Sadfield
Landlord.
Bothing about quality and observing someone's lack of integrity aren't mutually exclusive.
Pressure fermenting
- Thread starter Tombo
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Your a poor loser Sadfield.
Sadfield
Landlord.
Inspired someone to try open fermenting. Hopefully, provided enough credible sources to give others the confidence to try pressure fermenting for themselves. Still have my integrity. Shared a joke along the way. I'll happily take that defeat.
Considering that your stock answer when asked if you have anything to do with keg king is that you are just a satisfied customer I would say that it is a fair assumption
MickDundee
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TBF after this thread where he’s been adamant that pressure fermenting makes **** beer, I might actually believe he doesn’t work for Keg King after all, given their flagship products are pressure rated FVs!Considering that your stock answer when asked if you have anything to do with keg king is that you are just a satisfied customer I would say that it is a fair assumption
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it's the same old story every time anyone asks about pressure fermentingMy sympathy to the OP on this thread, lot's of replies but few answers
I think the only reason foxy has so many pressure fermenters is so that other people can't get their hands on them.
MickDundee
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If you want a sensible answer on HBF, you should never ask about pressure fermenting or 30 minute boils!it's the same old story every time anyone asks about pressure fermenting
I think the only reason foxy has so many pressure fermenters is so that other people can't get their hands on them.
30-minute boil didn't work for me, I've upped to 34 minutes now !
Sadfield
Landlord.
Ironically, not many answers in this post. Which of the OP's questions weren't answered?My sympathy to the OP on this thread, lot's of replies but few answers
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While pressure fermenting makes **** beer it enables one to carbonate the beer at the end of fermentation, and oxygen free transfers.
More than enough information than he needed I think.My sympathy to the OP on this thread, lot's of replies but few answers
I made my mind up in my twenties that I wasn't going to work for an employer and make them rich, I am at the moment a man of leisure after I sold my last business. Today I am of into the Christmas Hills to do some fishing, yesterday it was a day in the garden, haven't thought about tomorrow yet. The fermenters I have may have a blemish on them or a bit of discoloration so with the rigid quality control KK has, instead of them going to the tip I take them still perfectly OK and pressure rated.Considering that your stock answer when asked if you have anything to do with keg king is that you are just a satisfied customer I would say that it is a fair assumption
Last company sold,
As long as it is in an Apollo it will be fine. As our vulpine antipodean will be quick to tell you it is using Kegland fermenters which produces rubbish beer.
That explains how I finished up with a Snub Nose Gen.3 with a defective thermowell.
Please would you provide a reference for the paper reporting the White/Blichmann experiment? The data in your post show generally lower levels of esters in the beer fermented under pressure which might result in a more muted sensory impact.
Sadfield
Landlord.
@Wynne
There's a link to an Excel spreadsheet of the data in this, I'm not sure they published a paper per se.
https://beersmith.com/blog/2018/01/...s-white-john-blichmann-beersmith-podcast-163/
There's a link to an Excel spreadsheet of the data in this, I'm not sure they published a paper per se.
https://beersmith.com/blog/2018/01/...s-white-john-blichmann-beersmith-podcast-163/
To paraphrase one of the great tweets of all time, I ain't reading all the rest of this thread for obvious reasons (I'm happy for u tho), so I'm sorry if this has been said already..
But I understood that pressure fermentation wasn't about CO2 inhibiting ester formation but rather the pressure on the yeast cell membrane interfering with the molecules it is able to exchange with the surrounding medium - literally, it can't push out as many esters (or ester-forming compounds) when under high stress? Which theoretically has a very similar effect to cool fermentation where there is less energy for cell membrane transfer.
Functionally it may be the same thing but I thought I would query it in case it is not. And I may be wrong: I moved house in September and the new garage needs a lot of work before it can serve as a home brewery - so the kit is currently in bits and I have not really been paying attention to the literature either.
But I understood that pressure fermentation wasn't about CO2 inhibiting ester formation but rather the pressure on the yeast cell membrane interfering with the molecules it is able to exchange with the surrounding medium - literally, it can't push out as many esters (or ester-forming compounds) when under high stress? Which theoretically has a very similar effect to cool fermentation where there is less energy for cell membrane transfer.
Functionally it may be the same thing but I thought I would query it in case it is not. And I may be wrong: I moved house in September and the new garage needs a lot of work before it can serve as a home brewery - so the kit is currently in bits and I have not really been paying attention to the literature either.
Sadfield
Landlord.
An interesting listen regarding the use of both positive and negative top pressure to control esters and higher alcohols via co2 concentration.
https://www.masterbrewerspodcast.com/230
https://www.masterbrewerspodcast.com/230
RoomWithABrew
Landlord.
You took the words right off my keyboard. I was working my way through this thread and about to say it reminded me of the 30 minute boil " debate " and whether you need a vigorous open boil or just a gentle one.
