Lagering methods and times
2 posts • Page 1 of 1
- Posts: 91
- Joined: Tue Apr 19, 2016 2:00 pm
I know some yeast is required when transferring from fermenter to spunding/serving keg. My question is how much yeast? Should we pull from the bottom valve first on a conical to get some dense cake, or is there enough in suspension to do the work (ferment and o2 scrub) once the beer gets over to the keg? I know that the yeast in suspension is doing the work generally anyway, not the 'cake'.
There's no easy way out. There's no shortcut home.
- Ancient Abbey
- German Brewing
- Posts: 1192
- Joined: Tue Dec 22, 2015 8:23 pm
The yeast in suspension is adequate. When I insert the racking cane, I eventually push it all the way to bottom. A very small amount of the cake comes it, but other than that I don't intentionally try to bring over a part of the yeast cake. If you have problems hitting EVG, then try carrying over more yeast.
- The best do the basics better -
Users browsing this forum: No registered users and 1 guest