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- Dec 23, 2020
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I read a lot of people transfer their beer to a new keg to rid of sediment. Is this a must? I cold crash my IPAs and my closed transfer are pretty clean (from the fermenter).
When you clean a kicked keg, how much sediment do you typically find? Unless it's pretty nearly "none" the potential for a bright beer to become not so bright is there...
Cheers!
Im terrible at pulling it off fast. Duotight + ball valve is far easier.Toward the end of the transfer I keep my hand on that QD, with the collar already lifted, ready to pull in a split second.
How would that be in a closed transfer?Sucky thing is you might lose some of that lovely IPA aroma when transferring but I think the benefit out weighs the risks.
full keg to mini keg. I ferment and serve in the same keg but I use a floating dip tube.odie do you transfer to the mini from a full settled keg or are you racking into it from the fv?
Bleeding off the pressure using the prv or a spunding valve while transferring you can just smell that goodness leaving the keg but hey, may be very minimal. I wonder if there have been studies?How would that be in a closed transfer?
I once drove two hours with a 5 gallon batch. I set it upright in the passenger side floor board and used every blanket I had around the keg and pulled the seat all the way to the front to keep the keg from moving. I set my AC to max and kept it set to the floor vents. The keg had been conditioning in my keezer for about 20 days, so I wanted to minimize any temp change. I had the keg sit in a trash can filled with ice for two days, and served on the third. No issues.
I also do my transfers with a closed loop. I'm not really sure why anyone would do it any other way. Maybe speed? Can't really comment on hop aroma retention though. Intuitively it would seem that if it's coming out of the beer then it's going to be lost whether it goes back into the fermenter or out into the air or a bucket of starsan.I began by using a spunding valve on the recieving keg but owing to concerns over CO2 wastage, I moved to using a gas>gas return line to the fermenter and though subtle, the difference in retained hop-aroma even in a brown ale I had done several times before was distinctly improved.
If speed is an issue; I've taken to using a diaphram-type racking pump that can handle up to 60 or so psi..now I can transfer to a keg on my scale without having to elevate the sending vessel. ...and yes, I clean/sanitize/purge/pressurize my pump and transfer lines. An added benefit is that the churning of the pump seems to help it carbonate quicker.I also do my transfers with a closed loop. I'm not really sure why anyone would do it any other way. Maybe speed? Can't really comment on hop aroma retention though. Intuitively it would seem that if it's coming out of the beer then it's going to be lost whether it goes back into the fermenter or out into the air or a bucket of starsan.
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