cmuench
Well-Known Member
Wort
Let us know how it goes. I need some advice on how to make it work for the next time I do it.
Let us know how it goes. I need some advice on how to make it work for the next time I do it.
Woohoo, took my lager to a company Christmas party and it was a hit. Almost all there were BMC drinkers, if they drank beer at all. Everyone said the same thing, "but this beer is crystal clear with no yeast sediment." Yep, that's what being a kegger is all about folks. Kegged and filtered won over the BMC crowd with great tasting beer. We had a couple of people actually bring Stella and Heineken to the party, and they even thought my beer was impressive comparatively.
The pig amazed them with its inner bladder and good pours. I had a chance to tell them why previously tasted home-brews were not bad beers, just poorly executed examples of what was possible. I taught them how to pour their next chances at bottle conditioned beers, and the differences from what I do vs. what most brewers do. Their next experiences should be much better when a friend brings over something they brewed. I think I might even have a couple of people who are going to try brewing their own. What a great thing it is to show people they can have a professionally crafted beer produced with relative ease, done themselves. I had a biker, military air mechanic, and a military bean counter all amazed with pictures of my brewery and the stories of how it all came together. I down-played the fact that I brewed 465 gallon batches, saying that it was simply a bigger pot to play with. Suffice it to say, a couple of boys are asking for more Christmas presents now, lol.
I love being so proud of something myself, then others wondering how to get it themselves. What a fulfilling hobby this is. We should all be proud of what we do! I am making it a new goal to get at least 5 new brewers brewing this next year.
We tested out the Brewhemoth under pressure today. It held over 150 psi. One can easily carbonate in this. Check out our Face Book page for photos of the test.
I'm at 1.025, 70-71 degrees.
At what point do I seal her up and let her go?
I'm testing the pressurized fermentation concept as we speak.
I'm using the sanke fermentation kit along with a 0.5 - 30 psi back-pressure regulator and gauge for a 5 gallon batch of scottish ale fermented in a "slim" quarter barrel (7.75 gallon) at 66F.
I pitched the yeast Sunday night and set the back-pressure regulator at its lowest setting (0.5 psi). I checked it at 7pm on Monday and the pressure was holding firm at 0.5 psi (with a audible hissing sound coming from the regulator). I raised it to 1 psi this morning (Tuesday) and I plan to raise it to 2 psi this evening.
The plan is to increase the pressure by 2 psi every 24 hours. So, it should look something like:
- 0.5 psi
- 1 - 2 psi
- 3 - 4 psi
- 5 - 6 psi
- 7 - 8 psi
- 8 - 9 psi
- 10 psi
I'll be taking gravity samples along the way. If I get close to terminal gravity before I hit 10 psi, I'll accelerate the pressure schedule.
Wortmonger, any suggestions? In the meantime, I'll try to get some pictures posted.
I think you guys should definitely get something in the wiki about this.
There is a wiki on this.
https://www.homebrewtalk.com/wiki/index.php/Closed-system_pressurized_fermentation
It is mostly taken from the original posting. So both the information in here and there are 3+ years old. I am sure what worked way back then still works now in the 2010s. I am thinking that somewhere in the 60 pages of posts on this subject there has been some evolution to the process. I am hoping for some updated information.