Closed-system pressurized fermentation technique! - Page 156 - Home Brew Forums
Register Now For Free!

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! 102 11.92%
I've done it, nothing wrong with it, but prefer normal fermentation techniques. 22 2.57%
I've done it, hate it, and never will do it again! 4 0.47%
I've never done it, but it is on my list! 641 74.88%
I've never done anything. I only brew beer in my mind. 87 10.16%
Voters: 856. You may not vote on this poll

Reply
 
Thread Tools
Old 08-22-2012, 01:31 AM   #1551
E-Mursed
 
E-Mursed's Avatar
Recipes 
 
May 2011
Westland, MI
Posts: 881
Liked 112 Times on 65 Posts


It is worth the read.

You can also do some web searches to find cornie related posts.
__________________
Schöne Blondine Brauerei
Closed-System Pressurized Fermentation - the future of homebrewing today...!!!

“Simplicity is the ultimate sophistication” – Leonardo da Vinci
"A set back is the opportunity to begin again more intelligently" - Henry Ford

 
Reply With Quote
Old 08-22-2012, 01:46 AM   #1552
crymer11
Recipes 
 
Mar 2010
Chattanooga, TN
Posts: 1

FWIW, I currently ferment in 5 gal. corny kegs using some homemade spunding valves (from parts from Grainger and McMaster-Carr) connected to ball lock gas connectors with roughly 1 ft. of plastic tubing. With a little Fermcap, I'm able to ferment 4 gallons without an issue (I usually ferment higher gravity and then dilute down to desired gravity by adding 1 gallon of preboiled water). Once I pitch, I set my spunding valve to 15 psi and let it ride. Sometimes I transfer to a new keg (if I plan on doing that, I use a dip-tube that I've cut about an inch shorter), but if I've filtered it well before it went into the keg, I just force carbonate and serve it from the keg it fermented in.

I usually pitch one packet of dry yeast, and I'm ready to serve within 8 days. I served an American Wheat that I brewed on a Sunday and served the following Saturday and everyone raved about it.

I'm definitely hooked on fermenting under pressure.

 
Reply With Quote
Old 08-22-2012, 04:38 AM   #1553
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


This makes a thread papa proud! 😜
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 08-22-2012, 04:41 AM   #1554
E-Mursed
 
E-Mursed's Avatar
Recipes 
 
May 2011
Westland, MI
Posts: 881
Liked 112 Times on 65 Posts


You changed the way I brew man....

Very grateful.
__________________
Schöne Blondine Brauerei
Closed-System Pressurized Fermentation - the future of homebrewing today...!!!

“Simplicity is the ultimate sophistication” – Leonardo da Vinci
"A set back is the opportunity to begin again more intelligently" - Henry Ford

 
Reply With Quote
Old 08-23-2012, 05:32 PM   #1555
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


I am so glad this is accepted by so many. We have a very large research group now with this technique. Such a great feeling to hear so much positive.
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 08-23-2012, 06:01 PM   #1556
ekjohns
Recipes 
 
May 2009
IL
Posts: 1,405
Liked 22 Times on 20 Posts


WortMonger I read one on of the pages that you have at one point changed the parts to make the whole thing better. Do you know the new parts list or page range to start looking?

NM I found some shoot off threads. Here are the links in case someone else comes along.

Cheaper valve $16 - http://www.homebrewtalk.com/f163/my-...-valve-231048/

More expensive $22 - http://www.homebrewtalk.com/f51/my-c...-build-317333/

 
Reply With Quote
Old 09-06-2012, 11:05 PM   #1557
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


What's the latest on your brews fellas? How did everything turn out and how fast?
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 09-06-2012, 11:20 PM   #1558
E-Mursed
 
E-Mursed's Avatar
Recipes 
 
May 2011
Westland, MI
Posts: 881
Liked 112 Times on 65 Posts


I personally don't use the system for the speed factor. I use it primarily for convenience and control and this is where I feel the system really shines.

My second and third batches are cold crashing in the keezer. Adding finings tonight for pure enjoyment this Sunday. My first batch, a blonde ale, is nothing short of spectacular.

Fall semester started this week, so I am figuring on doing 3 - 4 lagers quickly before my first papers are due. They should be able to lager unfettered till mid-terms or finals.
__________________
Schöne Blondine Brauerei
Closed-System Pressurized Fermentation - the future of homebrewing today...!!!

“Simplicity is the ultimate sophistication” – Leonardo da Vinci
"A set back is the opportunity to begin again more intelligently" - Henry Ford

 
Reply With Quote
Old 09-06-2012, 11:23 PM   #1559
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
Liked 33 Times on 31 Posts


Awesome, and I agree on the speed factor. i didn't do this for speed, I did it for a consistent system that was easier for me. then i shared, lol.
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 09-07-2012, 12:33 AM   #1560
MalFet
/bɪər nɜrd/
HBT_LIFETIMESUPPORTER.png
 
MalFet's Avatar
Recipes 
 
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1474 Times on 975 Posts


Quote:
Originally Posted by WortMonger View Post
What's the latest on your brews fellas? How did everything turn out and how fast?
Great! Just did a traditional English IPA (with dry hopping) in a corny. I'm probably twelve batches in and I see no reason to go back. I've been using a mass flow controller to automate and measure, which has been fun too!

Thanks for your work on this WortMonger!
__________________
"Be excellent to each other." -Benjamin Franklin

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Teri Fahrendorf's article on Closed System Pressurized Fermentation WortMonger General Techniques 6 12-15-2012 02:40 PM
Closed System Wort Cooling Works The Pol Equipment/Sanitation 32 10-15-2009 10:58 PM
Closed System Brewing Kettle....Project fifelee Brew Stands 19 10-10-2008 03:08 PM
Carboy to Keg - Closed system Orfy Bottling/Kegging 3 09-02-2007 04:50 PM
Closed system racking Brewing Clamper Bottling/Kegging 5 08-17-2007 09:02 PM


Forum Jump