Hello everyone,
Not too long ago I started playing around with pressure fermentation and pressure transfers to an oxygen-less process (as much as possible for me, at least) and the beers are great.
I ferment in the all rounder, and when the fermentation is done, I remove the spunding valve prior to cold crashing and when it's time to transfer to the keg, I put some co2 and purge it a few times before connecting the hoses and everything else. In the gas side of the keg, I use a flow stopper with the spunding valve on top to control the pressure diference between vessels. I had a co2 bottle connected to the fermenter and kept it at 10 PSI while the keg had a bit less.
in my last batch I tried a pint right off the fermenter and it was the better hop aroma I've had in a non-IPA homebrew. I thought that would carry over to the keg, however a day later a poured myself another pint and for my surprise the hop aroma was gone.
I'm wondering what may have been my mistakes. Should I have a smaller pressure difference? or maybe set the spunding valve to a higher psi and not let any gas go out as I keep increasing the pressure in the fermenter?
I am not sure really what to do and my working theory is that the aroma was gone with the gas that went out by the spunding valve.
I am planning on brewing a NEIPA soon, and any help to fix that would be appreciated. Cheers.
Not too long ago I started playing around with pressure fermentation and pressure transfers to an oxygen-less process (as much as possible for me, at least) and the beers are great.
I ferment in the all rounder, and when the fermentation is done, I remove the spunding valve prior to cold crashing and when it's time to transfer to the keg, I put some co2 and purge it a few times before connecting the hoses and everything else. In the gas side of the keg, I use a flow stopper with the spunding valve on top to control the pressure diference between vessels. I had a co2 bottle connected to the fermenter and kept it at 10 PSI while the keg had a bit less.
in my last batch I tried a pint right off the fermenter and it was the better hop aroma I've had in a non-IPA homebrew. I thought that would carry over to the keg, however a day later a poured myself another pint and for my surprise the hop aroma was gone.
I'm wondering what may have been my mistakes. Should I have a smaller pressure difference? or maybe set the spunding valve to a higher psi and not let any gas go out as I keep increasing the pressure in the fermenter?
I am not sure really what to do and my working theory is that the aroma was gone with the gas that went out by the spunding valve.
I am planning on brewing a NEIPA soon, and any help to fix that would be appreciated. Cheers.