benbradford
Well-Known Member
CIP means Clean In Place, btw.
Help me think this through...
I just moved into a house, and previously have been doing everything in an apartment. I have been brewing large batches and keep about 35-40 gallons of beer fermenting or kegged at all times. In the past, I have fermented in carboys, buckets, and corny and 1/6 kegs because of limited space.
I am now able to get 3-4 sanky 1/2 kegs and have an idea for using a tall crawl space under house to ferment.
The interesting thing is that it seems that the original entrance to the crawl space was sealed, and now there is only a small hatch in a closet to enter and exit.
There is enough room to get a keg down, and a window ac unit however.
I am thinking about building a foam insulated box that will hold 2-3 kegs and hook the ac unit up and a light bulb on a temp controller so that I can control the temp to 62-65 year round for fermenting ales. If this system worked, I would consider building another small chamber for lagering.
I would pump wort down to a clean fermenter through the beer out side. The gas in would be open to allow air to escape and beer enter. A spunding valve would then be attached to allow pressurized fermentation and so that the beer would be naturally carbed before serving.
After fermentation, I could transfer to another keg through the beer out using co2 to push.
I would catch the first gallon in a gallon carboy for later yeast washing and trub removal. After the first gallon, I would use a filter to filter the beer before entering the second keg which would now become the serving vessel.
Next I suppose that I would pump 15 gallons of oxyclean down to keg, let it sit over night, and then flush with 8-10 gallons of water before filling with a sanitizer to be ready for the next batch.
1)What would be good fittings for the keg to allow these cycles of fluids to be pushed to keg.
2)Will the 3 stage cleaning do an adequate job for an unobserved clean?
3)Will catching a gallon of the wort first get the cake and trub?
4)Can u hook up a spunding valve 8 feet above keg to monitor?
5)What other issues and ideas can you add?
Knowing my curious nature, I expect that I will go down and check on it monthly, but over time maybe less...
Help me think this through...
I just moved into a house, and previously have been doing everything in an apartment. I have been brewing large batches and keep about 35-40 gallons of beer fermenting or kegged at all times. In the past, I have fermented in carboys, buckets, and corny and 1/6 kegs because of limited space.
I am now able to get 3-4 sanky 1/2 kegs and have an idea for using a tall crawl space under house to ferment.
The interesting thing is that it seems that the original entrance to the crawl space was sealed, and now there is only a small hatch in a closet to enter and exit.
There is enough room to get a keg down, and a window ac unit however.
I am thinking about building a foam insulated box that will hold 2-3 kegs and hook the ac unit up and a light bulb on a temp controller so that I can control the temp to 62-65 year round for fermenting ales. If this system worked, I would consider building another small chamber for lagering.
I would pump wort down to a clean fermenter through the beer out side. The gas in would be open to allow air to escape and beer enter. A spunding valve would then be attached to allow pressurized fermentation and so that the beer would be naturally carbed before serving.
After fermentation, I could transfer to another keg through the beer out using co2 to push.
I would catch the first gallon in a gallon carboy for later yeast washing and trub removal. After the first gallon, I would use a filter to filter the beer before entering the second keg which would now become the serving vessel.
Next I suppose that I would pump 15 gallons of oxyclean down to keg, let it sit over night, and then flush with 8-10 gallons of water before filling with a sanitizer to be ready for the next batch.
1)What would be good fittings for the keg to allow these cycles of fluids to be pushed to keg.
2)Will the 3 stage cleaning do an adequate job for an unobserved clean?
3)Will catching a gallon of the wort first get the cake and trub?
4)Can u hook up a spunding valve 8 feet above keg to monitor?
5)What other issues and ideas can you add?
Knowing my curious nature, I expect that I will go down and check on it monthly, but over time maybe less...
