33 replies to this topic

[Stout_fan]

I have a problem with cutting dip tubes. Perhaps on one keg you use ONLY for this purpose. Painting it red might be a good idea.Now onto why:I've had a beer by this guy I know who is an expert on beers, a great brewer and National BJCP rating.In short, he knows his stuff.He brought a beer to a function. I believe he was using one step at that time as cleaner/sanitizer.He sanitized the keg, blew it out, then transfered his fest beer into it.Great plan, except he had 1 1/2 inches of onestep mixed in with his brew.Let's just say it is not a flavor enhancer.Five gallons of what would have been a great English mild was ruined.

[ThroatwobblerMangrove]

I have a problem with cutting dip tubes. Perhaps on one keg you use ONLY for this purpose. Painting it red might be a good idea.Now onto why:I've had a beer by this guy I know who is an expert on beers, a great brewer and National BJCP rating.In short, he knows his stuff.He brought a beer to a function. I believe he was using one step at that time as cleaner/sanitizer.He sanitized the keg, blew it out, then transfered his fest beer into it.Great plan, except he had 1 1/2 inches of onestep mixed in with his brew.Let's just say it is not a flavor enhancer.Five gallons of what would have been a great English mild was ruined.

Why didn't he just take the lid off and dump it (it being the sanitizer)? I don't bother wasting CO2 for stuff like this.edited for clarification...

[shmgeggie]

Ok, so I kegged this on June 23. Last night, I pulled another pint and there's still too much yeast. So, after 2+ weeks in primary and 2+ weeks in the keg, the beer still isn't ready. I think I'll just go back to doing a secondary and keep the freakin' yeast out of my keg. I'm glad the primary only thing works for some of you but I'm going to stick with what works for me.

[MtnBrewer]

So what's the difference between 2 weeks in primary plus 2 weeks in secondary and 2 weeks in primary plus 2 weeks in the keg? Seems like 4 weeks aging is 4 weeks aging any way you cut it.

[3rd party JKor]

So what's the difference between 2 weeks in primary plus 2 weeks in secondary and 2 weeks in primary plus 2 weeks in the keg? Seems like 4 weeks aging is 4 weeks aging any way you cut it.

I think mr. geggie is saying that most of the yeast that's in his keg now would have been left in the secondary. But if the beer itself is clear, it shoudl pour clear after a few pints, regardless of what is settled in the bottom of the keg.I agree on the aging though.

[MtnBrewer]

I think mr. geggie is saying that most of the yeast that's in his keg now would have been left in the secondary. But if the beer itself is clear, it shoudl pour clear after a few pints, regardless of what is settled in the bottom of the keg.I agree on the aging though.

That's sorta what I was getting at. I was wondering whether the yeast he's seeing is just the yeast that has settled to the bottom of the keg. That always happens and it usually take a few pints to clear it out.

[3rd party JKor]

you sure it's not chill haze, s-geg?

[shmgeggie]

What I'm saying is that, even with a 1 week primary and minimal secondary, I would have transferred less yeast to the keg and I would not still be getting yeast in the glass. I agree that aging is aging. But for me, 2 weeks primary left way more yeast in the beer than 1 week primary plus 1 week secondary has in the past. There seems to be something about doing the transfer that knocks the yeast down pretty quickly. I've probably poured 4 pints by now and still haven't gotten past the yeast. And I know it is yeast and not chill haze because I can smell and taste it (not good in a pale ale). I'm sure it will clear up and be good eventually but in the future I'm going to keep as much yeast as possible out of the serving keg. With beer, it never seems to pay to be impatient.

[stellarbrew]

I like to secondary and cold crash because I prefer to leave as much yeast out of my keg as possible. I'd rather not have all that yeast sitting in the bottom of my keg to get stirred back up any time the keg is shifted or moved.

[MyaCullen]

Why didn't he just take the lid off and dump it (it being the sanitizer)? I don't bother wasting CO2 for stuff like this.edited for clarification...

yep, me also

[robert41]

something i have noticed after really paying attention to oxygenating the wort enough upon pitch yeast and the benefits of a well oxygenated yeast started (stir plate). My primary fermentation time is now only about 4-5 days and the yeast flocs or settles much more nicely than when i had slow lazy fermentations that lasted a long time.IMHO, there is no need for 2 - 3 weeks of primary with the right pitch rate and oxygenation

[3rd party JKor]

What I'm saying is that, even with a 1 week primary and minimal secondary, I would have transferred less yeast to the keg and I would not still be getting yeast in the glass. I agree that aging is aging. But for me, 2 weeks primary left way more yeast in the beer than 1 week primary plus 1 week secondary has in the past. There seems to be something about doing the transfer that knocks the yeast down pretty quickly. I've probably poured 4 pints by now and still haven't gotten past the yeast. And I know it is yeast and not chill haze because I can smell and taste it (not good in a pale ale). I'm sure it will clear up and be good eventually but in the future I'm going to keep as much yeast as possible out of the serving keg. With beer, it never seems to pay to be impatient.

Well, yes, i believe that could leave more yeast in suspension. I think most people who go from primary to keg go a little longer in primary. I'm doing 2-3 weeks in primary.

[MtnBrewer]

Well, yes, i believe that could leave more yeast in suspension. I think most people who go from primary to keg go a little longer in primary. I'm doing 2-3 weeks in primary.

Yup. Basically, I do my secondary in the primary.

[shmgeggie]

I need to take back what I've posted in this thread. It turns out that, since my keg fridge was empty, I had turned the temp way up to save electricity and I forgot about it and didn't notice right away. The yeast didn't settle out very fast because of the higher temps, and I was getting a bad pour, which probably stirred some yeast up. When I turned the fridge temp down to where it should be, the yeast settled out nicely at the colder temps. I've already secondaried (is that a word?) my last 2 batches but I may give this a try again. It'll probably work fine with another week in the primary, colder fridge temps and a more flocculent yeast strain.