Closed-system pressurized fermentation technique! - Page 37

**WortMonger** · 08-29-2010, 03:06 PM

Quote:

Originally Posted by LooyvilleLarry

I just wanted to let everyone know how this turned out. After 8 days on the above schedule, it dryed out to 1.016 (71% attenuation) and is clear as a bell. In fact, most people liked it more than the same recipe brewed 3 months ago!

The last two days, I dropped it to 31 to let the yeast drop out.

I am very happy with these results.

So... you're sayin' another one is order in the future?

LOL, I am in love with this technique if you couldn't tell!!! Brew-On

**sudbuster** · 08-29-2010, 11:34 PM

Wortmonger,

When you first posted about this, I would have never, in my wildest dreams, have imagined this thread would become what it is today. IMHO, this thead is a model for all future threads on HBT to emulate. It starts with a man and an idea and evolves with time as if it were a panel of friendly researchers developing a project. The overall tone, to me, is "let's perfect this technique", and it has continued from 2007 up to the present. The thread demonstrates no "one upsmanship" and no p***ing contests.
I have read this thread as it evolved, and today, reread it in its entirety. It reminds me of the old brewingtechniques.com. Clean, cordial, and informative.
Thank you, and all the contributers to the thread, for a most intresting development of the technique.

LooyvilleLarry · 09-01-2010, 12:07 PM

Well, this post is in sorrow, and hopefully others can learn.

I am using BrewersHardware Sanke fermenter cap ala-Lamar style with the push on fittings and relief valve from Grangier.

I made a 11g Oktoberfest ale, 1.056 OG, pitched 2 packs of S04. I set the initial psi to 2, temp to 68. It got a little colder ( some overshoot in the cooler ) down to 62, but I let it warm up a bit. The following morning, I found that the pushon fitting on the racking cane had blown off, and there was enough fermenting beer to force most of it out.

I am not sure how the PRV failed, but it can happen. I'll be doing a lager to replace this, and I will do this pressurized to help with preventing diacetyl.

**lamarguy** · 09-01-2010, 03:00 PM

Quote:

Originally Posted by LooyvilleLarry

I made a 11g Oktoberfest ale, 1.056 OG, pitched 2 packs of S04. I set the initial psi to 2, temp to 68. It got a little colder ( some overshoot in the cooler ) down to 62, but I let it warm up a bit. The following morning, I found that the pushon fitting on the racking cane had blown off, and there was enough fermenting beer to force most of it out.

I am not sure how the PRV failed, but it can happen.

Sorry to hear about your wort loss!

Ya, if you don't fully seat the push-to-connect fitting it won't "bite" the tubing correctly. Most of those fittings are rated for 60+ PSI, so it's not a design problem but I can certainly see how it happended.

After pitching the yeast, I temporarily pressurize the keg to ~2 PSI and check for leaks by spraying starsan on the fittings. That way, I'm positive there are no leaks and I didn't forget to connect something. It also allows me to calibrate the pressure relief valve.

Quote:

Originally Posted by LooyvilleLarry

I'll be doing a lager to replace this, and I will do this pressurized to help with preventing diacetyl.

If you're using a lager yeast known for producing a lot of sulphur, I recommend leaving the pressure low (e.g., <= 2 PSI) until the 80% attenuation mark. Otherwise, the excess sulphur won't be allowed to escape.

**WortMonger** · 09-04-2010, 02:31 PM

Quote:

Originally Posted by sudbuster

Wortmonger,

When you first posted about this, I would have never, in my wildest dreams, have imagined this thread would become what it is today. IMHO, this thead is a model for all future threads on HBT to emulate. It starts with a man and an idea and evolves with time as if it were a panel of friendly researchers developing a project. The overall tone, to me, is "let's perfect this technique", and it has continued from 2007 up to the present. The thread demonstrates no "one upsmanship" and no p***ing contests.
I have read this thread as it evolved, and today, reread it in its entirety. It reminds me of the old brewingtechniques.com. Clean, cordial, and informative.
Thank you, and all the contributers to the thread, for a most intresting development of the technique.

Thank you, this is exactly the tone I wanted when I wrote this thread initially. It wasn't my idea, but it also wasn't currently being done where we HBTer's could evaluate it. This thread has been so exciting for me... I even got to meet Teri Fahrendorf (one of the people who initially inspired me to try this).

