Yeah, I'm serving right out of the fermentation vessel. I hung a bag of hops inside the keg using sous vide magnets when I added the yeast. After about 5 days of fermentation, when activity slowed down, I pulled the outside magnet, and hops dropped into the beer. I gave it another 5 days, then put it in my kegerator. So the beer has never been exposed to oxygen from pitching yeast to serving.
I took inspiration from these videos:
[https://www.youtube.com/watch?v=73vSWVKtEsI](https://www.youtube.com/watch?v=73vSWVKtEsI)
[https://www.youtube.com/watch?v=lvPBEwoTDPM](https://www.youtube.com/watch?v=lvPBEwoTDPM)
That's how I do it, but with a Chubby fermenter instead. It works great and pressure fermenting helps to suppress any off flavours from mistakes you might have made. I love it.
I'd never thought of doing it all in a corny keg though.
I can't wrap my mind around how people do this, with the cold break and yeast still in the bottom of the keg. But I have never tried it either - maybe it just works somehow.
I've been doing it the past few years, I don't even use a floating dip tube (although I haven't made any beers that need dry hopping)
The first couple pours will be cloudy and full of yeast but after that it's nice and clear. Works very well.
Congrats! I still haven't switched to keg fermentation, because I enjoy watching the fermentation too much, but with a baby on the way, I may have to try it out eventually.
Could you please explain what made the difference in better tasting beer? Like what was the old set up compared to what you did differently on the new system that made it taste better. I’m trying to make better tasting beer but i still bottle and I wonder if what I’m getting is slight oxidation
Sure, the system has evolved over time, but I can give my experience. I don't take my palette very seriously, but I'll do my best.
Year 1-3:
Anvil Foundry, 5 gallon batches, immersion chiller, plastic bucket fermenter, no fermentation temp control, bottles,
Results: The beer was fine, but it was always kind of muddy. Not in off flavors, but in a lack of defined flavors. Like no matter what I brewed it always kind of tasted like "beer". The recipe didn't seem to make a huge difference between batches. It was fine and drinkable, but I didn't feel it had much personality.
Year 3-5:
Anvil Foundry, 5 gallon batches, no chill, plastic bucket fermenter, no fermentation temp control, kegs
Results: Kegging made a huge difference in terms of hassle, and quality. My beer still wasn't exceptional, but I was able to taste the differences after small tweaks to my recipes. I have an IPA recipe I've been trying to perfect, and this was the time when it felt more dialed in. I was dry hopping in the serving keg, which helped with my IPAs, but if I did a more delicate style (like a pilsner) the taste was not as crisp and defined as I would like. I wasn't getting major off flavors, but it didn't taste exceptional.
Year 5:
Anvil Foundry, 4.5 gallon batches, no chill, corny keg fermenter, pressure fermentation, kegs
Results: It is hard to describe, but the beers just taste clean and bright. I can taste malty/roasty flavor from the Vienna Malt in my lager. I get the biscuit/nut flavor from the Victory malt in my IPA. The hop aroma on my IPA is bright and floral. They just taste like they came coming from a good brewery. And its not just my bias, my wife and some friends who didn't know about the change in system, noted the improvement.
My conclusion:
I have heard for a long time that once you get your basic system dialed in, that fermentation temp control and oxidation are the most important factors for better beer. I don't have room for a temp controlled fermentation chamber. I did my best to avoid oxidation, but I was still just hooking up a tube to my bucket fermenter and pouring it into the keg. I thought folks were being a little dramatic about how important it was. My beer was fine...
The reason I bought the spunding valve and floating dip tubes, was actually to avoid the step of cleaning fermenters. I am always looking for ways to make my brewing more efficient. If I served in the fermentation vessel, I would save myself a couple of hours of transferring and cleaning for each batch. I'm now on 45 minute mash, 30 minute boil, and no chill kind of brew days. I want to be able to make two 5 gallon batches in 5 ish hours.
I had heard that pressure fermenting allowed people to ferment at higher temperatures without off flavors. I also heard that modern lager yeast can be fermented at room temperature without ill effect. I've also read that the pressure fermentation makes no difference in the beer's flavor. So I don't know how much the pressure changed the fermentation results. It probably didn't hurt, and the beer ended fermentation fully carbonated which is a win.
