It's great aye love the lingo you'll learn it with time looks like your doing plenty of that atm you never stop learning right ?
I spent 40 years learning technical stuff for the job, some of it I actually wrote because it was the first time anyone tried to do what I did (successfully). There were other things I learned that warned me very distinctly not to travel that road, LOL. I figure I can learn this too, now that I have a lot more time to do so. If I wasn't learning, I'd get very bored with it very quickly and spend more time on my long list of other hobbies and things to do. If I'm not thinking at a million miles per second, I'm probably asleep. I rarely just sit and relax unless the missus and I decide to watch a British/European crime drama.
So, I could let spunding build the head, keeping the pressure at a specific level based on what I want the yeast to do, as well as how fast I want them to do it, then use that very pressure to push the beer from primary fermentation into secondary, also keeping that under pressure (thus also purged from oxidation issues), and finally, just use bottled CO2 for finishing/dispensing. If I want to do pressurized primary fermenting, I'm gonna need some better hardware, for sure. Eyeballing one of the FermZillas or Fermonsters to get me pointed in that direction. Just window shopping at the moment. Taking a hit on finances at the moment because ABB laid me off leaving me on Disability because I won't ask the doctor to tell them I'm now Superman, so have to watch my pennies a little while I get all my duckies in one pond.
I can add on little parts of the process as I refine each and get set up for them, but new fermenting vessels are in order, along with some pressure tools/fittings. I think I'm good on the hot side, though I may consider going electric eventually. I don't think I even want to know if anyone ever tried a pressure ferment in one of the typical plastic fermenting buckets. I can't imagine the noise of that lid popping off if something didn't relieve itself, but I'm pretty sure it isn't going to take much pressure to push out through the lid seals anyway. Lid launching will probably be a lot less likely than unsuccessful spunding.
When doing closed loop transfers, do you purge the receiving keg with CO2 first, then just vent that back to the fermenter as the beer flows into it? Eventually, I would think the pressure would equalize, and you'd have to rely on a pump to finish the job, or just venting the receiving vessel to atmosphere. Or do you just vent the entire purge to atmosphere as the fermenter empties?
I'd love to see some of you guys' cleanup routines after a brew day and transfer day. I can't quite wrap my head around fermenting in Corny's simply because you can't really see if it's clean. I realize handling it less is better, and make that effort, but not sure I want to dispense out between the Krausen and trub. That just seems to be inviting a mouth full of nasty.
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