When to Add Spunding Valve

[Iowa Brewer]

Hi all,
I'm going to use my new Spike PRV for carbonating an English Pale Ale and want to know when I should add it

Spike states that pressurization for carbonation should be started at about 5pts above estimated FG, but I'm a stingy bastard and don't want to keep pulling/dumping samples. I pitched about 22hrs ago with a starter at high krausen, and it took off like a rocket. Anyone else use another metric? Last thing I want to do is miss the window.

Many thanks!

 

[Witherby]

Hi all,
I'm going to use my new Spike PRV for carbonating an English Pale Ale and want to know when I should add it

Spike states that pressurization for carbonation should be started at about 5pts above estimated FG, but I'm a stingy bastard and don't want to keep pulling/dumping samples. I pitched about 22hrs ago with a starter at high krausen, and it took off like a rocket. Anyone else use another metric? Last thing I want to do is miss the window.

Many thanks!

This is why I love my Tilt. No need to take samples and waste beer. I don’t trust the final gravity number to be exactly correct but you get close enough for knowing when to cap the tank and start spunding.

 

[Dr_Jeff]

Some disagree with my views, but I put the spunding valve on as soon as I pitch the yeast and close the fermenter. ( and have done it for years)

 

[Iowa Brewer]

Some disagree with my views, but I put the spunding valve on as soon as I pitch the yeast and close the fermenter. ( and have done it for years)

No off flavors?

 

[Jack Arandir]

Just keep the PRV loose and watch the bubbling. Once it starts to slow, clamp it down. You'll see the pressure on the gauge, so if you overpress just loosen it.

Keep in mind English yeasts tend to start off fast and tail off quickly. The yeast like to flocculate out, then they stop contributing to fermentation. So timing spunding will be a challenge.

 

[Iowa Brewer]

Just keep the PRV loose and watch the bubbling. Once it starts to slow, clamp it down. You'll see the pressure on the gauge, so if you overpress just loosen it.

Keep in mind English yeasts tend to start off fast and tail off quickly. The yeast like to flocculate out, then they stop contributing to fermentation. So timing spunding will be a challenge.

Thanks for the heads up on that aspect of English yeasts, and the tip!

 

[Geezer-Glide]

I leave mine in the fermenter until the graph from the tilt flattens out a bit. Then I transfer to a corny with some DME or some corn sugar. I use a little more than I need as the carbonation is going to set by the spunding vale setting.

 

[Dr_Jeff]

No off flavors?

Nope, I feel that beer is more consistent since I started fermenting under pressure.