Preparing for a brew transfer tonight: I cleaned 2 corny kegs and a glass 15-gal Demi-John this morning (before going to work). They are all soaking with PBW and water in them. I'll perform the rest of my sanitization protocol when I get home.
I have to transfer the Imperial Stout to kegs this evening (after I run 12 miles with the Trail Nerds). I want to have at least 1 corny keg of Imperial Stout force-carbonated before Alex's bachelor party on Saturday night. I will age the other keg with some French Oak chips (that have been soaking in Maker's Mark Whisky).
The glass demi will house my most-recent Belgian for the duration of it's final fermentation. I was going to leave it in the stainless steel "Sputnik" fermenter, but I couldn't off-load the latest round of dead yeast from the bottom sanitary valve...(it's clogged). So, I'll transfer it to glass. No big deal.
I'll have to check my stock of beer in the horizontal chiller downstairs. I'll need some more for Alex's party. I should have a few oddball kegs in there. I need to finish-off some of those soon, before they get too long in the tooth.
You may have seen the photo before. It's of my Nanobrewery Ale Fermentation Area (NAFA). This time of year it's at room temperature, which is 68F (20C). I have an electronically-controlled heat wrap for the SS fermenter, that I'll use at the end of it's final fermentation.
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