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Hi all, Just finished fermenting with WLP925 high pressure lager yeast. Fermented at 18C (65f) under 15psi pressure as suggested by white labs. Final gravity 1.008 with OG 1.047. Beer has been lagering at 2C (36f) for about a week. The beer is still very cloudy (wort was clear when yeast...

I've also not found real guidelines wrt fermenting under pressure. Some useful information on Scott Janish's blogg - he gets into the weeds with some good research references. http://scottjanish.com/fermenting-dry-hopping-pressure/ Cheers

Thanks for sharing Virginia_Ranger, much appreciated. In the only batch I've used a spunding valve, I pitched at around 65F using a blow-off tube for 2 days. I then attached the spunding valve set at 15psi and let it rise naturally to this level. I kept it at this pressure throughout...

Sounds like you've got your system pretty well sorted. Do you mind sharing how your fermenting schedule works. When into fermentation you pressurize, what pressure, for how long, etc? Thanks in advance Cheers

Thanks I'll give it a go. Cheers!

Thanks for your reply Cheesebach Just to clarify - you syringe your gelatin into an empty, purged secondary/serving keg and then transfer the carbonated beer on top of it from the primary fermenter/keg. I assume the first few pints you then pour from the serving keg will have gelatin in...

I've only done a single batch where I used a spunding valve, so have still got a lot to learn and many questions. Am I able to dry hop and use gelatin for fining in beer that is being spunded? Thanks in advance

Hi, my name is Jon and I live in beautiful rural NZ. I'm a newbie to brewing so will probably be lurking at first - soaking up all the knowledge out there. Threw down my first brew 2 weeks ago (extract kit) - fingers crossed it's fit for human consumption. Looking forward to this journey...