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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 11.27%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 20 2.78%
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! 535 74.41%
I've never done anything. I only brew beer in my mind. 79 10.99%
Voters: 719. You may not vote on this poll

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Old 11-04-2010, 07:03 AM   #521
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I pieced together this apparatus to use in conjunction with the brewer's hardware kit. I think it's pretty sexy.





Unfortunately, until I can get my kegerator built, I won't be able to use it.

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Old 11-04-2010, 12:27 PM   #522
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NICE ! I might do the same, but put a QD on the air line. All of my utility connections are like that now.

One thing that I can mention about this setup, make sure it holds the pressure at the start. You can get the oring in just a little off and it will leak past the "tabs".

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Old 11-04-2010, 01:55 PM   #523
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Nice setup! I concur with Larry about the quick disconnect. That would open this particular configuration to easy connection to your transfer/purging gas. I am going to do this eventually with my setup. Also, with the pressurized fermentation, you could get away with a room temperature fermentation if you could get it to a room of 68*F or so for an ale. I still wouldn't recommend a lager at that temperature, but an ale is totally doable at those temperatures to equate to a normal unpressurized fermentation of 64*F.

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Old 11-04-2010, 05:33 PM   #524
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I agree, sweet setup.

I was trying to decide on Derin's triclover vs Wort's sankey coupler. I decided to go with the coupler.

I like the idea of a QD for gas in. My plan was to remove my pressure gauge and SV and replace it with a tail piece and CO2 hose when it comes time to transfer to a serving keg. Either way...

Wort, I'm up to 15 psi this morning. Keep her closed at 65 degrees for a week, crash cool to 32-35 degrees for a week, then filter while transferring to a serving keg, then enjoy??? What do you think of that plan?

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Old 11-04-2010, 06:25 PM   #525
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Sounds like a plan!

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Old 11-06-2010, 04:15 PM   #526
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Default Update on whether or not to cut sanke spear

I decided not to cut the spear on my sanke for my first shot at pressurized fermentation. The results...

Pretty good, actually regarding sediment. I attempted to draw off the sediment before filling my kegs. Drew off about a quart and then it was running clear. Then I filled the kegs.

I'm crash cooling now and force carbing. I just took a taste and it's pretty darn good. No off flavors.

I let mine sit in the fermenting keg for about three weeks, though since I don't have a way to crash cool. I also slowly released the pressure from 15psi to about 3. Since I wasn't crash cooling and didn't quite have the gear for counterpressure transfer I just pushed the beer into the first corny and opened the lid a bit to see when it was full. For the second corny I purged with co2, then filled thru the dip tube with it closed.

I'm looking to get a lot better at my technique and do counterpressure transfers. But hey, for now the beer seems darn fine! It was pretty simple to rinse out my sanke. Now it's doing a pbw soak and should be ready to go next week if I can get my RIMS tube and control panel built!

Thanks to all who helped. Fermenting in a sanke is awesome.

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Old 11-06-2010, 05:35 PM   #527
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Fermenting in a Sanke is "The Mutt's Nuts!" Glad it worked out so well for you without the spear cut. That was my whole idea envisioned, to not have to use anything out of the ordinary to do this if you already kegging your beer. Of course you have to build a spunding valve, but... hey, that piece of equipment comes in handy for counter pressure transferring sooooooo. I love to set my brewery up for universal uses for things, as opposed to having tons of equipment.

My latest venture is to chill, pitch, then roll into my house for a 70*F fermentation. Hopefully proving, to my tastes, the ability to have more brewing without the need for using my fermentation freezer, and creating a truly easy house ale system. I'm hoping 70*F under pressure will equal 65*F under normal conditions flavor-wise. I hope to get to do this today, if time permits. Guess we'll see how much krausen I get with 15+ gallons inside my house. I'm hoping not much if any.... Ahhh, experiments are fun aren't they? Great job Dgonza9, great job guys! Keep it coming. People are obviously reading this thread and getting ideas on their own. Contribute, and add to the technique so we can all brew easier!

