26 Feb
2003
26 Feb
'03
4:49 p.m.
I use this basic method but skip the clamp. Also, when you raise the hose
above the liquid level to stop the flow, you risk pushing bubbles back into
your beer and disrupting the sediment bed. I've found that a quick squeeze
or a sharp bend on the end of the hose effectively stops all but a few
drips.
Mike Moranz
-----Original Message-----
From: mba-bounce(a)thebarn.com
[mailto:mba-bounce@thebarn.com]On Behalf Of
Rick Oftel
Sent: Wednesday, February 26, 2003 4:19 PM
To: MBA(a)thebarn.com
Subject: Siphon Tip
Rick here with a easy start siphon tip. This process only requires a
serialized racking cane, a siphon tube, and a hemostat. Hopefully it
will help ensure a sanitary transfer (not sterile) and will limit the
yeast and trub you drag into secondary or to the bottling
bucket. Here
is how it works.
1. Racking cane, hose and hemostat are kept in a sanitizer
until ready
to use.
2. Hot rinse or drain until all sanitizer is gone. (I
prefer to rinse
using very hot water with the hot water set to a hot position).
3. Hold the end of the tube and the end of the hose at the same
elevation and add sterile or hot water until the unit is full.
4. Crimp down the hose end with the locking hemostat.
5. Quickly insert the cane into the carboy.
6. Lower the crimped end into a bucket or glass (your choice) and
remove the clamp until the beer runs fairly clear. Re-clamp and lift
hose above liquid level (stop flow completely).
7. Without touching the hose, use the hemostat to move the hose into
the receiving carboy or bottling bucket. It helps to flood the new
container with CO2 or argon gas. (argon is very heavy and
also prevents
oxidation).
8. Release the clamp and move the hose to the bottom of the
receiver.
NOTE: I sanitize my "brewery sink" with an Iodine/soap scrub prior to
working with the racking cane and hose. This way I lay the hose and
cane down in the sink and hot rinse.