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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! 81 11.33%
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 74.55%
I've never done anything. I only brew beer in my mind. 77 10.77%
Voters: 715. You may not vote on this poll

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Old 10-17-2010, 05:32 PM   #461
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Default Can I pitch to keggle then pump?

I'm mashing away but I'm still undecided on how to pitch.

Would it work to pitch rehydrated Nottingham into Wort cooled thru CFC then recirculated back to keggle? Then pump to sanke?

I'm wondering if the pumping process will harm the yeast. The alternative is to remove the sanke valve and ring, which is a pain in the arse. Sorry Wortmonger. Still practicing it.

Thanks for the help.

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Old 10-17-2010, 06:24 PM   #462
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Pitch the yeast in your keggle when at temperature and transfer to the Sanke. I have done this many times with great success. Just make sure you don't have any check valves in your tap connector dumbass!!! LOL, JK, Rock this beeiatch! Make it submit! I would make sure and have it aerated prior to transferring to fermenter though. Let us know about your progress too. Can't wait to hear your retort and you know you're not a dumbass right???

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Old 10-17-2010, 10:34 PM   #463
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Default She's in the keg!

Quote:
Originally Posted by WortMonger View Post
Pitch the yeast in your keggle when at temperature and transfer to the Sanke. I have done this many times with great success. Just make sure you don't have any check valves in your tap connector dumbass!!! LOL, JK, Rock this beeiatch! Make it submit! I would make sure and have it aerated prior to transferring to fermenter though. Let us know about your progress too. Can't wait to hear your retort and you know you're not a dumbass right???
Well, beer is kegged. I just loved the process! In the end I took off the sanke valve and poured in the rehydrated yeast. My CFC was bringing the wort down to 62 in one pass. But recirculating it to a hot keggle was taking FOREVER!

I've got the spund valve open and I'm excited to see how it goes.

As for being a dumbass, well, I'm resigned to the fact that no amount of planning on my part seems to prevent minor screw ups and repeated trips to the hardware store, etc. But I learn best by making mistakes, as many of us do. As long as I'm willing to deal with my mistakes, there's not much I can't learn to do in the end. I'm glad the fear of screw ups didn't stop me. Just last night I was sitting around at almost midnight. I couldn't transfer to my sanke, my new inline injection system was leaking and I couldn't find the clamps I'd just bought!

Fast forward a bit and my system was performing flawlessly. Closed system is really a beautiful thing to watch. No more awkwardly lugging around carboys, airlocks, spraying everything with star san, rinsing, spills, blow off tubes. Everything just seems so neat and elegant this way.

Hope the beer turns out. Had a spot of trouble during mashing with some hot spots. My thermometer bounced around a lot when I stirred. We'll see.

Thanks to everyone for posting their ideas. I'm toasting to Wortmonger right now for his insightful concept and lucid write up.

Cheers!
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Old 10-18-2010, 04:12 AM   #464
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Awesome news! Glad it worked out for you. So, you couldn't get a faster drop in temperature recycling back into the kettle? I like to do this because it gets the whole kettle down faster over-all. Oh well, many ways to skin a cat . I am so glad everything is going so well for you with this. I look forward for updates on your process. Cheers!

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Old 10-18-2010, 08:31 PM   #465
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I'm currently cold crashing my IPA and preparing for my next brew, finally a lager. I'm going to use Wyeast's Bavarian Lager yeast for a black lager. Has anyone pressure fermented with this yeast or have any suggestions for pressure and temp?

thanks

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Old 10-18-2010, 08:38 PM   #466
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so any guesses how much of the dip tube I should cut off in a 15.5G cornie keg about 12" wide when doing 10 gallon batches?

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Old 10-18-2010, 09:58 PM   #467
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I recently decided not to cut mine. I'm just going to draw some sediment off before transferring. Most of what I read suggests 3/4", though.

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Old 10-18-2010, 10:17 PM   #468
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I wouldn't give it the mark of Abraham Honestly, I wish I hadn't. Try one without cutting the tube first, then see how it goes from there. My fermenter leaves a quart due to the cut tube.

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Old 10-18-2010, 11:18 PM   #469
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Quote:
Originally Posted by WortMonger View Post
I wouldn't give it the mark of Abraham Honestly, I wish I hadn't. Try one without cutting the tube first, then see how it goes from there. My fermenter leaves a quart due to the cut tube.
Now you tell me! Who's the dumbass?!?! LOL. The good news is that I should be able to report back on the issue in a few weeks.
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Old 10-19-2010, 03:15 AM   #470
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Default Need help with Pressure schedule...

I pitched about 24 hours ago and after leaving the valve open most of the day I just dialed in my spund valve to 7 psi. From what I read, 5-15 is the range to shoot for. I figure I'll dial it up to 10 tomorrow and leave it there for the week.

My question is this. I don't have any ability to crash cool. So after a week, ifI let the pressure rise towards 30, can I still transfer at room temperature?

I'm not sure how to proceed. I was considering getting a keg bucket and some ice to crash cool, but it might be hard to get under the keg now that it's full.

If I keep the pressure at 10-14, can I counterpressure transfer to cornies and then crash cool or will there be too much foam?

Thanks for the info. I'm enjoying this new process.

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