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Distilled a sugar wash in the T500 - fermenting this is a pita ! Managed to get around 750ml clean alcohol at 93% abv, I'm going to dilute and bath this in a juniper, lavender, coriander, orris and cardamon infusion for two 750's and maybe a 500ml or some liqeurs. Bumped the OG back to 1.080 for a second ferment, let's see what a fortnight does with 15g of DAP added at pitch.
Kegged my American/Australian wheat beer which is busy force carbing, quaffing on a EKG/Fuggles bitters to wash down the effort from this afternoon.
Who brewed what? On a side note, the forum doesn't want to work on tapatalk / mobile, anyone noticed some issues since last week?
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No brew, but got new ingredients for coming soon brews. Kegged my SMaSH, and it's smelling quite decent. A nice learning experience on applying co2 pressure and shaking it up to fast force carb. Wow, amazing to hear how much more gas starts going in as you shake
Tapatalk never really worked well for me so I uninstalled it pretty soon after I installed it.Last edited by Langchop; 7 October 2019, 00:44.Cheers,
Lang
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"Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
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[QUOTE=Harhm;23592]Helles, pitched yeast and sealed keg with 7 psi, 18 hrs later its at 15 psi (34/70 @ 20 °C)
Ok, so I have been reading up on pressure fermentation.
This method seems to work well with lagers, but not ales.
What yeast did you use ?. Apperently pressure inhibits the yeast , so how then does fermentation take place ?.
Will any lager yeast do ?.
I am struggling to understand how the keg is pressurised i.e. how did you get it to 7 psi and then 15 ?.Everyone must beleive in something, I beleive I'll have another beer
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[QUOTE=BeerHolic;23682]Originally posted by Harhm View PostHelles, pitched yeast and sealed keg with 7 psi, 18 hrs later its at 15 psi (34/70 @ 20 °C)
Ok, so I have been reading up on pressure fermentation.
This method seems to work well with lagers, but not ales.
What yeast did you use ?. Apperently pressure inhibits the yeast , so how then does fermentation take place ?.
Will any lager yeast do ?.
I am struggling to understand how the keg is pressurised i.e. how did you get it to 7 psi and then 15 ?.
Yeast inhibition only happens at higher pressures. That video explains it well.
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[QUOTE=BeerHolic;23682]Originally posted by Harhm View PostHelles, pitched yeast and sealed keg with 7 psi, 18 hrs later its at 15 psi (34/70 @ 20 °C)
Ok, so I have been reading up on pressure fermentation i.e. after the esters have been formed.
This method seems to work well with lagers, but not ales.
What yeast did you use ?. Apperently pressure inhibits the yeast , so how then does fermentation take place ?.
Will any lager yeast do ?.
I am struggling to understand how the keg is pressurised i.e. how did you get it to 7 psi and then 15 ?.
I used 34/70 Lager yeast, you can also use other lager yeast specifically for FUP WLP 925 from white labs or local yeasts LC086 from Liquid culture. I'm pretty sure most lager yeast or even Ale yeast will work well.
You will have to pressurise a corny keg to get it sealed in order for the yeast to build up the pressure to your intended fermentation pressure. You will have to do it with CO2 from your regulator.
You can start at your fermentation pressure at 10 or 15 PSI if you want, I just sealed the keg with 7 psi from the regulator to see how long it will take for the yeast to go from 7 to 15 psi.Last edited by Harhm; 10 October 2019, 11:59.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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[QUOTE=Harhm;23686]Originally posted by BeerHolic View Post
FUP (fermenting under pressure) will work well when brewing Ales, just add pressure later in the fermentation when peak ester production has already taken place.
I used 34/70 Lager yeast, you can also use other lager yeast specifically for FUP WLP 925 from white labs or local yeasts LC086 from Liquid culture. I'm pretty sure most lager yeast or even Ale yeast will work well.
You will have to pressurise a corny keg to get it sealed in order for the yeast to build up the pressure to your intended fermentation pressure. You will have to do it with CO2 from your regulator.
You can start at your fermentation pressure at 10 or 15 PSI if you want, I just sealed the keg with 7 psi from the regulator to see how long it will take for the yeast to go from 7 to 15 psi.
I still bottle so do not know much of kegging and working with CO2.
So if I understand you correctly.
1. Add wort to keg.
2. Pitch yeast.
3. Pressurise keg to required psi e.g. 7 psi, using CO2, from CO2 bottle with regulator.
4. Seal keg.
5. Wait for fermentation to complete.
Based on the above I will need.
1. Keg
2. Spunding valve
3. CO2 cylinder filled with CO2
4. Regulator
Ok so I have filled keg with wort, what are the mechanics of pressurising, does the regulator attach to spunding value or is this done some other way ?.
How would one take gravity reading ?. Open the keg which would then depressurise, get some wort, if not on gravity close keg and pressurise again ?. Currently I just open tap on my fermentor.
If I use this method I would still be bottling, which means I would just need to rack from keg to bottling bucket.Everyone must beleive in something, I beleive I'll have another beer
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Originally posted by BeerHolic View Post
If I use this method I would still be bottling, which means I would just need to rack from keg to bottling bucket.Cheers,
Lang
~~~~~~~~~~~~~~
"Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
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