Weatherman
Well-Known Member
- Joined
- May 10, 2021
- Messages
- 126
- Reaction score
- 59
Morning all
I am using a fermzilla for the first time. I have a pale in it. I realise this isn’t the best beer for this use but, it’s what I had and is simple/low cost
I have come to the conclusion through and awful lot of reading that pressure fermenting doesn’t speed it up, it’s the increase in temperature that pressure fermenting allows. (Happy to be corrected)
The temperature has been 22 degrees on CML American ale yeast and we are on day 5. So the temp is within the yeasts normal range so shouldn’t work quicker. The krauzen has dropped and fermentation has slowed (visually)
I haven’t taken a hydrometer reading yet as I can work out a way to do it. I think using a plato beer gun maybe my only option.
So, ordinarily I would non pressure ferment for 10-14 days . Is this still the same, I assume so?
The point of the post……: is all the above correct. What would you do next?
I have a small dry hop to do and then I need to dump trub and then cold crash prior to closed transfer to a corny.
Should I dry hop now? Give it 3 days, dump and cold crash? Should I increase pressure to finish carbonating prior to transfer? Should I increase the temperature to get the yeast to finish/clean up quicker?
If anyone has a definitive guide/you tube (despite it seeming everyone’s experimenting etc, that would be great)
All of the above are “firsts” including the kegging so it’s really just an exercise in working out how to do things. I will be using the ‘Zilla for lager and NEIPA going forward
Thanks for any points you have and apologies for another “pressure” question.
I am using a fermzilla for the first time. I have a pale in it. I realise this isn’t the best beer for this use but, it’s what I had and is simple/low cost
I have come to the conclusion through and awful lot of reading that pressure fermenting doesn’t speed it up, it’s the increase in temperature that pressure fermenting allows. (Happy to be corrected)
The temperature has been 22 degrees on CML American ale yeast and we are on day 5. So the temp is within the yeasts normal range so shouldn’t work quicker. The krauzen has dropped and fermentation has slowed (visually)
I haven’t taken a hydrometer reading yet as I can work out a way to do it. I think using a plato beer gun maybe my only option.
So, ordinarily I would non pressure ferment for 10-14 days . Is this still the same, I assume so?
The point of the post……: is all the above correct. What would you do next?
I have a small dry hop to do and then I need to dump trub and then cold crash prior to closed transfer to a corny.
Should I dry hop now? Give it 3 days, dump and cold crash? Should I increase pressure to finish carbonating prior to transfer? Should I increase the temperature to get the yeast to finish/clean up quicker?
If anyone has a definitive guide/you tube (despite it seeming everyone’s experimenting etc, that would be great)
All of the above are “firsts” including the kegging so it’s really just an exercise in working out how to do things. I will be using the ‘Zilla for lager and NEIPA going forward
Thanks for any points you have and apologies for another “pressure” question.