Jump to content
Mr.Beer Community
Sign in to follow this  
JohnSand

Tip the keg?

Recommended Posts

On my first batch I left the LBK level to avoid trub. Bottling my second batch tonight. Does anyone tip it to get more beer out? I think I only filled 7 liters last time.

Share this post


Link to post
Share on other sites

I do it and label the bottles the trub bottles. You will get trub in them if you tip the LBK. However, trub does settle out either in conditioning or cold crashing.

Share this post


Link to post
Share on other sites

Thank you both. There is also some white stuff on top, not foam. Is that normal? Should I skim it?

Share this post


Link to post
Share on other sites

The foam probably is just some yeasties that didn't quit or sink to the bottom. Just bottle things, the yeast will eventually settle out.

Share this post


Link to post
Share on other sites

I just set a pair of dykes (wire cutters), opened, under the back of the keg. It raises it up just enough to get everything that is clean and I have not pulled off any trub that way, but I do get darned near 8 full liters. Also after I set it like that I let it set for an hour or so in case I stirred anything up and it settles it back down. Just my method.

Share this post


Link to post
Share on other sites

"mjbearit" post=348340 said:

I just set a pair of dykes (wire cutters), opened, under the back of the keg. It raises it up just enough to get everything that is clean and I have not pulled off any trub that way, but I do get darned near 8 full liters. Also after I set it like that I let it set for an hour or so in case I stirred anything up and it settles it back down. Just my method.

Whatever works! :cheers:

Share this post


Link to post
Share on other sites

Two words in response to tipping the keg...if it has produced a good batch of brew, I usually tip it $5, if not, I stiff it! :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:

Share this post


Link to post
Share on other sites

"T8r Salad" post=348350 said:

Two words in response to tipping the keg...if it has produced a good batch of brew, I usually tip it $5, if not, I stiff it! :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:

I like it
i spilled my beer laughing @ this you owe me :laugh:

Share this post


Link to post
Share on other sites

"mjbearit" post=348340 said:

I just set a pair of dykes (wire cutters), opened, under the back of the keg. It raises it up just enough to get everything that is clean and I have not pulled off any trub that way, but I do get darned near 8 full liters. Also after I set it like that I let it set for an hour or so in case I stirred anything up and it settles it back down. Just my method.

When I tried to do it with a pair of dykes they beat the snot out of me.

Share this post


Link to post
Share on other sites

Everybody is a comedian! :)
In fact, I tried putting two CD cases under. Then I tipped it up some by hand and... aaaak! It fell over! And spilled beer! ON THE KITCHEN FLOOR! (My wife didn't hear, shhhhh) I recovered, wiped up the beer, and continued bottling. Whew, you guys almost never heard from me again!

Share this post


Link to post
Share on other sites

John,

Seriously, I always tip the LBK away from the spigot during the entire 3 weeks of fermenting. I started out using a CD case, but ended up moving to a slightly thicker block of wood for a little more slant and much more stability. When I bottle, I carry the LBK with the block and set it down in the same position. As the level of the beer gets even with the spigot, I ever so gently remove the block of wood to make the LBK level and keep it flowing. As it gets below the spigot again, I ever so gently place the block of wood on the opposite end to keep the flow going. I actually have to slide it closer to the spigot end, ever so gently, of course, in order to get all the beer out. I usually end up leaving a very small amount of liquid in the LBK with the trub layer.

Thanks to the fact that I cold crash it for at least a few days just before bottling, hardly a drop of that trub gets stirred up into the bottles, since it's very compact. There's still trub in the bottles after conditioning, due to what was still suspended in the beer inside the LBK that hadn't already fell into the trub layer before bottling, along with the priming sugar effect.

Anyway, that's my story, and I'm sticking to it. Hope it helps you a little.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...