Several places to get kits for these kegs, and prolly best to go right through the things if your fermenting in them.i just picked up 2 X 23L myttons / Schweppes kegs $50 each to increase my head space for some more pressure kegmenter options
# the lifesaver / post seals on the posts were stuffed but CO2 regulator -> gas bottle seals fit !!
it let me get them cleaned out and pressure tested
agreed and have ordered the right sealsSeveral places to get kits for these kegs, and prolly best to go right through the things if your fermenting in them.
I've recently brewed this as well, its an amazing beer. Pressure fermented and i put the dry hops in first thing and left them in because I don't like to open the fermenter and it will ferment out in maybe 4 or 5 days anyway. One of the best beers I've made, was drinking it in 8 daysJust thought I would add to this regarding ales . Done my first ale pressure fermented an S&W pacific ale clone (brewmans recipe) . I transferred off cake and dry hoped 2 days at 15.5 and the 2 days at 2 and then transferred again to serving keg . This ended up the best hop aroma and taste I have had yet .
I had issues transferring to serving keg as my gas bottle is all but empty so had to use racking cane . I am not sure if it's because I put the hops in naked or the hopping was done off the yeast cake and under pressure . Or the dry hop was a mixture of warm and cold temps But it's just night and day to what I have dry hopped before .
I think it could be even be the 0 minute addition aroma/flavour is not being lost when pressure fermenting also , not sure
No!Pressure to high?
Yes! Clearly you're paying closer attention than me when I clicked 'add to cart'.Black disconnect?
Sort of. The laundry is a fairly consistent 20 deg.No temp control
Yeah, the correct part is somewhere in express post.White Teflon tape..... relax it works, I’d be putting that gauge on the gas not the beer.
No sweat, I'm wearing hi-viz undies.no toes / safety thongs / dressing gown in the pic ?
It is known that the major effect of pressure is due to the increase in CO2 concentration.I can't find any scientific evidence to back it up, as nobody seems to have done any work on ale yeast and pressure. Except to say it doesn't work on ale yeast like it does with lager yeast, where there is plenty written about temperature and pressure for lager.
Here's a handy chart that was referenced earlier in regard to carbonation.Ok guys been reading through this thread and the answer to my question is probably somewhere but I must have missed it.
Just about to do my first pressure ferment, I have a fermentasaurus and am going to do an ipa what pressure should I set the prv for and should I do the whole ferment at the same pressure ? I would like it to naturally carbonate in the process. Any help hints or tips would be much appreciated.
Cheers in advance.