Transfer SOP (Clean, Carbonated Beer)

The goal is to move the maximum amount of product from the FV to the conditioning vessel (ST or BT) while carrying over the least amount of hops, yeast, or other solid matter, retaining carbonation in solution, and avoiding oxygen pickup. The beer should stay in roughly the same state it was in when it left the FV, aside from the solid matter left behind in the cone.

It's best to move beer into a tank pressurized at or slightly below (1-2 psi under) the source tank, with both tanks at a temperature/pressure combination sufficient to hold the CO2 already in solution. A small pressure differential is needed for the beer to move - this can be achieved by opening the microvalve on the conditioning tank and slowly bleeding off gas as it's replaced by beer.

Whoever runs the transfer needs to understand the conditions required to retain both carbonation and aroma. The cellarperson should be in control at all times, and all valves and connections should be sprayed with sanitizer before starting.

1. Confirm the BT/ST is clean and appropriately purged. Turn on the conditioning tank's glycol and bring the tank temp down before starting the transfer - this can be done the day before.
2. Pull a sample from the FV and allow it to warm to get gravity and pH.
3. Hook up the block-and-bleed side of the transfer line to the BT/ST. Confirm all valves are closed and tri-clamps are tightly connected.
4. Open the valve from the BT/ST to the transfer line, keeping pressure in the hose. Walk to the FV side, open the valve, and blow out PAA solution into the drain - fully purge the hose and block-and-bleed.
5. Using pressure in the hose, purge the gap on the FV racking arm valve and connect to the FV.
6. Confirm FV pressure is equal to or slightly higher (1-2 psi) than BT/ST pressure, and that both are high enough for the temperature to keep CO2 in solution (refer to the CO2 chart).
7. Close the valve to the BT/ST and to the block-and-bleed at the BT/ST.
8. Open the valve at the FV to allow beer into the hose under pressure.
9. From the block-and-bleed, open the drain valve and run beer through until the sight glass runs clear of yeast and hop particles, then close the drain valve.
10. Open the valve to the BT/ST and begin the transfer. Once flow stabilizes, begin bleeding off pressure, keeping BT/ST pressure above the target by balancing pressure in and pressure out.
11. Move the racking arm down as low as possible without pulling over sediment.
12. Watch the sight glass on both the BT/ST and FV until it runs empty or chunky.
13. Close all valves and cut the CO2. Turn off glycol on the FV.
14. Record gravity, pH, and transfer yield - input all numbers into the computer and archive them.

To help maximize yield and reduce waste, whoever runs the transfer should clearly note the quality of the transfer in the Transfer_yield Slack channel when posting numbers. A pristine transfer into a clean tank means the next transfer may be able to pull from the bottom of the tank instead of the racking arm - often worth another 0.5-0.75 bbl of finished, packaged beer. At our scale, that adds up.

If pressure won't stabilize or the sight glass won't run clear, stop the transfer and check connections before continuing rather than pushing through.