Trawlings10
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- Jun 20, 2021
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Hi all,
Recently got into fermenting under pressure with a diaphragm spunding valve in a corny keg. I made an Oktoberfest that turned out great. I just made a Helles that came out super yeasty and it also has a sulfury off flavor. I did make a starter and added yeast nutrient. It is taking a while to drop clear even after using gelatin finings. Is there certain types of styles that aren't favorable for pressure fermentation? What have you had luck with? Any tips on best practices for fermenting under pressure would be great. I'll put my recipe for the helles below.
Grain Bill- 10 lbs Weyermann Pils, 1.25 lbs Weyermann Vienna, .25 lb Victory
Hops-1 oz Hallertau Mittelfruh (60), ½ oz Hallertau Mittelfruh (15)
Yeast- Wyeast 2308 Munich Lager (I made 2 liter starter on stir plate)
OG- 1.050
FG- 1.014
Recently got into fermenting under pressure with a diaphragm spunding valve in a corny keg. I made an Oktoberfest that turned out great. I just made a Helles that came out super yeasty and it also has a sulfury off flavor. I did make a starter and added yeast nutrient. It is taking a while to drop clear even after using gelatin finings. Is there certain types of styles that aren't favorable for pressure fermentation? What have you had luck with? Any tips on best practices for fermenting under pressure would be great. I'll put my recipe for the helles below.
Grain Bill- 10 lbs Weyermann Pils, 1.25 lbs Weyermann Vienna, .25 lb Victory
Hops-1 oz Hallertau Mittelfruh (60), ½ oz Hallertau Mittelfruh (15)
Yeast- Wyeast 2308 Munich Lager (I made 2 liter starter on stir plate)
OG- 1.050
FG- 1.014