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Post #3 made 14 years ago
by Mad_Scientist
Mr. Hashie, I am drawn by this method because of the quick, clean fermenting type ales, for which I brew. It sounds fun, simple (after learning curve)and cornys provides a small footprint for my fermention chamber. Soon I will be brewing my first 10 gallon batch and I'll hook up two cornys in paralel with the spunding valve.

After about 4 days of fermenting and 4 days of diacdtyl clean up you can pull the valve off when you are about 2 points away from FG, crash cool for a week and then counter pressure transfer to a SV and VIOLA!!!

Here is the very interesting read but most is off topic but everyone is very happy with what they are doing and share they do!
http://www.homebrewtalk.com/f13/closed- ... que-44344/

Post #1 has two links at the very top. Start with that then read post #89; http://www.homebrewtalk.com/f13/closed- ... post574322

I'm in it with the cost of the spunding valve, some hoses, qd's and stuff, a 10' x 3/16" transfer hose and 2 more cornys.

That's the 15,000 foot overview. From what I read the big boys do this too.
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Post #4 made 14 years ago
by hashie
Wow, lots of reading there MS.

Without spending hours wading through it all, I have read the parts you mentioned.

So the advantages are; an all in one fermentation and carbonation vessel, faster fermentation, no added ingredients for carbonation and no contact with O2. Is that right?

This would be a great method to use when travelling.
"It's beer Jim, but not as we know it."

Post #5 made 14 years ago
by Mad_Scientist
Yes sir, that's all correct. It's a closed-system pressurized fermentation that will self-carbonate itself fully when you determine the time to crank up the pressure. That carbonation technique is based on the right time to do it. Grain to glass for ales starts at about 2 weeks. Brewhaha for me is on Oct 6th.

I'm sure to post a few more photos on my Flickr photo stream for anyone that wants to follow me; http://www.flickr.com/photos/madscientistbrewhaus/" onclick="window.open(this.href);return false;

The Mad Scientist
Last edited by Mad_Scientist on 23 Sep 2011, 07:02, edited 5 times in total.
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Post #6 made 14 years ago
by PistolPatch
Great topic MS :salute:,

Short on time atm but will look forward to having a read. I see from your pics that you are filling the keg nearly up to the top so I'm wondering what happens to the krausen etc. Hopefully I won't have to wade through a hundred pages for the answer :P.

:peace:
PP
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Post #7 made 14 years ago
by Mad_Scientist
I took a sample this yesterday and wow, finished at 1.008 for now. I will take my true FG once I am ready to drink it. I have 1.5 volumes of Co2 at 11 psi and 65*F. Ok, beer is chilling down to my crash temperature of 35*F. That's 6 days of fermenting using US-05.

I know that I'm well below half of carbonation (using this process), notes I took from WortMonger says "27.8 psi @ 65*F". I was concentrating on reaching a good FG by shaking the keg over the last few days and taking sips and samples.

There's nothing more to do now but wait 1 week, then my first counter-pressure transfer experience, woo! I'll have grain (well, I mean yeast pitch) to glass in 13 days.
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Post #8 made 14 years ago
by Mad_Scientist
PistolPatch wrote:
I see from your pics that you are filling the keg nearly up to the top so I'm wondering what happens to the krausen etc.
That pic is from the previous batch where I was getting my feet wet using a corny as a fermenting vessel. I used a blow-off hose with that one. I found I lost 3 pints to blow-off. So on this 'pressure fermenting' batch I started with 3 pints less than the 5 gallon volume target. I didn't want any blow-off getting gunked up in my hoses. Also I'm using the Fermcap-s foam control.

The fermenting is over and I didn't get any krausen in the lines, it was contained in the keg. :clap:

This beer tasted real good at 6 days.
Last edited by Mad_Scientist on 29 Sep 2011, 04:02, edited 5 times in total.
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Post #9 made 14 years ago
by Mad_Scientist
Well, I counter-pressure transferred my beer this morning. It was very easy and un-eventful. So easy even a cave man can do it. :whistle: I had 7 psi of carbonation already on my finished beer at 35*F, so it was ready to drink, IMO. That's a 14 day 'cube-to-glass'. This is very drinkable.

9 # 2-row
8 oz biscuit
8 oz carapils
1 # of golden naked oats

3.6 oz FWH of Palisades.

That's about a 1.056 starting gravity or so.

I'm sticking with BIAB and the "Closed-system pressurized fermentation technique". I no-chill but am not afraid to whip out my IC.

Now for my next trick, 10 gallon (38L) batches and I'll be sitting pretty.
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Post #10 made 14 years ago
by hashie
Top stuff MS, when I start travelling I am going to investigate this much further. I'm thinking of mounting the pressure ferment vessel in a gimbal so it wont be affected by road travel.
"It's beer Jim, but not as we know it."

Post #11 made 14 years ago
by Mad_Scientist
It doesn't hurt a thing. I shook my vessel 4 or 5 times during fermentation. It went against my normal way of thinking, but these days, I'm trying to think outside-the-box.

The only caveat is to take off the spunding valve when you shake it. So yes, you're right.
Last edited by Mad_Scientist on 09 Dec 2011, 10:35, edited 1 time in total.
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Post #12 made 14 years ago
by Mad_Scientist
I didn't know that, but picked up that tid-bit from h-/b-/t.

And yes, IT DID TURN OUT. Today was the day getting it to a serving vessel and I am SO VERY HAPPY! Oh the little things in life.
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Post #13 made 14 years ago
by Mad_Scientist
I added a pulley recently and some fancy knots. I choked up on the bag this last time with the hangman's noose and got the bag to clear the opening of the keggle. I now squeeze the bag in place using pot lids and get a .055 gal/lb absorption ratio.
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Post #14 made 14 years ago
by Mad_Scientist
A quick update: I pressure ferment in corny kegs, I fill wort up to the welded seam, ~5 gal free of any hops, add 10 drops of FermCap-S and pressure ferment at 12.5 psig. I have NO blow off debris leaving the gas out tube, just co2.

Generally speaking, after ~4 days I notice the pressure dropping to ~ 10 psig, I take a gravity reading and find it's at or near TG, so I pull the spunding valve off, start a d-rest for a couple days and then crash chill for 1 week. I counter pressure transfer to a serving keg.

I have a double nut brown ale I'm transferring this Saturday for a Christmas beer club party, I have let this one go 3 weeks, it is an 8% + abv beer.
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Post #15 made 14 years ago
by PistolPatch
Glad to see you got a pulley MS :thumbs:.

That's interesting news on shaking the fermentor. Hadn't heard that before. I also love reading about your fermenting in the cornys so thanks for posting.

Forgot to thank you for answering my last question here as well. Cheers mate!

:peace:
PP
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