Hello to everyone and thanks for the great posts. i am new to the forum and this thread. I’m definitely interested in this type of fermenting as i have some tight space requirements and would like to either dual purpose my keezer as fermenting chamber, or be able to use higher ferm temps under pressure and use another space i have available with less temp control. I tried to access the wiki linked on the first page but i get a blank screen from both iPhone and a iMac. If its ok, can i get some clarification on a few points in the process?
###############Keg Filling#################
How high is best practice?
I have read some posts where low volume was used(4.5 gl) and a blowoff until after high krausen, and others that say fill up to the weld and pressure will keep the Krausen limited to 1cm.
###############Pressure###############
I read minimum 5psi to start/ maintain seal to no more than 25 psi, but is there an accepted schedule of ramping pressure from low to high during fermentation to reach carbonation at finish time?
Also, how does this relate to ferm temperature? Is process something like this(with typical fermentation)?:
Days
1———>2———>3———> 4———>5———>6———>7———>8———> 9———>10
5psi —> naturally build to 15psi —> hold w/ spunding—> ramp to 25 ——> chill and serve
65F ———————> Ramp schedule to ~70-72 ———————>Diacetyl rest ——>Finish
###############Temperature###############
I read Brulosopher’s blog post comparing ~60F temp to a ~80F temp under pressure with no perceptible difference, but not sure if that is OK in working practice.
1. How high of temps do you/can you run with a typical ale yeast? or Lager?
2. Any experience with the White Labs WLP925 High temp Lager yeast? There are many recipes i would like to try with this yeast so I would love to hear your impressions of it.
###############Dry Hopping/Flavoring###############
How to access the pressurized keg to add flavor?
1. Dry Hops/Flavor added immediately to wort. ingredients stay in keg entire time?
2. Depressurize, add flavoring, re-pressurize with CO2? doesn’t this defeat the purpose of staying oxygen free?
3. some other method?
###############Sampling###############
I had one infection in one of my first brews and it was a real bummer. I think it may have been due to improper sanitation while taking early samples so I really like the idea of sampling without opening the vessel and reaching in there, but if the keg is under pressure, how are you taking samples?
1. Picnic tap ? wouldn’t this give a bunch of foam?
2. Some other method?
###############Serving from the same vessel###############
I understand the transfer process to separate keg for serving which is cool, but i currently have very few kegs and i promised my family to keep at least one filled with soda water, so that limits my space even further. For those that are fermenting and serving in the same vessel:
1. do you bend dip tube?
2. Tilt the keg with a shim or something to draw the trub away from the dip tube?
3. cut the dip tube? I have one keg with a straight tube, and one with a bend, so is there an ideal length?
4. use a floating dip tube/cask widget? I really like this idea.
- Has anybody made a DIY version of this? I can figure out the dip tube and flex tubing part, but not sure what to use for the float and screen filter?
Thanks again for any help with this and sorry again if this is redundant. I will keep trying to access the Wiki as i am sure there is lots of other good info in there as well.