Couldn't you just burp it manually instead of the airlock? The pressure release will do it at a certain amount of pressure from the co2. I'm wanting to age mead in bulk but I'm short on space and primary is plastic bucket not good for aging. Would the keg work for that?
Thanks for the video! I'm just starting to consider using a Corny for 2ndary fermentation. After secondary...does this become your dispensing keg? Or do you transfer? If you don't transfer to another keg...do you get much sediment/sludge in the beer? I've read some folks have trimmed the dip tube by ~3/4" to avoid sucking up sediment. Did you have any troubles?
Chris Sullivan nope, just remove any additions and leave it right in the same keg. That was kind of my whole thought process for this idea. Less transferring less chance of oxidation. And less crap to clean up haha.
Jamie Fitzpatrick this was a bourbon stout so clarity wasn't a huge issue for me and this type of beer obviously. If you are concerned with yeast being brought over into the keg from the primary, a good way to help prevent that is to cold crash your primary for 24-48 hours before you transfer it to either your secondary vessel or keg. Using that method, along with some Irish moss in my boil, I have had crystal clear brews for years. Unless, of course, I am looking for a nice starch haze in the style. If you're still concerned after that, there are several inline filters you can buy, or build if your handy. Some of the better ones actually use dry leaf hops as part of the filtering process so you get an awesome hop aroma directly from pouring off the tap.
That is a great idea. All you did was connect the tube to the Co2 value and put that tube in a sani bucket?? Nothing else? I am going to do this, thank you for the idea.
Great video, just out of interest, what volume of beer did you put in the keg? And just to be clear, this keg was used for secondary fermentation only?
Andrew Chapman it was a 5 gallon batch. I used a fermentation bucket for the primary then moved it to the keg for secondary. When I pulled the oak cubes out, I carbonated it. My thought process on this was to take less steps and reduce the risk of oxidation moving it from vessel to vessel. I was able to leave most of the yeast cake behind in the primary so I didn’t have too much after secondary at the bottom of the keg.
Just stumbled across your video when search for directions to use keg as secondary fermentation-nice job! Bourbon Stout sounds great. Do you have recipe?
Everything hooks up normally, as far as the keg goes. All you do is hook up the coupler and tube to the gas side of the keg. The dip tube has nothing to do with this process so just keep it in and make sure your fittings are nice and tight. You can even through a blanket of co2 on top if u want to make sure your seals are good.
Kberry1249 sal sounds delicious! I used to toast my oats In the oven when I made my oatmeal stout. It definitely gives it a nice oatmeal cookie flavor to it. Just make sure you let them cool before you add it to your mash, otherwise it can raise the temperature of the mash.
Mod Grip this way I know the beer has little to no co2 in it so when I go to force carb, I can easily calculate the amount of co2 going into the beer so that the beer isn't over or under carbed.
@@scottballz6284 Thanks for sharing. This looks like a great setup for fementing fruit or additional sugar as a secondary fermentation in the keg. But if your just adding vanilla or nibs (without much residual sugar) why not just vent the keg with the PRV periodically? If fermentation is pretty much done wouldn't this increase risk of oxidation (with such little positive pressure left in the keg). I doubt the amount of CO2 at room temp would be significant to enter solution before you carb the beer in the keezer.
Great video, just out of interest, what volume of beer did you put in the keg? And just to be clear, this keg was used for secondary fermentation only?
You sir are the man! Thanks so much!
Hahaha glad I could help. Happy brewing 🤘🏼
Couldn't you just burp it manually instead of the airlock? The pressure release will do it at a certain amount of pressure from the co2. I'm wanting to age mead in bulk but I'm short on space and primary is plastic bucket not good for aging. Would the keg work for that?
Manual burping vs airlock
Thanks for the video! I'm just starting to consider using a Corny for 2ndary fermentation. After secondary...does this become your dispensing keg? Or do you transfer? If you don't transfer to another keg...do you get much sediment/sludge in the beer? I've read some folks have trimmed the dip tube by ~3/4" to avoid sucking up sediment. Did you have any troubles?
Chris Sullivan nope, just remove any additions and leave it right in the same keg. That was kind of my whole thought process for this idea. Less transferring less chance of oxidation. And less crap to clean up haha.
Scott Ballz just wondering how clear the beer is after this process? Are the first couple of pours all trub?
Jamie Fitzpatrick this was a bourbon stout so clarity wasn't a huge issue for me and this type of beer obviously. If you are concerned with yeast being brought over into the keg from the primary, a good way to help prevent that is to cold crash your primary for 24-48 hours before you transfer it to either your secondary vessel or keg. Using that method, along with some Irish moss in my boil, I have had crystal clear brews for years. Unless, of course, I am looking for a nice starch haze in the style. If you're still concerned after that, there are several inline filters you can buy, or build if your handy. Some of the better ones actually use dry leaf hops as part of the filtering process so you get an awesome hop aroma directly from pouring off the tap.
That is a great idea. All you did was connect the tube to the Co2 value and put that tube in a sani bucket?? Nothing else? I am going to do this, thank you for the idea.
Kyle Pafford yup! Pretty simple process 👍🏼
thanks a lot for the video and the help!
My pleasure
Great video, just out of interest, what volume of beer did you put in the keg? And just to be clear, this keg was used for secondary fermentation only?
Andrew Chapman it was a 5 gallon batch. I used a fermentation bucket for the primary then moved it to the keg for secondary. When I pulled the oak cubes out, I carbonated it. My thought process on this was to take less steps and reduce the risk of oxidation moving it from vessel to vessel. I was able to leave most of the yeast cake behind in the primary so I didn’t have too much after secondary at the bottom of the keg.
@@scottballz6284 interesting, and none of the beer came out the blow off tube?
Just stumbled across your video when search for directions
to use keg as secondary fermentation-nice job! Bourbon Stout sounds great. Do
you have recipe?
Stephen Jones yeah man, I just used one of the recipes from the homebrewtalk.com database. There are hundreds to choose from.
is the outlet tube hooked to the out side on the keg and did you have to remove the dip tube? thanks
Everything hooks up normally, as far as the keg goes. All you do is hook up the coupler and tube to the gas side of the keg. The dip tube has nothing to do with this process so just keep it in and make sure your fittings are nice and tight. You can even through a blanket of co2 on top if u want to make sure your seals are good.
How did the beer turn out buy soaking the wood chips and cocoa nibs turn out doing it yhat way
Turned out great
@@scottballz6284 i am thinking about making a chocolate oatmeal Stout
Kberry1249 sal sounds delicious! I used to toast my oats In the oven when I made my oatmeal stout. It definitely gives it a nice oatmeal cookie flavor to it. Just make sure you let them cool before you add it to your mash, otherwise it can raise the temperature of the mash.
Why do you vent the CO2 via blowoff? You're going to carbonate anyway....
Mod Grip this way I know the beer has little to no co2 in it so when I go to force carb, I can easily calculate the amount of co2 going into the beer so that the beer isn't over or under carbed.
@@scottballz6284 Thanks for sharing. This looks like a great setup for fementing fruit or additional sugar as a secondary fermentation in the keg.
But if your just adding vanilla or nibs (without much residual sugar) why not just vent the keg with the PRV periodically? If fermentation is pretty much done wouldn't this increase risk of oxidation (with such little positive pressure left in the keg). I doubt the amount of CO2 at room temp would be significant to enter solution before you carb the beer in the keezer.
Great video, just out of interest, what volume of beer did you put in the keg? And just to be clear, this keg was used for secondary fermentation only?