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4

You can use the pressure from fermentation to transfer from the fermenter to a serving keg. First, you'll want a spunding valve on the fermenter to control the pressure by releasing gas after the target pressure has been reached. When fermentation is complete, pressurize the serving keg with CO2 to slightly less pressure than what's showing on the ...


4

I think what will end up happening is something likeā€¦ After lag and reproduction, the yeast will start to ferment, and pressure will build up on the fermenting corny. This will slowly push still-fermenting wort into the second carboy, though perhaps following some of the trub that will have settled out first. At some point, the two cornys will reach an ...


3

It's best to remove the hops, but it's not a deal breaker if you don't. It will just make it harder to siphon the beer later. There are 2 other options to consider...you can put the hops in a nylon or muslin bag so that the entire bag can be removed later. Or after the wort has been cooled post boil, you can pour it through a sanitized strainer into your ...


2

I see a potential problem in that as the first waves of beer flow out into the secondary keg, they aren't yet done fermenting. So its like you're racking some of the beer to secondary on the very first day of fermenation. I would worry that this would shock the yeast somehow in the secondary keg and you'd get a stalled out fermentation there. Furthermore, ...


1

I think you're confusing two different things. the reason to raise the temp toward the end of fermentation is to make sure the yeast is active enough to finish the fermentation. That's commonly done with both ales and lagers. as an example, I ferment most ales around 63F, but after 5-7 days at that temp I raise it to make sure fermentation is done. after ...


1

The theory is that by making several sugar additions mid-fermentation instead of front-loading all of the sugar is that it will not shock/stress the yeast outright in the beginning by the high amount of sugar, and will allow the yeast to re-produce in a more hospitable environment, since alcohol (in high amounts) is toxic to yeast. With that in mind, you ...



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