Fermzilla All Rounder - £49:50 at Get Er Brewed

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dcbrookes

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Nice one! And is the beer carbed okay after a week on 10 psi? Or do you carbonate in your kegerator?
Yes, 10psi is fine for the ales and stouts I normally brew. I will probably up it to 15 or even 20 if I decide to brew lagers when the weather gets cold.
 

JoeisBatman

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Yes, 10psi is fine for the ales and stouts I normally brew. I will probably up it to 15 or even 20 if I decide to brew lagers when the weather gets cold.
Nice one! I'll try the 10 psi method. Do you put the pressure on straight away or do you let it naturally get to that pressure?

I'm very keen to try an Indian Pale Lager vibe after I do this first Cascade Pale Ale!
 

Davegase

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Nice one! I'll try the 10 psi method. Do you put the pressure on straight away or do you let it naturally get to that pressure?

I'm very keen to try an Indian Pale Lager vibe after I do this first Cascade Pale Ale!
I start by letting the pressure build naturally. Then I use a carbonation calculator to achieve my final carbonation level. The calculator is very simple to use check the link below.
 

JoeisBatman

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I start by letting the pressure build naturally. Then I use a carbonation calculator to achieve my final carbonation level. The calculator is very simple to use check the link below.
Yeah, I've seen this calculator - it's the Dr. Hans one isn't it? I don't particularly understand it, so maybe someone can explain as I might be misunderstanding completely!

I thought carbonation occurs over a length of time of being put under CO2 pressure? The calculator doesn't mention time under pressure, which throws me. If I did a pressure fermentation under 30 PSI from the start, but take it off pressure as soon as fermentation is done (let's say three days, for example), surely that's not going to be carbonated as much as if I left it for a week under 30 PSI? Or is it assuming the fermentation only produces a certain amount of CO2, so time under pressure doesn't matter? I guess the beer will eventually absorb the CO2 generated from the fermentation and the pressure in the Fermzilla will naturally drop?

I hope that makes sense - I'm just a bit confused by it haha!
 

Davegase

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Yeah, I've seen this calculator - it's the Dr. Hans one isn't it? I don't particularly understand it, so maybe someone can explain as I might be misunderstanding completely!

I thought carbonation occurs over a length of time of being put under CO2 pressure? The calculator doesn't mention time under pressure, which throws me. If I did a pressure fermentation under 30 PSI from the start, but take it off pressure as soon as fermentation is done (let's say three days, for example), surely that's not going to be carbonated as much as if I left it for a week under 30 PSI? Or is it assuming the fermentation only produces a certain amount of CO2, so time under pressure doesn't matter? I guess the beer will eventually absorb the CO2 generated from the fermentation and the pressure in the Fermzilla will naturally drop?

I hope that makes sense - I'm just a bit confused by it haha!
My understanding is that at a given temperature and pressure
The beer can only absorb the specified volume of CO2 even if you leave it at that pressure for longer !
I personally achieve the volume required during fermentation.
Once fermentation and carbonation is complete I cold crash and then keg.
Once Kegged it goes into my
kegerator then set the regulator to serving pressure. Hence I don't use a very much CO2.
I assume you have watched Dr Hans video about the calculator.
Once you've used it in practice I'm sure it will make sense. Good luck mate 👍
 

dcbrookes

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Nice one! I'll try the 10 psi method. Do you put the pressure on straight away or do you let it naturally get to that pressure?

I'm very keen to try an Indian Pale Lager vibe after I do this first Cascade Pale Ale!
I allow about 24 hours for the fermentation to get under way and then replace the air lock with a carbonation cap and spunding valve set at 10PSI. The yeast does the rest - I do not use any bottled CO2 for conditioning my beer.
 

JoeisBatman

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My understanding is that at a given temperature and pressure
The beer can only absorb the specified volume of CO2 even if you leave it at that pressure for longer !
I personally achieve the volume required during fermentation.
Once fermentation and carbonation is complete I cold crash and then keg.
Once Kegged it goes into my
kegerator then set the regulator to serving pressure. Hence I don't use a very much CO2.
I assume you have watched Dr Hans video about the calculator.
Once you've used it in practice I'm sure it will make sense. Good luck mate 👍
Thanks! That makes sense!

I allow about 24 hours for the fermentation to get under way and then replace the air lock with a carbonation cap and spunding valve set at 10PSI. The yeast does the rest - I do not use any bottled CO2 for conditioning my beer.
That's so good! Really can't wait to give it a try. I have the last few bits due from AliExpress this week and I plan to upgrade from bulbs to a SodaStream bottle too, so need to pick one up from somewhere.
 

Mash Monster

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I’ve found that ‘The Range ‘ is the cheapest for soda stream bottles and refills if you’ve got one near you
 

Davegase

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I've been using the 27lt fermzilla for over a year now, and been very happy with it. It's been my first experience with pressure fermenting, and it's been a good learning experience.

I've not used it for collecting and saving yeast and I'm happy dry hopping from the top, so I have been considering a fermzilla all rounder for my next fermenter but will wait to see what the pricing will be on the fermenter king Apollo. They have increased the lid diameter and that was the only thing that put me off before !
 
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