Pressure fermented a stout for Paddy's Day in the 19Lt keg.
Morgan's Dockside Stout
500gms Dark Dry Malt
1 Goldings Hop bag
Made up to 18Lt with kit yeast starter.
Fermented a cider normally and after 2 weeks transferred it to the 10Lt keg
10Lt Woolies No Name no added sugar or preservative apple juice
1Kg white sugar
500gms lactose
1 tea bag
5gms all purpose wine yeast starter
The 19Lt keg has a floating dip tube, the 10Lt a normal dip tube, when I transferred the cider I also added a hop sock with a small amount of oak chips to the 10Lt keg.
There's a jumper tube from the gas post of the 19Lt to the beer post of the 10Lt and the spunding valve is on the gas post of the 10Lt.
Spunding valve set at 12.5psi
The stout was left at room temperature in the brewing cupboard for 3 weeks then removed to the bar fridge for cold crash.
I tested the cider when I put it in to chill down (no need for cold crash it was racked off the yeast cake) the carbonation level was perfect even warm.
c.
Morgan's Dockside Stout
500gms Dark Dry Malt
1 Goldings Hop bag
Made up to 18Lt with kit yeast starter.
Fermented a cider normally and after 2 weeks transferred it to the 10Lt keg
10Lt Woolies No Name no added sugar or preservative apple juice
1Kg white sugar
500gms lactose
1 tea bag
5gms all purpose wine yeast starter
The 19Lt keg has a floating dip tube, the 10Lt a normal dip tube, when I transferred the cider I also added a hop sock with a small amount of oak chips to the 10Lt keg.
There's a jumper tube from the gas post of the 19Lt to the beer post of the 10Lt and the spunding valve is on the gas post of the 10Lt.
Spunding valve set at 12.5psi
The stout was left at room temperature in the brewing cupboard for 3 weeks then removed to the bar fridge for cold crash.
I tested the cider when I put it in to chill down (no need for cold crash it was racked off the yeast cake) the carbonation level was perfect even warm.
c.
