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Need advice: bottling direct from fermention tank. Ok?

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  • Need advice: bottling direct from fermention tank. Ok?

    Pretty new to the brewing industry. This is how we do it now - would love some feedback and advice.

    1000 liter uni-/fermention tanks
    - Ordinary fermention as everybody do
    - Cold crash when F is done
    - Dump the majority of the yeast over 3-7 days
    - Store the beer at 3C in 1-2 weeks to allow the beer to clear
    - Forced carbonation
    - Bottling

    So - we dont use a BBT before bottling. Any downsides doing it like this?

    Thx

  • #2
    Originally posted by rolfrisnes View Post
    So - we dont use a BBT before bottling. Any downsides doing it like this?
    Of course there are downsides to doing it this way. Otherwise no one would need a BBT.

    I have successfully canned directly from FVs many times in the past, but it is never a preferred way to package for bottles or cans. You WILL pull chunks of yeast into your bottles, which could cause you issues in your machine, or possibly gushing. You may be able to do it fine. If you do not have racking arm/standpipe on a conical fermenter, it would be very, very difficult. It would be nearly impossible to filter during bottling without a buffer tank.

    BBTs are nice for many reasons beyond clarity. They often have a lower placed port for carbonation stone. This helps if you barrel age smaller quantities, or work with splitting batches. You can also add ingredients to the BBT for added character. They often have a proper sight glass to inform you of the volume, where you have to make a tube for an FV setup.

    Without a doubt a BBT will make your product more consistently stable. It just lets more yeast drop out of suspension. You can add finings in-line, or filter during transfer for extreme clarity. Depending on the budget, business plan, and physical location it may or may not be a wise investment.

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