Racking To Kegs And Forced Carbonation
I've been asked in the past what my process is for getting the beer into kegs and carbonating. As usual I like to make things as simple as possible on myself and that includes kegging. In the following video I try to show how easy it is to get from the fermentor to a fully carbonated keg in no time and with little effort.
Keep in mind that I don't ferment in carboys anymore and I also don't use a secondary which really reduces the amount of work I have to go through to get to the drinking stage of homebrewing. Enjoy this short video and let me know what you think (good or bad) or what I can do to improve the process.
For the directors cut of this facinating video, leave a comment below.
Keep in mind that I don't ferment in carboys anymore and I also don't use a secondary which really reduces the amount of work I have to go through to get to the drinking stage of homebrewing. Enjoy this short video and let me know what you think (good or bad) or what I can do to improve the process.
For the directors cut of this facinating video, leave a comment below.
Comments
Even though I rack from the primary, my beers are quite clear. I do use finings in the boil (Irish moss for 15min.) but not in the keg and the soonest I will dispense from the keg is after the beer has been in the keg for a week at least. But usually the beer ages in the keg for several weeks before it gets its turn in the kegerator. I usually have 4 to 6 kegs setting in storage. I also use Safale US05 yeast which floculates well in cold conditions. Frankly, my beers are as clear as when I use to got to a secondary.
I don't have any experience with the wlp051 (California V ale yeast) but have used the wlp001 (California) which is supposedly more neutral in flavor and better attenuation. This is very much like the US05 although US05 can attn. up to over 80% so if you want less attn. you should consider mashing hotter or adding some dextrin. This is my experience fermenting at 65f. I have ended up with some extremely dry pale ales. Note to my liking.
By the way, where are you located? I've enjoyed reading up on some of your farming (and brewing of course) activities.
When I ferment in a bag, I am using a fermentor that does not have a spigot. I line the fermentor and when fermentation is complete I use a racking cane to siphon to my kegs. Hope this helps.
I don't see why not. You will need to figure out a way to oxygenate the wort. I have a o2 tank and stone that I would put directly into the keggle. If you have one then it's easy. If not, you may have to run the wort out into that one bucket you have and aerating as you go and then pour it back into the keggle. You are also tying up you keggle for a 10 days or so until fermentation is complete. Otherwise, go for it!