Equipment upgrade

[The Baron]

have watched all the youtubes you can find on the All Rounders maybe you can pick up some tips that may help it does seem strange that the buckets brew better beer?
If there is a Forum member nearby who could brew on your All Rounder to see how they go on.
So Shout for members near Mash Monster

 

[Bombers hoppy ending]

Party tap arrived today so good for sampling when required.
during the course of today the pressure has gently risen again to 7.5psi so still active.

 

[Matt_W]

If you’re brewing a NEIPA I guess it’s getting a fairly hefty dry hop, what’s your process for this?

After the dry hop I let the pressure built up naturally but wonder if you’re blasting it with co2 to purge are you blowing the krausen out the way exposing the beer to oxygen? I guess this step would be missed if doing it in a bucket.

M

Yep have tried several brews now and I get a better beer if I ferment in a bucket I’ll give it a couple more tries before I ditch them both. My intention was to switch to cornies but I can’t see the point If I can’t master the All Rounders

 

[Mash Monster]

If you’re brewing a NEIPA I guess it’s getting a fairly hefty dry hop, what’s your process for this?

After the dry hop I let the pressure built up naturally but wonder if you’re blasting it with co2 to purge are you blowing the krausen out the way exposing the beer to oxygen? I guess this step would be missed if doing it in a bucket.

M

Possibly it’s a good point
I’m thinking that the problem might be the fact that I’ve left a party tap connected to check the SG

 

[Bombers hoppy ending]

Dropped the pressure again this morning, day 5, and this afternoon it’s back to 7.5psi. So still active. Krausen has now all but gone. Beer looks quite clear.

 

[Bombers hoppy ending]

Interesting little update.
Day 10. Blew the pressure off again this morning to see if fermentation is still active or not. This afternoon pressure is back to blow tie set point. Still activity going on. Planing on dry hopping on Saturday and re purging the head space after refitting the lid. Then drop the temp and pressure ready for bottling hopefully Wednesday/Thursday next week.

 

[St00]

This is where I find having a tilt really useful. An iSpindle would be a cheaper alternative though as you wouldn't be using a visual indicator for fermentation finishing.

 

[St00]

Put my Stone Adnams IPA clone in yesterday

 

[Bombers hoppy ending]

Put my Stone Adnams IPA clone in yesterday

Looks an awesome set up.
Dropping the pressure and watching to see if it climbs again is a really easy and cheap way to track fermentation. I come from an oil industry background, so pressure vessels and control are 2nd nature to me.
Currently just interested to monitor a fermentation under the normal temperature and time frame as previously experienced in a bucket to see if my timings during previous batches has been on the money.

 

[Bombers hoppy ending]

As promised here’s the latest instalment of the new pressure fermentation.
so, day 14 and SG @ 1018. Added dry hops and left for 4 days. Decided to raise temp for a couple of days the checked SG again 1016. Decided that was probably it and dropped the temp to 4 degrees for a little cold crash. Just ensured that while the temp was dropping there was a little positive pressure to stop it pulling a vacuum.
12 hrs later temp achieved and pressure dropped to near atmospheric. Left for a couple of days and then raised temp to15 degrees for bottling. 12 hrs later bottling temp achieved and pressure dropped to atmospheric again. Just to try and lower the dissolved CO2.
today bottles washed and bottling gun set up. Set pressure to 2psi and away we went. 1 carb drop/ bottle and 40 bottles filled. Now in the fermentation cabinet warming for a week or so.
Everything washed and sanitised ready for the next batch.

 

[Carl66]

So having started this great hobby in February, and having now reached 150lts of drinking greatness, it’s time for a slight upgrade in kit.
Started with a 30lts FV bucket 25lts bottling bucket and a temp controlled fermentation fridge.
To date I don’t believe I have had any issues and all beers have tasted great. However in the back of my mind there is a risk of oxidation during racking, priming and bottling that I would like to reduce.
With this in mind and due to the fact that Brew2bottle have just received their latest batch of gen 3 snub noses, my order was placed.
along with it a mini regulator, soda stream adapter, spunding valve and bottle filling beer gun.
The plan is still to bottle but now have the option to ferment under pressure. Then cold crash and bottle direct from the snub nose having purged the bottles with the bottling gun.
Hopefully this reduces the potential risk of oxidation another step.
Thanks to Brew2bottle for the kit which should arrive tomorrow.

Did it arrive on time m8

 

[Carl66]

As promised here’s the latest instalment of the new pressure fermentation.
so, day 14 and SG @ 1018. Added dry hops and left for 4 days. Decided to raise temp for a couple of days the checked SG again 1016. Decided that was probably it and dropped the temp to 4 degrees for a little cold crash. Just ensured that while the temp was dropping there was a little positive pressure to stop it pulling a vacuum.
12 hrs later temp achieved and pressure dropped to near atmospheric. Left for a couple of days and then raised temp to15 degrees for bottling. 12 hrs later bottling temp achieved and pressure dropped to atmospheric again. Just to try and lower the dissolved CO2.
today bottles washed and bottling gun set up. Set pressure to 2psi and away we went. 1 carb drop/ bottle and 40 bottles filled. Now in the fermentation cabinet warming for a week or so.
Everything washed and sanitised ready for the next batch.

This maybe nuts question but how do u dry hop when pressure fermenting
Cheers carl