El Gertez
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- Joined
- Jan 22, 2018
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I'm surprised no one has mentioned this yet: I ferment lagers under pressure at room temperature. 68 degrees, 15 psi, and fermentation is done in 1-2 weeks.
I ferment in an old sanke keg that I flipped upside down, and cut a hole in the bottom to fit a corny lid. The spear end of the keg mates up nicely to 2 inch TC fittings, so I have attached a blank with a ball valve post mounted to it. I let it ferment with a spunding valve until it's done, and then I use my picnic tap to drain off the yeast/trub until the beer running through the line is clear, then I switch to a keg coupler and transfer under pressure to a serving keg. Works like a charm.
I ferment in an old sanke keg that I flipped upside down, and cut a hole in the bottom to fit a corny lid. The spear end of the keg mates up nicely to 2 inch TC fittings, so I have attached a blank with a ball valve post mounted to it. I let it ferment with a spunding valve until it's done, and then I use my picnic tap to drain off the yeast/trub until the beer running through the line is clear, then I switch to a keg coupler and transfer under pressure to a serving keg. Works like a charm.