sasky7777 said:
This may sound stupid, but what method are you using to get gravity readings, especially with the closed pressurized system?
There is lots of information in my thread, but the way I do it now is with a picnic tap. Just like if you were serving the beer. Actually, now that I am going 100% start to finish in the primary, I don't have anything but the spunding valve hooked up. I trust when I am done by process, but recommend to anyone starting out to always take samples.
sasky7777 said:
I am thinking about using a corney and blow-off for primary and then a corney with spunding valve as a secondary/serving. Might even want to try a full pressurized fermentation after I get the bugs worked out, for styles that need to have lower esters/cleaner profiles.
You can transfer and then spund a few points from finishing if you want to, but I prefer to do it all in my primary. You can do it as mentioned with a blow-off and then seal the keg up and spund for finish and carbonation.
sasky7777 said:
I am new to kegging, so with the secondary do you leave at fermenting temps, and use the pressure level required to get proper carbonation at serving temps? So if I needed 13 psi at 40*F I leave the relief there even though I am conditioning at 68*F prior to cold crashing?
If you move to secondary and want carbonation, you treat the same as if you were priming. Instead of adding sugar, you are relying on the remaining sugar, so you want to finish at fermentation temps or higher like for a diacetyl rest. Since growth phase has occurred already, you will get no off-flavors from a warmer fermentation. You will want to set your spunding valve for carbonation volumes wanted at whatever temperature you are at. If you cold crash or anything after that, simply un-tap and let what pressure is in drop on its own due to temperature. So, just say you were at 30 psi for
2.5 volumes @ 68*F once you spunded. Once you are ready to crash cool you fall to 13 psi for
2.5 volumes @ 40*F (numbers may not be accurate, but you see what I am saying). It is easier to dial in carbonation at higher temps. The beer wants to give up gas easier, and so if you are over-pressured after you are finished fermenting/carbonating (which I recommend for this very reason) it is easy to release that excess pressure fast. Not so easy at 40*F, due to the beer wanting to keep the CO2 in solution.