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Open fermenters and packaging

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  • Open fermenters and packaging

    Hello everyone,

    When using open fermenters for beer that will be packaged for distribution, what are some techniques used to help keep the beer from taking on oxygen during transfer from the open fermenter to the brite tank?

    Thanks!
    Last edited by Catfish002; 09-20-2017, 02:31 PM.

  • #2
    Normally there will be a thin layer of CO2 above the beer, which helps of course.

    Transfer rates can be fairly high until you see any signs of a vortex occurring, which will suck in air / oxygen. By slowing the flow rate down you can reduce the vortex strength. Use of a vortex breaker will also help, but they tend not to be perfect. capped vortex breakers, if you remove them for cleaning are better than uncapped VBs.

    And of course, the usual good practices of purging pipes, pumps etc. with deaerated liquor ideally, or CO2 purge, check for poor seals etc. If you don't have DAL, then ordinary water is still better than leaving the lines full of air.
    dick

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