The Bouncer can be used at many points throughout your brewing process from racking and transferring to kegging and bottling, and can even be used as a “randall” device for serving. This review focuses solely on boil kettle to fermenter transfer.
English IPA (12C)
All-Grain 5 Gallons
Mash at 152°F for 60 minutes, 60 minute boil
12.5 lbs. Maris Otter
12 oz. Crystal 60
4 oz. Biscuit Malt
2 oz. Challenger @ 60 minutes
1 oz. East Kent Goldings @ 5 minutes
4 oz. East Kent Goldings (Dry hop 5 days)
Yeast: White Labs WLP007 or Safale S-04
Water: Burton on Trent
My brew day went without incident and after chilling my wort to 65°F, I sanitized the Bouncer and some silicone transfer tubing. I attached a short piece of tubing to the input and a long piece to the output of the Bouncer (there is an arrow on the unit indicating direction of flow). I used nylon zip ties as hose clamps to make sure all was air tight.
Feel free to leave your questions and comments below.