Morning all, just a quick question, so i'm going to do my first brew for probably 10 years, and my intention was to pressure ferment in a chubby fermenter. I wont be drinking this until mid December - my question is do i need to transfer from the fermenter - or can i leave it in there and server from there after this amount of time?
Serving from fermenter
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Some will say it will be fine, I wouldn’t like to leave my beer on the yeast that long. 2weeks is enough.
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Yup that's where I was foxy.
Certainly transfer it to another keg (or a bucket and back). Prime & then leave it in the cool & dark until you want to serve.
But you don't say what you are brewing so that could all be cobblers, but I have a sneaky suspicion it's larger
Certainly transfer it to another keg (or a bucket and back). Prime & then leave it in the cool & dark until you want to serve.
But you don't say what you are brewing so that could all be cobblers, but I have a sneaky suspicion it's larger
@MashBagYup that's where I was foxy.
Certainly transfer it to another keg (or a bucket and back). Prime & then leave it in the cool & dark until you want to serve.
But you don't say what you are brewing so that could all be cobblers, but I have a sneaky suspicion it's larger
Larger than what ?
I haven't actually decided what I'm going to brew yet, but I'm picking up a brewzilla from the classifieds on Sunday however I'm off the drink until mid December (pre-christmas shred) so i wanted to make something for when I'm going to indulge again. I thought i could ferment then cold crash and leave to condition all in one vessel, but saw conflicting info about it hence asking :) I'll be back asking what i can make from the supplied malt/hops lol.
So i think using the advice from above, i will transfer to a sanitized bucket once fermented, clean/sanitize the chubby and transfer back, i can leave it in this under pressure until I'm ready to drink it. After fermentation, do i cold crash then transfer?
thanks
So i think using the advice from above, i will transfer to a sanitized bucket once fermented, clean/sanitize the chubby and transfer back, i can leave it in this under pressure until I'm ready to drink it. After fermentation, do i cold crash then transfer?
thanks
I'd cold crash first. Will drop a lot of trub out of suspension. Minimum two days, though three would be better.
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Probably if its a larger
but I wouldn't bother for an ale. In the spirit to this thread... What are you shredding pre Christmas?
Fat lol, I'm on a diet
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By doing that you are almost certain to oxidise the beer. If you had another pressure vessel you could transfer the beer between them both oxygen free. The Oxebar 20 / 8 / 4 litre kegs would be ideal. Be a shame to go through the process of brewing and the beer to be spoilt.
I have x4 corny kegs that i acquired a few years ago, just waiting for seal kits to come for them. I assume i would need to use 2 for a greater than 19l brew?
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No problem with short filling 2, they will be perfect.
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It was the shredding that sounded painfulFat lol, I'm on a diet
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@borischarlton
Do you have any recommendations or experience for priming short fills. Could they hold enough gas for dispense without needing a cylinder?
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I don't ever prime kegs, simply force carb and serve with CO2.
