2nd fermentation or not

[Kingair]

Now that I have a cornelius keg/CO2 bottle, can I skip the second fermentation normally associated with bottling or to produce enough gas for plastic/nylon barreling?
I assume after the first fermentation I can transfer straight to the corny and then carbonize to suit my taste, or might it be better to continue with the second fermentaion, and then transfer to the corny.

Regards
Steve

[Deller12]

Now that I have a cornelius keg/CO2 bottle, can I skip the second fermentation normally associated with bottling or to produce enough gas for plastic/nylon barreling?
I assume after the first fermentation I can transfer straight to the corny and then carbonize to suit my taste, or might it be better to continue with the second fermentaion, and then transfer to the corny.

Regards
Steve

I generally leave mine a little longer in the primary before transferring into the corni. I have seen some of the guys leave the beer in the primary for 4 weeks Each to their own

[Kingair]

Ok, thanks for your answer, I wonder what difference it makes if you transfer after the 2nd fermentation. I assume all the built up pressure is lost as you transfer.

[Fil]

i tend to ferment in primary for upto a week, and then transfer to a secondary FV without priming, just to rack it off the majority of the sediment, and then leave in this to clear, once clear i then rack off into the keg. its not necessary but im clumsy and its easier to ensure minimum sediment transfer to the keg.

[Kingair]

Ok Fil, another variant on the theme-------what appears to be apparent is just go for primary and then maybe vary on this prior to kegging

[Fil]

Ok Fil, another variant on the theme-------what appears to be apparent is just go for primary and then maybe vary on this prior to kegging

yes, if conditioning with gas and pressure then the clearer the beer going in the clearer the beer coming out as most of any sediment will be pulled out with the first draught. well thats the theory

[Hogarth]

Has anyone who has tried it both ways (priming in keg / force carbing) noticed much of a difference in terms of clarity? I always put sugar into my cornie ... and my beers are never very clear. Then again I don't bother with finings or chilling, so they'd probably be cloudy no matter what I did.

[Fil]

Has anyone who has tried it both ways (priming in keg / force carbing) noticed much of a difference in terms of clarity? I always put sugar into my cornie ... and my beers are never very clear. Then again I don't bother with finings or chilling, so they'd probably be cloudy no matter what I did.

i get a crystal clear pint out of almost every keg just at the end of the keg, its an odd feeling of pride and disappointment when u hold up that crystal clear glass full of sparkling beer and reaslise thats the last full pint of that batch your gonna taste.. I fully expect the Germans have a word specifically for it. 'lipshmakenheartsinkenbrewspyyin' perhaps..

the best solution to a not quite crystal clear beer is an opaque tankard..

[Hogarth]

Has anyone who has tried it both ways (priming in keg / force carbing) noticed much of a difference in terms of clarity? I always put sugar into my cornie ... and my beers are never very clear. Then again I don't bother with finings or chilling, so they'd probably be cloudy no matter what I did.

i get a crystal clear pint out of almost every keg just at the end of the keg, its an odd feeling of pride and disappointment when u hold up that crystal clear glass full of sparkling beer and reaslise thats the last full pint of that batch your gonna taste.. I fully expect the Germans have a word specifically for it. 'lipshmakenheartsinkenbrewspyyin' perhaps..

the best solution to a not quite crystal clear beer is an opaque tankard..

Yeah, same here. Happened to me last night, in fact. 'Oooh, it's cleared at last!' ... gurgle gurgle foam.

[Ringbolt]

I generally allow primary fermentation to run for two weeks and then rack off the beer from the sediment into the cornie. Next stage is to connect the cornie to CO2(10 psi) in the fridge chill the cornie to 5 degrees for 24 to 36 hours to promote a chill haze. After this I open the keg again, add Harris beer finings and stir. Place the keg back in the fridge and adjust the temperature back to 11 degrees and leave to carbonate for a week to 10 days before drinking. The first half pint off is usually cloudy, but the rest is crystal clear with no haze at all until the last pint, which will pull through the sediment from the bottom of the keg. I have trimmed 10 mm off the bottom of the dip tube to leave adequate space for the sediment. My mate follows the same process with the same results.

Both of us are keen historical reenactors and this summer have been loading matured and carbonated kegs int to car to transfer to our events across the country (for personal consumption). 24 hours after setting up on site outside the tent (CO2, keg and tap), the beer has cleared nicely to give a bright and clear pint as fine as anything from the local and often clearer than the official beer tent.

[JammyBStard]

To quote myself from another post:

I find the best routine is to go two weeks or three weeks in the fv at a constant temperature (Primary fermentation and Conditioning phase). Then I put the fv in the fridge, turn it up to max and over a couple of days it chills down to about -1' (its a good fridge) I leave it in the fridge for a few days if she let's me and in that time the yeast will drop to the bottom the beer clears. Then I transfer to the keg cold and force carbonate. Its drinkable but not great at this point. Then I let it sit in the keg for a week or two to mature (Maturation) and then I probably call it ready to drink.

I don't prime the keg!