VikeMan
It ain't all burritos and strippers, my friend.
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- Aug 24, 2010
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Seems like a lot of you are using your spindijg valve to carbonate in the fermenter and then transfer the carbonated beer to the keg. Can anyone explain why? I thought the typical process was to ferment under atmospheric pressure, then transfer the beer with a few gravity points to go into the keg then close the keg and the spunding valve is there to bleed off any excess pressure in case you transferred it with too many gravity points remaining.
Personally, I don't spund to full carbonation levels in the fermenter. Think about autolysis, which "never" happens in homebrew. (Not really never, but people like to say it.) I think the reason it is so rarely happens to a noticeable level in homebrew is because yeast in homebrew fermenters doesn't normally see the kind of hydrostatic pressures that big (tall) commercial fermenters see. But when you increase pressure to the levels you need for carbonation, you're now exceeding what the tall (unpressurized) conicals see.