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Home Brew Forums > Home Brewing Beer > General Techniques > Closed-system pressurized fermentation technique!
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! 83 11.16%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 21 2.82%
I've done it, hate it, and never will do it again! 4 0.54%
I've never done it, but it is on my list! 556 74.73%
I've never done anything. I only brew beer in my mind. 80 10.75%
Voters: 744. You may not vote on this poll

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Old 11-24-2010, 02:42 AM   #571
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Great, try it and come back and post about your experiences. Man, this thread keeps on growing .

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Old 11-24-2010, 02:45 AM   #572
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Definately inspired. Might have to extend the ol' xmas list to santa this year.

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Redbeard5289

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Old 11-27-2010, 03:49 PM   #573
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Wow! Just wow! Tried a taste of my simple Pilsner and it is fantastic. I tried to get enough to let people taste, but the keg wasn't filling fast enough and I had to hit the road. I cannot wait to try the brown. I really need to find a great newcastle clone though. I could drink that weaker brown all the time. Anyone else have a P-fermented update on their beers?

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Old 11-27-2010, 06:43 PM   #574
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Quote:
Originally Posted by WortMonger View Post
Wow! Just wow! Tried a taste of my simple Pilsner and it is fantastic. I tried to get enough to let people taste, but the keg wasn't filling fast enough and I had to hit the road. I cannot wait to try the brown. I really need to find a great newcastle clone though. I could drink that weaker brown all the time. Anyone else have a P-fermented update on their beers?
Just tapped my first pressure ferment. A simple Vienna malty brew. Grain to glass in 12 days. Fully carbed! And no more fussels. I'm loving it. Just finished brewing a northern english brown ale and put the spunding valve on.
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Old 11-27-2010, 08:53 PM   #575
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*burp* . Yes, I just put the 4th one in the fermenter. My Oktoberfest was spectacular ! It was certainly drinkable in 2 weeks, but I lagered it for 2 more to clear it up. Because this was a party beer, and I new it was short, I did filter this one.

It was very tasty, not a hint of DMS or any other flaw. I am going to try and grab a couple of bottles before it is gone.

A brown porter just went into the fermenter. Not sure what is next, other than the Celebration Ale I have in my hand

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Old 11-27-2010, 09:35 PM   #576
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Was that Octoberfest done with lager yeast? I'm glad it turned out that fast if it was. I am still doing a month to two month primary on my lagers before transfer. I have shown a lot of people my setup this weekend. They seem pretty surprised from what they thought home brewing looked like . It definitely had the "cool factor" when they saw the pictures. i have done nothing but talk about brewing this holiday.

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Old 11-27-2010, 09:43 PM   #577
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Yes that was with lager yeast. If I had more time, I would have left them on temp, but it was a Halloween/40th Birthday party.

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Old 11-27-2010, 11:31 PM   #578
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I moved my Americanized Schwarzbier lager to a corny keg to finish lagering in the kegerator in order to be able to brew my "backyard ale" and get it on pressure. It's 94% 2 row, 6% crystal 60, then it has Summit for bittering, plus my backyard grown centennial/cascade hops added at 60, 30,15, 5 minutes. OG was 1.05 at 75% efficiency. I should have been higher in eff. but I added topoff water to 11gallons instead of 10. IBU is right at 46 and 7 SRM. It's fermenting on PacMan(the only ale yeast I use) right now. I'm almost out of my IPA so I needed a fast fermenter to keep the taps flowing until my Black Lager/Black Ale experiments are ready to drink. Pressure on...

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Old 11-28-2010, 05:39 PM   #579
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Awesome stuff! That backyard ale sounds tasty. I need to get my hands on PacMan. I am going to order some from Ed at BMW as soon as I need more than just the yeast. I need to do a kolsch real soon as well. Man I luvs me some kolschy goodness.

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Old 12-03-2010, 11:16 PM   #580
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Just took a sample to check gravity. I decided to leave the pressure set at 5psi under introduced co2 pressure. That of course went down to about 2psi due to absorption. Once it was back up to 5psi after 3 days from pitching, I ramped it up to 15psi at 62 deg. I'll be curious if this slows the fermentation down at all. Here's an embed of my set up for dual corny filling a la counter pressure fill. All parts via mcmaster, Lowes, and Northern Brewer. I love it. It was my first fill which I used on my last IPA which I'm currently draining. I've since figured out how to minimize the foam and co2 issue.

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