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Fermenting Under Pressure

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Mya

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@weal - Somewhere in either this monster thread or elsewhere you mentioned about the collection of CO2 for re-use. Is there a separate thread around that that you could point me to?

Or is there benefit in such a thread being created if there isn't already for those new to the game (aka me) who may want to look at taking advantage of this.
Some people use mylar balloons attached to the fermenter to collect CO2 so that when you cold crash it sucks in the CO2 from the balloon rather than just air.
 

jollster101

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Some people use mylar balloons attached to the fermenter to collect CO2 so that when you cold crash it sucks in the CO2 from the balloon rather than just air.
Thanks.

I recall (I think) that WEAL was collecting into a spare keg he had via some method or other. Bit sketchy on the memory hence the ask.
 
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@weal - Somewhere in either this monster thread or elsewhere you mentioned about the collection of CO2 for re-use. Is there a separate thread around that that you could point me to?

Or is there benefit in such a thread being created if there isn't already for those new to the game (aka me) who may want to look at taking advantage of this.
It is somewhere in this thread, as it isn't really anything to do with pressure fermenting I suppose a new thread could be created.
 

MHB

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I know some brewers are very money conscious (tight as a fishes....) but before you go rushing off and storing CO2 that you cant be sure is either pure or sterile.
Every Mole of a gas occupies about 22.4L at STP (0.0oC & 1Bar), the number of moles can be found by dividing a mass by the Molecular Weight (MW) of the gas, for CO2 it about 44MU. I pay $10 a kg for CO2, so for that I get -
1000g/44= 22.73Moles*22.4L/M=509L or enough to fill 25 of 20L kegs or 40cents per keg full.
Lets just say at that price I would happily part with up to $1, just to be sure the gas I use ids both pure and sterile.
I certainly would be investing a lot of time or effort in capturing CO2, or methane from farts either. Both strike me as a pretty problematic.
Mark
 

HaveFun

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Hi,

I'm fermenting under pressure in my corny kegs. And I serve out of them.

I brew mostly Bavarian wheat beer, they don't have to be crystal clear :)

The advantage for me is that I only have to clean the keg.

I adjusted the pressure to around 15psi. But the last time I forgot to adjust the pressure. And I ended up with a fully carbonated brew.

What's the disadvantage if I don't adjust the pressure? The yeast seems fine with it.

Cheers and happy brewing
Stefan
 

theSeekerr

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I adjusted the pressure to around 15psi. But the last time I forgot to adjust the pressure. And I ended up with a fully carbonated brew.

What's the disadvantage if I don't adjust the pressure? The yeast seems fine with it.
Some yeasts don't like it. There's no question that that much pressure is a stressor.

You can mostly get the best of both worlds by adjusting the pressure to your typical range (10-15 psi or whatever you use) for most of the ferment, then adjusting your PRV to ~30-35 psi for the last 4 points or so. That's enough to fully carbonate but minimises the amount of work the yeast do under stress.

But if your favourite yeast doesn't seem to care, do whatever!
 

minikeg1971

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I'm fermenting under pressure in my corny kegs. And I serve out of them.
This is a great idea. I want to do this too. But I wonder how long can the beer sit on the cake/trub for? I guess not an issue if the keg empties in a month?
 

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