Brew UK Forum | General Brewing Discussions
bright beer
when you want a barrel of beer that you need to drink almost immediately they supply it as bright - siphoned off the sediment and able to travel and drink without resettling - obviously you get less in the barrel.
anyone tried that with homebrews - how is it done and do you have to repressurize thru more conditioning or CO2?
Mik
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Posted 1 year ago by Moderator
Good question. I've done it by following a standard brew, barreling it with sugar/DME to condition, letting it stand for a good while until it drops clear, then transferring it to another barrel. It worked OK, but if you want really bright beer you would need to use a very highly floculative yeast, or finings or filter it. Transferring between barrels is a potential source of infection, so I did it by injecting a barrel with CO2 and connecting a pipe between the tap on the full barrel and the tap on the empty barrel. Leave the cap on the empty barrel loose on the thread. The beer in the full barrel will have CO2 dissolved in it, so use the pressure to transfer the beer [/b][/u]VERY SLOWLY[b][u]. If you let it gush out, all the CO2 will escape and form a huge head. When the pressures equalise, loosen the cap of the full barrel slightly and adjust the heights of the barrels to maintain the flow. If you can do this in a very cold environment (around 3 or 4 C), you will retain far more CO2. Don't put any priming sugar in the receiver barrel, because it will just ferment and form a yeast deposit. I then pressurised the barrel with CO2. Commercial brewers add CO2 to their beer prior to bottling by dropping the temperature way down and injecting CO2, but if you want a flat beer just transfer it and pressurise.
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
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