malt junkie
Well-Known Member
Krausen shouldn't be an issue at 10psi or higher.
Leave it fully shut til some pressure builds up.rude said:Quick question to the pressure fermenters
How long before the gauge starts to read KK type Kolcsh @ 20c
Turned the valve shut then just backed off a bit
Its been about 30 hours since pitch can smell the ferment but no pressure yet ???
That's false. I thought the same thing so didn't connect a keg with a spunding valve on my latest beer, a dopplebock pitched onto a yeast cake. One day in there was krausen coming out the spunding valve. I cleaned it up and the valve is fine but the lesson was learned. That was also at 15psi.malt junkie said:Krausen shouldn't be an issue at 10psi or higher.
Where would the wastage be if you bubbled it in through the dip tube? There are a plethora of people that do it that way.Zorco said:Hey kegmenter users. (Plus Lyrebird Cycles and MHB if you're around)
If I used a kegmenter for fermenting, would it be advantageous to pressurise the headspace with O2?
Would the O2 dissolve into solution and be more available to the yeast?
Being pressurised O2, would I effectively be delivering quite a large dose of O2 with zero wastage?
Zorco.
Im definately no expert but o2 ing through a diffusion stone is supposed to be the best 0.5 or 2 micronneal32 said:Where would the wastage be if you bubbled it in through the dip tube? There are a plethora of people that do it that way.
I just do it with my o2 wand and the benzomatic bottle. As long as you're oxygenating well and accurately, I wouldn't sweat the details.
Ok have shut it off but you would think I would have pressure by now 48 hoursmckenry said:Leave it fully shut til some pressure builds up.
Haven't tried it yet, but I would have thought that this would be the way to do it. The CO2 will mostly stay in solution for the time it takes to throw in dry hops. As you say, re apply gas pressure out of a CO2 cylinder immediately if you were really worried about it, or if it was still fermenting let it re-pressurise.mstrelan said:Sorry, I haven't read this whole thread, but was there an outcome on how to do dry hop additions in a kegmenter? Do you have to release the pressure to open, add the hops, then reapply pressure?
I must have a leakmckenry said:Sounds strange. You should be fermenting by 48 hours. It's now a few days later. Did it go
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