Carbonation with frrmentation

[fmonttb]

Hi,

Im new around here but brewing for a while.

At the moment Im brewing Ales and kegging after the 4th day of fermentation leting the remain fermentation start carbonating the beer.
Have anyone try this before? Should I add gyle (unfermented wort) for better results?

Would be nice to know a bit more of this techniques,

Best

Felipe

 

[MalFet]

You have to be very careful if you want to avoid exploding kegs. Many people, including myself, do something like this using a variable pressure relief valve.

Search for "spunding valve" for more info: https://www.homebrewtalk.com/f51/my-corny-spunding-valve-build-317333/

 

[zachattack]

If it's a corny keg, it should have an integrated relief valve so the pressure shouldn't get too high. A sanke keg is a different story.

 

[RM-MN]

How can you know for sure which is the fourth day of fermentation? Sometimes my wort doesn't start fermenting on the first day. Sometimes it doesn't get started until the third day. Sometimes my fermenter lid doesn't seal right and I don't see any signs of fermentation. Why not let it ferment out until it is finished, add carbonation sugars or malt extract and get the proper amount of carbonation?

 

[fmonttb]

Im usung cornelius and I check density before taspsing to them, it usually gets to 1016 and then reach 1012 in bright beer period. The recipe its a Blonde Ale, And so far its working fine but not with all kegs,

Cheers

 

[TopherM]

What's the point? Sounds like you are switching from an exact way of carbonating to a very inexact way of carbonating. What's the advantage? The only reason I could think of would be to speed up the process or save a couple bucks on sugar. Sugar is dirt cheap, and it doesn't do you much good to speed up the carbonation process of a beer just to end up with carbonated, green beer. You have to have a minimal aging time for most styles, so what's the point of having it carbed a week or two after brewday using a process that makes it much much more difficult to control the CO2 atmospheres? Sound like you would have to REALLY be hands on and manual with this process to avoid overcarbed or undercarbed beer, only to end up with carbonated beer that you still need to age for another 3-4 weeks before it's done.

I don't doubt it CAN be done, but the negatives seem to FAR outweight the positives. This looks like the 30PSI force carb & shake of the natural carbing world to me.

PASS!

 

[jhall4]

What's the point? Sounds like you are switching from an exact way of carbonating to a very inexact way of carbonating. What's the advantage?

The only thing that jumps out to me is for really authentic real ale, which is sometimes carbonated this way...

 

[fmonttb]

Thanks guys. I have been doing this just because of the timing traspasing from primery fermenter to kegs when still some fermentable sugar on green beer. But always carbonate beer with co2 20psi at 8 celcius for some days. The results so far are good but I will consider your opinions.

Best

Felipe