A Podcast about homebrewing…
This episodes explores the wide and wonderful topic of hops in beer, why we use them, how we use them and which hops we personally love to brew with.
A closed transfer is a transfer of beer from the fermenter (primary or secondary) to the serving or aging vessel via a closed circuit avoiding oxygen during the transfer. Closed transfers are used as oxygenated beer isnt nice. It takes on an overly sweet and darker character which isnt great in all beers.
My closed transfer system is pretty standard, check the video below.
Apologies for the poor camera work, but you’ll get the idea.
One important thing to remember when using this system is to monitor the volume transferred, especially if using the spunding valve, as they really don’t like having liquid in them. With a standard Cornelius keg, I tend to stop after 18.5L to be safe, but if you get one of the newer valves from kegland, they can be used for liquid or gas, so if you mess up its not the end of the world, a quick rinse and you should be good.
Lemme know any comments below, any tips to improve or anything you think I could do differently.
So, my last post was an introduction into the PGM (Parti-Gyle Method) and what it is, how it works etc etc…
This post is an explanation of my research and what I’ve got planned for the first PGM batch I’m planning on doing.
So, its been a while since I’ve posted anything. Life gets in the way of all the good stuff… But since I’m here again and I’ve been geeking out about something to do with brewing I figured I’d better share it with you all as its been a revelation for me!
