Questions of Pressure Fermentation

[msa8967]

Not sure if there is a special section for questions of fermenting under pressure (if so please let me know to post there). Looks like my spunding valves got clogged up in my first few efforts for fermenting under pressure in 5 gallon corney kegs so the beer pressure climbed to the 20-25 psi range for ales for about 12-24 hours on day four of fermentation. I might have had to little head space so kraussen got pushed through the valves. Is this going to really affect the end results and how much head space do others leave in a 5 gallon keg? My initial gravity was at 1050 and I used a full packet of US-05 Yeast. Thanks for any input you might have.

 

[11thStBrewing]

That should be just fine. Some people up the pressure to 30-35PSI towards the end of fermentation at ale temps so the beer is naturally fully carbonated when it’s done fermenting.

Cheers!

 

[Bassman2003]

You will be fine. The beers taste more "commercial" as you get towards 20 to 30 PSI. I brew lagers with a 30 PSI starting pressure and keep it there the entire ferment.

As far as head space, I do not know.

 

[msa8967]

Thank you.

 

[jackbflyin]

Here a video with pressure fermentation information.

 

[Clint Yeastwood]

I put Fermcap in my fermenter last time I used pressure. I wanted to keep the foam down. I also use a 6-gallon keg.

 

[odie]

I've rarely had any issues with krausen blowing out my spunding valve. I get a full 5 gal in the keg and target around 5-10 psi for lagers.

For ales I've always used a blow off tube for the first few days and then switch to a spunding valve.

Both ales and largers I will remove the spunding valve towards the end and let the PSI rise to the PRV venting point. But I use the "red" PRV valves which are in the 25-30 PSI range.