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Fermenting Under Pressure

Discussion in 'General Brewing Techniques' started by wobbly, 12/7/12.

 

  1. dent

    Under Pressure

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    Posted 16/8/18
    That's a pretty good idea, nice work.
     
  2. wide eyed and legless

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    Posted 18/8/18
    Tested this method today for dropping the hops as I didn't need to add any pressure to force the hop pellets through, worked well, will it work on a fermenasarus, yes it will.
    Pet bottle into a 1" BSP thread, easy and cheap.
    034.JPG
     
  3. GeeTee

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    Posted 19/8/18
    Quick question. Wher do you get the barb fittings and how do you install them ? Thanks
     
    D3ft likes this.
  4. altone

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    Posted 19/8/18
    Now I like that idea - just off to Bunnings :)
     
  5. wide eyed and legless

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    Posted 19/8/18
    Got the barbs, silicone washers and nuts from Keg King, to fit the barb I cut and re welded a spanner to fit through the opening of cube into a position where I wanted the barb, hold the nut in position and screw in the barb.
     
  6. GeeTee

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    Posted 19/8/18
    Thanks for that. Going to Perth next Friday so will see if I can pick up some then.
     
  7. Wolfman

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    Posted 20/8/18
    Wow. That was a lot to absorb in one day.
     
    Nullnvoid likes this.
  8. wide eyed and legless

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    Posted 11/1/19
    Have been reading some good articles lately, and though I do like to capture the co2 to use to replace the vacuum being generated by the pour from the beer engine or gravity pour from the secondary a little pressure is needed. From what I have read the opposite is better aligned for producing quality beer, stirring while fermentation is in progress can reduce the fermenting time by 12 hours, reason being the dissolved co2 is being driven from the wort keeping the yeast from stressing out. Funny how the by product from the yeast's own activity can impede fermentation, though in a natural environment the co2 would be dispersing any way.
    I made a faux pilsner and while looking the goods I think anyone tasting it could clearly pick the difference between a pilsner fermented at a lower temperature for a number of weeks and the faux pilsner fermented over a week with pressure applied. As home brewers I don't think time producing a good beer or lager should come into the equation.
    006.JPG Might look the goods but even a novice taster would be able to pick it out in a crowd.
    Let yeast do its thing.
     
    awfulknauful likes this.
  9. awfulknauful

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    Posted 11/1/19
    I have only just started getting into this, don't move the goal posts WEAL.
     
  10. wide eyed and legless

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    Posted 11/1/19
    I am not moving the goal posts, I will still capture the co2 being produced, but maybe increase the size of the barb to reduce the pressure, (although it isn't much) to the wort.
     

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