Second cornie transfer

[nigelsch]

I'm toying with a possible change of how I keg and was looking to see if anyone does this with
any benefits.

Currently, I primary ferment for 8-10 days and then transfer to a cornie + dry hops - this then goes
straight into my beer fridge; and becomes my serving cornie. I've never had grassy taste from
leaving the hops in for a month. So this setup I think would be called serving from the secondary.

Now, after reading some posts, one change I am going to make is to keep the cornie @room temp
for 5 days prior to beer fridge to help dry hop aroma's.

What I was considering and seeing if there are any benefits is whether to transfer to a serving cornie
after a say 5 days of the secondary in the fridge? I've never had any problems with clairty after pouring the
1st couple of pints, so I wouldn't consider another transfer unless there was a beer quality benefit.

Anyone moved to a 2nd transfer and noticed an improvement, clarity apart.

Thoughts?

[Dunk]

Not sure of benefits, but just be careful opening up the cornie after conditioning at room temp. Any residual fermentation builds pressure, so be careful to vent slow and long before opening the keg up - I recently has a cornie 'gush' on me because I just quickly vented via the pressure release valve and didn't think about the CO2 coming out of the beer soon afterwards!

4l of beer all over the spare room floor. Disaster. The fountain of hop-laden beer coming out of the top was quite amazing really.....

[nigelsch]

Cheers for that Dunk, yes will be careful of that; will use counter-pressure transfer so pressure the same in both barrels.

[oldtimer]

I rack off from the yeast and leave for seven days @ 12deg, I dry hop at this time. After seven days I transfer to a cornie. ( leaving the dry hop behind)

I never add primer to the rack off. I end up with beer that is crystal clear and only have to pull off about 1/4 pint to get rid of any sediment that as deposited in the bottom of the cornie.

simple Tsch

[smeggedup]

I rack off from the yeast and leave for seven days @ 12deg, I dry hop at this time. After seven days I transfer to a cornie. ( leaving the dry hop behind)

I never add primer to the rack off. I end up with beer that is crystal clear and only have to pull off about 1/4 pint to get rid of any sediment that as deposited in the bottom of the cornie.

simple Tsch

same here

[nigelsch]

oldtimer,

so when you are racking off is that going into the 1st cornie with dry hops + a few psi or into
a secondary with the hops?

Nige

[oldtimer]

No, I rack off from the first FV, thus leaving all the trub behind, into a second FV and transfer this to a secondary fridge ( at 12 deg). I add dry hops at this stage. Leave for seven days.

When I rack off into the corni, I leave the hops behind. The corni is then transferred into a dispensing tall fridge ( with beer tap on the outside ). I add gas here and leave for about a week. And the beer is just great.

It is said that it is dangerous to rack off to second FV allowing the possability of infection. I have never had this problem as I am careful when racking off to keep the FV's tightly lidded and as they then go in to a sealed fridge, nay problem laddie.

Good Luck.

[nigelsch]

Crackin. Makes sense. I currently rack off FV straight into cornie + dry hops and this is my dispense keg. I don't
detect any grassy taste while leaving the hops in my keg/drink for the month it takes to drink. I was just looking
at trying/experimenting.

Ive tried dry hopping in the FV itself during the later stages of ferment and have been very disappointed, I think
the theory goes that alot of the hop oil bond with the yeast/trub.

Looking to try a second transfer like yours to see if improvement, but I think I would go FV->1st cornie+hops->dispense cornie.

Cheers.