Bit of help needed

[Jon1964]

I think what's happened here is your priming sugar has done it's thing but you've lost the pressure it produced cos you had to take the cap off to fix the float. You now need to re-establish that pressure. Assuming you DON'T have a leak you can either use gas or reprime, something I know @terrym has done when he used pressure barrels.

Thanks Buffer, yes I regassed this morning, and it looks like its stabilised at 7 psi tonight.
Will have a look tomorrow, and if need be swap out the caps and re pressurise.
Cheers Jon

 

[private4587]

Just so that i have this cleared in my head, I am about to use my new allrounder to ferment my Sam Adams Boston lager, then force carbonate in the allrounder then when done (don't know how many days required for this but thats another question) then i will close transfer to my modified KK(using Buffers lid mod) i will pressurise to serving pressure. My query is that once carbonated will the brew still take some of the pressurisation pressure thus giving impression of leak or will not because it is now saturated?

 

[Buffers brewery]

Just so that i have this cleared in my head, I am about to use my new allrounder to ferment my Sam Adams Boston lager, then force carbonate in the allrounder then when done (don't know how many days required for this but thats another question) then i will close transfer to my modified KK(using Buffers lid mod) i will pressurise to serving pressure. My query is that once carbonated will the brew still take some of the pressurisation pressure thus giving impression of leak or will not because it is now saturated?

The quick answer to your question is “I don’t know” . If it’s any help I had to transfer a brew towards the end of carbonation from one KK to another. Quite a bit of CO2 was released during the transfer (lots of froth in the receiving KK) but I just pressurised back to the pressure before transfer and it settled down OK. I think transferring carbonated beer is always going to be a challenge and will require a degree of “re-carbonation”.

 

[RGeats]

Just so that i have this cleared in my head, I am about to use my new allrounder to ferment my Sam Adams Boston lager, then force carbonate in the allrounder then when done (don't know how many days required for this but thats another question) then i will close transfer to my modified KK(using Buffers lid mod) i will pressurise to serving pressure. My query is that once carbonated will the brew still take some of the pressurisation pressure thus giving impression of leak or will not because it is now saturated?

Just an idea, why don't you force carbonate in your KK instead of your all-rounder? Might make transferring easier?

In terms of your other question I think it'll all come down to what pressure and temperature you carbonated at and what temperature and pressure you are serving at. Hard to work all that out so suck it and see I guess!

 

[Justin Dean]

I carbonate in the all rounder post fermentation post cold crash. Closed Transfer line to carbonation cap and then bottle as counter pressure. Just pressure rise flush bottle then pressurise again, then connect transfer tube from all rounder and loosen off carbonation cap a little to let the bottling go slow into the bottle.

 

[private4587]

Ok hope you all can bare with me, i intense to ferment my Sam Adams Boston Lager in my fermzilla allrounder @16C with the spending valve set to 16psi, letting the brew build up to this naturaly. after a few days add dry hops and depressurise if needed to 16psi. when fermentation finished Cold crash adding pressure as required to keep 16psi then raise temp to 6C and keep pressure a 16psi for a week to force carbonate to give me approx 2.7 vol co2. then with this slightly higher vol co2 bottle from all rounder using beer gun hoping not loosing too much co2. does anyone see any problems with this?

 

[RGeats]

I'm not an expert in pressure fermentation and carbonation, but the only thing I'd change is not repressurising when cold crashing. If you have it at 16psi at cold crash temperature then raise to 6degC you'll lose a bit of gas as the pressure will be higher at that temperature. It depends whether using extra gas bothers you or not.

 

[private4587]

I'm not an expert in pressure fermentation and carbonation, but the only thing I'd change is not repressurising when cold crashing. If you have it at 16psi at cold crash temperature then raise to 6degC you'll lose a bit of gas as the pressure will be higher at that temperature. It depends whether using extra gas bothers you or not.

no the loss of gas dosen't bother me at the moment but don't want to uncarbonate my brew as i know i might lose some whilst bottling