storunner13

Recipes 

2 notes/questions:
Does this mean you ferment at 0 psi, and then close it off at the end to carbonate? Or do you still ferment at 5-7 psi (at least for APAs)? Since you have a lot of experience, I'm more curious for my own knowledge.

Someone correct me if I'm wrong, but isn't the idea of a pressure ferment to mimic the hydrostatic pressure found in large-scale breweries? And therefore fermenting wine under pressure (5ish psi) would be similar to the hydro static pressure in the fermenting vessels of large wineries?

I've also been planning on using the pressure fermentation technique on some cider and/or graff this fall. Maybe I should try both a pressure ferment and a regular ferment...for science!

WortMonger

Recipes 

No, I ferment at 5-7psi. At this pressure it is blowing off the majority of bad stuff in the gas. When I feel like the majority of points are eaten up, I ramp up the pressure for carbonation and over-shoot a bit just for the ability to release any extra later. I'd rather be a bit over than under.


I would say yes, with the exception that wine is different than beer and this might actually lead to a home winemaker being able to out surpass a big boy due to equipment. I know initially they want gas out of wine, but in the end it is OK for carbonation.

That was why I was commenting about champagne. If I were to do a sparkling wine/cider I would let it ride as normal (under this technique I would consider 1-5 psi OK during primary), and then after primary was finished I would let it gas out to 0. After time to settle for clarity, I would transfer to another keg and prime. At that point I would treat it like the tail end of a primary beer fermentation where I wanted carbonation and let it ramp to wanted pressure, cold crash, let time take it's course and settle, then transfer to my serving containers/keg/whatever. That's just me though, which has no experience with wine/cider what-so-ever.

Try an experiment and let us all know how it works for you. I am very interested, as the swmbo is into dry champagne and I like sparkling wines/ciders.

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"Beer... Nutritious and Delicious!"

joeybeer

Recipes 

Directly on !! (no mfl). I was just as shocked as you !! Try it out !

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Kegged :
15 gallons of Yellow Bucket Light
~1 gallon of Little Miss Muffet Cider

Fermenter :
12 gallons of Under Pressure Brown Ale
5 gallons of Dead Guyish IPA for a competition

WortMonger

Recipes 

Can you get a picture of that to post here for people to visually see that? That is amazing.

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"Beer... Nutritious and Delicious!"

Burgs

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Nevermind, I'm silly.

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No Hunks Brewing Collective

Dgonza9

Recipes 

I figured I'd throw a post up about how this idea has evolved for me. I no longer try to naturally carb, but let the yeast do their thing at about 5 psi. I let my beer sit in the sanke fermenter about two weeks, then crash cool and force carb at the same time with a spare CO2 tank. Then I counterpressure transfer and usually dry hop in a bag in the serving kegs.

Although I'm not using natural carbonation, this method is quicker than crashing cooling first and then force carbing. I love being able to take samples from my sanke fermenter with a picnic tap and pushing things around with gas rather than siphoning.

I also eventually went to a brewershardware.com kit. I just never got the hang of sanke rings. I went to snap rings for a while, but they are too thick, way too challenging to grind down thinner, and tended to pop off and release my co2 at pressures over 10psi.

Anyway, there certainly is a lot here to take in and very useful, even if, in the end, you don't ferment under pressure and naturally carb.

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On Tap: Surly Furious, Belgian Trippel, Da Yoopers Pale Ale, Chocolate Lager, Wee too Heavy (barrel aged Scottish), Belgian Barrel Aged Barleywine, Simcoe Pale Ale, Galaxy/Nelson Sauvin IIPA, Broken foot Pilsner, Da Yooper's Oatmeal Stout

Bourbon Barrel
Kegged:

Fermenting Gumballhead with Nelson Sauvin

on Deck: Dogfish Head Indian Brown Clone, Ocktoberfast Ale, Rodenbach Clone.

WortMonger

Recipes 

Yep, just another tool in the box if you need it. My favorite part is the natural carbonation. Everything else is just secondary for me.

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"Beer... Nutritious and Delicious!"

joeybeer

Recipes 

So here are the photos !

Basically, I'd never tried a pressure transfer before and was thinking about how to start. ( nearest LHBS 100 miles )

I also needed to clean my taps, and when I saw my liquid line attached to my shank,







I thought it might fit on the sanke coupler.. And dammit it DID !!

So there is a pre made line in your kegerator, you just have to disconnect it !!






Just to be clear, the line removed from the fridge screws right on to the center liquid out on the sanke coupler, and the pin lock end goes to the liquid out on the corney for filling !!

__________________
Kegged :
15 gallons of Yellow Bucket Light
~1 gallon of Little Miss Muffet Cider

Fermenter :
12 gallons of Under Pressure Brown Ale
5 gallons of Dead Guyish IPA for a competition

joeybeer

Recipes 

And for my next trick

Has anyone added gelatin to a corney before pressure transfer ??

__________________
Kegged :
15 gallons of Yellow Bucket Light
~1 gallon of Little Miss Muffet Cider

Fermenter :
12 gallons of Under Pressure Brown Ale
5 gallons of Dead Guyish IPA for a competition

SankePankey

Recipes 

Yes and the ones that go on Sankes (with MFL) also fit on the taps. I put them on for quick line length changes (since I always want light to dark on the taps in succession, which doesn't always mean carb level).