I'm new to fermenting under pressure. I have a spunding valve coming with my setup. Should I use a regular blow off hose like normal and not ferment under any pressure until the blow off phase passes (2 days) then dial up a specific amount, or should I ferment the entire time under a specific pressure.
I've heard of CO2 coming out of solution and going volcano during dry hopping for some reason. What causes this and suggest can I do to avoid it.
I would like to harvest my yeast. When making heavily hopped beers, I assume I'd want to harvest yeast before dry hopping. Do I cold crash, harvest yeast, raise temp, then dry hop ... or how do I do it.
Should I worry about dumping trub at all. I dont want to be one of those idiots who pours out 3 gallons of good beer for a pint of trub. If I should dump it, when would be a good time?
I've heard of CO2 coming out of solution and going volcano during dry hopping for some reason. What causes this and suggest can I do to avoid it.
I would like to harvest my yeast. When making heavily hopped beers, I assume I'd want to harvest yeast before dry hopping. Do I cold crash, harvest yeast, raise temp, then dry hop ... or how do I do it.
Should I worry about dumping trub at all. I dont want to be one of those idiots who pours out 3 gallons of good beer for a pint of trub. If I should dump it, when would be a good time?