Hi guys,
I have new kit on order as I'm starting from zero after a long break. I've not decided on my first step brew equipment yet, so I'm going the beer kit route for a while to spread the cost as well as clarify what I actually need.
So, my first kit (arrived today) is a Youngs American Amber Ale. I was swayed by the sexy description
why not!
I'm awaiting delivery of a fermzilla complete with jacket and pressurisation components.
My question is, should I ferment without pressure or should I jump in with both feet and pressurise during fermentation?
Has anyone fermented Youngs AAA under pressure? How was it for you?
The yeast packet is Newcastle yeast, I'm assuming it can handle the pressure. Was thinking of around 10psi after watching David's YouTube videos.
I'm happy to run un-pressurised but I am keen to see what pressurisation can do to fermentation times and temperature requirements.
I'll be decanting to a cornelius keg (arrived today) I'm assuming I can follow the Forced Carbonation Guides and aim for a 2.2-2.5 volume depending on serving temperature.
Next time I pass the Range I'll grab a lager pack, I'm assuming that will be a good match to pressurised fermenting.
I'm keen to have a drinkable product for Christmas which is partially why I'm keen to pressurise.
Thoughts?
ATB
Kevin
I have new kit on order as I'm starting from zero after a long break. I've not decided on my first step brew equipment yet, so I'm going the beer kit route for a while to spread the cost as well as clarify what I actually need.
So, my first kit (arrived today) is a Youngs American Amber Ale. I was swayed by the sexy description
why not!I'm awaiting delivery of a fermzilla complete with jacket and pressurisation components.
My question is, should I ferment without pressure or should I jump in with both feet and pressurise during fermentation?
Has anyone fermented Youngs AAA under pressure? How was it for you?
The yeast packet is Newcastle yeast, I'm assuming it can handle the pressure. Was thinking of around 10psi after watching David's YouTube videos.
I'm happy to run un-pressurised but I am keen to see what pressurisation can do to fermentation times and temperature requirements.
I'll be decanting to a cornelius keg (arrived today) I'm assuming I can follow the Forced Carbonation Guides and aim for a 2.2-2.5 volume depending on serving temperature.
Next time I pass the Range I'll grab a lager pack, I'm assuming that will be a good match to pressurised fermenting.
I'm keen to have a drinkable product for Christmas which is partially why I'm keen to pressurise.
Thoughts?
ATB
Kevin
)
