Transfer oxidation after pressure fermentation

ScaniaBrew said:
Alright - so just transferred everything to my barrel fermenter, which i purged with CO2 before racking in (without splashing at all!), then cleaned the keg, and re-racked from the fermenter into the keg, which i also purged with CO2 before siphoning in. Also blasted quickly with CO2 after refilling and sealing the keg to clear the headspace. Put on my spunding value again set to 5 PSI and its already bubbling steadily as it was earlier (have a blowoff tube going into a jar of starsan and water). I am thinking that I can serve from this keg after cold crashing and carbonating in a few days' time?
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Just make sure it's done, you dont have any risk of explosion, since it's in a keg. But 1.020 doesn't seem done yet
 
Craigerrr said:
You could remove the dip tube, trim it and then replace it
Pulling it out should give you a good idea where to cut it.
Better yet would be to remove the dip tube and replace it with a floating dip tube.
Whatever you do, clean and sanitize, and wear gloves (with the gloves on, wash your hands, and
I think a bigger concern with moving the beer back and forth would be the potential for infection

Note, this post was created earlier, so disregard whatever has been covered in subsequent posts...
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This is the first thing I thought of when the question was first posted. Seems like the risk of having that little hole open for a second would be less than transferring back and forth.

And I wouldn't worry about autolysis :)
 
ScaniaBrew said:
Hi all,

Relatively new brewer here. Last Sunday I put together a 19 litre batch of cream ale and decided to try out my new spunding valve and ferment under pressure in my corny keg. However, in my eagerness and excitement over an exceptional brew day, I forgot to clip an inch or two off the dip tube in the keg...

Now I am nearly the end of the fermentation and I need to rack the beer off the yeast cake. I suspect that pumping it out with the help of CO2 and a picnic tap will bring along far too much yeast -- not to mention that I only have 1 corny keg at present.

So here's the question:

How much oxidation would I risk if I siphoned out the beer from the keg into a sanitised fermenter purged with CO2, cleaned and sanitised the keg, and then retransfered to the corny keg (which I also plan to purge with CO2)?

Is this a lost cause, or could this beer still maintain a shelf life of a few months (or at least a month -- I am making it for a party in early April) following this method?
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Maybe next time skip all the racking use a floating dip tube on the liquid post.
Then you can ferment - spund if you want - then serve all from the one vessel.

Autolysis will take longer than it takes for you to kick the keg.

I know a few brewers that ferment and serve from the same vessel.

I've done it once on an extreme example in a lager I pressure fermented.
I didn't pick up any Autolysis I'm assuming that would be a burnt rubber thingo_O not even sure what it tastes like and I rekon few brewers would :p!

But I'm usually wrong on alot of things just my 2c

Biggest thing is your brewing beer and learning from mistakes :)
 
Ok, so this is kinda late but...

if you transferred the beer from the keg at a normal rate, the first pint or two would have a bunch of yeast, forming a little 'crater' in the trub. Continuing to transfer would pick up no more trub, unless you shake the keg. So the other 18 litres would be reasonably clean.

On a different point, autolysis takes months in a small keg. Faster at the bottom of a 4000 liter fermenter, several weeks.
 
Minbari said:
Just make sure it's done, you dont have any risk of explosion, since it's in a keg. But 1.020 doesn't seem done yet
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Certainly - but like I noted the spunding valve is on and still releasing gas. Am I wrong to thing that the fermentation will continue over the next few days even though I transferred the beer around?
 
ScaniaBrew said:
Certainly - but like I noted the spunding valve is on and still releasing gas. Am I wrong to thing that the fermentation will continue over the next few days even though I transferred the beer around?
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It Will continue if there is still yeast in suspension. If not, it will be a little sweet, but still beer. :D
 
Amen as long as their happy and fermentable sugars I. Suspension they will continue fermenting.

Usually pressure = slow down of the yeast.

Sometimes capping fermentation can be a bad thing if your yeast arnt healthy the increased osmotic pressure can cause them to stall out.
 
Minbari said:
It Will continue if there is still yeast in suspension. If not, it will be a little sweet, but still beer. :D
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Alright just an update - after transferring and re-transferring back to my cleaned and sanitised corny keg on Tuesday, steady bubbling resumed Wednesday morning, and even picked up more as of this Thursday morning. I also upped the temp to 18 C - may have also had an effect. I will pull a sample today to check gravity and confirm that we are on track. Thanks for all the input and tips, everyone!
 
Just an update on this -- beer reached 1.016 and the yeast seemed to kick it there. I chilled down last night and it's already beginning to clarify. A glorious, clean, and relatively well balanced cream ale! Only thing is that the pH is maybe a bit low at 3.8, but I have read that this is fairly normal for ale yeasts.
 
Trialben said:
Maybe next time skip all the racking use a floating dip tube on the liquid post.
Then you can ferment - spund if you want - then serve all from the one vessel.

Autolysis will take longer than it takes for you to kick the keg.

I know a few brewers that ferment and serve from the same vessel.

I've done it once on an extreme example in a lager I pressure fermented.
I didn't pick up any Autolysis I'm assuming that would be a burnt rubber thingo_O not even sure what it tastes like and I rekon few brewers would :p!

But I'm usually wrong on alot of things just my 2c

Biggest thing is your brewing beer and learning from mistakes :)
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Excellent point, Ben. A floating pickup is almost a necessity when fermenting in a keg, it solves this problem completely.
 
Trialben said:
...I didn't pick up any Autolysis I'm assuming that would be a burnt rubber thingo_O not even sure what it tastes like and I rekon few brewers would :p!
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I've got it once with some older stout that had a rocky fermentation. Just think of that black stuff that us Australians put on our toast. At least that's what it tasted like to me.
 
Trialben said:
Vegemite interesting .
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Vegemite, or marmite flavored beer! Eeeewwwwweeo_O
My wife might like it, but her naturopath has said she shouldn't eat marmite anymore:p
 
Had vegimite a couple times. Not the worst thing i have tried, but not a fan
 
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