Pressure fermenting

[foxy]

On hydrostatic pressure. c13' in to this 'every 2 feet is a around 1 psi'

Hydrostatic pressure has nothing whatsoever to do with it! It is head pressure forcing the CO2 back into the solution which is toxic to yeast!

 

[Sadfield]

Hydrostatic pressure has nothing whatsoever to do with it! It is head pressure forcing the CO2 back into the solution which is toxic to yeast!

Sure, but actually try watching the whole interview. In the experiment all four beers attenuated evenly, even the beer fermented at 2 bar reached the same FG in 2 weeks as apposed to 8 weeks at low temerature. Dr Chris White equates the affect of Co2 in solution to that of lowering temperature, and using head pressure to suppress esters is a potentially more reliable method than temperature control.

When the guy who literally wrote the book on yeast see the potential of pressure fermenting, perhaps it's time to open your mind @foxy. Instead of just telling people their beer isn't good.

 

[foxy]

Sure, but actually try watching the whole interview. In the experiment all four beers attenuated evenly, even the beer fermented at 2 bar reached the same FG in 2 weeks as apposed to 8 weeks at low temerature. Dr Chris White equates the affect of Co2 in solution to that of lowering temperature, and using head pressure to suppress esters is a potentially more reliable method than temperature control.

When the guy who literally wrote the book on yeast see the potential of pressure fermenting, perhaps it's time to open your mind @foxy. Instead of just telling people their beer isn't good.

Sadfiefld, I spoke to Chris White when he visited Melbourne, you have to read between the lines, he is in the business of making money and money he makes from the gullible. one on one he prefers no top pressure but says that you can put all lager yeast under some pressure not just WLP 925 as long as it is around 10PSI and below 20C. Don't get sucked in to marketing hype.
If you want to know more about fermentation and you don't do brewery tours then I suggest you download this PDF and learn more about fermentation as you seem to be stuck in a rut.
https://www.academia.edu/6545837/Brewing_yeast_and_fermentation?email_work_card=view-paper

 

[Sadfield]

Sadfiefld, I spoke to Chris White when he visited Melbourne, you have to read between the lines, he is in the business of making money and money he makes from the gullible. one on one he prefers no top pressure but says that you can put all lager yeast under some pressure not just WLP 925 as long as it is around 10PSI and below 20C. Don't get sucked in to marketing hype.
If you want to know more about fermentation and you don't do brewery tours then I suggest you download this PDF and learn more about fermentation as you seem to be stuck in a rut.
https://www.academia.edu/6545837/Brewing_yeast_and_fermentation?email_work_card=view-paper

You asked Dr. Chris White about pressure fermenting despite finding it objectionable, knowing it produces bad beer as you are already a fermentation expert. Of course you did. Perhaps it was on the off chance in case of future conversations like this. Yep, that'll be it.

 

[MickDundee]

Foxy - No experts or professionals have anything good to say about pressure fermenting

Sadfield - here’s an interview with Chris White

Foxy - he’s lying, he’s been paid off, he told me differently in a private conversation that nobody else heard

 

[Sadfield]

Foxy - No experts or professionals have anything good to say about pressure fermenting

Sadfield - here’s an interview with Chris White

Foxy - he’s lying, he’s been paid off, he told me differently in a private conversation that nobody else heard

You're stuck in a rut, try reading this book from 2006.

 

[dcbrookes]

Just as well pressure fermenters are not unique to Kegland or things could get really heated.

 

[Rodcx500z]

Link please to said book

You're stuck in a rut, try reading this book from 2006.

 

[foxy]

Foxy - No experts or professionals have anything good to say about pressure fermenting

Sadfield - here’s an interview with Chris White

Foxy - he’s lying, he’s been paid off, he told me differently in a private conversation that nobody else heard

But other people did hear what he had to say, he was at a Melbourne Brewers meeting at KK. I don't mind how people tackle the way they wish to ferment, just don't believe that applying a 16PSI pressure at the at the start of fermentation at 35C is going to result in making a good beer. If it did every commercial brewer would be doing it, but they don't.

 

[foxy]

You're stuck in a rut, try reading this book from 2006.

Still applies today, the yeast hasn't changed.

 

[Sadfield]

Still applies today, the yeast hasn't changed.

Beer styles, brewing techniques, yeast products and research have changed in that time. What does it have to say on neipas, hop biotransformation, kveik etc. The book is older than most craft breweries.

just don't believe that applying a 16PSI pressure at the at the start of fermentation at 35C is going to result in making a good beer. If it did every commercial brewer would be doing it, but they don't.

Are you thick? Who's even suggested doing this? No one would, as heating to 35°C would require energy and equipment. An invented scenario to dig yourself out of an argument. Naturally allowing top pressure to form at room temperature, instead of employing cooling technology such as fridges or glycol chillers would have advantages. Not that breweries around here are at room temperature, all the ones I've brewed in have been unheated and glacial. Perhaps that is why pressure brewing lends itself to homebrewing, rather than through any misunderstanding. Intelligent brewers able to see a workable solution. However, if you watch the video, you'll know Chris White helped a brewery successfully brew a beer at higher pressure.

