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Home Brew Forums > Home Brewing Beer > General Techniques > Closed-system pressurized fermentation technique!

View Poll Results: What do you guys think about pressure fermentations? Time for a poll.
I've done it and I liked it just fine! 80 11.25%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 20 2.81%
I've done it, hate it, and never will do it again! 4 0.56%
I've never done it, but it is on my list! 530 74.54%
I've never done anything. I only brew beer in my mind. 77 10.83%
Voters: 711. You may not vote on this poll

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Old 03-16-2012, 09:13 PM   #1381
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yep, it will hold more- i pinned my liquid gauge which goes to 15

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Old 03-19-2012, 01:56 PM   #1382
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Well here is my contraption. I incorporated features from many setups other HBT'ers had posted.
Features: 3/8" adjustable racking cane; 20 PSI Spunding valve attached with 1/4" flare nuts that allow it to be connected to corny gas connector; pressure gauge is detachable for cleaning; thermowell, ball valve, corny gas post for pressure transfer; 2" tri-clamp. I brazed the fittings together with Safety-Silv 45; it's far harder than solder. Hopefully it'll hold up to cleaning chemicals.

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Old 03-19-2012, 02:16 PM   #1383
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Pickles, V2.0 of my setup is gonna end up very similar to yours. I just got all the parts over the weekend. I'll weld it all up this week and post pics when I get it done.

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Old 03-19-2012, 02:24 PM   #1384
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I want one!

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Old 03-19-2012, 02:54 PM   #1385
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I'm fermenting my Dunkelweizen with my new pressurized fermentation setup.

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Old 03-20-2012, 02:02 AM   #1386
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Ohararp - your setups were some of my inspiration. I liked what you had but wanted it in a single unit. I want to go from kettle to tap without exposing beer to oxygen.

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Old 03-21-2012, 01:09 PM   #1387
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What are the effects on the yeast if you de-pressurize the system too quickly? Is it really necessary to do it over 3 day time period?

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Old 03-21-2012, 01:26 PM   #1388
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About the same as on an astronaut if a space shuttle wall were to rupture, only more violent explosion. Insides ripped inside out.

But honestly, I haven’t found that it is that big of a deal if you are making proper starters, decanting trub before pitching, and being careful about sanitation you should be fine if you release the pressure a little faster.

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Old 03-21-2012, 02:00 PM   #1389
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Quote:
Originally Posted by kpr121 View Post
About the same as on an astronaut if a space shuttle wall were to rupture, only more violent explosion. Insides ripped inside out.

But honestly, I haven’t found that it is that big of a deal if you are making proper starters, decanting trub before pitching, and being careful about sanitation you should be fine if you release the pressure a little faster.
Hmm interesting. I just did a counter-pressure transfer monday night off the yeast cake, and it has been sitting at room temperature closed up around 10 psi. I'm really tempted to just repitch my new lager on top of that yeast.
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Old 03-22-2012, 09:16 PM   #1390
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I just did my first batch this week with this technique.

It was a hurried batch so I did have some minor issues.
Cooled properly, inserted my O2 stone and ... no gas.
Shook the hell out of it.
Forgot to re-hydrate my dry yeast; pitched dry.
Set spunding valve to 5psi using my compressor.
Attached spunding valve to keg and went about my day/week.

1 week later it is sitting at 5 psi but FG is 1.02; much higher than expected.
I expect it to get closer to 1.012; I have brewed this before several times.

Shook the hell out of it; maybe restart fermentation. Turned valve all the way up.
1 more week later; 7psi and little drop in FG.

I read a bunch of pages of this thread since then.
The beer is not ruined; should be tasty but I want to know if this could have mess up my fermentation slightly.
Should I have left it at 0psi for a few days during the growth phase?
Has anyone outlined the best way to raise the pressure during carbonation?
Should I have increased the temperature to compensate for the pressure? (I set temp at 65F) Raise X degree per +1psi?
Just looking to improve on the next one; I like the idea of this technique but I am just wondering if the toxicity of CO2 will inhibit the yeast and increase my FG on all my brews.

FYI
this was a blue moon clone outlined on this forum; I am just experimenting with spices but the main recipe is unchanged between attempts.

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