Fermenator G4 V2
© Blichmann Engineering, LLC 2021
For replacement parts, visit: blichmannengineering.com/genuine-replacement-parts
9
BOTTOM DUMP OPERATION
Now you’re about to see the real benefit to a conical fermentor: the ease of trub (cold break) and yeast removal for secondary
fermentation or yeast harvesting and quick and sanitary removal of wort samples. Typically, cold break is removed just after wort
chilling, but prior to pitching the yeast (allow time for settling to the bottom of the tank). Remaining trub and flocculated yeast
can be removed after primary fermentation. To prevent air from entering the fermentor, a few PSI of CO2 can be applied to the
fermentor to displace the volume of liquid removed from the bottom dump.
If you’re harvesting the yeast, you’ll need to sanitize the hose and fittings first. The valve threads can easily be sanitized by a
spray bottle of sanitizer a few minutes prior to installing the barbed fitting. Allow the trub to pass first, and collect the cream
colored yeast. A wide mouthed glass jar 8-16 oz works well. If you have CO₂ available, purge the jar of oxygen before use.
With proper sanitation techniques, yeast can be stored for 1-2 months and harvested up to 4 times in a typical homebrew
environment. Since you’ll have plenty of yeast to pitch (reactivate in a starter if more than 2 weeks old) you’ll find your ferments
starting faster and progressing much more quickly.
PROCEDURE:
Connect a clear 1” ID X 24” long hose to the bottom dump valve with the hose barb fitting provided and place
the other end into a suitable container. If you are not harvesting the yeast the hose and fitting do not need to be sanitized. If
you have a large amount of sediment or it has compacted over time, it may take one to two minutes for the flow to begin. Over
time, yeast takes on the consistency of toothpaste (as opposed to molasses) and even commercial breweries have trouble with
plugging. More frequent dumping earlier in the fermentation process will alleviate this. It is recommended to dump when
primary fermentation has slowed, and then every few days until the yeast has all been removed. Use proper techniques to leave
trub in the boil kettle. Consult any homebrewing text for recommended procedures. If you are still having trouble with yeast
cake compaction it is permissible to use pressure to provide additional force to remove the yeast. This is a common procedure
in commercial breweries. See the “Racking finished beer – pressure transferring” section for instructions and warnings before
attempting this!
Slowly open the valve until you have removed the trub or yeast. Watch the flow through the hose and close the valve when the
trub and yeast have been drained. That’s it!
YEAST HARVESTING
