Just starting with the keg fermenting so still working the bugs out of my processes...
I did a doppelbock back in May. Fermented in the serving keg. Full length dip tube. I did not use a "spunding" valve but instead I used a lower pressure PRV and a pressure gauge on the gas post. The red one which pops around 30-35 psi.
During fermentation I routinely vented the PRV back down to almost zero repeatedly. Basically I just watched the PSI gauge climb, vent and watch climb again, repeat. Once it "appeared" to stabilize somewhere below the PRV limit for a couple days, I think around 15-20....my assumption was that it was done fermenting. So into cold storage it went for largering and to wait until fall.
So I pulled it out a couple days ago, drop it in the kegerator, pour a glass to flush the yeast cake from the pick up area (bottom dip tube). Taste a sample and was not as strong as my last doppelbock and a tad sweeter. I looked at my notes and I didn't log an FG? So I do it now. 1.030 is pretty high. My last one (same recipe) was under 20. OG was 1.071
What I'm going to do is pull the keg and leave it out in the living room for a couple weeks. I hope the remaining yeast in the keg will wake up and finish the job. Being under pressure I'm not too worried about it being in the 70s temp wise.
I did a doppelbock back in May. Fermented in the serving keg. Full length dip tube. I did not use a "spunding" valve but instead I used a lower pressure PRV and a pressure gauge on the gas post. The red one which pops around 30-35 psi.
During fermentation I routinely vented the PRV back down to almost zero repeatedly. Basically I just watched the PSI gauge climb, vent and watch climb again, repeat. Once it "appeared" to stabilize somewhere below the PRV limit for a couple days, I think around 15-20....my assumption was that it was done fermenting. So into cold storage it went for largering and to wait until fall.
So I pulled it out a couple days ago, drop it in the kegerator, pour a glass to flush the yeast cake from the pick up area (bottom dip tube). Taste a sample and was not as strong as my last doppelbock and a tad sweeter. I looked at my notes and I didn't log an FG? So I do it now. 1.030 is pretty high. My last one (same recipe) was under 20. OG was 1.071
What I'm going to do is pull the keg and leave it out in the living room for a couple weeks. I hope the remaining yeast in the keg will wake up and finish the job. Being under pressure I'm not too worried about it being in the 70s temp wise.