Fermenting in kegs is a game changer. Pressure fermentation works great for beers where esters are suppressed. Closed transfers are a breeze. It makes split batches easy as well. I’ve recently brewed 7 gallon batches and split into two corny kegs with different dry hops / yeast. Downside is a 5 gallon keg is limited to about 4 - 4.5 gallons. Using 2 kegs solves this for bigger batches. Floating dip tubes and spunding valves are all you need to get started.
London Amateur Brewers did a UA-cam video on pressure fermentation. The research showed that 1.5 PSI “reduced” temperature by 1°Celsius. That is, a beer fermented with lager yeast at 20°c under 15 PSI gave the same results as a beer fermented at 10°c in regards to measured levels of esters, fusels etc.. The advice was not to go above 15PSI because this caused adverse impacts on the yeast. Note, 1°c equals 1.8°f. Also the pressure had to be on the fermentation from the beginning because most esters and fusels are caused at higher levels in the first stages of fermentation. Hope this helps
Yikes ! keeping the beer on the yeast for 30 days while its fermenting seems to open up all sorts of potential off flavor problems . Yes to pressure fermenting in a keg. I bought a 6 gallon torpedo keg so I can do full 5 gallon batches and I put pressure on the keg as soon as I pitch the yeast. Cold crash for 3 days after fermentation is done which usually takes a week to 10 days. Keg to keg pressure transfer to a clean keg and serve. Works well for me.
Fermenting in kegs is a game changer. Pressure fermentation works great for beers where esters are suppressed. Closed transfers are a breeze. It makes split batches easy as well. I’ve recently brewed 7 gallon batches and split into two corny kegs with different dry hops / yeast. Downside is a 5 gallon keg is limited to about 4 - 4.5 gallons. Using 2 kegs solves this for bigger batches. Floating dip tubes and spunding valves are all you need to get started.
London Amateur Brewers did a UA-cam video on pressure fermentation. The research showed that 1.5 PSI “reduced” temperature by 1°Celsius. That is, a beer fermented with lager yeast at 20°c under 15 PSI gave the same results as a beer fermented at 10°c in regards to measured levels of esters, fusels etc.. The advice was not to go above 15PSI because this caused adverse impacts on the yeast. Note, 1°c equals 1.8°f. Also the pressure had to be on the fermentation from the beginning because most esters and fusels are caused at higher levels in the first stages of fermentation. Hope this helps
Agree with hitting it will pressure right away, especially the further you are from the normal unpressurized temp range.
Awesome show. Thanks.
Yikes ! keeping the beer on the yeast for 30 days while its fermenting seems to open up all sorts of potential off flavor problems . Yes to pressure fermenting in a keg. I bought a 6 gallon torpedo keg so I can do full 5 gallon batches and I put pressure on the keg as soon as I pitch the yeast. Cold crash for 3 days after fermentation is done which usually takes a week to 10 days. Keg to keg pressure transfer to a clean keg and serve. Works well for me.
Yeah I clearly heard James pronounce trub correctly (troob)
Hahaha