Hello from CFS! We just purchased 3 kegs from Northern brewer and we are very excited to "up" our game. This was a nice overview on transfers!! Your kegerator looks amazing! We are curious though, why are you pressure fermenting instead of using carboys? Thanks, David and Rachel
I do both! My current setup allows me to do two 5 gallon batches of pressure ferments and two in carboys. I pressure ferment to reduce esters and off flavors when I'm outside of ideal temp range for the yeast.
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Hello from CFS! We just purchased 3 kegs from Northern brewer and we are very excited to "up" our game. This was a nice overview on transfers!! Your kegerator looks amazing! We are curious though, why are you pressure fermenting instead of using carboys? Thanks, David and Rachel
I do both! My current setup allows me to do two 5 gallon batches of pressure ferments and two in carboys. I pressure ferment to reduce esters and off flavors when I'm outside of ideal temp range for the yeast.
@@CiderWithKevin awesome sounds like a good operation!! thanks for the info :)
how do you prevent the sediment on the bottom of the original keg from being sucked in and transferred to the new sweetened keg?
Good question! Floating dip tubes.
@@CiderWithKevin ah, and assume the length of the tube is shortened so it can't touch the bottom of the ball is big enough to prevent it? Thanks!
@Brian Sullivan that's right, I usually make mine so that I have about 5% loss on transfer - about a half-inch from the bottom.
Hey Kevin, should I buy a Fermzilla for pressure fermenting cider? Is it worth it?
I like it, but it's definitely not essential for cider making. I make most of my cider non-pressurized