I know this has been discussed before, but not my specific question, so I know I'll receive some helpful advice. I'm an all-grain brewer, pressure fermenting using a Fermzilla All Rounder, and a Brewzilla 3.1. Somehow I got the impression that pressure fermenting carbonated the beer so that further carbonation is unnecessary. I brew mostly English-type/ Australian Sparkling ales, which I've been enjoying but my sons feel are a little flat. They have excellent head retention, which lasts the whole glass, and they taste "alive". I ferment at around 10-12 psi, bumping it up to 15 after a couple of days.
So, my question is, to get an ale to 2.4 after pressure fermentation, what do I do? I don't have fridge space to spare, so it's going to have to be at room temperature. I think I have two options, to prime the keg with sugar, or to leave it on gas. If the former, how much do I use, and the latter, how much pressure, and for how long?
I'd appreciate any and all advice.
Cheers
So, my question is, to get an ale to 2.4 after pressure fermentation, what do I do? I don't have fridge space to spare, so it's going to have to be at room temperature. I think I have two options, to prime the keg with sugar, or to leave it on gas. If the former, how much do I use, and the latter, how much pressure, and for how long?
I'd appreciate any and all advice.
Cheers
