Quantcast

A pressure controlled fermentation vessel?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

WISAKEDJAK

Member
Joined
Jan 11, 2021
Messages
9
Reaction score
2
Hello everyone!
I'm hope I'll be forgiven since i'm not brewing a standard brew.
I'm working with milk... I know, right?
Anywho, I was wondering if anyone knew how I may go about fermenting my milk in a pressurized canister that i could possible control? Don't want it exploding on me (Jesus... is that possible?)
I ran into this Corny vessel/keg. At the right size of 2.5 gal / 3 gal, I am very interested... Cornelius Kegs - 3 Gallon - New Archives - Corny Keg
but is there a way to add a pressure control device? Is there such a thing?

I'm new at this and i'm hoping you guys in the brewing word can shed some light on what I can use.
Thanks again everyone.
 

tripeland

Well-Known Member
Joined
Dec 27, 2017
Messages
66
Reaction score
30
What you are after is a spunding valve. There are quite a few in the market at the moment as pressure fermenting/carbonating at the end of fermentation has grown in popularity. That is of course if you are relying on fermentation to produce pressure.
Out of curiosity what exactly are you brewing with milk?
 
OP
W

WISAKEDJAK

Member
Joined
Jan 11, 2021
Messages
9
Reaction score
2
Hey, Thanks for the reply.
ooooohhhhhh! and this spunding valve locks or twists onto the carny, right?
What exactly am I brewing? I'm experimenting with my own take on Kefir. Got this idea from this article... "No trip to Mongolia or Central Asia is complete without trying fermented horse milk – called “Airag” (Айраг). I first heard of this exotic intoxicant from my former Uzbek girlfriend who explained that the milk is, “carbonated – like beer.”
Oh, and yes... I'll be relying on the fermentation itself to produce the pressure.

lolol What do you think?
 

Vale71

Well-Known Member
Joined
Nov 1, 2018
Messages
3,189
Reaction score
1,624
I first heard of this exotic intoxicant from my former Uzbek girlfriend who explained that the milk is, “carbonated – like beer.”
Looking at the pictures of the concoction being served out of open vessels it's clear that it is anything but carbonated. I very much doubt that Mongolian nomad herders ever had the technological capabilites of producing carbonated drinks.
 

Dgallo

If you ain’t first, you’re last Ricky Bobby
Joined
Jan 15, 2017
Messages
4,212
Reaction score
6,939
Location
Albany
Looking at the pictures of the concoction being served out of open vessels it's clear that it is anything but carbonated. I very much doubt that Mongolian nomad herders ever had the technological capabilites of producing carbonated drinks.
I took many history and anthropology courses and saw a documentary that briefly talked about it. I’ll see if I can find it. They carbonated it stomachs and skin pouches that were tied and cauterized closed. Same way mountain tribes made kefir
 
Last edited:

Vale71

Well-Known Member
Joined
Nov 1, 2018
Messages
3,189
Reaction score
1,624
They must have been very lightly carbonated at best. That kind of vessel couldn't be rated for much positive pressure, maybe 0,1-0,2 bar at best. That's still a far stretch from "carbonated like beer".
 

Dgallo

If you ain’t first, you’re last Ricky Bobby
Joined
Jan 15, 2017
Messages
4,212
Reaction score
6,939
Location
Albany
They must have been very lightly carbonated at best. That kind of vessel couldn't be rated for much positive pressure, maybe 0,1-0,2 bar at best. That's still a far stretch from "carbonated like beer".
I took the statement carbonated like beer as, “carbonated just as beer is” Not saying “as carbonated as beer is”. If that was the statement being made, then from how I saw it being made wouldnt work
 
Last edited:

Vale71

Well-Known Member
Joined
Nov 1, 2018
Messages
3,189
Reaction score
1,624
Yeah, the statement is definitely ambiguous. I guess the original version of the drink probably has just about the same CO2 content you'd get from an open fermentation. If that is the case then a corny with a spunding valve is probably not the best setup as a corny needs quite a bit of pressure to seal properly and that would lead to excessive carbonation and a foam orgy...
 
OP
W

WISAKEDJAK

Member
Joined
Jan 11, 2021
Messages
9
Reaction score
2
Looking at the pictures of the concoction being served out of open vessels it's clear that it is anything but carbonated. I very much doubt that Mongolian nomad herders ever had the technological capabilites of producing carbonated drinks.
Right... And they also didn't make it out of Kefir. Which is why it'll be an experiment.
Now, I know carbonating kefir is possible by sealing the vessel during a 2nd fermentation. I'd just like to have control over the pressure to avoid a mess.
 
Last edited:
OP
W

WISAKEDJAK

Member
Joined
Jan 11, 2021
Messages
9
Reaction score
2
corny needs quite a bit of pressure to seal properly
Hmmm. can you elaborate a bit? I haven't purchased the corny keg yet - New 3 Gallon AEB Keg - strap - Corny Keg
I was hoping that it would be air tight from the start?
Thanks for your patience everyone! AND SUPER THANKS FOR THE INFO!
I know this seems out of the ordinary, but it's purely experimentation with Kefir.
 
OP
W

WISAKEDJAK

Member
Joined
Jan 11, 2021
Messages
9
Reaction score
2
a corny needs quite a bit of pressure to seal properly...
Would a blowtie resolve this issue?
 
Last edited:

doogie

Well-Known Member
Joined
Oct 20, 2016
Messages
204
Reaction score
126
Hmmm. can you elaborate a bit? I haven't purchased the corny keg yet - New 3 Gallon AEB Keg - strap - Corny Keg
I was hoping that it would be air tight from the start?
With the standard gasket supplied with a Corney keg you need to hit it with a little pressure to fully seat the lid and get an air-tight seal. I switched out my gaskets to the oversized one's available at Williams Brewing so I don't get leaks when using fermentation gas (no/very low pressure) to purge my keg.
 
OP
W

WISAKEDJAK

Member
Joined
Jan 11, 2021
Messages
9
Reaction score
2
With the standard gasket supplied with a Corney keg you need to hit it with a little pressure to fully seat the lid and get an air-tight seal. I switched out my gaskets to the oversized one's available at Williams Brewing so I don't get leaks when using fermentation gas (no/very low pressure) to purge my keg.
Brilliant. Thanks!
 
Top