For the smaller fermenters, you can begin by placing the fermenter above the bottles or keg for filling.
Before racking, open the bottom valve to clear trub and dead yeast cells from the cone. Connect a tube from the bottom valve or the racking port. Place the other end of the tube in the keg or container to be filled. The racking tube should touch the bottom of the keg so the beer or wine does not splash and become infected, or oxidized.
Open the valve and drain all the finished beer or wine into the keg. Close the keg and add the recommended pressure for beer. With wine, inject enough CO2 to cover the new wine. Bottles can be filled from the racking port as well, or a keg.
Once into the Keg, if you had concerns about oxidation you can purge your CO2 volume from the Airlock Release on the top of the keg and refill with additional CO2. By doing so, you are ensuring that you have removed all oxygen from the beer you just kegged.
Give it some time and Enjoy!
Clean and sterilize the Fermenter and all equipment after use.
]]>Connect a hose from the bottom of the container or brew kettle outlet to either the filling (and dumping) valve at the apex of the cone. Or, simply use the included racking port threaded barb, and connect your tubing directly to it. Open the valve, and let the wort fill the tank. You can also transfer wort directly into the top of the tank, using either the 4" opening or the smaller opening used for the cork & airlock.
Ideally, you find a Closed Hose System that works best for you. The first two options above are easily setup and will protect sensitive liquid from outside bacterial infection and provides an opportunity for programed aeration.
Once the fermenter is full, close the bottom valve (or racking port valve) and disconnect the hose. Once in the fermenter, the hops, trub and lees will settle to the bottom and can be removed.
It is imperative to spray the valves with Sanitizer or a Bleach diluted (15 to 1) with water before opening and after closing.
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