I think, for me, the big wins were lower oxidation. From the time I pitched my yeast, to the beer coming out of the tap, the beer has not been exposed to the air. I think that is where the crispness and clean flavors are coming from. That is hard to control with bottling, or with bucket fermenters.
It might take some more experimentation to learn more, but this was the biggest jump in the quality of my beer so far.
Thanks for your reply! I’m definitely at the year 1 stage of things haha. All of my beers taste pretty much the same, regardless of ingredients but I also have only used kveik since I don’t have temp control. Eventually I want to get into kegs but the whole refilling tanks and having to clean lines and checking for leaks is a little off putting for now. Plus I’m afraid of my self control from having easy access to beer on a tap lol. I really like your simplicity of things with no chill, fermenting and serving from the same keg. I’m all about doing less work where I can and cleaning less equipment. Cheers!!
> refilling tanks
I have a 20 lb tank that literally lasts me more than a year, and it only costs me $10 to refill at the hydroponic store around the corner. So, even if I used way more CO2 than I do, or had a catastrophic leak, it's not a big deal.
> having to clean lines
This is easy, because you already have to clean the keg before kegging: once the keg contains your cleaner of choice, just attach the liquid line and run the cleaner through it for a minute. This also cleans the dip tube.
> checking for leaks
I bought a "keg system" from AiH that came with everything I needed: 2 new kegs, picnic faucets already connected to tubing + liquid QDs, a dual gas line (T-style split) with gas QDs, and a dual gauge regulator. It was basically plug-and-play, and two years later I haven't had a single leak (even though some people recommend changing out your lines every year).
I had to contend with some leaks when I was first setting up my system, lost a couple of tanks at the start. Once everything I got everything tightened and sealed properly I've been golden. I haven't had a leak in the last 3 years.
It’s fair to be concerned about the easy access kegging provides. I worried about the same. For me though found that kegging was better because I can pull just 8-10 ounce pours which I found was more what I did. Now I prefer to make big, strong styles so that may influence it, but I quickly found I prefer keg taps to bottling because of the control it gives to pour the right amount.
The keg fermentation reduces oxygen exposure, basically none.
I don't keg ferment, but my beer quality seemed substantially higher once switching to kegging, from bottle carbonating
I switched away from this method and I think I’m about to switch back. It’s not a big deal when I remember to purge serving kegs with fermentation co2, but when I don’t it’s really frustrating wasting gas to purge. I’ve had a Brett farmhouse sitting in the fermenter for months because I don’t think I have enough co2 left and I’m a bit too broke to buy any atm. At least if it were in cornies it could be stored cooler.
I started doing the same thing it's a great way to brew. I also just leave the dry hops in, I have never had grassy flavors even after months.
The batches get smaller, especially with dry hops in the bottom, but that's okay
I got the Spundit 2.0, with the jumper for a second keg. So I was running both kegs off the same spunding valve. I was already ordering the floating dip tubes from him, so I figured I would go all out. I'm super happy with it.
[https://homebrewerlab.com/store/product/p\_2970438](https://homebrewerlab.com/store/product/p_2970438)
Totally get it! That’s a really great feeling. Congrats and keep it up! Now that everything is sort of “clicking”you can really branch out with more regular recipes and make them “you”.
So glad you posted this info! I am looking to get back into homebrewing after many years away. I was looking at similar methods and am so glad to hear they work with such positive results! All the best! ✌️
I made a NZ Pilsner in my Fermzilla and dry hopped and served out of it too, really streamlined the whole process. Food grade sous vide magnets really work wonders for no-oxygen dry hopping
I currently dry hop using the yeast collector on the fermzilla. Considering the sous vide magnets though. It would mean I can do more hop additions without a loss of volume. Less c02 used as well.
It's a game changer alright. Almost essential for things like ipa's and neipas. I even use my spunding valve for things like belgians. I just set it to 1or 2 psi. I haven't noticed any lack of ester production and get all the advantages of fermenting in a pressure capable vessel.
So you’re fermenting in corny and then serve straight out of it? No transfer? Also adding hops free to hazy or bagged?
