Fermenting in Cornies

[raindogxx]

Does anybody ferment in cornies here?

I've done if for a few batches now. The intent was to reduce O2 exposure and clean up the process a bit by cutting out the siphoning.

I'm looking to improve my racking strategy. I've been transferring with CO2 directly to the serving keg using unmodified diptubes. I discard the first 2 - 4 liters until the beer clears before going to the serving keg but I still get a slug towards the end of transfer. The first quarter keg is still hazy with occasional debris and it's not as tasty. I also feel like I'm wasting too much beer.

I'm going to try cutting a bit off of the bottom of the fermenter diptube and redirect the inlet of the diptube so it's facing up using some tubing. I'm also thinking about adding a filter between the kegs.

Anybody try anything like this or have any suggestions?

[John_C]

I ferment in a corny too. Generally I cold crash the primary for a week or so and the beer coming out is reasonably clear after one or two hydrometer samples worth. The serving keg will be a bit cloudy initially but will clear fully after sitting still for a few days.

I usually use Nottingham which is a good floculating yeast. I guess it'd take longer to clear with other strains.

[johnrm]

I tend to keg carb rather than keg ferment.
If you have cornies you probably have a CO2 cylinder.
I tend to burst some CO2 in advance of any transfer after fermentation has started.
I'm not fond of the idea of cutting dip tubes, but like the idea of cutting a small bit of then have a snorkel to pull from further up the keg.
I have never filtered but look here...
https://www.youtube.com/watch?v=-lNRBDgkBEQ
This guy is using a 1 micron filter.

[Dr Jacoby]

I developed my own technique for this: http://www.nationalhomebrewclub.com/forum/index.php/topic,5937.msg75199.html#msg75199

[raindogxx]

Thanks for the replies.

@ John_C: Are you using an unmodified diptube? What volume are you fermenting? Do you transfer very slowly?
I'm fermenting around 17L and get a bit of blowoff but I know it's coming so no problem. I'm pretty sure I was transferring too quickly.

@ Johnrm: Thanks for that video. I'm going to try to set up a filter before my next batch and see what happens.

@ Dr Jacoby: That's some good use of your noggin, using the CO2 to purge your empty serving keg. I have been purging my kegs fairly thoroughly but in hindsight I bet the CO2 is largely mixing with the atmospheric gas rather than simply displacing. Does anyone have any idea how quickly beer oxidizes? I figured by doing thorough post transfer purges of the headspace I would be OK.

Your purging technique is innovative but my fermentation chamber is always at capacity. I think I'll try the displacing method in the thread you posted. I always have a keg of StarSan sitting around anyway.

Re your diptube, how much did you cut it back? Did you attach any tubing to the bottom to redirect the opening? I'm probably making things more complicated than I need to but I can see currents sweeping yeast off the bottom if the diptube is facing straight down.

[Dr Jacoby]

I cut my diptubes about an inch back. Sometimes I do see some yeast and trub being sucked up when I start to transfer beer over but only from the primary fermentation corny. There is never enough trub left over in lagering or serving kegs to effect the final beer.

I have thought about filtering but the best option I've come across is very expensive (and the filters can only be used once).

A few days of cold conditioning usually does a decent job at clarifying the beer, especially if you've been careful to fine the beer properly when cooling after the boil and preventing too much trub from being carried over during transfers. 

[John_C]

I usually do about 15L so I've no trouble with blow-off & I use unmodified dip tubes.
Like Dr. Jacoby said, you can see some trub in the first second or so of transfer. I typically pour that off with a tap and attach my transfer tube when the beer is flowing clearly.