How To: Transferring homebrew with the Catalyst fermenter

This video has everything: instructions, a headless Sarah for 30 seconds, the word ‘so’ 50 times, vocabulary, AND A BLOOPER AT THE END! *Equipment links below If you want my videos early / ad free + monthly happy hours + merch join the Patreon!   / florabrewing   I get almost all of my equipment from MoreBeer (https://bit.ly/36XsqCs) The Catalyst came from Craft a Brew (https://bit.ly/2KebZIo) For all things Flora Brewing:   / flora_brewing   https://FloraBrewing.com   / florabrewing     / florabrewery   I've included some vocabulary and equipment info that you might not need if you're experienced so if you want to get to the transfer click here (it's 4:20)    • How To: Transferring homebrew with the Cat...   Closed transfer: when you move your homebrew from one container to the next without letting any oxygen in Line: what some call tubing, can be used to refer to liquid or gas tubing Sanitizer: what you use to kill the bugs on your equipment. I love Starsan because you don’t have to rinse it after applying. Liquid Line: the way your homebrew gets out of the keg, it’s a post that goes all the way to the bottom of the keg Gas Line: it’s the same idea as the liquid post but much shorter so that it doesn’t dip into the liquid. ball lock keg and fittings: a ball lock keg is common to use for homebrewing. The attachments that allow the gas to go into the keg or liquid to come out of the keg have ball bearings in them that lock them onto the post on the keg CO2 system: tank filled with co2, a regulator that controls the amount of gas that’s released, and tubing that will get your CO2 to where you want it butterfly valve: valve used for liquids that has a rotating disc to stop and start flow bung hole: the funniest term in brewing. It’s the hole that your airlock fits into. cold crashing: when you chill your homebrew to get all the stuff floating in it to sink to the bottom priming sugar: usually corn or table sugar used to create a fermentation in the bottle. The yeast eating the sugar will produce CO2 enough to carbonate your homebrew. When you do this it’s called bottle conditioning.