Hi all, I have been fermenting kits for about 8 months now and have had to put in a lot of temperature control due to having upward of 35C temperatures for 6 months of the year.
I've got the fermentation working well and then keeping the bottles at the fermentation temperature for 3 weeks to make sure the 2nd ferment doesn't add an acidic flavour.
I have read that pressure fermentation means that it can happen at higher temperatures, what sort of change does that mean?
I do a wide range of beer types and it would help to not have my cooling kit going full blast so much.
I only bottle so not looking to transfer to kegs. How does this affect a 2nd ferment in bottle with the beer already having a high gas content then going to an unpressured bucket before bottling (to add dextrose for the CO2). Is there a way to bottle under pressure using flip top and cap bottles?
Any advice much appreciated.
I've got the fermentation working well and then keeping the bottles at the fermentation temperature for 3 weeks to make sure the 2nd ferment doesn't add an acidic flavour.
I have read that pressure fermentation means that it can happen at higher temperatures, what sort of change does that mean?
I do a wide range of beer types and it would help to not have my cooling kit going full blast so much.
I only bottle so not looking to transfer to kegs. How does this affect a 2nd ferment in bottle with the beer already having a high gas content then going to an unpressured bucket before bottling (to add dextrose for the CO2). Is there a way to bottle under pressure using flip top and cap bottles?
Any advice much appreciated.