Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

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Quick and diry guide to fermenting fruit - cider and wine

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Dangers of fermenting in a corny keg? (lemmy.world)

submitted 1 year ago by YeastInspection@lemmy.world to c/homebrewing@sopuli.xyz

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I’ve started fermenting in a corny keg recently with a spunding valve, seemingly to good results (I love the fact that it’s a cheap multi-purpose stainless steel vessel), but I’ve heard it can be discouraged as if the spunding valve outlet gets clogged, it can lead to some “dangerous situations”. The recent post about a brewery staff member dying from an exploding keg means that the danger is a real one, even with commercial experience and controls.

Are there any extra preventative measures I can take, beyond using a spunding valve and PRV valve as backup in the keg lid, to ensure that I do this safely?

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[–] hicks0404@lemmy.world 2 points 1 year ago (1 children)

I brewed a porter in May and I've been serving it from the keg I fermented in since then. I haven't noticed any weird flavors. I used Voss Kveik yeast if that makes a difference.

[–] YeastInspection@lemmy.world 2 points 1 year ago

The consensus seems to be that around 3 months on the trub is the borderline - having said, I'd love to know about a comparison performed on a longer period of time. Cleaning an extra keg sucks ass