Help with fermzilla pressure ferment

[irish1759]

Planning on doing my first pressure ferment in a fermzilla All rounder. With the hopes of a closed transfer to a 19l corny keg and bottle the remaining with the keg land beer gun.

Can get my head around the spunding valve, watched loads of vids online and say just set to 15psi. I plan on fermenting about 22°c before cold crashing.

What is the best way to start
*Should I attached the spunding valve closed off and let the pressure build then set it.
*Pressurize the fermzilla to 20 or so then set the valve back to the 15psi.
*Or fill a keg with water pressurize it and set the valve there.

Also will the finished beer to carbonated enough the the above temp and psi, it a mangrove jack lager kit with California lager yeast.

Any help is much appreciated, really new to all this.

 

[Rwilts]

Normally I leave the spunding valve open for first few days to get the yeast going then close it down to the desired pressure (may take a bit of close , leave , monitor adjust).

There are other ways to set a spunding valve ( carb caps and a PET bottle spring to mind)

 

[irish1759]

I can set it to 15psi on a PET bottle and pop the spunding on from day 1.

Also when I seal up the ferment do I need to purge it or will the spunding do that as it ferments

 

[Rwilts]

No need to purge , fermentation will drive the oxygen out.

 

[Rwilts]

I 'think' you may be a little short on the carbonation but as your kegging you will be able to assess that after transfer.. I did an early pressure fermentation at a ridiculous 25 PSI ( DONT TO IT) got away with it and the beer was fully carbonated -- BUT DONT DO THAT , just to give you an idea as to why i think you may be low and need a bit of later force carbonation.

 

[irish1759]

That's what I was planning, I was probably going to add pressure to the fermenter when finished to carb, so I can bottle from with a beer gun and keg the rest .
Was just trying to get my head around the whole process to pressure ferment first

 

[Rodcx500z]

When i did pressure ferments i never went above 10psi, i started with the spundy open then adjusted

 

[irish1759]

With it open and CO2 releasing will there be enough pressure to adjust it too back to 10 or 15 psi

 

[Rodcx500z]

Yeah once it is going just adjust until you get to what you want, just keep an i eye on it

 

[Rwilts]

That's what I was planning, I was probably going to add pressure to the fermenter when finished to carb, so I can bottle from with a beer gun and keg the rest .
Was just trying to get my head around the whole process to pressure ferment first

I don't think this will work - Well if you were prepared to leave your beer in the fermenter for several days + , its going to take time to absorb the necessary CO2.

 

[irish1759]

I don't think this will work - Well if you were prepared to leave your beer in the fermenter for several days + , its going to take time to absorb the necessary CO2.

Was hoping I could add my gas to the fermenter while cold to add the extra carbonation I needed, like I would of done in the keg

 

[Rwilts]

Yes it will work but it will take days , personally I would be happier doing that in a keg , but that won't help with your bottle requirements.

Let us know how it works out

 

[irish1759]

Will do was going do it tonight, but will have to be the morning now, will keep yous update

 

[dtashmore]

a lot depends on why you are pressure fermenting, I do it due to my hot climate plus I go strait into bottles or keg
if you are not wanting to suppress yeast esters then start low and ramp up just before the end of fermentation. the CO2 will be held in the brew so no need to add gas, the pressure needed will depend on the temperature and required conditioning, if you need a high conditioning you may have to chill the brew towards the end. I find it necessary to chill my brew before bottling with a counter pressure bottling gun but it goes in direct for kegging.

 

[Paulus]

As far as bottling the remaining 3-4L get a 4L oxebar and force ferment there before bottling.

I find it best to let the pressure build up on fermenting. Wait until the yeast is well underway before building up the pressure.

The best way to force ferment is at very low temperatures, so unless you intend to cold crash your fermenter for 3-4 days (it really helps clear the beer) just let it ferment at 5psi, cool for a day then transfer to the keg(s) and force ferment at your required pressure leaving your fermenter free for the next round.

 

[Antbeer]

That's what I was planning, I was probably going to add pressure to the fermenter when finished to carb, so I can bottle from with a beer gun and keg the rest .
Was just trying to get my head around the whole process to pressure ferment first

You need a counter pressure filler if you have carbonated beer so you don’t have loads of foam then flat beer. I tried cooling bottles but the counter pressure filler is a game changer.

I increase pressure when I start the step down to cold crash. Sometimes top up c02 on the way down as it get’s absorbed. Dont need much

 

[Davegase]

Planning on doing my first pressure ferment in a fermzilla All rounder. With the hopes of a closed transfer to a 19l corny keg and bottle the remaining with the keg land beer gun.

Can get my head around the spunding valve, watched loads of vids online and say just set to 15psi. I plan on fermenting about 22°c before cold crashing.

What is the best way to start
*Should I attached the spunding valve closed off and let the pressure build then set it.
*Pressurize the fermzilla to 20 or so then set the valve back to the 15psi.
*Or fill a keg with water pressurize it and set the valve there.

Also will the finished beer to carbonated enough the the above temp and psi, it a mangrove jack lager kit with California lager yeast.

Any help is much appreciated, really new to all this.

If you can ferment at the lower end of the yeasts temperature range, you can achieve a higher level of carbonation for a given pressure.

I prefer to start with zero pressure and let fermentation become established, then gradually let the pressure increase towards my target.

When bottling the excess, make sure the beer and bottles are as cold as possible.

Use a carbonation calculator for guidance.

https://www.hopsteiner.com/uk/psi-calculator/

https://drhansbrewery.com/beercarbonationcalculator/

You can use either of these, I just prefer to use the dr hans brewery one.