Corny keg as secondary fermentor

[dirt1016]

I will be kegging for the first time next week. I want to use the keg as the secondary fermentor. Do I just use it like I would a carboy or other like vessle?
I was also thinking that I would want to put on some sort of filter when xfering so as not to put blobs of yeast in there seeing it will be used for dispensing.
Any other tricks or concerns?

[Derekt2]

Originally posted by dirt1016
I will be kegging for the first time next week. I want to use the keg as the secondary fermentor. Do I just use it like I would a carboy or other like vessle?
I was also thinking that I would want to put on some sort of filter when xfering so as not to put blobs of yeast in there seeing it will be used for dispensing.
Any other tricks or concerns?

Saw/cut the last 1/2 inch or so of the liq down tube off so it rests above the yeast. You will lose about a pint of beer but it's a real labor saver.

[Spicoli]

If you use the keg as a secondary make sure to vent the co2 often. co2 is toxic to yeast and may hault your secondary fermentation. Keep doing this until you have reached your desired final gravity, then put it in the frig to knock out the yeast before force carbonating. I to always cut my down tubes.

[Derekt2]

I don't rack into the keg until the primary is done and the yeast has settled for the most part. That way the secondary keg just letteles the remainder settle and the small amount of trapped CO2 actually helps charge the beer before FC. This is how many German breweries charge lager, by trapping or re-circulating existing CO2 since they are not allowed to charge beer directly.

[Spicoli]

I also do as you Derek. It just sounded like Dirt wants to go from primary straight to secondary. I was just stating that he would want to let the secondary fermentation to go as normal before cutting off the yeast activety before it is done doing it's job.

[dirt1016]

Is going from primary (carboy) straight to secondary (in a keg) not the typical process? There shouldn't be much yeast in teh secondary. Is a small amount enough to kill the remaining yeast?
Should I just stick with another carboy and just rack to a keg after that?
My draft system is coming today!!!!!!!!

[Spicoli]

Originally posted by dirt1016
Should I just stick with another carboy and just rack to a keg after that?
My draft system is coming today!!!!!!!!

You can do it either way. You will have a bit more trub in the keg if you go straight into it from primary though. Just keep your secondary at room temps like normal and vent it every now and then. After normal secondary time put it in the frig and let it get to frig temps and carbonate. All I was trying to say is what ever vessel you use for secondary just let it do its normal thing as you would in a glass secondary. I know a lot of brewers that use kegs as secondary because they take up less space that 5 gallon carboys. They are much easier to store. Most I know use a gray gas valve with a 3 piece air lock attached to it so it vents like it would in glass. Then they will either rack to a differant keg for dispensing or push it through to a differant keg with co2 tank. I sometimes will do this myself when I have big beers going at the same time and secondary fermentation takes a long time. I have 5 primaryt fermentors and only 2 secondary so I am forced to use kegs sometimes. Not that it is bad or anything, some claim it is better. I have talked to some brewmasters that claim the SS kegs help the beer ferment faster for some reason. Four Peaks Brewery that is near by says they are seving beer that they brewed only 2 weeks prior. They use SS conical fermentors like most breweries.

[HogieWan]

I am planning on getting a draft system before the summer. I was thinking that, instead of cutting the liquid tube, if there was something to stick on the end of it that is similar to the plastic piece I have on the end on my racking cane. It seems like drawing liquid from slightly above the bottom and the angle the beer flows would keep the trub layer undisturbed.

I would think I would like to secondary, then rack to a corny for conditioning, and then rack to a "serving" corny to leave the yeast layer behind.

[Derekt2]

Originally posted by HogieWan
I am planning on getting a draft system before the summer. I was thinking that, instead of cutting the liquid tube, if there was something to stick on the end of it that is similar to the plastic piece I have on the end on my racking cane. It seems like drawing liquid from slightly above the bottom and the angle the beer flows would keep the trub layer undisturbed.

I would think I would like to secondary, then rack to a corny for conditioning, and then rack to a "serving" corny to leave the yeast layer behind.

Why so much work? Let it ferment and settle in the primary for 7 days then rack it into a modified keg. Put the keg in your fridge and hook it up to your gas line. Over the next 7 days it will clear and carbonate and be ready to drink. No secondary, no multi-step transferring (and losing beer along the way). No fuss.

[HarkJohnny]

Originally posted by Derekt2
Saw/cut the last 1/2 inch or so of the liq down tube off so it rests above the yeast. You will lose about a pint of beer but it's a real labor saver.

might i suggest a pipe cutter instead?

[HarkJohnny]

Originally posted by HogieWan
I would think I would like to secondary, then rack to a corny for conditioning, and then rack to a "serving" corny to leave the yeast layer behind.

you can do a direct transfer with your two cornies, two beer disconnects and tubing. no racking = no oxygenation. just pressurize the corny with the beer and use it to push the beer to the serving corny.

this site has a nice tutorial on the subject with lots of photos:
http://cruisenews.net/brewing/kegging/page3.php

[HogieWan]

Originally posted by HarkJohnny
you can do a direct transfer with your two cornies, two beer disconnects and tubing. no racking = no oxygenation.

that was my idea.

[Spicoli]

Originally posted by HarkJohnny
might i suggest a pipe cutter instead?

This is how I do it also. Nice clean cut.

[Spicoli]

Originally posted by HogieWan
I would think I would like to secondary, then rack to a corny for conditioning, and then rack to a "serving" corny to leave the yeast layer behind.

If you use secondary glass, transfer to keg and go. A conditioning corny and a serving corny is to much work. It's the cleaning part that gets old. Or go from primary to keg as secondary, then to frig after aweek and then to serving keg. Save at least one transfer.

[HogieWan]

what about the idea of some little piece on the end of the dip instead of cutting?

Anyone want to invest in a new company?

[Spicoli]

Originally posted by HogieWan
what about the idea of some little piece on the end of the dip instead of cutting?

Anyone want to invest in a new company?


Knock yourself out Hogie.

[corkybstewart]

I agree with derkt2 on this one. I don't bother with secondary at all. I fill my corny when fermentation is complete, hit it with 30lbs. CO2 pressure to seal it, and voila, its done. I'll leave it at room temp for a week, then load it into the kegerator to carbonate or the fridge to lager until there's space in the kegerator. I typically have one or two pints with yeast and debris, after that its nice and clear. I also have a filtration system I can use in a pinch, but in 5 years I've used it twice. Simplify, and relax.