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Yet another reason we use the metric system , it allows for us being upside down all the time .....silly lbs and gallons don't work here
new beer name, dibs.except when we hit that camel
I do the same thing and oxygen never comes in contact with the beer. Since I've starting doing this, I notice my beer that was bottled from a keg tastes much better over a longer period of time. This works well for when you want to save a beer for a competition.I mostly got tired of lifting a 6 1/2 gallon carboy up onto a counter to siphon so I set up a pressure-transfer...Carboy cap with a racking cane running through the center nib and a tube running from my CO2 tank stuck onto the other nib. Works like a charm!
Very easy to keep the siphon exactly where you want it and it's a little faster, but you have to watch the pressure as it gets less liquid and more headspace. Either clamp the cap or keep a hand on it and keep the pressure low to begin with. It's possible to purge the tubing with CO2 as you purge the keg by keeping the end of the siphon tube up out of the liquid and pumping CO2 through the headspace of the carboy and into the keg. Beer never comes in contact with any oxygen during the whole process.
It will blow up through your keg when you hit bottom. It's only CO2, but it can make a mess. Ask me how I know.
Or "Hit That Camel"?What "Hit that " or Camel ?
Sweet, a SMASH Beer I presume?Or "Hit That Camel"?