- Joined
- Mar 3, 2021
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- 109
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- 70
Hello, couple of questions about this that I don’t see answered definitively elsewhere (apologies if I’m missing them).
1. When using the spunding valve does anyone connect the outlet side after the bow tie valve to a blow-off tube immersed in sanitiser? Is this necessary as it would be if no valve were fitted?
2. Do people dial in the valve to the required pressure (eg 10 psi) right from the start of fermentation or run it initially with zero pressure dialled in and then ramp it up?
3. What temperature do people start fermentation at? Normal fermentation temperature for the yeast (eg 10C-15C for a lager yeast) or a higher temperature suitable for pressure fermentation (eg 20C-25C). Does it make a difference to the results?
Thanks
1. When using the spunding valve does anyone connect the outlet side after the bow tie valve to a blow-off tube immersed in sanitiser? Is this necessary as it would be if no valve were fitted?
2. Do people dial in the valve to the required pressure (eg 10 psi) right from the start of fermentation or run it initially with zero pressure dialled in and then ramp it up?
3. What temperature do people start fermentation at? Normal fermentation temperature for the yeast (eg 10C-15C for a lager yeast) or a higher temperature suitable for pressure fermentation (eg 20C-25C). Does it make a difference to the results?
Thanks