If you are really anal, you can discard the rest. If not, get a big SS colander on top of a big SS concave bowl and you can recover about a liter of wort for a 5g batch. Yes, this has more contact with oxygen than the rest of the wort but we can assume the SMB or AA would have protected this small amount of wort.
If you are not using BIAB but transferring a full volume to another kettle, even if you are doing everything perfect, you are still moving liquid around so unless you are doing all this under O2-free conditions, you are getting wort exposed to oxygen as well.
My point is just be as careful as possible and with either method you should be at about the same O2 exposure.
Statistics: Posted by lupulus — Wed Nov 09, 2016 4:39 pm
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I just bought a really fine bag (even double bagged it) and dough in/lauter as gentle as is possible with the setup. I mean, I'm sure it's not ideal and some O2 is getting in but the SMB seems to do the job of preventing damage.
Statistics: Posted by Brody — Wed Nov 09, 2016 2:17 pm
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Statistics: Posted by TheHairyHop — Wed Nov 09, 2016 1:30 pm
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After buying a meter and not noticing much of an O2 pickup when removing the bag (assuming the meters can be trusted) and doing a side by side (Both BIAB, one with SMB the other without) and noticing a massive color and flavor difference. I feel comfortable remaining in a single vessel BIAB, at least until I own a place/have more space.
Statistics: Posted by Brody — Wed Nov 09, 2016 1:06 pm
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This is a bit of a moot point for me nowadays, because now I'm pressurizing at the very end of my primary fermentation to carbonate it before I rack. I rack with only 0.3 extract remaining nowadays, which is there just for oxygen scavenging purposes. It's so little extract that I just don't bother using a spunding valve anymore during lagering. I'm able to get far less yeast into the lagering keg this way, which I'm finding gives me clear beer in just a couple weeks, and greatly increases the longevity of the malt flavor. (I have a feeling that very low levels of autolysis release radicals which can destroy the fresh malt flavor, even if there isn't enough to cause the usual off flavors associated with autolysis)
Statistics: Posted by Techbrau — Wed Oct 05, 2016 6:47 pm
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My question is how much beer do you get out of the 3 gallon keg to make this work. 100mL? more?
Or do you have another trick to set the volume just perfect for the spunding valve without wasting any beer
Statistics: Posted by lupulus — Wed Oct 05, 2016 6:28 pm
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Assuming you still have positive pressure inside the kegs, you can simply restart the siphon by briefly disconnecting the gas jumper line, burping the receiving keg, then reconnecting the gas jumper.
Statistics: Posted by Techbrau — Wed Oct 05, 2016 6:12 pm
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