Can anyone offer some advice?
I have had success with a Woodfordes microbrewery kit (you ferment and condition in the Keg). Flippin marvelous results.
However decided to ferment my next Woodfordes kit in a bin and then transfer it to the Keg to condition. Will this give me better results? and when I transfer to the Keg should I add some sugar and does anybody know how much? and do you stir it in?
Appologies if this seems basic stuff but new to the game
Rgds
Kegging help!
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richard_senior
I would think that it would make for a better beer because when you ferment in the dispensing vessel, your beer sits on top of all the dead yeast.
If you don't shake up the beer, and you drink it within a few weeks it won't make much difference to clarity etc. But if you plan on conditioning your beer for longer, you need to separate the beer from the dead yeast.
I wouldn't add sugar to the pressure vessel, or if you do, only a tablespoon full or so, because you're only producing more yeast if you do.
EDIT : Oh the key to moving your beer about it to syphon it too. Make sure that your syphon tube is long enough to reach the bottom of your fermenting bucket, and the bottom of your pressure vessel. The idea is not to mix air into your beer as you transfer it from the fermenter.
If you don't shake up the beer, and you drink it within a few weeks it won't make much difference to clarity etc. But if you plan on conditioning your beer for longer, you need to separate the beer from the dead yeast.
I wouldn't add sugar to the pressure vessel, or if you do, only a tablespoon full or so, because you're only producing more yeast if you do.
EDIT : Oh the key to moving your beer about it to syphon it too. Make sure that your syphon tube is long enough to reach the bottom of your fermenting bucket, and the bottom of your pressure vessel. The idea is not to mix air into your beer as you transfer it from the fermenter.
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brewzone
I usually transfer My beer at the 1/4 gravity stage E.G. if the original gravity is 1.040 then I transfer to the keg when the beer reaches 1.010
There is usually enough residual sugars to produce condition in the keg without adding any more sugars.
If the beer is allowed to sit on the yeast cake in the primary fermenter for around 10 days then most of the residual sugars have been used up and it may need priming with a pint or two of wort from the next batch that has started to ferment. It depends on how often You brew to do this though.
Hope that helps!
There is usually enough residual sugars to produce condition in the keg without adding any more sugars.
If the beer is allowed to sit on the yeast cake in the primary fermenter for around 10 days then most of the residual sugars have been used up and it may need priming with a pint or two of wort from the next batch that has started to ferment. It depends on how often You brew to do this though.
Hope that helps!