Dryyourbeers
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- Joined
- Dec 9, 2019
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Hi
There are several threads relating to pressure fermentation (PF) already but none of them quite get to the crux of what I'm trying to find out. The closest is the thread on pressure fermentation of ale.
I get that full PF of an ale isn't generally a good idea. However, I'm interested in trying a partial pressure fermentation. The idea being to cap the pressure at 10 psi only after adding dry hops late on, with the goal of keeping more of the aromatics in the beer. I know Scott Janish has also done an article on this but unfortunately his side-by-side comparison of PF versus normal fermentation wasn't a very fair test. He used different yeast strains and deliberately hopped the PF beer a lot less. He also used pressurised fermentation throughout the fermentation, which I don't intend to do.
What do people think of below timeline / plan? Obviously the days are approx based on gravity and yeast activity
Day 1: Pitch London Ale 3 (wyeast 1318)
End of Day 2: Drop some yeast with the trub from cold break.
Day 6.
a. Harvest the yeast from dump valve (will be cleaner because I did one drop already). Do this under pressure to avoid oxygen ingress.
b. Add CO2 to dry hop under pressure to avoid oxygen ingress. Then release C02 and add spunding valve to keep pressure at 10 PSI. The idea being a lot of the remaining CO2 (and volatile hop compounds) that are released from this point forwards will be kept in the beer, rather than losing all the aromatics. Downside = my brewing area won't have the same lovely dry hop smell when the aromatics are pushed out!
Day 7.
Second Dry hop under pressure. Again leaving under pressure afterwards
Later down the line, cold crash and keg.
Thoughts?
There are several threads relating to pressure fermentation (PF) already but none of them quite get to the crux of what I'm trying to find out. The closest is the thread on pressure fermentation of ale.
I get that full PF of an ale isn't generally a good idea. However, I'm interested in trying a partial pressure fermentation. The idea being to cap the pressure at 10 psi only after adding dry hops late on, with the goal of keeping more of the aromatics in the beer. I know Scott Janish has also done an article on this but unfortunately his side-by-side comparison of PF versus normal fermentation wasn't a very fair test. He used different yeast strains and deliberately hopped the PF beer a lot less. He also used pressurised fermentation throughout the fermentation, which I don't intend to do.
What do people think of below timeline / plan? Obviously the days are approx based on gravity and yeast activity
Day 1: Pitch London Ale 3 (wyeast 1318)
End of Day 2: Drop some yeast with the trub from cold break.
Day 6.
a. Harvest the yeast from dump valve (will be cleaner because I did one drop already). Do this under pressure to avoid oxygen ingress.
b. Add CO2 to dry hop under pressure to avoid oxygen ingress. Then release C02 and add spunding valve to keep pressure at 10 PSI. The idea being a lot of the remaining CO2 (and volatile hop compounds) that are released from this point forwards will be kept in the beer, rather than losing all the aromatics. Downside = my brewing area won't have the same lovely dry hop smell when the aromatics are pushed out!
Day 7.
Second Dry hop under pressure. Again leaving under pressure afterwards
Later down the line, cold crash and keg.
Thoughts?