I have not seen the Keg King Pressure Fermenters so I'm not in a position to comment. The machine I use has been designed to do a number of sequences I mentioned in post #16 so I don't have to worry about things like temperature and pressure control, yeast harvesting, cold crashing, clarification and serving but hey that comes at a price (which I was and still are) happy to pay. It's not necessary to leave the finished beer in the machine until it is all consumed it is easy enough to transfer the carbonated beer to bottles or a keg if that suits youHoffdegg said:Hi Wobbly,
Im really interested in your method as it seems so quick, especially for lagers. I have just finished my lager in the traditional way (2 week at 9 degrees then 4 weeks at 4 degrees to lager) and it's way to long to wait!
I have just ordered myself a kegking pressure fermenter. Looking forward to testing it out...
When you do it your method under pressure, do you get a sulphar taste in the beer? Not that I or those that drink my beer can tatse
Do you still have to condition/lager the beer as you normally would have to with a lager? I don't normally brew lagers but the two that I have I have started drinking after about 9-10 days and they have lasted in the machine for about a few weeks and I haven't noticed any age related conditioning effects over time.
So it is pretty much ready to drink after 7 days? And it matches up with a lager that has been fermented over 6-8 weeks? In the Machine/Fermenter I have the standard cycle using dry yeast is 3 days at 15C followed by a further 3 days at 18C then cold crash to 1C for 12 hours to drop yeast out followed by two days of clarification phase using Silica Dioxide. All of this is carried out with the pressure relief valve set at 1.5bar
The high pressure doesn't do anything to the yeast and produces a nice clean tasting lager? I ferment at 1.5bar (21psi) and that has no detrimental effect on the yeast. Think about a large brewer where the tanks are 10 meters high and the pressure at the bottom of the tank is about 1.5bar. My understanding is that at pressure above 3 bar you will start to impact on yeast health
Can yoh pitch off the yeast cake after fermenting at thag pressure or does the pressure kill the yeast over time? Can't comment as I have never tried this with either lager or Ale yeast but I don't see why you couldn't harvest yeast for reuse after washing etc
Any information you can be given will be very much appreciated... You might want to down load the user manual from this site as that may be a good starting point for you http://www.williamswarn.com/Our-User-Manuals#.Vxgssf2Q-M8
As stated above down load this manual and have a read as it may answer a few of your questions http://www.williamswarn.com/Our-User-Manuals#.Vxgssf2Q-M8 There is also a hundred pages plus on the subject on Homebrewtalk that can be viewed at this thread. http://www.homebrewtalk.com/showthread.php?t=44344
Happy for you to PM me if you think I can be of further assistance
edit for spelling