Closed-system pressurized fermentation technique! - Page 81

**flananuts** · 05-12-2011, 10:07 AM

I am pressure fermenting an APA that ended up at 1.062 vs 1.054 target on a slurry repitch of Pacman yeast. I kept the internal temp at 63deg and no more than 5psi for the first week. I then ramped slowly over the second week to 15psi and have maintained at 62-64 deg ferm. Late last week I was at 1.022 and this morning I'm at 1.02. I let the keg ramp up to 68 deg because I am concerned about the yet still high FG. Now granted it hasn't been a month yet but I'm curious in a couple factors. 1) effect of high psi on attenuation. 2) effect if temperature, and 3) potential slurry rep itch issues with pacman.

The grain bill for 10 gallon was 20lb rahr 2 row, 2 lb Vienna, 2 lb crystal 60. Presided FG should be around 1.012-1.014.

Has anyone here experienced higher FG's due to similar variables?

Flananuts

cmuench · 05-13-2011, 01:46 AM

Quote:

Originally Posted by flananuts

I am pressure fermenting an APA that ended up at 1.062 vs 1.054 target on a slurry repitch of Pacman yeast. I kept the internal temp at 63deg and no more than 5psi for the first week. I then ramped slowly over the second week to 15psi and have maintained at 62-64 deg ferm. Late last week I was at 1.022 and this morning I'm at 1.02. I let the keg ramp up to 68 deg because I am concerned about the yet still high FG. Now granted it hasn't been a month yet but I'm curious in a couple factors. 1) effect of high psi on attenuation. 2) effect if temperature, and 3) potential slurry rep itch issues with pacman.

The grain bill for 10 gallon was 20lb rahr 2 row, 2 lb Vienna, 2 lb crystal 60. Presided FG should be around 1.012-1.014.

Has anyone here experienced higher FG's due to similar variables?

Flananuts

Have you been shaking the crap out of the keg??

**flananuts** · 05-13-2011, 09:58 AM

I did shake it up quite a bit last week. I will give it a good shake this morning. The other variable I didn't add is mashed at 151-152 on the nose.

**lamarguy** · 05-13-2011, 01:54 PM

Quote:

Originally Posted by flananuts

Now granted it hasn't been a month yet but I'm curious in a couple factors. 1) effect of high psi on attenuation. 2) effect if temperature, and 3) potential slurry rep itch issues with pacman.

FWIW, I used Pacman yeast about a year ago and wasn't impressed. I pitched a sufficient amount @ 62F and had difficulty reaching FG. After a week at 72F, the gravity had improved but was still a few points above where it should've been.

My recommendation - ferment Pacman at 65+F or use Denny's Favorite 50 if you're looking for a similar yeast profile without the fuss.

**flananuts** · 05-13-2011, 10:08 PM

Thanks, I shook it up once more, and used a heat lamp to raise the ferm chamber to 69 degrees(internal read via thermowell) and will check in a couple more days. Funny thing is the slurry I used for this beer attenuated down to the proper FG. Two other differences were I was using a canadian 2 row malt before and this beer the base malt was rahr 2 row base malt.

I just started my starter for a springtime maibock that I'm excited to brew.

**Dgonza9** · 05-22-2011, 01:46 AM

I'd really like to brew up a Green Flash clone Memorial day weekend. But has anyone solved how to dry hop when you're fermenting in sankes?

I sometimes dry hop in the serving keg (corny), but this one requires about 5+ ounces for dry hopping and my tea balls can't hold that much. I also left all my dry hops in until the kegs kicked last time and felt was not optimal.

Anyone have a good system? If not, my best solution is likely to jbweld a hook onto a corny lid and try to hang some hop bags from them so I can retrieve them later.

How are you guys making iPas when fermenting in. Sanke?

Bokonon · 05-22-2011, 03:52 AM

Quote:

Originally Posted by Dgonza9

I'd really like to brew up a Green Flash clone Memorial day weekend. But has anyone solved how to dry hop when you're fermenting in sankes?

I sometimes dry hop in the serving keg (corny), but this one requires about 5+ ounces for dry hopping and my tea balls can't hold that much. I also left all my dry hops in until the kegs kicked last time and felt was not optimal.

Anyone have a good system? If not, my best solution is likely to jbweld a hook onto a corny lid and try to hang some hop bags from them so I can retrieve them later.

How are you guys making iPas when fermenting in. Sanke?

When I ferment in sanke kegs I throw pellets right in. If I am using leaf I put them in a bag and dry hop in my serving kegs. For my IPA and IIPA I usually figure my hop bill so I do half as pellets in the sanke and the other half as leaf in the serving kegs

**flananuts** · 05-22-2011, 12:35 PM

when I dry hopped, I did the same. I did however keep my psi around 5psi so when it was time to open up the fermentor it didn't take much. I then also purged the kettle back to my desired pressure using co2. When you crash the beer, it will all drop out.

**Dgonza9** · 05-22-2011, 12:47 PM

So as long as I cold crash before retransferring to serving keg I can toss five ounces of hops in there? No problems with clogging the sanke dip tube? (I trimmed mine). No problems cleaning hop sludge from inside a sanke?

Great news! Green flash here I come!

**WortMonger** · 05-22-2011, 08:04 PM

So, you guys have put pellets directly into the Sankes??? I am using a filter for my transfers (counter-pressure), and could easily add hops during the last remaining gravity points to dry hop and still have my carbonation end up right. So long as my dip tube/assembly doesn't get clogged I wouldn't worry about the filter so much. Tell me more about Sanke dry hopping, as tea balls didn't work for me and hop tea ended in a bust as well.