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- Jul 8, 2013
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Hi all
i have been looking at info on using kegs as fermentors and using pressure to speed up the process.
I have a couple of 25 lt kegs and think they could be used to ferment to a final 19 lt keg. Plan is to brew a 20 lt batch and then use the big keg to ferment and use one of these to control -
https://www.themaltmiller.co.uk/product/adjustable-spundingpressure-relief-valve-with-gauge/
Have a fridge so can control the temp but wonder what yeast to use and what temp (and any ramping ) to use?
Other question is does the pressure ferment take away any yeast 'character' so is it only good for dry yeast ?
i have been looking at info on using kegs as fermentors and using pressure to speed up the process.
I have a couple of 25 lt kegs and think they could be used to ferment to a final 19 lt keg. Plan is to brew a 20 lt batch and then use the big keg to ferment and use one of these to control -
https://www.themaltmiller.co.uk/product/adjustable-spundingpressure-relief-valve-with-gauge/
Have a fridge so can control the temp but wonder what yeast to use and what temp (and any ramping ) to use?
Other question is does the pressure ferment take away any yeast 'character' so is it only good for dry yeast ?
