I live in the Southeast and have zero space that can be committed to a fridge/freezer for temperature control.
I just brewed a pilsner in anticipation of a cold snap that would allow me to get my garage down in the low 60s for a few days for a lager ferment.
Sure enough brew day was 79 degF and raining so the dang thing has sit there at 68 degF. Hope for the best
So that got me looking into the pressure fermentation discussions.
One thing that isn't spelled out....bottling. I bottle exclusively.
Assume I was to ferment in something like the Fermzilla All Rounder with a spunding valve at 12PSI....
When fermentation is complete, how do I approach bottle filling and conditioning?
.....drop the spunding valve setting and let the beer degas before transferring to a bucket and bottling as normal?
.....or is there another approach? not fond of the idea of a trying to carbonate in the fermenter and use a counter pressure filler.
Is anyone doing this?
I just brewed a pilsner in anticipation of a cold snap that would allow me to get my garage down in the low 60s for a few days for a lager ferment.
Sure enough brew day was 79 degF and raining so the dang thing has sit there at 68 degF. Hope for the best
So that got me looking into the pressure fermentation discussions.
One thing that isn't spelled out....bottling. I bottle exclusively.
Assume I was to ferment in something like the Fermzilla All Rounder with a spunding valve at 12PSI....
When fermentation is complete, how do I approach bottle filling and conditioning?
.....drop the spunding valve setting and let the beer degas before transferring to a bucket and bottling as normal?
.....or is there another approach? not fond of the idea of a trying to carbonate in the fermenter and use a counter pressure filler.
Is anyone doing this?