amercado58
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Hi all,
I've recently come across a number or articles and videos discussing pressure fermentation and the benefits of it, such as speeding up the attenuation process (i.e finishing fermentation much fast than normal). So I thought I would put it to the test! I brewed up two bocks using the same exact malt build and split-batched them. Fermenter #1 is a Spike Flex+ with a PRV and got 5 gallons wort. The second fermenter is an Ss Brew Bucket and also got 5 gallons of wort. The SG was 1.058 or 14 Plato. Both are in the same fermentation chamber and both yeasts were pitched at around 58 degrees or 14 c and fermented at 52 f or 11 c. Here are the changes:
Fermentation Steps:
Spike Flex+: pitched WLP#838 (Southern German Lager) using a 2L starter and using 3 packets.
Ss Brew Bucket: pitched Saflager 34/70 Bohemian Lager by rehydrating 2 packets.
Setup the day of pitch:
Spike Flex+ didn't have any blow-off tubes. I just simply pitched. PSI was at 0.
Brew Bucket: set up blow-off tube into sanitized jar.
And they are off!
Days 2-3 I saw the Spike shoot up to 15 psi. Brew Bucket was very active.
Day 3: Towards the end of day 3, in the Brew Bucket I removed the blow-off tube and added a Spunding Valve. Valve hit about 5 psi the next day.
Day 4: Brew Bucket remained at ~5psi. I consistently removed pressure from the Spike reducing it to about 10 psi. Every time I checked, it was back at 15 psi.
Day 5: Raised temp for a diacetyl rest. Toward the end of the rest, I pulled samples and ran them through coffee filters to degas and remove any yeast sediment. The results were staggering:
Spike Flex+ came in at 1.030
Brew Bucket came in at 1.014
*Measures were taken with an Anton Paar Density Meter (highly accurate).
Any ideas as to why that is? This goes counter to the literature and videos that I have seen. The only thing I can think of was the fact that I consistently (about 3 times a day) removed pressure from the Spike. Liquid vs. Dry yeast?
I've recently come across a number or articles and videos discussing pressure fermentation and the benefits of it, such as speeding up the attenuation process (i.e finishing fermentation much fast than normal). So I thought I would put it to the test! I brewed up two bocks using the same exact malt build and split-batched them. Fermenter #1 is a Spike Flex+ with a PRV and got 5 gallons wort. The second fermenter is an Ss Brew Bucket and also got 5 gallons of wort. The SG was 1.058 or 14 Plato. Both are in the same fermentation chamber and both yeasts were pitched at around 58 degrees or 14 c and fermented at 52 f or 11 c. Here are the changes:
Fermentation Steps:
Spike Flex+: pitched WLP#838 (Southern German Lager) using a 2L starter and using 3 packets.
Ss Brew Bucket: pitched Saflager 34/70 Bohemian Lager by rehydrating 2 packets.
Setup the day of pitch:
Spike Flex+ didn't have any blow-off tubes. I just simply pitched. PSI was at 0.
Brew Bucket: set up blow-off tube into sanitized jar.
And they are off!
Days 2-3 I saw the Spike shoot up to 15 psi. Brew Bucket was very active.
Day 3: Towards the end of day 3, in the Brew Bucket I removed the blow-off tube and added a Spunding Valve. Valve hit about 5 psi the next day.
Day 4: Brew Bucket remained at ~5psi. I consistently removed pressure from the Spike reducing it to about 10 psi. Every time I checked, it was back at 15 psi.
Day 5: Raised temp for a diacetyl rest. Toward the end of the rest, I pulled samples and ran them through coffee filters to degas and remove any yeast sediment. The results were staggering:
Spike Flex+ came in at 1.030
Brew Bucket came in at 1.014
*Measures were taken with an Anton Paar Density Meter (highly accurate).
Any ideas as to why that is? This goes counter to the literature and videos that I have seen. The only thing I can think of was the fact that I consistently (about 3 times a day) removed pressure from the Spike. Liquid vs. Dry yeast?
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