Transferring from a conical

Lagering methods and times

Moderator: Brandon

User avatar
mpietropaoli
Posts: 91
Joined: Tue Apr 19, 2016 2:00 pm

Transferring from a conical

Postby mpietropaoli » Fri Apr 29, 2016 9:07 am

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.
User avatar
Ancient Abbey
German Brewing
Posts: 1187
Joined: Tue Dec 22, 2015 8:23 pm

Re: Transferring from a conical

Postby Ancient Abbey » Sat Apr 30, 2016 8:13 am

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 -

Who is online

Users browsing this forum: No registered users and 1 guest