nonamekevin
Active Member
- Joined
- Oct 25, 2021
- Messages
- 33
- Reaction score
- 17
Hello,
I will be doing a Dunkel extract recipe from morebeer that I picked up over the holidays and I'm looking to ferment in a corny keg.
1. The recipe for the Dunkel recomends fermenting between 62-64F, while the temp for the yeast is recommended between 65-72F. I was planning on pitching at 62F. Thoughts?
2. I've been reading Palmers book and have been glued to the fermentation chapter. Palmer recommends starting fermentation temps on the lower end, then raise temps towards the end of fermentation to clean up diacetyl. After that, it goes into a long period of cold conditioning. Am I understanding correctly? (I simplified the chapter greatly).
I was planning on running an airlock off of the gas post on the corny, but I've been interested in pressure fermenting also. Palmer doesn't mention anything about pressure fermenting in his book, which I'm using as my main source of learning this hobby.
Ive got kegs to ferment in, I've got a kegerator to control temps, and I've got time. I'm looking for guidance on taking the fermentation out of the ale pale and elevating the final product. Any tips or advice is appreciated.
I will be doing a Dunkel extract recipe from morebeer that I picked up over the holidays and I'm looking to ferment in a corny keg.
1. The recipe for the Dunkel recomends fermenting between 62-64F, while the temp for the yeast is recommended between 65-72F. I was planning on pitching at 62F. Thoughts?
2. I've been reading Palmers book and have been glued to the fermentation chapter. Palmer recommends starting fermentation temps on the lower end, then raise temps towards the end of fermentation to clean up diacetyl. After that, it goes into a long period of cold conditioning. Am I understanding correctly? (I simplified the chapter greatly).
I was planning on running an airlock off of the gas post on the corny, but I've been interested in pressure fermenting also. Palmer doesn't mention anything about pressure fermenting in his book, which I'm using as my main source of learning this hobby.
Ive got kegs to ferment in, I've got a kegerator to control temps, and I've got time. I'm looking for guidance on taking the fermentation out of the ale pale and elevating the final product. Any tips or advice is appreciated.