How to Dump Yeast from a Pressure Fermenter — Fast, Clean, Controlled

This is my clean and simple method for dumping yeast from a pressure fermenter without losing pressure, oxidising your beer or making a mess. It keeps the beer under pressure, protects flavour and gets your fermenter ready for the next step — cold crash or kegging.

Why dump yeast under pressure?

• Prevent autolysis: compacted yeast sitting under finished beer for too long can break down and release harsh, meaty, rubbery or sulphur-like off-flavours.
• Cleaner keg transfers: removing the yeast cone before packaging prevents yeast plugs from being sucked into dip tubes or hoses during closed transfer.
• Less sediment in the keg: a quick dump after cold crash means clearer beer from the first pour without a thick yeast layer settling in the keg.
• Better flavour stability: reducing contact with old yeast and trub helps the beer stay fresher for longer, especially if it's stored for weeks.
• Faster cleaning: with most of the yeast already gone, post-transfer CIP is quicker and easier.
• More stable pressure: a smaller yeast cone minimises sudden CO₂ releases and keeps pressure steady during closed transfer.

Watch the full yeast dump walkthrough

In this video I show the full workflow: sanitising the hardware, controlling pressure with a bunging valve, using a sight glass to watch the flow and dumping the yeast straight into a tray.

Want to share your own routine or see how others do it? Join the discussion under the YouTube video. Open video on YouTube

Gear I use

• Sight glass for seeing what's coming out of the cone.
• Hose kit for a controlled, sanitary dump path.
• 1.5" bunging valve to manage pressure during the dump.
• 1.5" → 2" TC reducer for connecting the dump valve to the line.
• Chemipro San for sanitising all fittings.
• 1 L Power Sprayer to apply sanitiser quickly and evenly.
• Steel tray 1/3 100 mm to catch the yeast and trub.
• Stainless pressure fermenter with a dump port.

My step-by-step yeast dump routine

Step 1 – Sanitise everything

Before opening anything, sanitise the dump valve, reducer, hoses and fittings with Chemipro San. A power sprayer makes it fast and even.

Step 2 – Install the dump line

Fit the reducer and sight glass to the dump port, then connect the hose kit down to the steel tray. Make sure all Tri-Clamps are tight and secure.

Step 3 – Control pressure

Set your bunging valve to the pressure you want to hold. This prevents foam-outs or sucking in oxygen when you open the valve.

Step 4 – Open the dump valve slowly

Crack the valve open and watch the sight glass. Thick yeast and trub will flow first. Close the valve as soon as clearer beer appears — the goal is to remove the heavy layer, not drain half the tank.

Step 5 – Clean up and move on

Rinse the fittings, clean the tray and the hose, and you're ready to maturating. 

When should you dump yeast?

• Mid-fermentation: right after krausen drops — removes trub and early-settling yeast.
• Late fermentation: helps clean up the cone before conditioning.
• After cold crash: removes the compacted yeast cone before packaging, prevents yeast plugs during closed transfer and gives you clearer beer in the keg.

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