Home Brew Forums > Home Brewing Beer > General Techniques > Closed-system pressurized fermentation technique!
View Poll Results: What do you guys think about pressure fermentations? Time for a poll.
I've done it and I liked it just fine! 91 11.29%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 21 2.61%
I've done it, hate it, and never will do it again! 4 0.50%
I've never done it, but it is on my list! 607 75.31%
I've never done anything. I only brew beer in my mind. 83 10.30%
Voters: 806. You may not vote on this poll

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Old 12-23-2011, 01:41 PM   #1171
onthekeg
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My latest pressure ferment turned into a disaster... It's my own fault, I put a picnic tap on the 10 gallon keg I ferment in to take a gravity sample as the phone was ringing. Of course I forgot about it overnight. The next day I left on a business trip and came home 2 days later to 8 gallons of beer on the floor.
Apparently the picnic tap couldn't handle the pressure and it blew the tap off the hose emptying the keg on the floor.


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Old 12-23-2011, 02:13 PM   #1172
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Quote:
Originally Posted by onthekeg View Post
My latest pressure ferment turned into a disaster... It's my own fault, I put a picnic tap on the 10 gallon keg I ferment in to take a gravity sample as the phone was ringing. Of course I forgot about it overnight. The next day I left on a business trip and came home 2 days later to 8 gallons of beer on the floor.
Apparently the picnic tap couldn't handle the pressure and it blew the tap off the hose emptying the keg on the floor.
Dear lord, I didn't need to read that.. 12 gallons of brown ale are in my fermenter with the pressure building and a picnic tap on the top !! I'll keep my fingers crossed that it will be OK until I get home next weiek !!


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Old 12-24-2011, 12:26 PM   #1173
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Quote:
Originally Posted by onthekeg View Post
My latest pressure ferment turned into a disaster... It's my own fault, I put a picnic tap on the 10 gallon keg I ferment in to take a gravity sample as the phone was ringing. Of course I forgot about it overnight. The next day I left on a business trip and came home 2 days later to 8 gallons of beer on the floor.
Apparently the picnic tap couldn't handle the pressure and it blew the tap off the hose emptying the keg on the floor.
I have a ball valve on the top of my sankey coupler to have better control.

What was the pressure in your keg? Was there a hose clamp on the picnic tap?

I've wondered what the pressure gets to in the beer line to the picnic tap if you take a gravity sample early in the ferment. There's unfermented wort and yeast in the line, they continue to ferment and there's no where for the CO2 to go. I suspect it would take a ton of pressure to rupture the tubing or knock the tap off. Probably not enough sugar in the line to let that happen.

But an entire keg of wort leading to that beer line...that's another story.

I'm sorry that happened to you.

Have a Merry Christmas all
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Old 12-24-2011, 04:54 PM   #1174
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If I plan to harvest yeast I jam the racking cane to the bottom and pull of about a quart just before I start to filter transfer to serving.
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Old 12-24-2011, 08:49 PM   #1175
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@ KPR - cheers buddy. I made my order and parts are on the way. I definitely owe you a cold one.


1 more questions for you pressure vets. I'm brewing an IPA soon and I hear they should be drank fresh. Is 2 weeks grain to glass unreasonable? What's your shortest grain to glass time with pressurized ferm?


Cheers!
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Old 12-25-2011, 01:43 PM   #1176
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You can definitely be grain to glass in two weeks. I would ferment a lil warm, and just need to check gravity a bunch so it doesnt drop to fg before you've had a chance to ramp up the pressure.
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Old 12-25-2011, 01:55 PM   #1177
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Quote:
Originally Posted by cmuench View Post
I have a ball valve on the top of my sankey coupler to have better control.

What was the pressure in your keg? Was there a hose clamp on the picnic tap?

I've wondered what the pressure gets to in the beer line to the picnic tap if you take a gravity sample early in the ferment. There's unfermented wort and yeast in the line, they continue to ferment and there's no where for the CO2 to go. I suspect it would take a ton of pressure to rupture the tubing or knock the tap off. Probably not enough sugar in the line to let that happen.

But an entire keg of wort leading to that beer line...that's another story.

I'm sorry that happened to you.

Have a Merry Christmas all
No hose clamp on the picnic tap, like I said I don't leave it connected usually, but I did this time. Lesson learned. I was running a little over 20 psi, and I shut off the spunding valve as I was going to transfer soon it was near terminal gravity. I am cheap and like it to have enough pressure to carb and nearly transfer itself to the next keg.
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Old 12-28-2011, 02:13 PM   #1178
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Has anyone here done a full 15 in a snake under pressure? I'm going to use fermcap. I plan to brew up the iipa I just did at 10 gallon and then add an additional 5 gal water at chill. The 10 gallon iipa when watered down matches up for a perfect American ipa.

Would appreciate any tips so I don't clog my poly sulfone valve
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Old 12-28-2011, 03:22 PM   #1179
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Quote:
Originally Posted by kpr121
You can definitely be grain to glass in two weeks. I would ferment a lil warm, and just need to check gravity a bunch so it doesnt drop to fg before you've had a chance to ramp up the pressure.
So if I happen to miss this small window and my beer drops too far in gravity to build up pressure can I just put it under c02 pressure manually and still get the benefits of faster grain to glass time?
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Old 12-28-2011, 05:08 PM   #1180
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Quote:
Originally Posted by cino101 View Post
So if I happen to miss this small window and my beer drops too far in gravity to build up pressure can I just put it under c02 pressure manually and still get the benefits of faster grain to glass time?
Absolutely! Or you could add priming sugar and set your spunding pressure to desired levels. Any excess CO2 created will be blown off.


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