty have never come across that step. I expect it would create amazingly clear wort. Most brewers likely chill for a while in the fridge after the kettle chill to drop the final degrees down to pitching temps anyway. You could even add pvpp to further...

@Iseneye this might be straying from the original discussion however out of curiosity, have you ever let fermentation end and then added additional fermentbles to carb and scrub O2? Eg: 1. Ferment to final gravity in a keg or regular pressure fermenter 2. Cold crash 3. Transfer to purged keg 4...

@McKnuckle I'm not following here, do you mean your not getting clear wort from your kettle? Or is there another step between kettle and fermenter that I'm missing?

Right, doesn't seem like there are any clear road blocks hah I'm going to give it a shot. I will split the wort across 2 kegs as prior mentioned and let one sit for a month.

The current best practice is to transfer to a purged keg with gravity remaining and then spund to remove o2 and carbonate. This method would also result in yeast settling out and remaining in the serving keg. Is it the volume of the settled yeast that concerns you?

@day_tripper: I can appreciate that mate. I don't actually have the capacity in my system to make much more then 9gal without running out of mashtun space with a full volume mash, especially with anything higher gravity. So even conventionally I would end up with one full 5 gallon and one with...

Spose you could leave it sealed and just dump on some more wort :) Can I safely assume that active fermentation would generate enough CO2 to purge 0.5 gal of head space? assuming I split a 9 gal batch between 2 5gal kegs.

Thanks men, to me this seems like an easy way to further prevent exposure to oxygen. Keen to see if anyone sees a glaringly obvious issue, particularly with reference to current LODO knowledge that I have overlooked?

Why can I not just ferment in my post mix keg under pressure using a spunding valve, cold crash, connect CO2 and serve without racking to another vessel? Yeast autolysis maybe? I'm not sure this would even be an issue at this volume, especially at serving temp. I expect it would be very little...