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View Poll Results: What do you guys think about pressure fermentations? Time for a poll.
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I've done it and I liked it just fine!
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41 |
9.98% |
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I've done it, nothing wrong with it, but prefer normal fermentation techniques.
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11 |
2.68% |
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I've done it, hate it, and never will do it again!
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3 |
0.73% |
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I've never done it, but it is on my list!
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317 |
77.13% |
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I've never done anything. I only brew beer in my mind.
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39 |
9.49% |
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11-16-2011, 08:48 PM
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#1101
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Senior Member
Join Date: Jun 2008
Location: Home, where the beer is.
Posts: 1,624
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Thanks WortMonger, I missed that one apparently. Have any idea where to get the tail piece? I read somewhere in this thread that you had one made with nylon, how much would it be to have one made up for me - and any others that might be interested?
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11-17-2011, 01:29 AM
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#1102
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Senior Member
Join Date: Apr 2011
Location: Panama City, FL
Posts: 224
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I successfully pressure fermented my 2nd batch in a corny. This time I filled it up to the welded seam, ~ 5 gal, and had the gauge pre-set to 12.5 psi the whole time. My gas line remained clear almost up to the end, and then I got a little something that came through. This is a Dead Guy clone with one packet of us-05 in it. Here is the direct link; 10/23/11 | Flickr - Photo Sharing!
I now have a dedicated 'Spartanburg' corny that my spunding valve rides on. I send the first little bit of yeast to this when I pressure transfer too. That way I only get clear beer in the serving keg, baby! |
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11-17-2011, 02:03 AM
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#1103
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Senior Member
Join Date: Dec 2010
Location: St. Brieux, Saskatchewan Canada
Posts: 136
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To cut the spear on a Sankey keg, or not to cut the spear. What is your choice, and why?
__________________
Dan Hunt
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11-17-2011, 02:53 AM
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#1104
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Senior Member
Join Date: Oct 2009
Location: Out of My Mind, CA
Posts: 1,050
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Quote:
Originally Posted by brieuxster
To cut the spear on a Sankey keg, or not to cut the spear. What is your choice, and why?
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I plan to cut mine, maybe not the original 3/4", but at least some. I have 3 spears, so if uncut ends up working better I always have the option.
__________________
Primary: Hophead Summer Ale, Watermelon Wheat
Secondary: Empty
In the Keg: Red IPA, Centennial Blonde, Hophead Summer Ale, Pliny Clone
Bottle: Apfelwein, Cranegranate Apfelwein
On Deck: Sweet Stout
Quote:
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Let me bring you up to speed, we know nothing... You are now up to speed.
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11-18-2011, 08:29 PM
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#1105
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Senior Member
Join Date: Oct 2009
Location: Out of My Mind, CA
Posts: 1,050
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Score! My LHBS gave me the spiral ring from a sanke they are in the process of converting... no waiting on an order... :-)
__________________
Primary: Hophead Summer Ale, Watermelon Wheat
Secondary: Empty
In the Keg: Red IPA, Centennial Blonde, Hophead Summer Ale, Pliny Clone
Bottle: Apfelwein, Cranegranate Apfelwein
On Deck: Sweet Stout
Quote:
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Let me bring you up to speed, we know nothing... You are now up to speed.
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11-18-2011, 09:10 PM
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#1106
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Member
Join Date: Feb 2010
Location: Attleboro, MA
Posts: 63
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Quote:
Originally Posted by Poindexter
I have only made a few batches this way, but if I spring for another spunding valve I'll go with a fixed relief valve around 7-8psi.
I am still working in Corny's only, I don't own any Sanke kegs. But, I have pressure tested my cornies to 80psi.
The adjustable spunding valve I built when I lived in Texas (early 2008?) is a great brewhouse tool, but I don't need all that flexibility to make the pale ales I mostly brew. And it is hard to clean.
