So I probably should've posted this on here before opening the doors of my nano, but I had gotten the idea from somone else so I thought it would be more commonplace. I can't seem to find any discussion here so I thought Id put it on the table.
I currently run my nano without any cold storage. Ive got a "fermentation room" with a temp controlled AC and Heater to maintain the temp of the tanks. I primary anywhere from 10 days to 2 weeks and then transfer directly into a keg with sugar for Keg conditioning for another 2 weeks. I pitch only dry yeast and at most use it for only two generations. I've been using the Danstar Nottingham because it is highly flocculant.
The beer leaves the brewery at 60 where it is loaded on a refridgerated truck for the trek to the warehouse where it is stored cold. I have an agreement with the distributor to "cold crash it" for 3 days prior to sale in their cold storage and all the retailers know that its keg conditioning, not to move it, and to take a pull and dump whatevers in the bottom before serving.
This has been my setup for about 3 months and it will continue to be for a little while. Apart from telling me that this is insane, anyone got any recommendations or things that I should look out for? I've thought about attempting to "cold crash" the room, but I always have beer in kegs conditioning in there in addition to the beer Im trying to crash.
I currently run my nano without any cold storage. Ive got a "fermentation room" with a temp controlled AC and Heater to maintain the temp of the tanks. I primary anywhere from 10 days to 2 weeks and then transfer directly into a keg with sugar for Keg conditioning for another 2 weeks. I pitch only dry yeast and at most use it for only two generations. I've been using the Danstar Nottingham because it is highly flocculant.
The beer leaves the brewery at 60 where it is loaded on a refridgerated truck for the trek to the warehouse where it is stored cold. I have an agreement with the distributor to "cold crash it" for 3 days prior to sale in their cold storage and all the retailers know that its keg conditioning, not to move it, and to take a pull and dump whatevers in the bottom before serving.
This has been my setup for about 3 months and it will continue to be for a little while. Apart from telling me that this is insane, anyone got any recommendations or things that I should look out for? I've thought about attempting to "cold crash" the room, but I always have beer in kegs conditioning in there in addition to the beer Im trying to crash.
Comment