BEFORE BREW DAY

• Attach torpedo buoy with filter attachment to serving keg
  
• Fill serving keg 99.99% full with Starsan (tip and inject Starsan
  until water escapes from gas QD)
  
• Use CO2 to push all the Starsan from the serving keg into another keg
  
• Pressurize serving keg to 26 psi
  
  

  YEAST STARTER
  

• None. Use dry yeast.
  
  

  MASH
  

• Do not mash crystal/roasted malts. Add them at vorlauf.
  
  

  BOIL
  

• Boil timer settings: nE = 3, t1=60, t2=20, t3=10
  
• When there are 20 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
  
• At 10 minutes left in the boil, start running wort through counterflow chiller to sanitize it.
  
• At flameout, cool wort to 165 degrees prior to adding whirlpool hops.
  
  • Put boil controller in MASH mode and set temp to 165 degrees
    
  • Run cold water through counterflow chiller and return cooled wort to kettle. Continue until temperature in kettle cools to 165 degrees.
    
• Add whirlpool hops
  
  • Cover kettle with sanitized lid
    
  • Set timer for whirlpool hops
    
• During whirlpool hop stand, put keg lid with dry hop hanger onto the fermenting keg, then sanitize keg fermenter.
  
• After whirlpool hop stand:
  
  • Start running wort through counter flow chiller into the fermentation keg via plastic funnel with screen (target 75 degrees)
    
  • When keg is around 1/3 full, add Fermcap-S drops and gently sprinkle dry yeast onto wort
    
  • Fill keg to just above the weld
    
    

    FERMENTATION
    

• Gently drop the Tilt Hydrometer (after sanitizing it) into the wort in the fermenting keg
  
• Attach keg lid and do a couple CO2 purges of the head space
  
• Wait at least 4 hours for the yeast to consume the remaining oxygen in the head space of the fermenter
  
• While waiting the 4 hours
  
  • Attach spunding valve to gas-in port of serving keg and run tubing from output of spunding valve into a container of water
    
  • Close down spunding valve (to set at max pressure)
    
  • Attach CO2 tank to liquid out port of serving keg
    
  • Pressurize serving keg to 26psi and leave CO2 connected
    
  • Slowly open spunding valve until bubbles begin to be seen in container of water
    
  • Disconnect CO2 from liquid-port
    
  • Attach temp probe to fermenter with bubble wrap over it
    
  • Program STC-100 as follows and initiate program:
    SP0=75, dh0=48
    SP1=75, dh1=48
    SP2=80, dh2=0
    
    • 75 degrees for 2 days, then ramp to 80 degrees over 2 days
      
• After waiting the 4 hours, purge air in jumper and attach jumper to connect gas-in port on fermenter to liquid-out port on serving keg (this will pressurize the fermenting keg also)
  
  
• When fermentation shows signs of slowing (around day 2?), it is time to add dry hops.
  
  • Disconnect jumper to serving keg
    
  • Carefully release pressure in serving keg (a little bit at a time). Watch out for rapid foaming.
    
  • Open lid, suspend hops in stainless steel hop basket from lid of keg (there will be some positive pressure from the pressurized beer to protect the beer from oxygen)
    
  • Reattach lid to keg
    
  • Use CO2 to Fill/purge the headspace several times, the re-pressurize to 26 psi
    
  • Reattach jumper to serving keg
    
• Let beer continue to ferment with dry hops for 2-3 days, then transfer to serving keg (see below)
  
  
  

  PACKAGING
  

• Use process described in the referenced link (below) to perform a closed transfer using gravity
  
• After the transfer is complete, disconnect serving keg from fermenting keg and pressurize serving keg to 26 psi
  
• Remove spunding valve from serving keg, then cold crash beer in the serving keg (to around 34 degrees) and hold for 3-5 days
  
• Once keg is at cold crash temp, prepare and inject gelatin into gas-in port of serving keg using (O2 purged) jumper to purged and pressurized plastic soda bottle carbed with a carb cap (pressure in soda bottle must be greater than serving keg. Around 15 psi should be fine.)
  
• After cold crash, carefully move keg to keezer, pressurize to 2.0 volumes at serving temp (about 8 psi), and tap it!!
  
  

  REFERENCES
  

  https://www.homebrewtalk.com/threads/pressurized-closed-loop-corny-keg-fermenting.600563/