beginner questions

[asulwer]

Fermenting in a keg: you must leave head space for the foam (Krausen). It could get into the spunding valve and clog it, somewhat dangerous as pressure will build.

The keg can handle something like 100 psi, and at that pressure, the yeast will have stopped working, so it is self limiting to a point.

I would not put in more than 4 gallons.

i have the spunding valve set to 5psi. roughly 4.5 gallons has been added. thanks for the good info and help

 

[Zambi]

Are you planning to serve from the same keg?

 

[asulwer]

Are you planning to serve from the same keg?

yes i am or going to try too

 

[Zambi]

yes i am or going to try too

You will have quite a bit of trub at the bottom. It will settle.
Try using a floating or semi-floating dip tube and don't take too long to finish your beer

 

[asulwer]

it will be gone in less than a week! i am using a floating dip tub! i really don't mind the sediment or trub mixing into my glass a bit. once i see it then its time for a new batch

 

[Zambi]

I think you'll be good for at least a month if you can be patient enough

 

[Donoroto]

it will be gone in less than a week! i am using a floating dip tub! i really don't mind the sediment or trub mixing into my glass a bit. once i see it then its time for a new batch

A fermentation leaves a LOT more than some trub. A floating dip tube makes this moot, of course, but don’t underestimate that 4” thick sludge layer.

 

[Sandy Feet]

Yup. That is why you generally have a fermenter and then transfer to a keg.
More than that if you ever decide to make a real Pumpkin Beer.

 

[asulwer]

i am just experimenting right now. i did taste test that beer and it was ok for my first attempt. i really need a separate pot to mash, boil and ferment in. 3 pots actually. i have been looking at a conical fermentor.

 

[Sandy Feet]

You don't need an expensive fermenter. A plastic one is 30 or $35, and it works.

 

[asulwer]

i want a big one, 10+ gallons.

 

[Dave Y]

i want a big one, 10+ gallons.

are you planning on brewing 10 gallon batches? If not, the larger conical fermenters will have more trouble cooling / cold crashing generally, than one properly sized for the batch. I have a couple of 7 gallon and a 14 gallon. I do use the 14 gallon fermenter - it’s pressure capable, and it does almost as well cooling speed wise. I can get down to the high 30’s cold crashing in the summer but only overnight and only if the temps actually drop some. I do have the equipment to support 10 gallon batches, I generally don’t for space considerations.

 

[asulwer]

i have been brewing 2 gallon test batches until i find a brew worth scaling. final scale size i am not sure of, maybe 10 or 15 gallon. i was thinking about sizing my fridge unit and fermentor together or some kind of cooling coil inside the fermenter.

 

[Dave Y]

i have been brewing 2 gallon test batches until i find a brew worth scaling. final scale size i am not sure of, maybe 10 or 15 gallon. i was thinking about sizing my fridge unit and fermentor together or some kind of cooling coil inside the fermenter.

You could also pick a style you like and look for known recipes to replicate. after a few successful replications, you get a better sense for what combinations of ingredients and process yield what results. If you do go with a big conical fermenter, wait for a sale. I got a Blichmann 14 gallon for about $780 OTD on sale - with pretty much all the connectors I needed - tri clamps, NPT for the chiller, etc. With a jacket.

Other makers out there put up sales too, so watch for them and SAVE !