WarEagleBrewer
Well-Known Member
And I didn't blow up the glass carboy! I will never use an autosiphon again!:rockin:
And I didn't blow up the glass carboy! I will never use an autosiphon again!:rockin:
Excellent! I do closed loop transfers to keg from my 7G Ss BrewBuckets. Very slow using low psi, but the results pay for the trouble with fresh beer that has no oxygen exposure.
http://www.********************/brewing-methods/fermenter-to-keg-spunding/
No need to use co2 to push. Fill keg with sanitizer, push out with co2. Then hook up the gas in to fermenter in, and fermenter out to liquid out.
My 1st attempt should happen tonight as long as Amazon shipping is on time and all my new parts match all the stuff I had on hand already. Hopefully all goes well
This is KINDA what I did, just without the sanitizer push. I swished about a gallon of sanitizer in the keg so that it covered everything, then drained. At this point, I hooked up the CO2 and pressurized and purged the keg about 10 times. I hooked up a gas connector on the IN side and the fermenter to the OUT post. I just liked using the CO2 better than gravity. Picking the fermenter up to counter height sucks!
Just so you know, you cannot purge a keg that way and end up with 100% CO2 inside. There's still quite a bit of of air (O2) mixed in with your CO2, even after 10 purges at 30 psi. You also use waaay more CO2 than the mere 6-7 gallons needed to push out the 5.25 gallons of Starsan (or water) which will get you a keg filled with 100% CO2.
Just so you know, you cannot purge a keg that way and end up with 100% CO2 inside. There's still quite a bit of of air (O2) mixed in with your CO2, even after 10 purges at 30 psi. You also use waaay more CO2 than the mere 6-7 gallons needed to push out the 5.25 gallons of Starsan (or water) which will get you a keg filled with 100% CO2.
hmmm......i guess i never really considered the amount of co2 being used....but that makes perfect sense. Once i've pressurized the empty keg to 25psi at 5 gallons......then purge multiple times.......holy crap! I realized that i wasn't purging all of the o2, but i never actually stopped to think about co2 usage. Thanks.......i'll be changing my method.
Hmmm......I guess I never really considered the AMOUNT of CO2 being used....but that makes perfect sense. Once I've pressurized the empty keg to 25psi at 5 gallons......then purge multiple times.......holy crap! I realized that I wasn't purging ALL of the O2, but I never actually stopped to think about CO2 usage. Thanks.......I'll be changing my method.
The key to the best methods is that you need to get rid of that little pocket of air that remains under the lid.
Annnnnnnddddd...........you're gonna tell us the trick to that.....right?
Annnnnnnddddd...........you're gonna tell us the trick to that.....right?
Tilt the keg so the air pocket is under the gas post and fill using the beer post.
Using a 5 pound CO2 tank, how many gallons of CO2 would those contain? Doing some math to see how many kegs we could push star san out of for 100% CO2 filling for O2 free transfers.
From something I wrote a while ago, in a different thread. I hope it's accurate:
1# of liquid CO2 will produce 8.7 cu ft. of CO2 gas at 14.7 psi (=1 atm, regular atmospheric pressure). 1 cu ft. = 7.5 gallons. A corny keg has a volume of 5.5 gallons, give or take.
So 1# of liquid CO2 delivers 8.7 * 7.5 = 65 gallons of CO2 gas. Enough to dispense 65/5.5/(14.7+12)*14.7 = 6.5 kegs at 12 psi on your regulator.
Theoretically a 5# cylinder can thus dispense 5 * 6.5 = 32.5 corny kegs. That's without using gas for anything else like carbonating, purging kegs and headspaces, flushing fermentors, having leaks, etc.
[Edit] Here's a good link (http://www.airproducts.com/products...ht-and-volume-equivalents/carbon-dioxide.aspx) to convert an amount of liquid CO2 to gas and vv.
I've seen 2 good methods and 1 better-than-nothing method. [...]
OR you could put still fermenting beer in the keg, since active yeast is one of natures best antioxidants. You will also get the benefit of carbing your beer with pure co2, not oxidating it in the process of force carbing (negating most of the purging process anyway). Also when yeast are met with pressure they excrete glycerin which will help you with foam and head retention as well.
do you purge your kegs at all when you do this?
That still leaves most of the lid bubble unless the gas dip tube is shortened.
OR you could put still fermenting beer in the keg, since active yeast is one of natures best antioxidants. You will also get the benefit of carbing your beer with pure co2, not oxidating it in the process of force carbing (negating most of the purging process anyway). Also when yeast are met with pressure they excrete glycerin which will help you with foam and head retention as well.
The amount of air left in the lid gap is very small and that only contains something like 20% oxygen. And if you transfer with 3 to 5 points left or add sugar after fermentation, the yeast will scrub that small amount of oxygen.
..... or add sugar and let it referment a little again.
This is what I would love to do.....cut the gas tube flush, fill with StarSan and push it all out, add priming sugar, then transfer beer from the fermenter with CO2. So......any tricks on how to get that priming sugar in the keg before you transfer the beer from the carboy?
This is what I would love to do.....cut the gas tube flush, fill with StarSan and push it all out, add priming sugar, then transfer beer from the fermenter with CO2. So......any tricks on how to get that priming sugar in the keg before you transfer the beer from the carboy?
You can get it into the keg if you want. Get a small soda bottle, add the priming sugar solution to the bottle and squeeze the bottle until the solution drips out the top. This removes the oxygen. Then cap with a carb cap. Fill that with CO2 to pressurize it. Connect a jumper from that to the beer out post of a purged keg and tip the bottle upside down.
HELL YES!!! That's genius! I have a carb cap, so this would be easy. When I cold crash, I put a very tight fitting balloon over my carboy to prevent suck back. I'm not sure how much oxygen exposure it gets when I take that off and put the orange cap on to transfer, but I can't imagine it is much and I try to keep air exposure to a minimum. Adding priming sugar to the fermenter after a cold crash just seems like a bad idea to me.
When you 'purge' a keg, how long do you pull up the lever? I have just been counting 1-2 seconds each time I purge, is this correct? And do I do it 5x at 30psi for best results?
To even further reduce oxygen in the keg after pushing the starsan out you can pull ~15"Hg vacuum on the keg using a small vacuum pump. This pump has a 1/4"
male flare connection so it's easy to hook up to kegs. https://www.amazon.com/gp/product/B01N6IOBWF/?tag=skimlinks_replacement-20 This greatly speeds up transfer too.
Enter your email address to join: