Young Beer: Determining Aging, Deck Removal, and Transfer | Lecture 48 on Brewing
Young beer is considered aged and ready for pumping when the main fermentation has settled so much that the daily loss of extract decreases to 0.2 wt.%.
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00:00 Video content
00:24 Determining the aging of beer
08:30 Removing the deck
11:58 Pumping young beer
14:38 Conclusion and farewell
The yeast has already settled during this period, the deck has dropped and the surface of the young beer has darkened. Determining the exact time for pumping is very important, since the young beer must enter the lager with a certain proportion of fermentable extract, as well as the required amount of active yeast, so that secondary fermentation is sufficiently intensive.
The decks are removed very carefully with a light, flat aluminum ladle with holes of about 2 mm in diameter. The ladle is carefully placed under the deck so that all floating particles are caught. From larger vats, the decks are more difficult to remove; light, varnished slats or aluminum ladles with a long handle are usually used. Great care must be taken so that parts of the deck do not get wet and sink to the bottom.
The decks are often removed the day before pumping. Fears of possible oxidation or infection are unfounded. Since fermentation has not yet ceased, the surface of the young beer will soon be covered with a thin layer of foam, which can be skimmed off immediately before pumping.
The fermentation chamber is usually located above the lager chamber so that the young beer flows into the lager tanks by gravity. Young beer contains about 0.2% by weight of carbon dioxide, which is easily released and carries the yeast to the surface. This should be avoided when pumping beer.
The pipes through which the beer flows into the lager chamber should be smooth inside, without seams. The diameters of the hoses, pipes and taps should be approximately the same. The outlet device under the vat is mounted so that when the tap is opened, a glass is simultaneously inserted, which prevents the yeast from being carried away. The outlet opening can be equipped with a protective cover and must be thoroughly cleaned before connecting the hoses.