Alright, part 2. Now we move on to the fermentation process taking place in the lovely new conical fermenter.
Here’s an exciting video of the airlock bubbling from the fermentation. It may seem silly, but this was nice proof that our process had worked up to this point.
My finger is pointing to the level of the trub in the collection ball. I know this may seem silly to non brewers, but this is a really cool system.
Removing the collection ball and pouring off the trub between primary and secondary fermentation.
Above are some of the supplies used to put the beer into the keg, and the keg itself. A nice little 5-gallon ball lock keg I bought new from Williams Brewing. Probably should have double checked the size, more on this later.
Here’s our final gravity reading. With temperature correction, were were essentially right on, I think only 1pt off.
This is another cool part of the system. You can remove the collection ball, and when you are ready to transfer to your keg or bottle, you can attach a treaded nipple to the valve and then a silicone tube straight into the consumption vessel.
Mmm, almost beer.
And here it is to sit and wait while I force carbonate. Force carbonation is when you use an external CO2 tank to force the CO2 into solution in your beer. Many home brewer who bottle use priming sugar and rely on residual yeast to carbonate. But I really like the simplicity of kegging, and therefore force carbonation. If you’ve ever washed enough bottles for a 5-gallon batch, about 50 or so depending on exact yield, you know my pain. It’s a bit of investment to keg, but what hobby doesn’t require a certain level of investment. Anyway, that part about I should’ve double checked the size of the keg, yeah. It doesn’t fit in my converted mini fridge, the cooling apparatus is in the way. Fixing that issue will be another post, once I get there. But, yay! Beer!