|
|
Post by pkrone on Oct 27, 2022 12:59:22 GMT -6
A few weeks ago I brewed up 10 gallons of helles wort and fermented half in a corny keg under pressure and the other half using my usual method. Both had 2206 pitched. I started the pressure one at atmospheric, but with so little head space it got to 20 PSI pretty quickly. Both fermented at roughly the same pace but the pressure batch ran about 3F higher. (PV=nRT, baby!) A fast ferment test finished at 1.005. I spunded the pressure batch at 1.007 and the regular at 1.010, assuming the beer should finish at 1.006. This was done a week ago, I put them in the serving fridge a few days ago.
I gave each a little taste last night. It's too early in the tasting testing phase to declare a clear winner, but at this point the pressure batch was distinctly better: much more clear already, no yeast in the nose, and no yeast in the flavor. The regular still has a distinct yeast nose and flavor. Maybe the regular batch will catch up as the yeast continues to drop. We'll see.
|
|
|
|
Post by Ken on Oct 27, 2022 15:07:02 GMT -6
Thanks for this Pete. I'm confused on the pressure batch. If it's under pressure (say 20 PSI) then is it starting to absorb carbonation at that point or no because it's not really cold enough? I'm trying to envision that because when you said you spunded I thought "it's been spunding the whole time!".  Also, what kind of vessel are you fermenting in, a keg? Stainless fermenter that is closed tight so there is pressure? If you decide that the pressure version is better then I'd like to pick your brain about how I might try something like this with the equipment I have... if I can. Cheers. |
|
|
|
Post by shaggaroo on Oct 28, 2022 7:31:12 GMT -6
Thanks for this Pete. I'm confused on the pressure batch. If it's under pressure (say 20 PSI) then is it starting to absorb carbonation at that point or no because it's not really cold enough? I'm trying to envision that because when you said you spunded I thought "it's been spunding the whole time!". Also, what kind of vessel are you fermenting in, a keg? Stainless fermenter that is closed tight so there is pressure? If you decide that the pressure version is better then I'd like to pick your brain about how I might try something like this with the equipment I have... if I can. Cheers. Ken, while pressure fermenting the wort/beer is indeed starting to dissolve CO2 and become carbonated. I like to pressure ferment for exactly this reason. And for the beers I've pressure fermented, they do seem (very subjective) to be a bit cleaner. |
|
|
|
Post by denny on Oct 28, 2022 13:26:24 GMT -6
Thanks for this Pete. I'm confused on the pressure batch. If it's under pressure (say 20 PSI) then is it starting to absorb carbonation at that point or no because it's not really cold enough? I'm trying to envision that because when you said you spunded I thought "it's been spunding the whole time!". Also, what kind of vessel are you fermenting in, a keg? Stainless fermenter that is closed tight so there is pressure? If you decide that the pressure version is better then I'd like to pick your brain about how I might try something like this with the equipment I have... if I can. Cheers. The beer absorbs CO2 whether you pressure ferment or not. |
|
|
|
Post by pkrone on Oct 30, 2022 8:22:13 GMT -6
Thanks for this Pete. I'm confused on the pressure batch. If it's under pressure (say 20 PSI) then is it starting to absorb carbonation at that point or no because it's not really cold enough? I'm trying to envision that because when you said you spunded I thought "it's been spunding the whole time!". Also, what kind of vessel are you fermenting in, a keg? Stainless fermenter that is closed tight so there is pressure? If you decide that the pressure version is better then I'd like to pick your brain about how I might try something like this with the equipment I have... if I can. Cheers. Yeah, I guess it's more of a "pressure transfer" than spunding. However, I did transfer it with a point left just so there was still some yeast activity to clean up any oxygen. So why transfer at all? Mostly to get the beer off the yeast. I fermented in a corny keg with a spunding valve attached. I had some fermcap in the wort to keep the krausen from coming up the valve. I started the beer at atmospheric and let it rise to 30 psi. I tasted a full glass last night and the flavor profile is amazing. I'm going to have to adjust my hopping because without the yeast muddying things up, the hops really come through. |
|
|
|
Post by Ken on Oct 30, 2022 9:25:08 GMT -6
Thanks for this Pete. I'm confused on the pressure batch. If it's under pressure (say 20 PSI) then is it starting to absorb carbonation at that point or no because it's not really cold enough? I'm trying to envision that because when you said you spunded I thought "it's been spunding the whole time!". Also, what kind of vessel are you fermenting in, a keg? Stainless fermenter that is closed tight so there is pressure? If you decide that the pressure version is better then I'd like to pick your brain about how I might try something like this with the equipment I have... if I can. Cheers. Yeah, I guess it's more of a "pressure transfer" than spunding. However, I did transfer it with a point left just so there was still some yeast activity to clean up any oxygen. So why transfer at all? Mostly to get the beer off the yeast. I fermented in a corny keg with a spunding valve attached. I had some fermcap in the wort to keep the krausen from coming up the valve. I started the beer at atmospheric and let it rise to 30 psi. I tasted a full glass last night and the flavor profile is amazing. I'm going to have to adjust my hopping because without the yeast muddying things up, the hops really come through. Thanks Pete. I'm going to do a bit more homework on this. |
|
|
|
Post by pkrone on Nov 12, 2022 16:26:42 GMT -6
I tapped the non-pressure ferment beer yesterday to do some side by side comparisons. The pressure batch finished at 1.006 and the non at 1.008, not sure why the difference for sure, but I did pitch more yeast in the pressure ferment batch. The non-pressure beer is good- tastes like my usual helles. The pressure beer has a lot more going on with hops in the nose, more malt in the flavor, and a cleaner finish. Even using a yeast I don't particularly like, I'm sold. Actually, I was sold a few weeks ago, thus I did my third pressure beer today. I think that's how I'm going to do all my lagers from now on. Cheers.
|
|
|
|
Post by tommymorris on Nov 12, 2022 17:03:44 GMT -6
I tapped the non-pressure ferment beer yesterday to do some side by side comparisons. The pressure batch finished at 1.006 and the non at 1.008, not sure why the difference for sure, but I did pitch more yeast in the pressure ferment batch. The non-pressure beer is good- tastes like my usual helles. The pressure beer has a lot more going on with hops in the nose, more malt in the flavor, and a cleaner finish. Even using a yeast I don't particularly like, I'm sold. Actually, I was sold a few weeks ago, thus I did my third pressure beer today. I think that's how I'm going to do all my lagers from now on. Cheers. Hmmm. Sounds good. I do have the gear to try this… |
|
Also, what kind of vessel are you fermenting in, a keg? Stainless fermenter that is closed tight so there is pressure? If you decide that the pressure version is better then I'd like to pick your brain about how I might try something like this with the equipment I have... if I can. Cheers.
