Self-Carbonation

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Arcs

Arcs

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Ok, I am just wanting to pick someone's brain on this as I have seen many videos on the fermzilla etc. Done a short practice in a bottle too. So the fermzilla has the capability of self-carbonation while brewing beer. So any thoughts about transfering incomplete wort to a keg (incomplete as in not fully fermented) early? Thus trying to get the same effect?

Cheers.
 
I would start off by asking why not let it finish carbonating in the FermZilla? Once the beer is finished and carbonated, then transfer to the keg. You can still transfer beer which hasn't finished carbonating but you will still need to transfer under pressure, then let the pressure out of the keg so the fermentation can continue.
 
I don't own a fermy. I am just wondering if it would be possible. Not that I am being a tight ****. I was just in the mood to experiment a little and wondering if it were possible. And thanks for the heads up.
 
Arcs said:
I don't own a fermy. I am just wondering if it would be possible. Not that I am being a tight a**e. I was just in the mood to experiment a little and wondering if it were possible. And thanks for the heads up.
Click to expand...
I don't know if you can get the Snubnose yet in the UK but for 75 GBP you should be able to buy two complete with the pressure kit. Nothing wrong with being a tight ****, my mother was from Yorkshire her favourite saying was, "Any fool can make money, it takes a smart man to keep it";)

 
Arcs said:
Ok, I am just wanting to pick someone's brain on this as I have seen many videos on the fermzilla etc. Done a short practice in a bottle too. So the fermzilla has the capability of self-carbonation while brewing beer. So any thoughts about transfering incomplete wort to a keg (incomplete as in not fully fermented) early? Thus trying to get the same effect?

Cheers.
Click to expand...
The approach you mention is the same way that cask brewers roll (I think).

I would just bottle condition my beers like 99.9% of those do, it's easier, more predictable and just makes more sense. Or just use the facility like the FermZilla offers?
 
Arcs said:
Ok, I am just wanting to pick someone's brain on this as I have seen many videos on the fermzilla etc. Done a short practice in a bottle too. So the fermzilla has the capability of self-carbonation while brewing beer. So any thoughts about transfering incomplete wort to a keg (incomplete as in not fully fermented) early? Thus trying to get the same effect?

Cheers.
Click to expand...

Yes. I've done this a few times with corny kegs. I've done it a number of ways.

1) Doing a "Double Drop" and transferring a day or so after pitching the yeast, once the trub had dropped.

2) By transferring a couple of gravity points before hitting FG, as one would do with a cask.

3) Letting primary fermentation complete, then using the secondary fermentation from a Brett addition to carbonate.

I use a spunding valve to control the pressure, in order to get the carbonation just right. Essential, if you want to do it safely, especially with plastic kegs.
 
I think I may be missing what you are trying to achieve so apologies if this is irrelevant but if not: If your talking about corny or sankey kegs I don't see the point as letting fermentation finish 1st and force carbonating will result in a clearer beer. If you are using a pressure barrel and aiming to replicate the process for cask beer this makes more sense but breweries use finings in the cask to speed up the clearing process (which need to be delivered or mixed up fresh) and also make the same beer all the time so can be sure exactly what the FG will be so again your better off waiting for fermentation to stop and priming in the barrel.
 
simon12 said:
If your talking about corny or sankey kegs I don't see the point as letting fermentation finish 1st and force carbonating will result in a clearer beer.
Click to expand...

Not really, the yeast stays in the bottom of the keg. As it does with a bottled conditioned beer, more so if you ensure the keg doesn't get moved.

There's no real need to rush clarification as cask brewers do, that's just a commercial consideration for breweries to keep stock moving out of the door.
 
Last edited:
My experience is the same as Sadfield’s. I ferment either in a corny keg, with with a blow-off tube connected to the gas-in post and after a few days switching to a spunding valve, or in a vertical 9 gallon cask using the tap and an attached tube as a blow-off then shutting the tap for the last few gravity points then putting the cask horizontal and letting it clear to serve. In either case, fermenting, carbonating and serving in the same vessel produces clear, tasty and correctly carbonated beer. With kegs it is also possible to transfer from the fermentation keg to a clean sanitised keg or to bottles under counter-pressure if you want to remove beer from the yeast/trub for transport.
 

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