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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! 80 11.20%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 20 2.80%
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! 533 74.65%
I've never done anything. I only brew beer in my mind. 77 10.78%
Voters: 714. You may not vote on this poll

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Old 10-31-2013, 08:39 PM   #1861
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Originally Posted by pjcampbell View Post
Can someone offer a guideline to when/how much to build pressure? Do you start it at 1psi and turn it up 1 psi a day? Do you let it go a few days before building it up beyond 1 psi?

Also, How full can you fill a corny with this method? 4.5 gallons out of 5 for example?
I have one of those McMaster-Carr valves; 99045K44 Adjustable Pressure-Maintaining Plastic Relief Valve, 1/8 NPT Female, 0.5-30 PSI

... so that is what I mean when I say (1 turn) for example...

There are many different temperature/pressure schedules, but here is what I did last time.

Fermentation Temperature and Pressure schedule:
Pitched: 7-16-2013 at 10:30 AM

Day 1 (0 - 12 hours) - 3 PSI @ 65 F
Day 1 (12 - 18 hours) - 4 PSI @ 65 F
(turned knob 1.5 turns)
Day 1 (19+ hours) - 7 PSI @ 65 F
Day 2 - 7 PSI @ 65 F
Day 3 - 7 PSI @ 65 F
Day 4 - 7 PSI @ 65 F (10 Brix)
Day 5 - 7 PSI @ 67 F (9.4 Brix)
Day 6 - 7 PSI @ 67 F (8.7 Brix)
(turned knob 2.5 turns)
Day 7 - 12 PSI @ 71 F
Day 7 - 16 PSI @ 71 F
(turned knob 2 turns)
Day 8 - 20 PSI (estimated)
Day 13 - 19.5 PSI
7-29-2013 8.7 Brix
(turned knob 1/2 turn, to determine if pressure will increase)
Day 14 -
(turned knob 2 turns)
Day 15 - (estimated as crash chill day)
Day 16 - started crash chill
(pressure was 21.5 psi @ 71 F, 1.74 volumes of CO2)
Day 33 - pressure transferred to serving kegs
(pressure was 10.0 psi @ 33 F, 2.63 volumes of CO2)

OG: 1.068
FG: 1.016
Apparent Attenuation: 76.5%
ABV: 6.8%


Also, fermenting in a corny, you can generally get by by filling it up to the welded seam, that is 4.88 gallons or 1 quart less than 5 gallons, and add your Fermcap-S and try to get to 7 psi after the first day (4 psi might do it too).

I would say that most of us use some method of trapping any blow off from getting into our spunding valve, some use clear water filter housings.

And a BIG WARNING, use a hop spider to contain those pellet hops, hops will block the poppets and build up extreme uncontrolled pressure.
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Old 11-02-2013, 04:53 AM   #1862
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MadScientist do you have a schedule for brewing a lager under pressure?



Quote:
Originally Posted by 1MadScientist
There are many different temperature/pressure schedules, but here is what I did last time. Fermentation Temperature and Pressure schedule: Pitched: 7-16-2013 at 10:30 AM Day 1 (0 - 12 hours) - 3 PSI @ 65 F Day 1 (12 - 18 hours) - 4 PSI @ 65 F (turned knob 1.5 turns) Day 1 (19+ hours) - 7 PSI @ 65 F Day 2 - 7 PSI @ 65 F Day 3 - 7 PSI @ 65 F Day 4 - 7 PSI @ 65 F (10 Brix) Day 5 - 7 PSI @ 67 F (9.4 Brix) Day 6 - 7 PSI @ 67 F (8.7 Brix) (turned knob 2.5 turns) Day 7 - 12 PSI @ 71 F Day 7 - 16 PSI @ 71 F (turned knob 2 turns) Day 8 - 20 PSI (estimated) Day 13 - 19.5 PSI 7-29-2013 8.7 Brix (turned knob 1/2 turn, to determine if pressure will increase) Day 14 - (turned knob 2 turns) Day 15 - (estimated as crash chill day) Day 16 - started crash chill (pressure was 21.5 psi @ 71 F, 1.74 volumes of CO2) Day 33 - pressure transferred to serving kegs (pressure was 10.0 psi @ 33 F, 2.63 volumes of CO2) OG: 1.068 FG: 1.016 Apparent Attenuation: 76.5% ABV: 6.8% Also, fermenting in a corny, you can generally get by by filling it up to the welded seam, that is 4.88 gallons or 1 quart less than 5 gallons, and add your Fermcap-S and try to get to 7 psi after the first day (4 psi might do it too). I would say that most of us use some method of trapping any blow off from getting into our spunding valve, some use clear water filter housings. And a BIG WARNING, use a hop spider to contain those pellet hops, hops will block the poppets and build up extreme uncontrolled pressure.
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Old 11-03-2013, 05:13 PM   #1863
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Quote:
Originally Posted by truanthony View Post
MadScientist do you have a schedule for brewing a lager under pressure?
Maybe WortMonger has.

Here is a quote from lamarguy;
[More of lamarguy's comments] Using this technique, my ales (< 1.070) are on a 14 day schedule but I can see a lager (< 1.060) requiring an additional 1 - 2 weeks of lagering (~45F (45 °F = 7.2 °C)) time before its flavor is "ideal". Notice that I halved the recommended lagering time based on the assumption the pressured fermented beer has a lower overall ester profile. Realistically, 21 - 28 days for a lager but still much shorter than 2 months."
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Old 11-06-2013, 12:43 PM   #1864
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Do people dry hop in pressurized fermenters?

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Old 11-06-2013, 01:15 PM   #1865
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Do people dry hop in pressurized fermenters?
I have. More often I'll dry hop in the serving keg though.
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Old 11-08-2013, 05:49 AM   #1866
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WOW what a doozie of a read. I spent most of my day at work reading and then finished up at home.

I have recently acquired a "S" style Sankey keg that was filled with Stella Artois. I figured this would be a great complement to my 3 keggle system.

Coupline or Tri-Clover??? at first I was digging the BrewersHardware setup with the dip tube as I currently ferment using a thermowell with my STC-100 probe submerged in starsan. then I saw the price tag and was turned off.

but a Euro style coupler isn't cheap eather $30 for the coupler, $36 for the PRV plus misc parts and pieces im at about the same price.

I haven't really seen anyones photos of the Brewers Hardware tri clover setup but i've seen plenty with keg couplers. how does one go about connecting the PRV to the "blow off" port on the sanke cap?

-=Jason=-

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Old 11-08-2013, 11:35 AM   #1867
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Flowmaster-
Don't forget the sounding set up if you want to ferment under pressure that'll add at least $35 to Derrins kit.

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Old 11-08-2013, 09:17 PM   #1868
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I'm selling my set-up if any one is interested.

http://www.homebrewtalk.com/f16/cust...-valve-441632/

I recently got a brewhemoth conical so I'm starting a new build.

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Old 11-08-2013, 09:41 PM   #1869
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I am about half-way through the thread, but there hasn't been much talk of using conicals at higher pressures. Does anyone use a conical at higher pressures?

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Old 11-08-2013, 09:53 PM   #1870
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I plan to but it all depends on what conical you have. Most home versions are not rated for much pressure if any at all. I have a brewhemoth which can be pressurized, I believe I've seen it tested to over 60 psi. I don't believe the scale of our conicals mimmic what a real brewery's conical does in terms of gravity on the yeast if that's what your curious about.

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