Pressure transfer using Fermentasaurus Snub Nose
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- čas přidán 18. 03. 2019
- Here's the follow-up video on how to pressure transfer with a Snub-Nose Fermentasaurus. These 35L pressure fermenters fit in Series 4 Fridges and include a floating dip tube for making pressure transferring easy.
This is perfect for the first time pressure transfer user. Thanks so much
Thanks Frank. If you like these tanks, you'll really dig our new Apollo 30L variety pressure fermenters and unitanks.
czcams.com/video/rj_gzZWeamw/video.html
We also have these in stainless steel so you get all the performance and convenience of the equipment in the lid with the strength of stainless steel + expansion ports in 1.5inch tri-clover!
Nice video and great example of one of the many uses of a spunding valve
I can’t see these on your site, are they available and if not when will they be available?
so you can't connect the disconnecteds while the snub- nose is in the S4 fridge?
Les here from greymouth new Zealand...in this video...how many times did you rack your beer off or did you just put into kegs at 1st ferment ???... Absolutely love your videos......les
Thanks Les and sorry for the late reply. It was a couple years back but from memory I moved the entire batch off the yeast bed once into a new Snub Nose vessel. Then I moved a portion to keg and a portion on wood in a keg. Was pretty amazing after ageing.
Our vessels have come a long way. Apollo fermenters are incredible and the new dryhop ports make additions easy. With certain ingredient selections available now, I'm less inclined to rack at all and simply cold crash, carbonate and keg.
So do you have to have a Spunding valve to transfer from the Fermentasaurus to a keg?
It's better to have the spunding valve because you can control the flow speed better with the keg's internal pressure. Alternatively you can just leave the PRV lifted and it will vent while you fill, but there is less control using this method.
That is a lot of oak chips for that quantity of beer. HA!
Hi bit of a beginner here and purchased a used Cornelius keg that's in great condition. I have noticed it has 2 long dip tubes and was wondering if this is correct and ok for beer? All the u-tube vids seem to have a long and short?
Sorry stupid question but learning?
If one of your longer dip tubes has a carbonation stone on it, that could be the reason you have two long diptubes. Normally it is one long and one short diptube for the gas side.
If you use a SPUNDit 2.0, you would have a visual means to monitor the flow rate of the beer by watching the bubbling in the its FERMonitor.
We Love your work Trong Nguyen! Spundit 2.0 is a powerful piece of kit for sure!
@@Keg-King Love your videos, too. Very straight forward and informative. Please them coming!
Both times I pressure transferred the trub erupted from the bottom and cloudy my beer. I don't have fridge space to cold crash the fermenter is that the problem?
The cold crash during a pressure ferment accomplishes a couple of things, so if you're not including it you're missing a crucial element, not just in pressure fermentation, but in cellar processes in general.
Temp control is essential. You'll make beer without it but it will always be hit and miss if you're just leaving it up to the elements. You'll want to pitch at optimal temp for the yeast, rise towards the end of fermentation to allow for diacetyl clearance and then drop temps to clear, flocculate and carbonate.
Gain the advantage of control in every aspect of your brewing and you'll get consistent, reliable, world-class results in your beverages every batch.
WHat happened to the other guy, Kay??
@@mattl7599 Im going to start a brew supply company and call it kegasaurus... no, kegZilla!
Funny how you cut twice the video when you connect the gas and beer ball locks, like you were having trouble. Maybe this is not adequate for a kegerator. Just saying.
I think it might just be a bit of bad editing. Just watch video on dry hopping and although it looked a tight fit. He did attach the disconnect. Not that I use a Series 4 fridge anyway.