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Home Brew Forums > Home Brewing Beer > General Techniques > How on earth do some of you go grain to grass in 2 weeks?
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Old 07-10-2009, 03:52 PM   #31
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Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve.

No temp controller required. No water bath. No fermentation chiller. No thermometer. Just $100 worth of junk from McMaster Carr and a spare Cornelius to use as a fermenter.
Poindexter , Where in the wiki specifically, I'mLost
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Old 07-10-2009, 05:31 PM   #32
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Poindexter , Where in the wiki specifically, I'mLost
In the menu along the top. Here's the link you probably want: Closed-system pressurized fermentation - Home Brewing Wiki
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Old 07-10-2009, 06:11 PM   #33
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Shay, have you tried this method?

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Old 07-10-2009, 06:54 PM   #34
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Originally Posted by Poindexter View Post
Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve.
No temp controller required. No water bath. No fermentation chiller. No thermometer. Just $100 worth of junk from McMaster Carr and a spare Cornelius to use as a fermenter.
you still need to control fermentation temps . Whether its under pressure or not off flavors will still be produced
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Old 07-10-2009, 07:00 PM   #35
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Shay, have you tried this method?
arturo if you want info ask Wortmonger he is very helpful and its his article in the wikki . I haven't attempted this but he helped me with non pressurized fermenting and transferring beer with C02 from a keg so it never touches the air
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Old 07-10-2009, 10:13 PM   #36
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I have not tried it.

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