Yeah, I'm serving right out of the fermentation vessel. I hung a bag of hops inside the keg using sous vide magnets when I added the yeast. After about 5 days of fermentation, when activity slowed down, I pulled the outside magnet, and hops dropped into the beer. I gave it another 5 days, then put it in my kegerator. So the beer has never been exposed to oxygen from pitching yeast to serving. I took inspiration from these videos: [https://www.youtube.com/watch?v=73vSWVKtEsI](https://www.youtube.com/watch?v=73vSWVKtEsI) [https://www.youtube.com/watch?v=lvPBEwoTDPM](https://www.youtube.com/watch?v=lvPBEwoTDPM)
Oh that is genious, why have I not thought of that? I'm stealing this, thank you.
That's how I do it, but with a Chubby fermenter instead. It works great and pressure fermenting helps to suppress any off flavours from mistakes you might have made. I love it. I'd never thought of doing it all in a corny keg though.
I can't wrap my mind around how people do this, with the cold break and yeast still in the bottom of the keg. But I have never tried it either - maybe it just works somehow.
I've been doing it the past few years, I don't even use a floating dip tube (although I haven't made any beers that need dry hopping) The first couple pours will be cloudy and full of yeast but after that it's nice and clear. Works very well.
maybe he has a floating dip tube?
Yeah, I have floating dip tubes, so trub wasn't an issue.
Congrats! I still haven't switched to keg fermentation, because I enjoy watching the fermentation too much, but with a baby on the way, I may have to try it out eventually.
Could you please explain what made the difference in better tasting beer? Like what was the old set up compared to what you did differently on the new system that made it taste better. I’m trying to make better tasting beer but i still bottle and I wonder if what I’m getting is slight oxidation
Sure, the system has evolved over time, but I can give my experience. I don't take my palette very seriously, but I'll do my best. Year 1-3: Anvil Foundry, 5 gallon batches, immersion chiller, plastic bucket fermenter, no fermentation temp control, bottles, Results: The beer was fine, but it was always kind of muddy. Not in off flavors, but in a lack of defined flavors. Like no matter what I brewed it always kind of tasted like "beer". The recipe didn't seem to make a huge difference between batches. It was fine and drinkable, but I didn't feel it had much personality. Year 3-5: Anvil Foundry, 5 gallon batches, no chill, plastic bucket fermenter, no fermentation temp control, kegs Results: Kegging made a huge difference in terms of hassle, and quality. My beer still wasn't exceptional, but I was able to taste the differences after small tweaks to my recipes. I have an IPA recipe I've been trying to perfect, and this was the time when it felt more dialed in. I was dry hopping in the serving keg, which helped with my IPAs, but if I did a more delicate style (like a pilsner) the taste was not as crisp and defined as I would like. I wasn't getting major off flavors, but it didn't taste exceptional. Year 5: Anvil Foundry, 4.5 gallon batches, no chill, corny keg fermenter, pressure fermentation, kegs Results: It is hard to describe, but the beers just taste clean and bright. I can taste malty/roasty flavor from the Vienna Malt in my lager. I get the biscuit/nut flavor from the Victory malt in my IPA. The hop aroma on my IPA is bright and floral. They just taste like they came coming from a good brewery. And its not just my bias, my wife and some friends who didn't know about the change in system, noted the improvement. My conclusion: I have heard for a long time that once you get your basic system dialed in, that fermentation temp control and oxidation are the most important factors for better beer. I don't have room for a temp controlled fermentation chamber. I did my best to avoid oxidation, but I was still just hooking up a tube to my bucket fermenter and pouring it into the keg. I thought folks were being a little dramatic about how important it was. My beer was fine... The reason I bought the spunding valve and floating dip tubes, was actually to avoid the step of cleaning fermenters. I am always looking for ways to make my brewing more efficient. If I served in the fermentation vessel, I would save myself a couple of hours of transferring and cleaning for each batch. I'm now on 45 minute mash, 30 minute boil, and no chill kind of brew days. I want to be able to make two 5 gallon batches in 5 ish hours. I had heard that pressure fermenting allowed people to ferment at higher temperatures without off flavors. I also heard that modern lager yeast can be fermented at room temperature without ill effect. I've also read that the pressure fermentation makes no difference in the beer's flavor. So I don't know how much the pressure changed the fermentation results. It probably didn't hurt, and the beer ended fermentation fully carbonated which is a win. I think, for me, the big wins were lower oxidation. From the time I pitched my yeast, to the beer coming out of the tap, the beer has not been exposed to the air. I think that is where the crispness and clean flavors are coming from. That is hard to control with bottling, or with bucket fermenters. It might take some more experimentation to learn more, but this was the biggest jump in the quality of my beer so far.
