Trying my first pressurized fermentation. I purchased a spunding valve that connects to the gas connect on my pin lock corny keg. I am making a Helles Lager at room temp using Omega Lutra at 15 psi. I have some questions about fermenting in a corny under pressure
1. How much head space do I need? My current batch was 4.7 gal and there has been no sign of blowout getting to the spunding. Is the pressure keeping the krausen down? Could I go more (4.8 - 4.9 gal)?
2. Do I need pressurize the keg right away once I pitch the yeast or can I just wait until until it self pressurizes?
3. I cut 1" off the bottom of the liquid dip tube to avoid sucking up the yeast when I transfer. I this the best way? Would some sort of floating intake be better?
1. How much head space do I need? My current batch was 4.7 gal and there has been no sign of blowout getting to the spunding. Is the pressure keeping the krausen down? Could I go more (4.8 - 4.9 gal)?
2. Do I need pressurize the keg right away once I pitch the yeast or can I just wait until until it self pressurizes?
3. I cut 1" off the bottom of the liquid dip tube to avoid sucking up the yeast when I transfer. I this the best way? Would some sort of floating intake be better?