barrel or bucket?

[nathan5346]

I agree with everything Sam says on this one. The only thing that i would recomend is getting a second FV to use as a secondry.

then barrel after secondary in fv?

 

[Samarith]

Yes, barrel from the secondary, prime and fine (if required). Add CO2 as needed to dispense the brew, plastic barrels do not like being over pressurised.

 

[nathan5346]

Yes, barrel from the secondary, prime and fine (if required). Add CO2 as needed to dispense the brew, plastic barrels do not like being over pressurised.

Im confused ive been f/v then barrel/prime which i thort wuz secondary, what do you from f/v to second?

 

[Samarith]

Brew in primary FV.

Transfer to secondary FV with some sugar and possibly finings, this gets rid of most of the dead yeast. After secondary fermentation completes the brew should have a lot less sediment and be much clearer.

Transfer clear beer from secondary to barrel and prime as usual, you can fine at this stage too.


That's as I understand the process.

 

[Aleman]

Brew in Primary FV . . . at 1/4 Gravity (ie while beer is still fermenting) transfer gently with as little splashing as is possible to a second fermenter . . .. allow beer to finish fermenting in this FV . . . . when finished cool and then transfer to keg add finings and priming sugar and wait for beer to condition.

Once the beer is in the second fermenter as long as it is air locked it can stay there for up to a month as it is away from the bulk of the dead yeast and any break materials. . . This is perhaps one of those times when a beer maker should consider using a winemakers fermenter.

 

[nathan5346]

Brew in Primary FV . . . at 1/4 Gravity (ie while beer is still fermenting) transfer gently with as little splashing as is possible to a second fermenter . . .. allow beer to finish fermenting in this FV . . . . when finished cool and then transfer to keg add finings and priming sugar and wait for beer to condition.

Once the beer is in the second fermenter as long as it is air locked it can stay there for up to a month as it is away from the bulk of the dead yeast and any break materials. . . This is perhaps one of those times when a beer maker should consider using a winemakers fermenter.

Is the yeast at the btm of f/v dead?