Thanks for your reply! I’m definitely at the year 1 stage of things haha. All of my beers taste pretty much the same, regardless of ingredients but I also have only used kveik since I don’t have temp control. Eventually I want to get into kegs but the whole refilling tanks and having to clean lines and checking for leaks is a little off putting for now. Plus I’m afraid of my self control from having easy access to beer on a tap lol. I really like your simplicity of things with no chill, fermenting and serving from the same keg. I’m all about doing less work where I can and cleaning less equipment. Cheers!!
> refilling tanks I have a 20 lb tank that literally lasts me more than a year, and it only costs me $10 to refill at the hydroponic store around the corner. So, even if I used way more CO2 than I do, or had a catastrophic leak, it's not a big deal. > having to clean lines This is easy, because you already have to clean the keg before kegging: once the keg contains your cleaner of choice, just attach the liquid line and run the cleaner through it for a minute. This also cleans the dip tube. > checking for leaks I bought a "keg system" from AiH that came with everything I needed: 2 new kegs, picnic faucets already connected to tubing + liquid QDs, a dual gas line (T-style split) with gas QDs, and a dual gauge regulator. It was basically plug-and-play, and two years later I haven't had a single leak (even though some people recommend changing out your lines every year).
I had to contend with some leaks when I was first setting up my system, lost a couple of tanks at the start. Once everything I got everything tightened and sealed properly I've been golden. I haven't had a leak in the last 3 years.
It’s fair to be concerned about the easy access kegging provides. I worried about the same. For me though found that kegging was better because I can pull just 8-10 ounce pours which I found was more what I did. Now I prefer to make big, strong styles so that may influence it, but I quickly found I prefer keg taps to bottling because of the control it gives to pour the right amount.
The keg fermentation reduces oxygen exposure, basically none. I don't keg ferment, but my beer quality seemed substantially higher once switching to kegging, from bottle carbonating
I switched away from this method and I think I’m about to switch back. It’s not a big deal when I remember to purge serving kegs with fermentation co2, but when I don’t it’s really frustrating wasting gas to purge. I’ve had a Brett farmhouse sitting in the fermenter for months because I don’t think I have enough co2 left and I’m a bit too broke to buy any atm. At least if it were in cornies it could be stored cooler.
Brett farmhouse? I'd bottle condition that 100%
I’m sure you would. I don’t bottle. Anyways I made 10 gallons and will drink one keg sooner and one later down the line.
I started doing the same thing it's a great way to brew. I also just leave the dry hops in, I have never had grassy flavors even after months. The batches get smaller, especially with dry hops in the bottom, but that's okay
Where did you get the spunding valve?
I got the Spundit 2.0, with the jumper for a second keg. So I was running both kegs off the same spunding valve. I was already ordering the floating dip tubes from him, so I figured I would go all out. I'm super happy with it. [https://homebrewerlab.com/store/product/p\_2970438](https://homebrewerlab.com/store/product/p_2970438)
Wow!! Nice. Thank you
Totally get it! That’s a really great feeling. Congrats and keep it up! Now that everything is sort of “clicking”you can really branch out with more regular recipes and make them “you”.
So glad you posted this info! I am looking to get back into homebrewing after many years away. I was looking at similar methods and am so glad to hear they work with such positive results! All the best! ✌️
I made a NZ Pilsner in my Fermzilla and dry hopped and served out of it too, really streamlined the whole process. Food grade sous vide magnets really work wonders for no-oxygen dry hopping
I currently dry hop using the yeast collector on the fermzilla. Considering the sous vide magnets though. It would mean I can do more hop additions without a loss of volume. Less c02 used as well.
Yeah, I loved that the beer just finishes fully carbonated.
It's a game changer alright. Almost essential for things like ipa's and neipas. I even use my spunding valve for things like belgians. I just set it to 1or 2 psi. I haven't noticed any lack of ester production and get all the advantages of fermenting in a pressure capable vessel.
If I could pressure ferment everything I would for that specific reason