This past month hasn't been kind to me. The last beer, I severely underpitched and the resulting beer is kinda "meh" even though somewhat drinkable. The current one, I decided to use my All Rounder for it. I found out (the hard way) it won't hold pressure. To make things worse, this was going to be a pressure fermented lager. So basically, I'm fermenting a lager at room temp. Beer in question is a Mexican lager with Que Bueno yeast.
I've tried everything, but couldn't get the lid to seal. I changed out the posts thinking it was them, nope. I tried reseating the lid to no avail. I even tried wrapping the threaded part of the fermenter with Teflon tape to see if it would help hold some pressure. Nada. I've just gave up, so this is going to be an interesting beer when finished. Two things.
1) Anyone have sealing issues with their All Rounder? What was the main culprit and how did you fix it? I did look at the gasket and it seems to be ok. Turth be told, I didn't like keeping the lid off any longer than I had to, so the gasket could be trashed and need replacement for all I know.
2) Anyone ever pitch Que Bueno at 72F? What was the resulting beer? Good?, Bad?, Dumped?
I just hope the All Rounders aren't one of those fermenters that are toasted after a few pressured fermentations. Next beer is either going to be an ale, or I'll just stick with my kegs for pressure fermentations.
I've tried everything, but couldn't get the lid to seal. I changed out the posts thinking it was them, nope. I tried reseating the lid to no avail. I even tried wrapping the threaded part of the fermenter with Teflon tape to see if it would help hold some pressure. Nada. I've just gave up, so this is going to be an interesting beer when finished. Two things.
1) Anyone have sealing issues with their All Rounder? What was the main culprit and how did you fix it? I did look at the gasket and it seems to be ok. Turth be told, I didn't like keeping the lid off any longer than I had to, so the gasket could be trashed and need replacement for all I know.
2) Anyone ever pitch Que Bueno at 72F? What was the resulting beer? Good?, Bad?, Dumped?
I just hope the All Rounders aren't one of those fermenters that are toasted after a few pressured fermentations. Next beer is either going to be an ale, or I'll just stick with my kegs for pressure fermentations.