Illustrated Beer Brewing Primer
Paul's Brewing Home Page
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Kegging and ConditioningTransferring beer with a jumper from keg to kegI usually transfer from the carboy primary fermenter to a corny keg secondary fermentor, then after a week to a clarifying keg for a week, then to a serving keg for carbonation for about a week. A corny keg jumper allows you to transfer beer from keg to keg. Take two beer out quick disconnects and put them on both ends of a four foot length of tubing. In this pic, the two corny's on the ends have been connected with a jumper from the out post to out post.
Here is another example of a jumper connecting the source keg (in back) to the destination keg in front.
The next step is to connect the CO2 gas to the source keg.
Then, open the pressure release valve on the destination keg.
In order to keep out as much sediment as possible, you will want to disconnect the jumper at the first sign of sediment. You can feel the level of the beer in the destination keg by holding your hand on the side of the keg and feeling the temperature change as the beer rises. You can also tell how far it is along by lifting the destination keg (without moving or touching the source keg!). When it gets near the top, put your hand in the ready position, ready to disconnect the hose.
After about 5 minutes, the beer will have been transferred. It is very important to stand and watch the jumper tube, when you see the first milky, white liquid, immediately lift off the quick disconnect on the destination keg. The milky liquid is sediment laden beer, and soon after you see it, the CO2 will come through and push a lot of sludge into the destination keg, if you do not act quickly.
Close the pressure release valve on the destination keg.
Remove the CO2 pressure hose from the source keg.
Always pull the pressure release valve in the cap before opening the cap! When you open the source keg after transferring beer, this is what you see:
After clearing the CO2 from the keg, by blowing into it, this is the sediment that was left after a secondary fermentation in the corny keg:
To clean the source keg, put a half gallon of water in it, cap it, slosh it around, then pour it out. Repeat a few times.
To clean the jumper, put a cup of hot water in a keg, close it up and put some CO2 pressure on it. Attach the jumper, take a blunt object and push it into the free quick disconnect, which will spray water. Let the water run through and then let the CO2 clear out the jumper. Repeat this process using sanitizing solution. You can let the sanitizing solution stand in the jumper for a while, but blow out the liquid with CO2 before putting it away.
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Illustrated Beer Brewing PrimerIngredients :: Equipment :: Preparation :: Steeping :: Sanitation :: Mash Out :: Add Extract :: Boil :: Bittering Hops :: Wort Chiller :: Flavor Hops :: Aroma Hops :: Chill Wort :: Remove Chiller :: Aerate :: Carboy :: Pitch Yeast :: Cap :: Cool the Carboy :: Fermenting :: Corny Keg Rebuild :: Racking :: Reusing Yeast :: Transferring Beer :: Carbonation :: Prost! |
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