Crushed 7 lbs of Crisp Chevalier Malt (maris otter on steroids) and 7 Oz of Fawcett medium crystal. Tomorrow is time to brew a Bitter, been a long while. Should get me 1.040 OG.
What are you doing with homebrew today?
- Thread starter BOB357
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Looks heaps orange tis a nice looking colour
Thata boy Craigerrr your back to your old brewing self.
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Feels good!
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I moved my CO2 cylinder into the fridge
Going to try fast carbonate a keg with water (I do like sparkling water). i'm using 30 psi for 2? days.
If that seems to work OK I will try it with my brews.
I'll change from the 5 to the 2.5 kg cylinder as the 5 takes up too much space.
Fingers crossed I don't get a condensation problem with my regulator
Going to try fast carbonate a keg with water (I do like sparkling water). i'm using 30 psi for 2? days.
If that seems to work OK I will try it with my brews.
I'll change from the 5 to the 2.5 kg cylinder as the 5 takes up too much space.
Fingers crossed I don't get a condensation problem with my regulator
Closed off my spunding valve. 5 points left
Okay, gonna climb out on that limb with my saw on the wrong side. I’m assuming the pressure gauge is ahead of the regulator on a spunding valve, ergo always reading fermenter pressure. Here’s the part to show me how stupid about spunding I am, but also the part where I ask what difference it makes to spund from the start of fermentation versus waiting to some later (prescribed) gravity. Can’t learn if I don’t ask questions. I learned a long time ago the only stupid question is the one that doesn’t get asked.
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If you close it from the start, you will be more or less fermenting under pressure.
If towards the end, it is spunding and serves to carbonate the beer.
Hopefully I'm saying this correct as I a also still learning
Some yeasts don't like to be fermented under pressure, esp Belgian yeast as pressure fermenting decreases esters etc
If towards the end, it is spunding and serves to carbonate the beer.
Hopefully I'm saying this correct as I a also still learning
Some yeasts don't like to be fermented under pressure, esp Belgian yeast as pressure fermenting decreases esters etc
The diaphragm valve is after the pressure guage and Gas post.
Spunding at end of fermentation allows finish of fermentation to carbonate the beer for you well partially in my case at 15psi.
Fermenting under pressure with spunding valve set to (?) PSI exerts osmotic pressure on the yeast slowing them down and reducing the esters they produce in the fermentation.
Fermenting under pressure can also stress the yeast so making sure you pitch viable healthy yeast is critical to achieving best results.
The beauty of pressure fermentation is ability to ferment at higher temperatures with clean results.
YouTube DR Hans brewery he is a pressure Fermenting nut tis how I got into it years ago ...
Spunding at end of fermentation allows finish of fermentation to carbonate the beer for you well partially in my case at 15psi.
Fermenting under pressure with spunding valve set to (?) PSI exerts osmotic pressure on the yeast slowing them down and reducing the esters they produce in the fermentation.
Fermenting under pressure can also stress the yeast so making sure you pitch viable healthy yeast is critical to achieving best results.
The beauty of pressure fermentation is ability to ferment at higher temperatures with clean results.
YouTube DR Hans brewery he is a pressure Fermenting nut tis how I got into it years ago ...
Ditto what @Zambezi Special and @Trialben said.
This batch is an English Bitter. So I’m just spunding for carbonation at the end.
This batch is an English Bitter. So I’m just spunding for carbonation at the end.
There is some. But I don’t usually cold crash so I’d have some anyway
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Thanks
With my biab and fine milling, I seem to have quite a lot, esp when pitching on old trub.
Floating dip tubes in my fermenter and kegs help. I really only have some yeast in the bottom of my kegs from crashing/conditioning in the kegs
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Same here, floating dip tube in fermenter.
I typically get almost zero trub/hop matter going into my kegs.
I have used floating dip tubes in the keg before, but I haven't since getting back at it earlier this year.
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Moved my final brew of the year (Dark Mild) from conditioning cupboard to store. Split the batch between keg and bottles again, strategy suiting me nicely. Moved mini-keg of Californian Lager into the fridge.
Fermenting in keg you do.
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Yeah, that's l what I was thinking of.
So do you normally transfer from fermenter to keg when fermentation is still active?
I was thinking of maybe one day getting a corny keg, then use it as fermenter and spund. Then after that a closed transfer to my small kegs.
Is that feasible?
The corny keg should be big enough to ferment 10 litre. And easy enough to clean (unlike my oxebars)
