How do you think I should pump beer from primary to secondar

[Stone Cold]

Hello forum, I have got some conditioning vessels in the brewery now but this has left me wondering how to transfer the beer. Im sure we all agree introdusing oxygen to the beer will make it go off pretty quickly, so how do big breweries do it?
my fermenters are open top and conditioning tanks are pressure vessels, both are temp controlled so I can chill right down, that should help right?

any thoughts ?

Ollie

 

[Aleman]

Fill conditioning tank with water . . . Blow out with CO2 . . . Fill with Beer . . . Job Done

Although most breweries don't normally worry about it

 

[zgoda]

Specially I don't fill my 100hl bright beer tank with water after I cip clean it with caustic.

CIP clean and neutralize, fill with CO2, transfer beer.

 

[Stone Cold]

Im sorry Aleman Im not sure what you mean.

 

[Stone Cold]

clean, fill with co2 then pump away :thumb:

 

[Fil]

if u can fit floating lids to the fermentors 5 psi pressure should then give u over 3m of head to move the beer without any pumps.

 

[Aleman]

By filling the tank with water and pumping the water out with CO2 you have a tank that you know is full of CO2 only . . .If you pump CO2 into a tank with air in it . . . while the amount of Oxygen will decrease in the tank . . .you don't Know that it is oxygen free, and as Charlie Bamforth says . . . forget about exposing hot mash/wort to oxygen as the damage, if any, done at this time is negligible . . . worry about oxygen pick-up after[/b] fermentation.

As I did say though most craft breweries don't bother about it as any oxidative damage is only going to show up after long term storage . . .and modern breweries don't store beer for that length of time, nor is it likely to hang around for that long in the distribution chain.