 

[foxy]

Beer styles, brewing techniques, yeast products and research have changed in that time. What does it have to say on neipas, hop biotransformation, kveik etc. The book is older than most craft breweries.


Are you thick? Who's even suggested doing this? No one would, as heating to 35°C would require energy and equipment. An invented scenario to dig yourself out of an argument. Naturally allowing top pressure to form at room temperature, instead of employing cooling technology such as fridges or glycol chillers would have advantages. Not that breweries around here are at room temperature, all the ones I've brewed in have been unheated and glacial. Perhaps that is why pressure brewing lends itself to homebrewing, rather than through any misunderstanding. Intelligent brewers able to see a workable solution. However, if you watch the video, you'll know Chris White helped a brewery successfully brew a beer at higher pressure.

Read the posts, simple.

 

[dtashmore]

how Does dry hopping fit with that? Would you nor have to de pressure again for your dry hop?

I have successfully dry hopped under pressure by filing a hop bag with my hips I have magnets sewn in and attached it to the top of the fermenter with another pair of magnets then at the point the ferment ends I drop it into the ale and raise it when the time is up.

 

[foxy]

Beer styles, brewing techniques, yeast products and research have changed in that time. What does it have to say on neipas, hop biotransformation, kveik etc. The book is older than most craft breweries.


Are you thick? Who's even suggested doing this? No one would, as heating to 35°C would require energy and equipment. An invented scenario to dig yourself out of an argument. Naturally allowing top pressure to form at room temperature, instead of employing cooling technology such as fridges or glycol chillers would have advantages. Not that breweries around here are at room temperature, all the ones I've brewed in have been unheated and glacial. Perhaps that is why pressure brewing lends itself to homebrewing, rather than through any misunderstanding. Intelligent brewers able to see a workable solution. However, if you watch the video, you'll know Chris White helped a brewery successfully brew a beer at higher pressure.

I really think you should settle down have a home brew and as I suggested before do some brewery tours speak to those in the know ask them about 'hydrostatic pressure and top pressure. Its the only way you are going to learn about how to brew and ferment.

 

[dtashmore]

But other people did hear what he had to say, he was at a Melbourne Brewers meeting at KK. I don't mind how people tackle the way they wish to ferment, just don't believe that applying a 16PSI pressure at the at the start of fermentation at 35C is going to result in making a good beer. If it did every commercial brewer would be doing it, but they don't.

maybe you should try brewing in South Africa in the summer! pressure brewing has been a blessing for me, perfect ales at temperatures well in excess of 30 degrees and 16psi result good beer ready pressurized for kegging or bottling.

 

[foxy]

maybe you should try brewing in South Africa in the summer! pressure brewing has been a blessing for me, perfect ales at temperatures well in excess of 30 degrees and 16psi result good beer ready pressurized for kegging or bottling.

Mate I am in Australia, goes to 45C here, I have a specialised fermenting room using a reverse cycle air con to ferment at temperatures favourable to yeast.

 

[Sadfield]

Will be in the UK soon with all this digging.

 

[The Baron]

Can I suggest we stay to the subject and not getting too personal on this thread. I think there is some good knowledge and arguments from both sides and the contribution is excellent apart from a few stray words keep to a debate and not a argument please

 

[Sadfield]

Charlie says...... (33 minutes onwards).....

 

[Andrew Booth]

This is a brew fermenting at 20 degrees in a keg king chubby at 15 psi I have been pressure fermenting exclusively for the last year and a half never had any problems as yet. I’ve used WLP yeasts and WYeast without astringency nor stressed yeast off flavours I appreciate some people may not agree with pressure fermenting it suits me for my setup and takes up a smaller footprint in my house. Usually I let pressure build up to around 15psi the set the spunding valve to 10psi for ales and keep it at that level throughout fermentation.

Yes I can turn around a beer in 7 to 10 days fermenting at 20 degrees I haven’t found any disappointment’s with this approach this far.

Next week I will be brewing a Malt Miller Kit What difference does a yeast make? With MJ liberty bell yeast after that a pseudo lager with lutra Kveik fermenting that around 25 degrees.

Looking at my brew logs since July 2021 when I first started to pressure ferment I’ve completed 40 brewdays in that timeframe I haven’t had any infections my beers have been perfectly carbonated and on most occasions have hit the correct final gravity for the beer style I’m brewing.

As a general rule I spunding at 10Psi for Ales and 15psi for Lagers.

The ginger beer I’m brewing at this moment using crossmyloof Ginger ale yeast has hit Krausen on day 2 less than 24 hours since pitching the yeast it’s at 20 degrees mid range for that yeast and will probably hit final gravity on next Monday in any case I generally wait till day 10 to check final gravity I have every expectation this beer will turn out good. Every other brew I’ve done in either a Chubby or Fermentasaurus g3 has turned out good.

I have a new chubby and two juniors at the moment so for the next two years I will keep on pressure fermenting as a method that has served me well as much as the peco electrim boiler got me into all grain a few years back using blab. Pressure fermenting is just a method people will have disagreements about it I’m not going to argue but any kind of science needs experimentation and results to form any kind of standpoint.

I take the opinion it works for me as for anyone else do what you will you find what works for you and follow that direction.