Page 1 of 1

Stopping air ingress while cooling

PostPosted: Wed Feb 20, 2019 12:13
by iwoo1
How do you prevent suck back into the fermenter when cooling to bottle, or would I be better off not cooling? currently using starsan in the airlock in a 50 lts hoppy fermentation stainless steel can.

Re: Stopping air ingress while cooling

PostPosted: Wed Feb 20, 2019 22:18
by Bad 'Ed
If you're just cooling naturally in the FV rather than using some sort of chiller then I'd just put an airlock in as you have. The air entering the FV should have any bits cleaned out of it.

Re: Stopping air ingress while cooling

PostPosted: Thu Feb 21, 2019 16:19
by iwoo1
Thanks.

Re: Stopping air ingress while cooling

PostPosted: Sat Feb 23, 2019 09:05
by INDIAPALEALE
Use a foam bung instead of an airlock. In fact use one all the time.

Re: Stopping air ingress while cooling

PostPosted: Sat Feb 23, 2019 22:35
by Bad 'Ed
INDIAPALEALE wrote:Use a foam bung instead of an airlock. In fact use one all the time.

Why? What's the benefit. Surely that's worse from a sanitation point of view?

Re: Stopping air ingress while cooling

PostPosted: Sat Feb 23, 2019 22:41
by Bad 'Ed
iwoo1 wrote:How do you prevent suck back into the fermenter when cooling to bottle, or would I be better off not cooling? currently using starsan in the airlock in a 50 lts hoppy fermentation stainless steel can.


You probably know, but just in case, remember that longer exposure at higher temps mean more bitterness and less aroma.

Re: Stopping air ingress while cooling

PostPosted: Mon Feb 25, 2019 08:22
by INDIAPALEALE
Bad 'Ed wrote:
INDIAPALEALE wrote:Use a foam bung instead of an airlock. In fact use one all the time.

Why? What's the benefit. Surely that's worse from a sanitation point of view?


Been using them for five years now with no problems. I pop them in the pressure cooker for five minutes before use.
The biggest advantage is that you can transfer via the tap without removing them. They act as a filter keeping bacteria out whilst letting air in.