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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! 75 11.00%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 20 2.93%
I've done it, hate it, and never will do it again! 4 0.59%
I've never done it, but it is on my list! 510 74.78%
I've never done anything. I only brew beer in my mind. 73 10.70%
Voters: 682. You may not vote on this poll

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Old 12-14-2012, 06:49 PM   #1631
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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?
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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Old 12-17-2012, 01:14 PM   #1632
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That sounds like a plan then. If it were me, I'd do 15 gallons of higher gravity ( or as close as you can to 15) then cut it with water into the fermentors. That way you get more beer! Lol, I love brewing 12.5 gallon recipes and ending up with 15 gallons of end product. I don't taste any difference from if it were all brewed together.



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Old 12-17-2012, 03:13 PM   #1633
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Seems hard to believe that this hasn't caught on more in the 5 years since you first posted this. It's also odd that you don't see more spunding valves at homebrew stores. You'd think someone would have something a bit more polished for sale by now.

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Old 12-17-2012, 03:47 PM   #1634
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Well it isn't very accepted as a brewing practice, so we are kinda the red-headed step-children "so to speak." Some think we are trying to improve upon the wheel, when in my opinion I have simply started using one that works better for me. I really like a universal vessel and equipment. Others can stay with their old versions if they want to, but I'm not going back ever!

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Old 12-17-2012, 04:24 PM   #1635
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Thought I would add an update.


I have 4 batches under my belt fermenting this way. I have great luck with Notty and US-05. I also brewed an Octoberfest and currently brewing an Imperial Helles right this minute. All my liquid yeasts are Whitelabs.

I mostly use Cornies and 4.5 gallon batches. I also usually ferment for 1-2 weeks at 10 psi then cold crash for another week before transfer. I have not had a single bad fermentation and all beers have come out super clean. One thing I stopped doing was fining with gelatin. It strips hop flavor in my opinion.

I still get weird looks when I try to describe this method to people, but I know what my results are. The investment is well worth it for the convenience and result.

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Old 12-22-2012, 12:24 AM   #1636
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I've read all 164 pages of this thread and plan on doing some pressurized fermentation's in my brewhemoth. Question I have is what temperature do I want to keep my fermenting wort at in contrast to the yeast manufacturers guidance temperatures? Does everyone just stick with the yeast recommended temps when using the pressurized technique?

Maybe I'm thinking about this too much!

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Old 12-22-2012, 12:33 AM   #1637
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I go with the recommended temps...

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Old 12-22-2012, 01:22 AM   #1638
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I've read all 164 pages of this thread and plan on doing some pressurized fermentation's in my brewhemoth. Question I have is what temperature do I want to keep my fermenting wort at in contrast to the yeast manufacturers guidance temperatures? Does everyone just stick with the yeast recommended temps when using the pressurized technique?

Maybe I'm thinking about this too much!
I still stay in the recommend ranges, though usually a couple degrees warmer. Before doing pressurized ferments I preferred to stay at the cool end of a yeast's guidance temp, and now I shoot towards the middle.
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Old 12-22-2012, 08:44 AM   #1639
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I treat mine the same as normal. I try to pitch all my beers colder than wanted by a few degrees and naturally ramp up to what I set the freezer to ferment at. I'm getting super clean beers that come together almost 100% of the time a week or two out from final transfer. They are drinkable upon transfer, but man do they ever just melt your face off after a week or two later. Wish I had either patience or pipeline... oh well. Even my beer is "paycheck to paycheck. " lol

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Old 01-04-2013, 06:58 PM   #1640
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My first pressurized fermentation is now fermenting (American Wheat). I ended up doing a 5 gallon batch and sending 4.5 into a corny keg (fermcap!). I built a cheap spunding valve using the valve from grainger. It really sucks, but it I was able to get it to 5psi.

I aerated in kettle with pure O2. I pre-pitched the yeast in the keg before I closed transferred in.

I just untapped and I will update with the final results when fermentation is complete.



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