I have mostly been filling the primary fermenter Corny to about 4.5 Gallons, with a jump tube from the grey post on the primary to the black post on a second Corny with a bit of water in the bottom, perhaps a quart, and then putting the spunding valve on the grey post of the second Corny.
That's harvested yeast in Corny number two, at three generations I am happy. Once primary has settled down I tend to push the 4.5 gallons out of Corny number one onto a half gallon of water in Corny number three, no spunding valve, just let it build pressure as it finishes.
Once it is done, two-three weeks or so from pitch it is ready to chill, tap and enjoy.
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78 pages in, this is the post I have been looking for. 
I've come too far to quit reading now, though!
__________________
Tap 1: Oatmeal Stout
Tap 2: Mild Ale
Tap 3: Gingered Ale
Tap 4: Road Dog Porter Clone
Aging/Carbing: The Brewer
Primary: Air
On deck: !??!?!
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11-19-2011, 05:26 PM
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#1107
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Senior Member
Join Date: Jul 2009
Location: Pittsburgh, PA
Posts: 2,231
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That's interesting about racking onto a half gallon of water. Never thought of that to get to a full corny. Do you bump your recipe up or is there no real noticeable difference?
__________________
B.A.R. 106 BREWERY - "Brew Against Rules"
eHERMs BREWERY BUILD
GOOGLE+
Primary: Amarillo Blonde Ale (4/21/12), Two Hearted Clone (4/22/12)
Secondary/Aging/Lagering: Grape Mead (2/12/12), Amarone Wine (12/26/11)
Kegged: Two Hearted Clone (4/22/12), Amarillo Blonde Ale (4/21/12), Skeeter Pee (2/4/12), Haus Pale Lager (2/12/12)
Bottled: Grapefelwein (1/29/12), Brown Trout Stout (2/26/12)
Up Next: Baby Day Barleywine
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11-21-2011, 12:15 PM
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#1108
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United States Mashtronaut
Join Date: Nov 2006
Location: Edmond, OK, Oklahoma
Posts: 2,983
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Quote:
Originally Posted by kpr121
That's interesting about racking onto a half gallon of water. Never thought of that to get to a full corny. Do you bump your recipe up or is there no real noticeable difference?
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Try this wiki article out for size  .
__________________
"Beer... Nutritious and Delicious!"
"It's like a 15.5 gallon Mr. Beer!"
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11-21-2011, 09:27 PM
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#1109
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Senior Member
Join Date: Dec 2010
Location: St. Brieux, Saskatchewan Canada
Posts: 136
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Brewed a 50 liter batch of stout yesterday, and put it into a sanitized Sankey, got the 3/4 inch cut off the spear, and put the spring original ring in place. Got that bad boy back home, sanitized the Sankey tap after removing that pea and retaining clip. Pitched the Yeast.
My pressure relief valve / pressure gauge has not yet arrived.
Will I wake up to a lot of wort / krausen / beer on the floor, or can I leave it with the tap on top and relax? ( Ran out of home brewed beer )
**** Answer Wort was Everywhere *** Pressure built up despite having both the gas and the liquid ports on the taps open.
__________________
Dan Hunt
Last edited by brieuxster; 11-22-2011 at 02:25 PM.
Reason: Answered my own question.
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11-22-2011, 04:04 AM
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#1110
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Senior Member
Join Date: Mar 2007
Posts: 611
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Quote:
Originally Posted by 1MadScientist
I successfully pressure fermented my 2nd batch in a corny. This time I filled it up to the welded seam, ~ 5 gal, and had the gauge pre-set to 12.5 psi the whole time. My gas line remained clear almost up to the end, and then I got a little something that came through. This is a Dead Guy clone with one packet of us-05 in it. Here is the direct link; 10/23/11 | Flickr - Photo Sharing!
I now have a dedicated 'Spartanburg' corny that my spunding valve rides on. I send the first little bit of yeast to this when I pressure transfer too. That way I only get clear beer in the serving keg, baby! |
Did you shorten your dip tube in the corny?
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