Author Topic: Avoiding aroma loss during closed transfers  (Read 1374 times)

Offline hannabrew

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Avoiding aroma loss during closed transfers
« on: July 05, 2017, 05:19:08 PM »
When transferring a heavily hopped beer into a purged keg, is there any way to prevent the aroma loss that happens when you have to vent the receiving keg to keep beer flowing? 

Is this an application for a spunding valve in that the pressure maintained would hold the aroma in better even though it's still releasing pressure?

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Offline kramerog

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Re: Avoiding aroma loss during closed transfers
« Reply #1 on: July 05, 2017, 11:24:41 PM »
I've just begun doing the following to save CO2 and for safety reasons (exploding glass carboy).  This might help.

1 Depressurize the keg.
2. Connect the gas post of the keg to the carboy.
3. Start a siphon from the carboy
4. Connect the hose with the siphone to the liquid post.

While this can't eliminate the loss of aroma in the keg, it can reduce the loss of aroma in the carboy as a headspace forms.

Online The Beerery

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Re: Avoiding aroma loss during closed transfers
« Reply #2 on: July 05, 2017, 11:28:31 PM »
While there is nothing you can do short of pushing with a higher pressure than the serving vessel contains(not logical). If you are noticing loss of aroma after you keg look into oxidation. 


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Offline hannabrew

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Re: Avoiding aroma loss during closed transfers
« Reply #3 on: July 06, 2017, 01:04:00 AM »
I'm following LoDo procedures and not necessarily noticing a terrible drop off of aroma but it just smells so good after a transfer that I know I'm losing a lot of aroma.  So sounds like not much I can do about that aspect of the transfer then right?  One way or another, some aroma is going to escape. 

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Online The Beerery

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Re: Avoiding aroma loss during closed transfers
« Reply #4 on: July 06, 2017, 01:20:08 AM »
Well if you transfer is gentle not much should leave.  The co2 should stay in solution and the aroma with it.


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Offline hannabrew

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Re: Avoiding aroma loss during closed transfers
« Reply #5 on: July 06, 2017, 01:31:25 AM »
I'm transferring in through the liquid out post...but every time I have to pull the prv to let out CO2 to continue the transfer it smells like what I want my beer to smell like. 

Is there something else I can be doing to keep more aroma in solution? 

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Offline JT

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Re: Avoiding aroma loss during closed transfers
« Reply #6 on: July 06, 2017, 01:32:44 AM »
Chilling both vessels and transfer equipment COLD but not frozen prior to transfer should help keep Co2 in solution. 

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Offline hannabrew

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Re: Avoiding aroma loss during closed transfers
« Reply #7 on: July 06, 2017, 01:36:49 AM »
Yeah that could be a part if the problem.  I can't really cold crash my fermenter unless my kegerator happens to be empty which happens never

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Online The Beerery

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Re: Avoiding aroma loss during closed transfers
« Reply #8 on: July 06, 2017, 02:04:49 AM »
Chilling both vessels and transfer equipment COLD but not frozen prior to transfer should help keep Co2 in solution. 

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But unless you can cap your fermenter it is going to suck back air.


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Online The Beerery

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Re: Avoiding aroma loss during closed transfers
« Reply #9 on: July 06, 2017, 02:05:53 AM »
Yeah that could be a part if the problem.  I can't really cold crash my fermenter unless my kegerator happens to be empty which happens never

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If you are following low oxygen aren't you spunding?

Or are you just Sani-purging the vessel?


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Offline hannabrew

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Re: Avoiding aroma loss during closed transfers
« Reply #10 on: July 06, 2017, 03:14:01 AM »
Sanipurging at this point.  Just got my spund valve setup so next brew I will use that.  I don't ferment in a keg though due to no way to control temp so I ferment in a PET carboy with swamp cooling, transfer to purged keg with some points left or primed if dry hopping.

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Online The Beerery

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Re: Avoiding aroma loss during closed transfers
« Reply #11 on: July 06, 2017, 12:42:38 PM »
Sanipurging at this point.  Just got my spund valve setup so next brew I will use that.  I don't ferment in a keg though due to no way to control temp so I ferment in a PET carboy with swamp cooling, transfer to purged keg with some points left or primed if dry hopping.

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Cool!

Offline scrap iron

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Re: Avoiding aroma loss during closed transfers
« Reply #12 on: July 07, 2017, 02:33:55 PM »
I've just begun doing the following to save CO2 and for safety reasons (exploding glass carboy).  This might help.

1 Depressurize the keg.
2. Connect the gas post of the keg to the carboy.
3. Start a siphon from the carboy
4. Connect the hose with the siphone to the liquid post.

While this can't eliminate the loss of aroma in the keg, it can reduce the loss of aroma in the carboy as a headspace forms.
    This is what I have started doing with closed transfers. I use a auto- siphon with the hose attaching to a 5/16" barb to 1/4" flare [gas line fitting] on a flare type beer QD on the beer out post. Then I run a line back into top of carboy from a QD on the gas in and wrap the neck of carboy with foil. You could see the co2 running back into the carboy per sanitizer bubbles going up the line.
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Offline mabrungard

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Re: Avoiding aroma loss during closed transfers
« Reply #13 on: July 07, 2017, 02:49:09 PM »
But unless you can cap your fermenter it is going to suck back air.

I do incremental temperature drops to reach lagering temp and I have a gas-in fitting on my conical that I use to add CO2 to the vessel periodically. That avoids air ingress to the fermenter.
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Offline macbrews

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Re: Avoiding aroma loss during closed transfers
« Reply #14 on: July 07, 2017, 04:05:50 PM »
I have a cask breather that replaces the lost volume during cooling with CO2. Works great.


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