Brewing Master

Question:

: : : I am a former bottler of beer, and have recently made the switch to a : : Cornelius kegging system.  So far the results have been excellent, but : : I have a few questions.   : : : What I’ve been doing is allowing my beer to go through a primary fermentation : : in a vat; then I’ve been siphoning directly into the keg.  Once the keg : : contained the beer, I connect my CO2 tank to it and put the pressure at : : about 25 lbs. for about 24 hours.  Then the next day I’ll bring the pressure : : down to about 10 lbs. and drink from there. : : : 1) Should I be priming the keg after siphoning the beer into it?  I’ve : :    noticed that the alcohol content seems considerably less than when : :    I used to prime then bottle. : Scott, I put half the normal corn sugar (planning to use malt extract from now : on) and used about 8 pounds of pressure. The sugar will create the alcohol, : the CO2 is mainly to keep the process steril I believe and does little to : increase carbonation/alcohol.  Carbonation will increase with more pressure. : *  Er…um….even a full cup of corn sugar or DME in 5 gallons is not : going to make a significant contribution to the alcohol level.  Check the : sp. change after addition if you don’t believe me.  We’re talking ~.25 # sugar  Right you are John.  My mistake there.  The sugar was for carbonation, in lieu  of using CO2.  THe low pressure CO2 is to purge the airspace and something  added (DME or sugar) to carbonate.  I understand that more CO2 will do the  carbonation and you can skip the DME/sugar.  However, if I recall right, some  prefer natural carbonation rather than pressure-induced.  I don’t know if it  truly makes a difference, but I thought I would try the natural approach. : If you purge the airspace in the keg with CO2 you help to keep the : beer more protected from nasties, and oxidation.  Once your yeast have : feremnted you should have a respectable etoh level.  If it seems low : check your process-  what are you adding to make the beer? :                                                         : : 2) If I do prime the keg, won’t I end up with a lot of sediment at the : :    bottom?  I’ve heard that this is the case, and that one needs to : :    shorten the metal tube inside to cut down on the sediment drawn out : :    of the keg. : You will have sediment.  Cut an inch off the tube. : : : 3) If I prime the keg, should I still attach the CO2 tank to it to : :    introduce some pressure?  I’m wondering if pressure will inhibit : :    yeast activity. : : Still pressurize – less pressure.  The lack of sugar probably caused the : problem. : * CO2 is a product of fermentation and can potentially inhibit the rate of : the reaction. Enough CO2 to seal the lid properly is what you need. : I don’t have any specifics to back up the inhibition theory…but you don’t : want hte keg overpressurized.   : *     My real question here is :   If you have CO2-  WHY PRIME! : I see no advantage to adding sugar, creating more fermentation is a brew : which has feremented/aged for ~2 weeks.  Then I keg it, and force carbonate. : Any extra sugar might just serve as an insult to my gracious grains which : gave their all in my mash! : I am able to condition a brew w/co2 in 2-3 days and have it carbonated/cool : and ready to quaff!  Just add 20-25 psi, leave some headspace int he keg, : and shake till it don’t bubble no more. Well again, it’s probably a matter of choice.  Some might consider the force CO2/shake the keg an insult to your gracious grains  Actually, I’m brewing bitter and mild.  I was after a natural low level carbonation.  Would you do  the same for any type of ale in your kegging, John?  I must admit, I am tempted to go home and try CO2 carbonation so I can have something to drink by Sunday! : If you are using a keg as a 2ndary, why not transfer to another keg for : serving, that way you can get away from the sediment. : Anyways   Brew on. : : Of course, my experience is limited.  Our soon-to be published FAQ will : hopefully add/revise this advice.  Good luck.   : : Martin Sullivan : : : : Thanks in advance for any responses to this message.  I appreciate any : : input. : : : Scott Edwards : — :             I don’t Cook,  I heat things!                   / I’m still learning this stuff.  Feel free to correct me! Cheers Martin

Response:

- Hide quoted text — Show quoted text – : I am a former bottler of beer, and have recently made the switch to a : Cornelius kegging system.  So far the results have been excellent, but : I have a few questions.   : What I’ve been doing is allowing my beer to go through a primary fermentation : in a vat; then I’ve been siphoning directly into the keg.  Once the keg : contained the beer, I connect my CO2 tank to it and put the pressure at : about 25 lbs. for about 24 hours.  Then the next day I’ll bring the pressure : down to about 10 lbs. and drink from there. : 1) Should I be priming the keg after siphoning the beer into it?  I’ve :    noticed that the alcohol content seems considerably less than when :    I used to prime then bottle. Scott, I put half the normal corn sugar (planning to use malt extract from now on) and used about 8 pounds of pressure. The sugar will create the alcohol, the CO2 is mainly to keep the process steril I believe and does little to increase carbonation/alcohol.  Carbonation will increase with more pressure.

*  Er…um….even a full cup of corn sugar or DME in 5 gallons is not going to make a significant contribution to the alcohol level.  Check the sp. change after addition if you don’t believe me.  We’re talking ~.25 # sugar If you purge the airspace in the keg with CO2 you help to keep the beer more protected from nasties, and oxidation.  Once your yeast have feremnted you should have a respectable etoh level.  If it seems low check your process-  what are you adding to make the beer? : 2) If I do prime the keg, won’t I end up with a lot of sediment at the :    bottom?  I’ve heard that this is the case, and that one needs to :    shorten the metal tube inside to cut down on the sediment drawn out :    of the keg. You will have sediment.  Cut an inch off the tube. : 3) If I prime the keg, should I still attach the CO2 tank to it to :    introduce some pressure?  I’m wondering if pressure will inhibit :    yeast activity. Still pressurize – less pressure.  The lack of sugar probably caused the problem.

* CO2 is a product of fermentation and can potentially inhibit the rate of the reaction. Enough CO2 to seal the lid properly is what you need. I don’t have any specifics to back up the inhibition theory…but you don’t want hte keg overpressurized.   *       My real question here is :   If you have CO2-  WHY PRIME! I see no advantage to adding sugar, creating more fermentation is a brew which has feremented/aged for ~2 weeks.  Then I keg it, and force carbonate. Any extra sugar might just serve as an insult to my gracious grains which gave their all in my mash! I am able to condition a brew w/co2 in 2-3 days and have it carbonated/cool and ready to quaff!  Just add 20-25 psi, leave some headspace int he keg, and shake till it don’t bubble no more. If you are using a keg as a 2ndary, why not transfer to another keg for serving, that way you can get away from the sediment. Anyways   Brew on. Of course, my experience is limited.  Our soon-to be published FAQ will hopefully add/revise this advice.  Good luck.   Martin Sullivan : Thanks in advance for any responses to this message.  I appreciate any : input. : Scott Edwards

–               I don’t Cook,  I heat things!                   /

Response: