haeffnkr
Well-Known Member
Hi,
I am providing the post as a data point, not a suggested how to:
I have been making beer in the same pressurized fermenter ( custom sanke keg ) for a few years. I have made 3 previous batches of beer, in this fermenter/slurry, the last batch was in April, all the beers were similar light lagers, 11 to 13 gallons of wort. I have not cleaned this fermenter in 9 months, nor dumped out the yeast slurry, Omega 114. The last time I made beer I left the fermenter pressurized at co2 serving level and left 4 gallons of beer on the yeast. April.
On Wednesday I pulled off the remaining 4 gallons off and it tasted great, like I am proud of this beer great.
On Friday I depressurized and dumped 11 gallons of 1.043 wort on the slurry in the fermenter and added oxygen. Again, the last time I used slurry was in April. Since April the yeast slurry was in a sealed fermenter under pressure at 34 degrees. ( My free time takes a hit over the spring/summer and brewing takes a back seat )
It was bubbling 3 hours later, 16 hours later it was rolling and I put it under 5 psi and today, Monday morning, less than 3 days it was at 1.012, in 72 hours it was 1.010 and the samples taste great.
I am guessing there was about 1.5 gallons of slurry in the keg based on past experiences. Probably more now....
take care... haeffnkr
I am providing the post as a data point, not a suggested how to:
I have been making beer in the same pressurized fermenter ( custom sanke keg ) for a few years. I have made 3 previous batches of beer, in this fermenter/slurry, the last batch was in April, all the beers were similar light lagers, 11 to 13 gallons of wort. I have not cleaned this fermenter in 9 months, nor dumped out the yeast slurry, Omega 114. The last time I made beer I left the fermenter pressurized at co2 serving level and left 4 gallons of beer on the yeast. April.
On Wednesday I pulled off the remaining 4 gallons off and it tasted great, like I am proud of this beer great.
On Friday I depressurized and dumped 11 gallons of 1.043 wort on the slurry in the fermenter and added oxygen. Again, the last time I used slurry was in April. Since April the yeast slurry was in a sealed fermenter under pressure at 34 degrees. ( My free time takes a hit over the spring/summer and brewing takes a back seat )
It was bubbling 3 hours later, 16 hours later it was rolling and I put it under 5 psi and today, Monday morning, less than 3 days it was at 1.012, in 72 hours it was 1.010 and the samples taste great.
I am guessing there was about 1.5 gallons of slurry in the keg based on past experiences. Probably more now....
take care... haeffnkr