Hey folks,
I recently had a sankey keg converted into a yeast brink for our 15bbl system in order to move us away from the food grade plastic buckets we had been using. I had a 1.5 inch tri clamp welded on the bottom and a 4 inch tri clamp lid put on top with a pressure gauge, prv and another 1.5 inch valve.
So here is my question for you folks that use something similar: How do you get the yeast into the fermenter? Our heat exchanger is a bit undersized for the brew house, so we knock out about 76-78 and then use the jackets to cool the wort down to 68. We use a very flocculant strain of yeast, so we would have to put some serious pressure on the yeast to get it out the bottom of the storage keg if we were going to use straight co2. This time I'm going to fill the fermenter, cool it, and then hook up a centrifugal pump from the dump valve on the fermenter through the bottom of the yeast keg and out the top to the racking port on the FV and re-circulate until I think all the yeast is broken up and out of the yeast storage keg and then use pressure to remove the remaining liquid.
Anybody have any suggestions or SOP that they would be willing to share? I'm not thrilled about having to use the pump which I think will increase chances for infection significantly.
Thanks,
Rob
I recently had a sankey keg converted into a yeast brink for our 15bbl system in order to move us away from the food grade plastic buckets we had been using. I had a 1.5 inch tri clamp welded on the bottom and a 4 inch tri clamp lid put on top with a pressure gauge, prv and another 1.5 inch valve.
So here is my question for you folks that use something similar: How do you get the yeast into the fermenter? Our heat exchanger is a bit undersized for the brew house, so we knock out about 76-78 and then use the jackets to cool the wort down to 68. We use a very flocculant strain of yeast, so we would have to put some serious pressure on the yeast to get it out the bottom of the storage keg if we were going to use straight co2. This time I'm going to fill the fermenter, cool it, and then hook up a centrifugal pump from the dump valve on the fermenter through the bottom of the yeast keg and out the top to the racking port on the FV and re-circulate until I think all the yeast is broken up and out of the yeast storage keg and then use pressure to remove the remaining liquid.
Anybody have any suggestions or SOP that they would be willing to share? I'm not thrilled about having to use the pump which I think will increase chances for infection significantly.
Thanks,
Rob
Comment