animus_divinus
Well-Known Member
historically, it seems beer/ale was not primed after being made.. in fact, it had an expiration date of only a few days after it was ready to be drank
the natural process of fermentation releases carbon dioxide, but its lose through a gas exchanger installed on the fermenter (you all know this, its just rhetorical as i get to my point)
anyway.. i was wondering if it was possible that when i start brewing more traditional, and sometimes ancient types of beer... would it at all be possible to stop the fermentation process just a tad early and seal the fermentation container to store the beer?
if this can be done.. when you take the stopper off the container, youll let air in, and CO2 out.. but if this is done without removing the yeast.. would there be enough CO2 release at the end of the fermentation process to re-carbonize the container naturally?.... or would it be a better idea to have a stopper with a rubber flap on the inside of the container, so that once you pull out the gas exchanger, the stopper itself is automatically sealing the container as soon as the exchanger is pulled?.. of course, adding some kind of clamping mechanism to the container to prevent the stopper itself from popping out from the pressure
if this is possible.. my idea is to, for example, after ive settled on a recipe i wanted to make in larger quantities, i could boil the wort, and instead of pouring it all into a 5 gallon carboy, i could pour it into five 1-gallon carboys... since when its opened id only have a few days to drink it all
the natural process of fermentation releases carbon dioxide, but its lose through a gas exchanger installed on the fermenter (you all know this, its just rhetorical as i get to my point)
anyway.. i was wondering if it was possible that when i start brewing more traditional, and sometimes ancient types of beer... would it at all be possible to stop the fermentation process just a tad early and seal the fermentation container to store the beer?
if this can be done.. when you take the stopper off the container, youll let air in, and CO2 out.. but if this is done without removing the yeast.. would there be enough CO2 release at the end of the fermentation process to re-carbonize the container naturally?.... or would it be a better idea to have a stopper with a rubber flap on the inside of the container, so that once you pull out the gas exchanger, the stopper itself is automatically sealing the container as soon as the exchanger is pulled?.. of course, adding some kind of clamping mechanism to the container to prevent the stopper itself from popping out from the pressure
if this is possible.. my idea is to, for example, after ive settled on a recipe i wanted to make in larger quantities, i could boil the wort, and instead of pouring it all into a 5 gallon carboy, i could pour it into five 1-gallon carboys... since when its opened id only have a few days to drink it all