I love how we here at HBT can hash and re-hash without it turning into a pissing contest. I have stated, and will continue to state, that this is not the best technique... that it doesn't make the best beer... that it is another way for making beer, and IMHO a very easy way at that. Sure it requires some special equipment, but if you keg you probably have all but the adjustable pressure relief valve (and that isn't absolutely necessary if you check up on your beer everyday and release the pressure).

At this point, other people trying the technique and posting here are exactly what I wanted. You could start your own thread, but what is the point? This way I feel as others come up with other techniques to add or other ways to do certain things, all of it is right here... easy for a newer person to read and relate to. If there is any contest to this thread, I would say it is to contribute and give others the chance to choose based on all our combined experience with Le' Technique.

One up me/him/her... we dare ya (and are looking forward to reading about it

)!!!

Quote:

Originally Posted by LooyvilleLarry

Well, this post is in sorrow, and hopefully others can learn.

I am using BrewersHardware Sanke fermenter cap ala-Lamar style with the push on fittings and relief valve from Grangier.

I made a 11g Oktoberfest ale, 1.056 OG, pitched 2 packs of S04. I set the initial psi to 2, temp to 68. It got a little colder ( some overshoot in the cooler ) down to 62, but I let it warm up a bit. The following morning, I found that the pushon fitting on the racking cane had blown off, and there was enough fermenting beer to force most of it out.

I am not sure how the PRV failed, but it can happen. I'll be doing a lager to replace this, and I will do this pressurized to help with preventing diacetyl.

Man that sucks a$$!!! Remember, it doesn't prevent diacetyl... only helps with faster cleanup after the fermentation is ending. It does slow down ester production, but it actually increases diacetyl production initially. I had to really worry when I was first reading about this, but then Kaisers contributions showed me the graph that pointed out how fast it cleaned up at the end. This is my main concern with making sure you let the yeast finish their job before you crash them. I always taste now before I crash, just in case.

Quote:

Originally Posted by lamarguy

After pitching the yeast, I temporarily pressurize the keg to ~2 PSI and check for leaks by spraying starsan on the fittings. That way, I'm positive there are no leaks and I didn't forget to connect something. It also allows me to calibrate the pressure relief valve.

If you're using a lager yeast known for producing a lot of sulphur, I recommend leaving the pressure low (e.g., <= 2 PSI) until the 80% attenuation mark. Otherwise, the excess sulphur won't be allowed to escape.

I wish I would have pressurized this last batch before fermentation (would have let me know I had a spunding leak). Also, you are right about calibrating your spunding valve. I always have to guess when I am lazy and don't do a pressure check with another keg or something. Good to put into your routine for sure!

I just finished a Czech pilsner yeast beer, and I had all my pressure going out at the beginning. I think you are right, as I had no sulphur in the beer at all but the chest freezer smelled like a rotten egg during primary. I would hate to get that stuff locked into a finished beer, YUCK!!!!

**WortMonger** · 09-11-2010, 09:57 PM

Wow, it is amazing how fast lagers change. I think I am waiting on chill haze to settle, lol. When I first threw it in my kegerator, it was good just cloudy. Now, two weeks later... fan-fooking-tastic! I can't wait to pitch on this yeast cake and rocket out another one, only this time with a working spunding valve

chuckjaxfl · 09-25-2010, 10:13 PM

Quote:

Originally Posted by WortMonger

that David Bowie song bass line playing in your head.

Damn you for this!

LooyvilleLarry · 09-26-2010, 12:33 AM

My Oktoberfest is ROCKIN ! Here we are, less than 4 weeks in and it is so tasty, carbed, and clearing very nicely. I hope there is some left by the party

**flananuts** · 09-27-2010, 12:20 PM

Hey WortMonger, what lager recipe did you use and did you make any particular changes to your fermentation schedule? Did you stay in primary, do a DA rest, then lager all in one fermentation vessel? I'm prepping for my first lager and want to use my closed pressure rig.

LooyvilleLarry · 09-27-2010, 12:31 PM

flananuts - I know you asked WM about this, and I'd like to see his reply as well.
I am in the lagering stage of my Oktoberfest lager ( Jamil's Marazan with some minor tweaks), and I did it all in a keg.

I brought the keg up slowly for a 3 day D-rest (even though I could not taste any diacetyl) when the ferm was 75% through. I think the ability to get a sample without introducing contamination risk is awesome.

The beer is nice right now, very drinkable, and fairly clear. Brewed on labor day, and hit the target FG on spot.