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 11.32%
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! 605 75.25%
I've never done anything. I only brew beer in my mind. 83 10.32%
Voters: 804. You may not vote on this poll

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Old 02-05-2011, 03:29 PM   #671
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Have you done any tests to see if the shaking and rolling actually increases attenuation?
No tests needed! Keeping yeast in suspension definitely helps with attenuation, as well as cleaning up. Two examples of either: stir-plate and Budweiser using beechwood chips. The first also allows O2, but the fact that it is suspended is why it finishes so quick. The second shows how greater surface area of yeast to beer allows faster maturation. I guess two more great things about a keg compared to a carboy, lol.


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Old 02-06-2011, 12:40 AM   #672
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Wow, shot up to 30 psi this afternoon. That yeast started going to work full time and now can afford child support payments, and braces for its English strain son.


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Old 02-10-2011, 03:30 AM   #673
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Going to have to mod my brewhemoth and try this idea out. They tested it to 150psi, so 30 should be no problem. I'm most interested in the ideas about keeping krausen out of the overpressure device/pressure gauge. That seems pretty important to have for reliability. I will probably also have another overpressure relief for redundancy.
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Old 02-10-2011, 04:47 AM   #674
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The sweet thing about using a Sanke tap connector is the built in tap pressure relief. I really like that the Brewhemoth was tested to such high pressures. Gives me hope for a conical in my future maybe.

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Old 02-11-2011, 12:02 AM   #675
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Ok this is weird. I smell the SV today and it smells wonderful, but the smell is just like the mash run during the brewing. I guess this much Munich in a beer will do this, but never having done one with this much Munich I wouldn't know. I think those beer is going to be very malty and delicious.

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Old 02-11-2011, 12:05 AM   #676
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I can tell
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Old 02-11-2011, 12:08 AM   #677
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This thing sux.

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Old 02-11-2011, 02:16 AM   #678
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Quote:
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This thing sux.

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Just turn of "Send Signature" in the settings:

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Old 02-11-2011, 02:26 AM   #679
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Yeah, I got that. I just wanted to edit my screw-ups and it ended up quoting myself. Thanks though. I find it harder to use than the regular site unless you have everything in your subscribed threads. Maybe more time and I will like it better.
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Old 02-11-2011, 02:30 AM   #680
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Quote:
Originally Posted by WortMonger View Post
The sweet thing about using a Sanke tap connector is the built in tap pressure relief. I really like that the Brewhemoth was tested to such high pressures. Gives me hope for a conical in my future maybe.

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Interesting. I've heard you say this before. Why would you move to a conical? You seem to have a pretty good thing goin there.
My Brewrig is nearly finished, and will be doing mostly 10 gal batches from here on out. Using cornys for fermenting now, but will be moving to 'some kind' of larger vessel soon.


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