Cold crashing firmzilla all rouder

[Rodcx500z]

Am i right in thinking if, i cold crash at say 12psi with the spunding valve on no oxygen will be sucked in and the all rounder won't deform, i suspect the psi might drop a few pounds so is 12psi enough, all advice appreciated

 

[Bolsover Brewer]

I do know that the breweries I have visited maintain a 10 PSI pressure throughout the cooling process. Tanks are rated to 15 PSI and the main reason is to prevent the vacuum from collapsing the tanks. A side benefit is it partially carbonates the beer.
Keep an eye on the pressure as it cools it will give you an idea on how much the pressure drops as the gas is absorbed into the beer.

 

[Tess Tickle's Brewery]

Not to disagree, but the more carbonation you have, the slower the solids will drop. I would've said keep it as low as you comfortably can.

When transferring to your keg, one thing I've learned is to keep the pressure equal between the two vessels, then any carbonation you HAVE gained will stay intact. I use a t-piece on my gas bottle and connect to both vessels. Then a jumper from liquid to liquid. Apologies if you already know this.

Brian from Short circuited brewing has a great video on this (where I learned it).

 

[The-Engineer-That-Brews]

The pressure of a given amount of gas is directly proportional to its temperature in degrees Kelvin (Amonton's Law).
So if you pressurise your FV to 12psi - i.e. 12psi above atmospheric pressure, that's about 27psi absolute. Cooling from say 20ºc (= 293ºK) to 4ºC (= 277ºK) would reduce this pressure by a factor of about 0.95 - to about 25.5psi.
So if my back-of the envelope arithmetic is right I reckon you'd end up at about 10psi above atmospheric pressure.
All this might be affected a bit by the fact your FV isn't full of just gas but also liquid; but I reckon that this will only increase the pressure as you reduce the temperature (because gas solubility reduces at lower temps) Ooops... silly error!! gas solubility increases as temperature reduces. Not sure whether this will be the dominant factor or not, as it will depend on the amount of headspace in the FV and the rate of cooling..

 

[Rodcx500z]

Thanks for the advice fellow brewers all taken onboard

 

[The-Engineer-That-Brews]

Keep an eye on the pressure as it cools it will give you an idea on how much the pressure drops as the gas is absorbed into the beer.

I think this is the key

 

[Davegase]

Personally I would remove the spunding valve during cold crash.
I can't imagine all of that 12 psi of gas in the headspace being absorbed into the beer, unless maybe you were fermenting with a kveik yeast at high temperature and only spunding at 12psi !
Even if an all rounder did deformed during cold crash it wouldn't do any harm.

 

[fgoulding]

I always leave my spunding valve on during a cold crash and have never had a problem. The diaphragm stops any oxygen suck back but the pressure does drop significantly.

But I was intrigued by what @Tess Tickle said about solids not dropping out when you carbonate during fermentation. I‘ve definitely experienced this and thought that my cloudy beers were due to other factors (btw I never use finings).

 

[Tess Tickle's Brewery]

I always leave my spunding valve on during a cold crash and have never had a problem. The diaphragm stops any oxygen suck back but the pressure does drop significantly.

But I was intrigued by what @Tess Tickle said about solids not dropping out when you carbonate during fermentation. I‘ve definitely experienced this and thought that my cloudy beers were due to other factors (btw I never use finings).

I just transferred the knowledge from my wine-making. You can't use finings with wine until you've de-gassed it or it's very slow to clear. Same principle applies to beer I guess.

 

[Davegase]

Bear in mind that when you are making wine you won't be fermenting under pressure, so any dissolved CO2 remaining at the end of fermentation will naturally want to come out. That is what slows down the clearing process meaning that you need to degas. If you fermented beer under pressure, the clearing process shouldn't be inhibited. Hence bottle conditioned beer usually clears nicely (depending on what type of beer you have brewed).
Like Tess Tickle I also equalise the pressure when I'm kegging.
I do this by pressurizing the keg 1 or 2 psi above the fermzilla.
I place the fermzilla higher than the keg. Then connect gas post to gas post on the fermzilla and the keg, that equalises the pressure without releasing pressure from the fermzilla. Then connect liquid to liquid posts. Then a quick lift on the pressure relief on the keg will start transfer. Gravity does the rest. It usually takes about 25 minutes for 23l.
This also saves using any of your precious gas !