jamest22
Well-Known Member
I am going to start carbonating my lagers using a spunding valve but have a few questions. Hopefully someone with experience spunding and perhaps a little knowledge about how the process is applied in traditional German brewing can ring in.
In traditional German brewing, when carbonating lagers naturally using a spunding valve, at what stage is the vessel capped to begin carbonating? Is spunding always performed in conjunction with krausening?
It seems that unless the beer is being krausened prior to carbonating, that carbonation and diacetyl rest time would overlap.
Also, it seems to me that when spunding, the beer will always have to be fully carbonated before lagering. Otherwise it would have to be krausened after lagering to carbonate which wouldn't make much sense to me. Is this correct?
In traditional German brewing, when carbonating lagers naturally using a spunding valve, at what stage is the vessel capped to begin carbonating? Is spunding always performed in conjunction with krausening?
It seems that unless the beer is being krausened prior to carbonating, that carbonation and diacetyl rest time would overlap.
Also, it seems to me that when spunding, the beer will always have to be fully carbonated before lagering. Otherwise it would have to be krausened after lagering to carbonate which wouldn't make much sense to me. Is this correct?