luckybeagle
Making sales and brewing ales.
I have a Fermzilla with Doppelbock on day 2 of fermentation. It's at 11PSI and room temperature (70F). I began fermentation with the dump valve open to collect trub in the collection cup, which is very full. I don't want to save the yeast from this beer as it's a 1.076 OG and a Lager strain (Wyeast 2206 Bavarian Lager).
My questions are:
My questions are:
- Should I dump the trub now, once fermentation slows, or after it completes?
- If I want to bottle condition and bottle this beer for long-term storage and aging, can I still do that after a pressure fermentation? It seems like it will be very saturated with CO2 at that point, and maybe unlikely to properly carb? Or maybe it would overcarb?
- Piggyback to question 2: Is it possible to bottle prime after pressure fermentation? If not, would using my keg and counterpressure filler be a better method?