Kegging to a corny

[davidmpye]

Hi guys,

Another corny question

I brewed a Fullers London Pride clone (AG) this Saturday, and the gravity has dropped over the last 4 days from 1038 to 1014. I have just racked it to secondary fermentation bucket with an airlock.

My question is: When should I get it into the corny? I am going to fine it maybe 2 days before transferring it to the corny to make sure it is nice and clear, but am unsure how long it should spend in the bucket before racking it to the corny.

Also, with the corny, is there any advantage to giving it priming sugar (or should I give it some sugar now in the second bucket?) I can pressure it nicely with CO2 once it is in the corny but didn't know if it helps the flavour providing some sugar and letting it do it itself

Cheers,

David

[mysterio]

Hi, to be honest it doesn't really matter how long it spends in each vessel. I tend to go straight to the keg but if you're fining in the secondary I would go straight into the keg once it has dropped bright. You're essentially doing what a brewery would do, using a bright tank to hold your clear beer before kegging.

Priming sugar just gives it condition, i.e. some carbonation. So doing this in the secondary is pointless because the gas would just evolve off into the atmosphere.

You could do this in the keg but it defeats the point of using a secondary. Just use some external CO2 to carbonate. If you do prime the keg, you will generate yeast in the keg.

[davidmpye]

Thanks for the advice - that seems very sensible to me

Cheers!

David

[Chard]

am i right in thinking that yeast present in cask/bottle conditioned beer helps the flavours improve which is why the longer you leave your beer the better it tastes. if this is the case surely you shouldnt use finings just leave it in a suitable FV somewhere cool to improve like you were conditioning a keg. then rack it into the corny when all the flavours are best.

i may be very wrong but i seem to remember reading something about it in an old dave line book.