Pressure fermented and then cold crashed - closed brew

[trustyrusty]

Hi There I was wondering if you anyone here does that the pressure fermenting then cooled down and carbonated, servering from the fermenter. Any issues, what if you dont have one that you can remove the trub? In theory it should be a good way to brew as the first time the beer hits air is in the glass. I saw a great price the other day on a fermenter, I was thinking of having 2 - one fermenting fridge and one the fridge. That its it, just keep swapping.
Thoughts? Basically fermenting to serving in the same vessel..
thanks

 

[yankinoz]

The subject has come up before. Keep the beer cold, drink the beer early, and the trub should be no problem until the top of the beer gets down near it. Are you planning to maintain pressure by adding CO2 as you draw beer?

 

[trustyrusty]

The subject has come up before. Keep the beer cold, drink the beer early, and the trub should be no problem until the top of the beer gets down near it. Are you planning to maintain pressure by adding CO2 as you draw beer?

Thanks, Yep will have the gas on, at least when I am pouring. But with a spunding valve at least keep the psi up... this one will have floating dip tune.. Will the trub be an issue, after a long period as you say drink early. cheers

 

[duncbrewer]

@trustyrusty

187 posts here about the subject might give you some pointers and warnings

have you tried fermenting and serving from the same keg without transferring?

I've encountered a lot of skepticism from homebrewers on this method, mostly about how it CAN'T yield good results because of yeast autolysis or some other source of off flavors. I've been doing this for the last 15-20 batches, and I'm likely never going back to the old way. I simply ferment 4...

www.homebrewtalk.com

and others might say why bother pressure fermenting? and I've saved you a post @MHB

 

[yankinoz]

The colder you keep it, the longer it will last. At 5 or 6 degrees you'll stop most biological activity and I'd guess it's safe for a month. Longer than that, I'd go colder.

Bottled beers sometimes sit on yeast sediment for several months, though chilling is still a good idea. In your fermenter the sediment will be deeper and layered along with precipitated proteins, so I'd err on the safe side.

Someone on this forum may have done what you plan and give more specific advice.

 

[trustyrusty]

@trustyrusty

187 posts here about the subject might give you some pointers and warnings

have you tried fermenting and serving from the same keg without transferring?

I've encountered a lot of skepticism from homebrewers on this method, mostly about how it CAN'T yield good results because of yeast autolysis or some other source of off flavors. I've been doing this for the last 15-20 batches, and I'm likely never going back to the old way. I simply ferment 4...

www.homebrewtalk.com

and others might say why bother pressure fermenting? and I've saved you a post @MHB

Thanks - yes I was looking at fermentting in a keg, dunno. But Keg king and others sell fermenters designed for this, it seems pretty easy and one less process.. maybe worth a try.

 

[trustyrusty]

BTW I have been doing this partially in a corny keg, after about 5 days I put in keg, so all the trub is gone. There is enough bits to finish the process, actually works well. If I had a floating dip tube it would be better. But with the closed system, I can ferment in the fridge from start to finish. No transfer, from what I read people are having success with corny kegs and drinking in 7/8 days and almost carbonated with the system being set at 15 psi for 5 or 6 days.

 

[duncbrewer]

If you match your pressure to the temp and use a calculator then you'll get the vols correct straight off the bat, the pressure will need to be higher than 15psi at say 22 celsius.

Have a look at Beer Carbonation Calculator - DrHans Brewery %

 

[J-boy]

@trustyrusty

187 posts here about the subject might give you some pointers and warnings

have you tried fermenting and serving from the same keg without transferring?

I've encountered a lot of skepticism from homebrewers on this method, mostly about how it CAN'T yield good results because of yeast autolysis or some other source of off flavors. I've been doing this for the last 15-20 batches, and I'm likely never going back to the old way. I simply ferment 4...

www.homebrewtalk.com

and others might say why bother pressure fermenting? and I've saved you a post @MHB

Thanks, a very helpful link!