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Old 11-06-2010, 09:10 PM   #528
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OK guys, pulling the trigger. All numbers are from BeerSmith. I have 13 gallons of water in my HLT heating to 168*F right now for my 154*F wanted 10 gallon mash rest (.4 gallons/# of grain). I'm mashing and boiling a 12 gallon recipe of higher gravity for a larger 15 gallon end batch after the boil. City water is coming out at 65*F, so perfect to get me below my room temperature for an easy rise to my wanted fermentation temperature of 70*F. After the 2 hour mash (mashed thin, but high), I will sparge with 8 gallons of 185*F water to get me to 15 gallons in my kettle. I know, kinda tight on the kettle space, but I have done it before with no mess. You just have to be careful and ready for the eruption . I'm hitting the 90 minute boil with 2oz (9.1%AA) Amarillo @ 90, 1oz @ 30, and 1oz @ 10 minutes for a IBU of 43.1 (just 3ish points over the high limit of the style). This also gives me a OG of 1.061, FG of 1.016, IBU's as mentioned, ABV of 5.9%, and SRM of 27.1. Of course, after blending, I will have a OG of 1.049, FG of 1.013, IBU of ~37 (probably more like 33-35), ABV of 4.7%, and SRM of ~23.

Recipe is as follows:
10# (40%) Weyermann Munich Type 1
10# (40%) Weyermann Pale Ale Malt
2.5# (10%) Caramel 40*L
1.5# (6%) Chocolate 400*L
1# (4%) Weyermann Wheat

Now, we just wait and see....

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Old 11-06-2010, 09:54 PM   #529
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Need some advice today for my brew session. My HERMS is on timer and ready to kick on at 5:30am to get up to strike. I'm doing a modified Schwarzbier 12 gallon batch where half the batch will get a decent amount of active PacMan yeast and the other half will get a Bavarian Lager. I'm going to pressure ferment the Bavarian lager and this is my first lager ever.

If anyone can make recommendations on pressure for the fermentation as well as temperatures, I would greatly appreciate it. I know I need to do a Diacetyl rest but not sure when and at what temps.

Appreciate any assistance friends

Flananuts

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Old 11-07-2010, 12:07 AM   #530
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Quote:
Originally Posted by flananuts View Post
Need some advice today for my brew session. My HERMS is on timer and ready to kick on at 5:30am to get up to strike. I'm doing a modified Schwarzbier 12 gallon batch where half the batch will get a decent amount of active PacMan yeast and the other half will get a Bavarian Lager. I'm going to pressure ferment the Bavarian lager and this is my first lager ever.

If anyone can make recommendations on pressure for the fermentation as well as temperatures, I would greatly appreciate it. I know I need to do a Diacetyl rest but not sure when and at what temps.

Appreciate any assistance friends

Flananuts
I would ferment the Bavarian Lager at the lowest temperature to the middle of its range. As for pressure, I can only recommend if it was me. I like to start my fermentation at 5-7 psi sometimes 10 psi if I have a really full fermenter and am scared of krausen.

It takes a while to show before mentioned pressure (sometimes 2 days sometimes, sometimes right away, sometimes a week???), but trust that it is working. The colder you go the longer it takes in my experience. After you see the pressure, I go ahead and crank it up to my wanted carbonation volumes pressure and let it ride.

When I decide to do my D-rest, I up the pressure accordingly for my wanted volumes and let it ramp up until a couple of days to a week have passed. Then I slowly take the beer down to lagering temperatures at 5*F per day until my temperatures are reached and mature appropriately. After I have set my spunding valve to the highest setting (D-rest temp/psi), I leave it there or go without anything in a sealed up keg. You may want to take samples for gravity or tasting for diacetyl to make sure along the way. Then I take it down to 33*F for a couple of days prior to transfer. Just find a good lager schedule you like and follow it for temperatures. Afterwords, I have beer in a serving keg that is carbonated and ready to serve (if it doesn't require more aging).
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