Meyerssawa
New Member
- Joined
- Feb 13, 2022
- Messages
- 3
- Reaction score
- 0
Hey all,
I have brewed several pressure fermented batches in the past year and spund To naturally carbonate. This most recent was double decocted Czech pilsner oxygenated for 2 mins with pure o2, sealed the corny with gas and set the spunding valve to 15psi ambient temp at 68F. I used wyeast 2278 made a starter with dme and crashed it once gravity showed it had dropped.
the beer fermented quickly as most pressure fermented beers do. Gravity was hit in 4 days and stable for the next 3. Spunding valve was set to 30psi with a couple gravity points left. Cold crashed for 2 days and close looped pressure transferred to a purged keg. The beer is fully carbed and I usually let it sit in the keg a week or so before judging it. Samples it 2 days in and getting some fruity esters. I know it’s early on but my previous batches have never had any fruity eaters.
grainfather 220v is what I use
Grain bill:
7 lbs Weyerman floor malted pilsner
1lb Munich light
.25lb carapils
Hops saaz, first wort, 80, 20, flameout 1 oz each
mash: 122, decocted and held at 156 then boiled for 15. Added back to the main mash and held at 142. Second decoction boiled for 15 mins and added back to the mash kept at 158. Mash out at 168 and sparged. Boiled 90 mins and used the hops schedule above. Counter flow chiller got the wort to 65F.
My friend runs a brewery and he advised to transfer it again after a couple weeks to another keg. I have a floating dip tube but I added to much weight to it to keep it submerged so it is currently drawing from the bottom.
any info or advice would be greatly appreciated.
I have brewed several pressure fermented batches in the past year and spund To naturally carbonate. This most recent was double decocted Czech pilsner oxygenated for 2 mins with pure o2, sealed the corny with gas and set the spunding valve to 15psi ambient temp at 68F. I used wyeast 2278 made a starter with dme and crashed it once gravity showed it had dropped.
the beer fermented quickly as most pressure fermented beers do. Gravity was hit in 4 days and stable for the next 3. Spunding valve was set to 30psi with a couple gravity points left. Cold crashed for 2 days and close looped pressure transferred to a purged keg. The beer is fully carbed and I usually let it sit in the keg a week or so before judging it. Samples it 2 days in and getting some fruity esters. I know it’s early on but my previous batches have never had any fruity eaters.
grainfather 220v is what I use
Grain bill:
7 lbs Weyerman floor malted pilsner
1lb Munich light
.25lb carapils
Hops saaz, first wort, 80, 20, flameout 1 oz each
mash: 122, decocted and held at 156 then boiled for 15. Added back to the main mash and held at 142. Second decoction boiled for 15 mins and added back to the mash kept at 158. Mash out at 168 and sparged. Boiled 90 mins and used the hops schedule above. Counter flow chiller got the wort to 65F.
My friend runs a brewery and he advised to transfer it again after a couple weeks to another keg. I have a floating dip tube but I added to much weight to it to keep it submerged so it is currently drawing from the bottom.
any info or advice would be greatly appreciated.