DIY Closed Loop Transfer - Fermenter to Keg

[@SCROWMD]

Thanks for this.Will give it ago when my next brew is finished fermenting.Cheers.

[@TheBeardyManCraftBeers]

It works well for me Gary but not many homebrewers get it's true value 👍

[@jameswilkinson9204]

I've just purchased a corny keg and I'm looking forward to attempting this with my brewing bucket. I'm a little nervous as I see many videos of those performing this method using high quality fermentation vessels and I'm still using a plastic bucket but we will see how I get on

[@TheBeardyManCraftBeers]

Sounds good, do let me know how you get on?

[@Goose_0187]

Always love your videos man always good information 🙂🍺

[@TheBeardyManCraftBeers]

Thanks very much Steven, really appreciate that! Unfortunately there's been a big decline in viewership and poor YT scoring on my latest content overall 😳 I've one or two more and Ill be wrapping it all up if the ratings continue to drop. Thanks a million for the support 👍

[@TinyShedBrewing]

Thanks a lot that was very helpful 👍👍🍺👏

[@plapperkfr2045]

Unfortunately a couple of days too late for me, but I just kegged my beer the same way. Some points from my side: If you plug the still disconnected(!) beer side into the still preasurized keg, you can flood the tube with CO2 (for the totally oxygen averse :))before connecting it to the spout on the fermenter. Also, the inlet of the beer in connector is rather small, which limits the transfer speed - around a kg/minute is a totally acceptable flow rate (I totally recommend puttiong your keg on a scale!). Mine was a little bit under 80 seconds for 1000 g of beer. So if your beer transfers slowly, it's not the fault of the CO2-part of the setup :)

[@TheBeardyManCraftBeers]

Yeap absolutely agree with that for sure 👍

[@Dts1953]

Excellent information!

[@curtpick628]

Sad to see you go man

[@NW-lj6oo]

Really great video which is very clearly explained. I have an interesting problem which gavanwhatever has highlighted. I’m on my first batch and have to dry hop it without oxygenating the beer, which is a dark ale. I’m thinking that I can seal a clear plastic bag over the top of the Fermenter using some packing tape to capture the C02, but leave the dry hops in a funnel to drop through the airlock hole once the airlock is taken out. When this is done I will replace the airlock and wait another 5 days before closed looping the beer in exactly the way you have done it here. It makes me wonder if i can transfer the beer to the pressured keg at the same time as I do the dry hopping? Would this last part be madness?

[@TheBeardyManCraftBeers]

That's an interesting question! First off, the method you're describing for dry hopping may work to minimise oxygen exposure, but there are a few things to consider. Dry hopping while transferring to a pressurised keg can work, but it could be tricky. When you transfer the beer to the keg, the pressure from the CO2 in the keg could help purge any oxygen that gets in when you dry hop. However, the timing is key-if the beer is still fermenting slightly, the natural CO2 production could help protect it. On the flip side, if fermentation is complete, you'd have to be extra careful about oxygen pickup during both the dry hopping and the transfer. Here’s what I’d suggest: 1. Dry Hop Separately: Do the dry hop as you planned with your sealed setup thingy magigy and leave it for 3-5 days. This gives the hops time to impart their flavors. 2. Transfer with CO2 Purge: Once the dry hop is done, do your Closed Loop Transfer, purging the keg with CO2 beforehand bla bla to reduce any chance of oxygen exposure. Doing both at the same time might be madness alright as yod introduce too many variables and a higher chance of oxygen pickup, especially if your system isn’t completely sealed.

[@G-townbrewer]

Good video. Cheers! 🍻

[@TheBeardyManCraftBeers]

Thanks very much 🍺👍😎

[@peterswatton7400]

I do it this way but worry about any oxygen trapped in the lines so try to purge CO2 through the top line while connecting up. How much do we need to bother about every last scrap of air?

[@JohnDoe-es5xh]

If you ferment in a KEG, you dont need all this stuff. Just a faucet with a ball lock connector. 🙂

[@samrobinson5855]

hey whats the reason for burping the keg and releasing the CO2 twice before running the system? Wouldn't that just release the CO2? How do you know that you still have enough CO2 in there for the transfer?

