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Thread: Racking into unitank for 1st time... purge with co2 or no?

  1. #1
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    Racking into unitank for 1st time... purge with co2 or no?

    So we are going to be filling a 3bbl unitank for the 1st time. Any reason to purge or not with co2 prior to filling from the kettle to the tank? Or will the natural fermentation process do the trick? Seem that a lot of co2 would be used for this! If so what are some of your techniques? Thanks.

  2. #2
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    When knocking out there is no need to purge. In fact you should be adding oxygen inline!

  3. #3
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    Yea am def adding o2 inline on the way. Just thought I remember hearing people pressurizing the tank with co2 pre fil??

  4. #4
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    Maybe I'm thinking of a brite tank when racking from a ferm.

  5. #5
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    Yes you definitely want to when going into the brite.

  6. #6
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    Nov 2013
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    Yes, purge

    I always purge with CO2 for a couple reasons

    1. After my sanitation loop (which I always run during mash conversion) I can use the CO2 to push out all the remaining sanitizer from every orifice in my tank i.e, racking arm, perlick, blowoff and CIP pipe. There is always a surprising amount that remains after draining or pumping back over to my CIP tanks and I don't want it in my wort

    2. If you didn't purge with CO2 the wort will certainly be exposed to "contaminated air" for a while while your sacc. comes out of lag phase. Any wild critters in the "air" would be competing with that sacc at fermentation temp. Don't give those critters any opportunity is the way I see it. CO2 is not that expensive, spoiled beer is!


    SOP - run sani loop during conversion, drain or pump over the sanitzer, pressurize tank to 3-5psi with CO2, relax and go about your brewday, before knockout purge CO2 starting with lowest openings on your tank and finishing out the top blowoff or CIP pipe. That's plenty of time for CO2 to sink to bottom of tank and no "air" coming back in.

  7. #7
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    Peracetic flush whole track twice then chase through with wort of which the first 8-12L is ditched straight out of the bottom of the conical. Theoretically the tank does contain contaminated air .. thanks, never thought to worry about that. Would chalk it up to wild critters being everywhere, just not in sufficient numbers to impact rapidly fermenting wort in the correct pH range, especially in the air. Probably way down the list of concerns after body, clothes, bucket yeast is hydrated in etc. Maybe co2 purge doesn't even blow them out, just around.

    Oh DEFINITELY purge tanks for packaging etc. If you've a DO meter you'll quickly see what happens when you don't. Don't listen to lies about 'blankets' and slow filling.

  8. #8
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    Purging a fermenter is completely unnecessary. Pressurize the FV to 3 to 5 PSI and blow out any remaining sani or rinse water.

  9. #9
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    pressurizing vs. purging

    Quote Originally Posted by MesseNoire View Post
    Purging a fermenter is completely unnecessary. Pressurize the FV to 3 to 5 PSI and blow out any remaining sani or rinse water.
    Yes, maybe I've misspoken when I've used the term "purge" and misunderstood the OP's original question. As my SOP states I really only "pressurize" the FV's.

    My "PURGE SOP for Brite tank" would include pressurizing with CO2 to 15 psi, wait 15-20 minutes, depressurize to 5 psi, increase pressure to 8 psi, pressurize FV to 10 psi, transfer beer while maintaining those pressures.

    Wish I had a DO meter but...…

    Hopefully I explained myself better here.

  10. #10
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    If your hypothesis is that there's "contaminated air" then you should be following the same purge SOP for your fermenters as for the brites. A quick blast of CO2 isn't going to be any more effective at displacing the air in one case than in the other.
    Sent from my Microsoft Bob

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  11. #11
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    Quote Originally Posted by a10t2 View Post
    If your hypothesis is that there's "contaminated air" then you should be following the same purge SOP for your fermenters as for the brites. A quick blast of CO2 isn't going to be any more effective at displacing the air in one case than in the other.
    Would you call pressurizing a 30bbl FV to 5 psi a "quick blast"? Am I overly concerned with my idea of "contaminated air" (maybe a little overdramatic in the wording but you get my drift)?

    Should I really not worry about it, hell I love saving money and time!

  12. #12
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    Quote Originally Posted by Ben Kent View Post
    Would you call pressurizing a 30bbl FV to 5 psi a "quick blast"? Am I overly concerned with my idea of "contaminated air" (maybe a little overdramatic in the wording but you get my drift)?

    Should I really not worry about it, hell I love saving money and time!
    I don't... Microbes don't just hang out in midair, they float around on dust. If the sheeting action of a proper CIP weren't enough to get all the dust out of a tank breweries would have noticed contamination issues long ago.

    Under extreme circumstances (CIP unavailable, dusty environment) that logic might not apply.
    Sent from my Microsoft Bob

    Beer is like porn. You can buy it, but it's more fun to make your own.
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  13. #13
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    Purge

    Quote Originally Posted by a10t2 View Post
    I don't... Microbes don't just hang out in midair, they float around on dust. If the sheeting action of a proper CIP weren't enough to get all the dust out of a tank breweries would have noticed contamination issues long ago.

    Under extreme circumstances (CIP unavailable, dusty environment) that logic might not apply.
    Whether a "quick blast" or a slow build to 5psi to purge sanitizer out of the ports, it only is purging sanitizer which is not a bad idea. You are not ridding the air inside the fermenter of contaminated air. Even to displace most of the "air" would require multiple purges and that would not eliminate all bugs. As stated previously you are relying on ph and a strong yeast culture to out compete the bugs that are inevitably in the air.

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