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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! 83 11.16%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 21 2.82%
I've done it, hate it, and never will do it again! 4 0.54%
I've never done it, but it is on my list! 556 74.73%
I've never done anything. I only brew beer in my mind. 80 10.75%
Voters: 744. You may not vote on this poll

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Old 12-08-2012, 09:53 PM   #1621
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Well I finally joined the crowd here. Brewed up eleven gallons yesterday and put in my sanke fermenter. It's got 5 psi on it already.

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Old 12-09-2012, 10:09 PM   #1622
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What kind of contact time does that bleach/vinegar/water mixture need to work?

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I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.
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Old 12-10-2012, 01:36 PM   #1623
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I'd let it go at least 30 minutes. I sleep much better though when I use Star-San. Damn it's cold now and I have three kegs to clean tonight. As well as washing my last batches cake for freeze storage later on.

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Old 12-10-2012, 02:22 PM   #1624
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Wortmonger,


Thanks for starting this thread and giving us all a new way to ferment. I'm not sure I ever would have tried this otherwise.

Quick question as I was reviewing this thread again. I must have read the entire thing three times over the last two months. It seems everyone has adjusted their method as this has progressed. Is there a negative to just ramping up to full co2 volume early on? It looks like you guys hit 10psi early then ramp up to 30 after a few days. I started at 5 but cranked up to 15 after two days and I was thinking of going higher after I put some hose clamps on my tubing as I noticed at 15 there is a slight leak if I bend my tube when adjusting the SV.

Has anyone figured how pressure relates to the temp? If a recipe calls for 60 degrees then what temp should I hold for a given pressure to have the same effect?

Has anyone tried a lager yet? I may do that after a few batches are under my belt. It's not hard for me to control my fermenting temps as I have a dedicated fermenting chamber.

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Old 12-12-2012, 03:48 PM   #1625
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I don't think it works as well at higher pressures from the start. Yeast thrive at the lower temperatures, and the other good effects of pressure work at these lower pressures as well. After the yeast have done the majority of their job is when I crank it up. This is 2-3 days later in an ale, and 4-7 days later on a lager. To answer your lager question, yes this works great on them.

You need to use software that tells you carbonation volumes per temperature. I use force carbonation volumes on BeerSmith, BrewPal, or iBrewmaster. Temperature and pressure directly correlate, so an increase in temperature will have an increase in pressure.

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Old 12-13-2012, 02:56 PM   #1626
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Wortmonger
You got me started using this method(closed pressure fermentation) a couple years ago.IMHO it is the best of all methods. Don't have enough equipment to use it exclusively, but i pressure ferment what i think will be my best beers. Thanks again. Cheers...

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Old 12-13-2012, 08:39 PM   #1627
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Good to hear sudbuster. I love the technique and don't think I could ever go back I have been doing it so long now. Now if I had a pressure cooker mash tun to do easy decoctions I would be almost 100% under pressure brewing.

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Old 12-14-2012, 02:23 PM   #1628
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I just purchased two 15 gallon kegs from craigslist for $25 each. I am thinking about trying this technique, but I have some questions.

I see you mentioning the bleach/vinegar mix. I use this often, but I always keep it away from Stainless Steel items. You do not notice any damage from the bleach inside kegs?

Also, how do you dry hop using this technique? I would probably add the hops to a corny keg and closed transfer into that. Then transfer to a third keg at serving time. To keep the "closed fermentation" intact. I am on the right page or is there a better method?

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Old 12-14-2012, 06:57 PM   #1629
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The bleach/water/vinegar solution is not enough bleach to hurt the stainless, especially if it is only there long enough to do its job. I always have Star-San around so I use that 99% of the time.

As for dry hopping, what you described is a great way to stay closed and get it done. You mentioned a corny, are you going from ~15 gallons to ~5 gallons then back into a 15 gallon keg?

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Old 12-14-2012, 07:49 PM   #1630
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Quote:
Originally Posted by WortMonger View Post
The bleach/water/vinegar solution is not enough bleach to hurt the stainless, especially if it is only there long enough to do its job. I always have Star-San around so I use that 99% of the time.

As for dry hopping, what you described is a great way to stay closed and get it done. You mentioned a corny, are you going from ~15 gallons to ~5 gallons then back into a 15 gallon keg?
I was thinking more of a 10 gallon batch to two 5 gallons. this way I could experiment with different hops/amounts/etc. I have 6 corny kegs and two sankes. I already do pressurized transfers from time to time. So it would be a matter of getting fittings to connect the ball locks to the sankes.
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