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  1. #21

    Sounds like bliss Harm, I absolutely love 34/70 in a lager, but tend to push ibu into pils territory.
    Right now I have a NZ Pils (kveik) on tap and am thinking that it would've been better with proper lager yeast. Munich and Melano forward with green bullet ( clean) bittering and a dash of Nelson Sauvin with Motueka (nz saaz) aroma. Superb beer, I'd say excellent taste, but lacking that crispness from lager yeast. Definite redo, might be my goto Pilsner actually...

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  2. #22
    Quote Originally Posted by groenspookasem View Post
    Sounds like bliss Harm, I absolutely love 34/70 in a lager, but tend to push ibu into pils territory.
    Right now I have a NZ Pils (kveik) on tap and am thinking that it would've been better with proper lager yeast. Munich and Melano forward with green bullet ( clean) bittering and a dash of Nelson Sauvin with Motueka (nz saaz) aroma. Superb beer, I'd say excellent taste, but lacking that crispness from lager yeast. Definite redo, might be my goto Pilsner actually...

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    Sounds like a awesomr beer, I have a very soft spot for a Pilsner. I like the malt and also interesting hops on your Pils.
    Im looking for Kveik Oslo to try in a Lager, Voss is not clean enough imo

    Yes 34/70 is a great yeast, my Go to Lager yeast for Lite Lagers and Pilsners for sure. Im currently carbing a Diamond Lager vs. S23 Lager and also a 34/70 vs. S23 Lager, will give feedback later.

    Fermenting under pressure works great to minimise O2 exposure, you should give it a go

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    Last edited by Harhm; 23rd October 2019 at 01:42.
    I value your experience more than your opinion Time is on your side, never rush a beer Have fun, its only beer

  3. #23
    Quote Originally Posted by Harhm View Post
    Pitched my next fermenting under pressure batch. Blond with US-05 @ 22C. Half @ 15PSI and half with no pressure.

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    Awesome. Looking forward to your view on the differences.
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
    www.ginormity.com

  4. #24
    Quote Originally Posted by Harhm View Post

    Who knows I might be doing no-chill in the keg and then do FUP in the same keg next
    Im not sure how much tongue-in-cheek this was? It is definitely an interesting idea to explore though...

    Any thoughts on how you would do this? The only potential complication I see is the hot wort contracting and sucking in air through the ball lock posts. Maybe a bar of CO2 pressure would work, without any ill effects?
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
    www.ginormity.com

  5. #25
    Quote Originally Posted by Langchop View Post
    Im not sure how much tongue-in-cheek this was? It is definitely an interesting idea to explore though...

    Any thoughts on how you would do this? The only potential complication I see is the hot wort contracting and sucking in air through the ball lock posts. Maybe a bar of CO2 pressure would work, without any ill effects?
    Dead serious on doing no-chill into the keg. Yes, sealing it with CO2 would do the trick, how much pressure to keep a good seal vs. shrinkage when cooling down is the question. CO take up by the wort should be minimal at high temp even at room temp while applying just enough pressure to keep a good seal.

    A few ideas Im thinking about - Sealing the keg with low pressure CO2 with the following:
    Gas in connector with a one way valve and a in-line filter.
    Baloons filled with CO2 over the posts of the sealed keg.
    Keg pressurised with low pressure and then keeping constant low pressure CO2 on it while cooling via regulator and gass source or a keg purged with CO2 at 10 PSI connected to the no-chill keg.
    Wet sanatised cloth over the keg that was sealed with low level of CO2.

    Another question would be if o-rings would be able to handle the heat. All my kegs are full of beer or fermenting now but a test with hot water would be the next step.
    I value your experience more than your opinion Time is on your side, never rush a beer Have fun, its only beer

  6. #26
    headspace and trub also something to consider for fermentation. you'd need to crack it open to pitch yeast and then have the ability to aerate your wort. how much time/effort would you gain vs possible beer volume loss?
    Last edited by groenspookasem; 24th October 2019 at 16:32.

  7. #27
    Ok I can see you have given it some good thought!


    Quote Originally Posted by Harhm View Post
    A few ideas Im thinking about - Sealing the keg with low pressure CO2 with the following:

    -Gas in connector with a one way valve and a in-line filter. Nice. A naked post essentially acts like a one way valve as well, so maybe a filter squeezed on top of that could work?
    -Baloons filled with CO2 over the posts of the sealed keg. I also considered this one but you made a good point about needing some notable pressure inside to seal the lid
    -Keg pressurised with low pressure and then keeping constant low pressure CO2 on it while cooling via regulator and gass source or a keg purged with CO2 at 10 PSI connected to the no-chill keg. Basically creating 'artificial headspace' to take up the pressure? Nice idea, especially if keg is very full.
    -Wet sanatised cloth over the keg that was sealed with low level of CO2.

    Another question would be if o-rings would be able to handle the heat. All my kegs are full of beer or fermenting now but a test with hot water would be the next step.
    Most o-rings are NBR, so I imagine keg o-rings are too. Any heat is not ideal but looks like NBR is happy at those temps:
    The permissible operating temperature range of nitrile rubber is 40 to +100 C (40 to +210 F). For brief periods, temperatures of up to 120 C (250 F) can be tolerated.
    What is the main concern with air/ headspace in a no-chill cube? Is it mainly oxygen or bacteria? [I know they often talk of squeezing out the air]
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
    www.ginormity.com

  8. #28
    Quote Originally Posted by groenspookasem View Post
    you may have a concave keg if your pressure isn't right and your o-rings/posts hold :-)
    Yea that's my main concern. Would want to test that first somehow

    Quote Originally Posted by groenspookasem View Post
    headspace and trub also something to consider for fermentation. you'd need to crack it open to pitch yeast and then have the ability to aerate your wort.
    Well here is an overidealised scenario in a perfect world:

    1. keg filled from kettle to couple of inches below lid.
    2. Seal by whichever method for no-chill cooling step
    3. Pressurise out some of the settled trub thought the dispense tube, while at the same time creating headspace for the krauzen. [Dont think you could realistically get a whole lot of trub out like this but maybe angling the keg could assist.]
    4. Open lid, let air/ oxygen in and shake the shit out of it. repeat. Add yeast [Or connect filtered air line to the beer out post and bubble through the wort]
    5. Add flap valve, pressure up to 0.5 bar, and go forth and FUP.
    6. Dry hop if you must, with a hop sock.
    7. Remove flap valve and connect up CO2 to force carb [Or pressure transfer to new keg to force carb/dispense]
    [8.] Maybe rethink everything and go back to traditional methods?


    Quote Originally Posted by groenspookasem View Post
    how much time/effort would you gain
    The quest for quick, easy, nice beer!
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
    www.ginormity.com

  9. #29
    Trub in a no-chill container is not a issue, I ferment in my no-chill cubes all the time.

    I syphon out wort to create headspace, close, shake to airate and pitch yeast. I use extra cube lids with hole in it where I fit a rubber grommet and tubing for a blow off.

    The wort I extracted to create headspace I use to make starters.

    Im essentialy already doing it with a plastic cube all I need to do is use a corny keg.

    A lot less exposure than a open kettle with a chiller and splashing wort in a bucket with a loose lid on it.



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    I value your experience more than your opinion Time is on your side, never rush a beer Have fun, its only beer

  10. #30

    Volume in corney is limited, that's more of a worry than anything else.

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