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5

Duct tape....I've done it more than once.


4

It looks like the fermentation is complete, as the specific gravity has essentially stabilized. However, I'd leave it at 20C for another week at least to let the yeast clean up before cold-crashing. This is called the "conditioning phase", and can greatly improved the beer's flavour.


3

Hop residue will be a problem. Even if you use pellet hops, you will get clogs in the dip tube or valves when trying to purge the trub from the bottom of the keg. I know this from a disastrous keg-hopping experiment. You'll want to exclude hops when transferring the hot wort to the keg.


3

I have these bungs: Soft-ish rubber bung on the left, stiff plasticky rubber in the middle and soft silicone on the right. Silicone seems to be the least slippery when wet, but the soft rubber works OK. The one in the middle, OTOH will come out if you look at it funny. Your bung should require some effort to remove. If so, then make sure you don't some ...


2

Good 'ol fashioned weight works for me ;-) My bung for my blowoff hose kept popping out, so I just stuck this book on it. I know you're talking about an airlock, but just thought I'd share what my fermenter looks like right now. Also, are you doing blowoff at all? I usually do blowoff and then switch to an airlock after the fermentation dies down a bit. I'm ...


2

Cleber, I'm trying things very close to what you're thinking. I'm no chilling, fermenting, and serving on kegs. But I think an extra keg could be a good thing. If you have one, I think it is useful to transfer from the no-chill to the fermentor to aerate your wort. I'm doing this over pressure to ensure air contact. Otherwise you can aerate another way and ...


1

Wrap the top of the carboy and bung with some aluminum foil. This should add just enough pressure to hold it in place until it dries. Plastic wrap may do the same thing.


1

Let the sanitized bung dry (preferably away from dust) before inserting. It fits more snuggly that way.


1

It's also important to note: 5 gallon carboys usually use #7 bungs and 6 gallons use #6.5. The main risk here is that you'll sink the bung into the carboy if it's too small, but I imagine if it was too big you might have difficulty getting it to stay in. Also, I find it works best to fully insert the airlock in the bung, then insert the bung in the carboy, ...


1

I would give it a try. I have done this with a Sanke keg several times. Couple thoughts: - If it is an old Pepsi corny, you may be able to unscrew the pressure relief valve, remove, use an air lock or blow off tube. - Once activity has slowed, (Like only a few points above terminal gravity) replace the pressure relief valve and let it naturally carbonate. ...


1

A cheesy smell usually means you have bacteria in your mash and they have access to oxygen. If this were a sour-mashed beer it would be considered a lost cause at this point. I don't know how this kit is supposed to work, but it's sounds like sanitation is the issue.


1

The only issue I can see is potentially overwhelming the blow-off setup by sending in three primary fermentations worth of foam through one dip tube, since you indicate you'd set this system at the start of fermentation. Between the long, skinny dip tube and all the narrow passages through posts and fittings, I could imagine some of the really chunky first ...


1

I imagine some flow of foam between kegs might be possible, but not necessarily bad. Almost a Burton Union system if done right. I would make sure that each keg has it's own relief valve (these are cornies, right?) and try to use clear tubing as much as possible, so you can see that foam is flowing and each keg is fermenting on schedule.


1

I just realized that after fermentation is done, I will need at least an extra keg to transfer my beer out of the fermentors, anyway. My batches are of 3 kegs. So I will need to take an 4ยบ keg to transfer the first. After that, I could just drain and clean the emptys one by one and do the other transfers. So what I've done was to fill the 3 kegs with ...


1

Your mileage may vary... If it was my brew, I certainly would not give up on it (yet). I would gently set it out and let it settle for a few hours, then rack to another container, being careful not to pull anything (like glass) into the second fermenter. (Leave more than normal and make sure and use the diverter on your siphon.) Then you can triage the ...



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