rkhanso
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I'm going from my plastic conical fermenter with heat/cold temp control to pressure fermenting in corny kegs. I've read a lot of posts. It appears to me that many of the threads assume you have only one fermenting keg and one serving keg. I'll have two of each. I think I've understood most of the threads, but being a triple-checker kinda guy.... I still need to buy some stuff in order to properly switch over, and need to know what to buy.
My goal isn't LODO brewing, though that will likely be a by-product. The goal is to use a sensible process, simplify brewing, reduce equipment and space required, and still end up with great beer.
I have 2 pin-lock cornys that I've been serving out of. I now also have 2 ball-lock cornys to ferment in. I have been making 11-gallon batches to fill the pin-lock kegs (leaving trub behind in the plastic fermenter) but now might have to dial that back to 9-10 gallon batches so everything fits in the two ball-lock kegs, right?
After cooling wort with the CFC I'll pump it into the two ball-lock kegs, pitch the yeast, give them a shot of O2, seal up the kegs with a quick shot of CO2.
Then I'm a bit fuzzy on what to do next. Since I'm making enough beer to fill 2 kegs, do I connect a hose from the gas side of the first fermenting keg to the beer side of the 2nd fermenting keg? And then the spunding valve on the gas side of the second keg to regulate pressure in both kegs? OR - I can also use the CO2 during fermenting to clear the serving kegs of O2, right? So actually (in order) - FV1 gas port to beer port on FV2. Gas port on FV2 to Beer port on SV1. Gas port on SV1 to beer port on SV2. And the blow-tie spunding valve on the gas port of SV2? I'm making Sparky's Nut Brown Ale next. Should I set the pressure to say, 2 PSI for a few days before dialing it up to 12 PSI for the rest of the fermentation? I'm sure there's some correction that needs to be done there. And there are probably 100 different ways of accomplishing this.
I also have an iSpindel, but am not sure that's going to get the WiFi signal through the Stainless Steel of the keg.
Then when fermentation is done, I pressure the serving kegs with CO2 (or release a bit of it if all 4 kegs are at the same PSI) a few PSI lower than the fermentation kegs and pressure transfer from FVs to SVs?
My goal isn't LODO brewing, though that will likely be a by-product. The goal is to use a sensible process, simplify brewing, reduce equipment and space required, and still end up with great beer.
I have 2 pin-lock cornys that I've been serving out of. I now also have 2 ball-lock cornys to ferment in. I have been making 11-gallon batches to fill the pin-lock kegs (leaving trub behind in the plastic fermenter) but now might have to dial that back to 9-10 gallon batches so everything fits in the two ball-lock kegs, right?
After cooling wort with the CFC I'll pump it into the two ball-lock kegs, pitch the yeast, give them a shot of O2, seal up the kegs with a quick shot of CO2.
Then I'm a bit fuzzy on what to do next. Since I'm making enough beer to fill 2 kegs, do I connect a hose from the gas side of the first fermenting keg to the beer side of the 2nd fermenting keg? And then the spunding valve on the gas side of the second keg to regulate pressure in both kegs? OR - I can also use the CO2 during fermenting to clear the serving kegs of O2, right? So actually (in order) - FV1 gas port to beer port on FV2. Gas port on FV2 to Beer port on SV1. Gas port on SV1 to beer port on SV2. And the blow-tie spunding valve on the gas port of SV2? I'm making Sparky's Nut Brown Ale next. Should I set the pressure to say, 2 PSI for a few days before dialing it up to 12 PSI for the rest of the fermentation? I'm sure there's some correction that needs to be done there. And there are probably 100 different ways of accomplishing this.
I also have an iSpindel, but am not sure that's going to get the WiFi signal through the Stainless Steel of the keg.
Then when fermentation is done, I pressure the serving kegs with CO2 (or release a bit of it if all 4 kegs are at the same PSI) a few PSI lower than the fermentation kegs and pressure transfer from FVs to SVs?