[@johndoe-en9ko]

What you do with the remaining sanitaizer? It will not ruin the beer?

[@rimski7265]

Great video, thanks! Do you have a method to dry hop that doesn’t let oxygen in when you have to introduce/remove the hops?

[@carlosneto001]

Hey, saw your comment! You can attach a little aluminium inside the fermenter and inside a bag with the hops, and one iman outside. When the day arrives, you just remove the iman and allow the hops to fall 🎉

[@TheBeardyManCraftBeers]

Really interesting, thanks for sharing! Could you send me on more details on this, would love to know more and perhaps give it a go too 👍🍺

[@gavanwhatever8196]

I've been brewing since 1978. Never had oxygen 'destroy' a brew. That being said, I'm here because I've just got half a dozen old corny kegs and I'm interested to find out what improvement there might be. I'm looking at the way you prep your keg and yes, carbon dioxide is heavier than air, but using the gas post means that CO2 has to travel through all the air to get to the bottom. I think you'd have to wait some time for the seperation to take place. Additionally burping the keg will cause turbulence and mix the gases again. I can't help but think some air will remain. I'm planning to use the CO2 from the ferment to displace all the air from the keg. I'm wondering if it would be better to connect the gas line from the fermenter to the liquid line of the keg because the gas will then enter the keg at the bottom because of the spear. Put a spundy on the gas post of the keg and set it just above atmospheric pressure so there is no explosive exhaust of air, just lots of tiny 'burps'. Does this make any sense?

[@TheBeardyManCraftBeers]

Hey and thanks for the comments, it’s always great to hear from someone with so much brewing experience! Let me address your points one by one. Firstly, regarding oxygen exposure: It’s true that many brewers have successfully brewed for years without noticeable issues from oxygen. However, as brewing science has evolved, especially with the rise of craft brewing, we've learned that even small amounts of oxygen can have a noticeable impact on the final product, especially in hoppy beers. Oxygen can lead to off-flavors and shorten shelf life, which is why many brewers now aim to minimise it as much as possible. On the topic of CO2 being heavier than air: You’re absolutely right that CO2 is denser and should settle at the bottom. However, the concern is that when you purge a keg through the gas post, the CO2 does have to pass through the air, and depending on the rate of flow, some mixing can occur. This is why some brewers including myself prefer to purge the keg a few times to ensure as much air is displaced as possible. Your idea of using CO2 from the fermenter to purge the keg and connecting the gas line to the liquid post is a solid approach. By introducing the CO2 at the bottom through the spear, you’re minimising the chance of gas mixing and effectively pushing the air out. The spunding valve on the gas post to release pressure slowly is a clever way to avoid turbulence and ensure a gentle, consistent displacement of air. This method could indeed improve the efficiency of air removal and reduce the risk of oxygen pickup - would ya agree? So yeah, in summary, yes, your approach does make sense, and it’s a technique that aligns well with modern practices aimed at reducing oxygen exposure. It could definitely be worth trying out with your new kegs to see if you notice a difference in your brews - let me know and thanks again!

[@gavanwhatever8196]

@@TheBeardyManCraftBeers Thanks for the feedback. So far I've managed to purge 2 kegs to 4psi with the CO2 from just one ferment. I think I wasted a fair bit too, learning how to use the spunding valve. Now my problem is that I think my kegs have small leaks because a week later they both are only slightly above atmospheric pressure. I'll have to use the CO2 tank to test them.... Of course this doesn't detract from the fact that the method works. I definitely agree about less turbulence. I MacGyvered a bubbler by attaching some tubing to the outlet of the spundy with the other end going into a jar of water. Instead of the intermittent burping of the traditional bubbler, the CO2 was coming out in a continuous stream of tiny bubbles.

[@Sh33nn]

I recently bought grainfather closed transfer kit for my conical, I wonder how much impact it will have on flavour

[@TheBeardyManCraftBeers]

Yes I got that unit too, have only used it once and struggled tbh, may have been more on my part but I think I should try it again.....how'd you find it?