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Why the clean fermentation under pressure?
I've heard, only in relation to Saison yeast, that under pressure slows/stops fermentation.
(Just ordered one but has yet to arrive..)
Apparently pressure inhibits ester and fusel formation. I believe yeast is good to 15 psi and then slows fermentation.
You could always replace the gauge on your PRV. I had to when the original broke, it cost almost nothing. But 15 PSI seems to be about the high end of what I've read about pressure fermenting probably as you suggest due to yeast health issues.
Looks like a mint product, and very well priced compared to other conical and pressure systems out there. The ability to go form grain to glass in maybe 1 week (on certain styles) is the biggest selling point for me, yeast harvesting and oxygen reduction are cool too.
I've seen the Fermentasaurus and it looks like a nice piece of kit. I did a few pressure ferments a few years ago using a 23L corny keg. The results were good, but generally I don't need to turn around beers that fast, and cleaning the corny was a pain! The pressure schedule I followed was along the lines of post #23 in the epic HBT thread on pressure fermentation:
"Well, I start off with it completely open (0 psi) and then close once I smell the CO2 coming out. Then it is up to 15 psi until a few points from finish and then completely untapped (capped off) and left to over-pressure a little more than 30 psi @ 65*F which is what I fermented at. After a week I crash cool and re-tap. At 33*F I counter-pressure transfer to my serving keg once a week of crash cooling has happened."
You can get adjustable PRVs, but you generally need to use them in conjunction with a pressure gauge as the markings are wildly inaccurate!
I have had the CO2 on the fermentasurus @ 30 psi for 2 days and its still drinking like an English bitter. Any guesses as to how long it will take to carb up to IPA levels?
What temp? My kegs take 2 - 3 days to carb with 30psi at 6C.
agreed if you can get your beer down to 2C for the carb its faster and easier... lower pressure required, i struggled with a kitchen fridge, so often now carb in a display fridge then move kegs to warmer fridge.
Hey Mark hows brewing with the Fermentasaurus going? Are you managing to cut a lot off your grain to glass time with the ability to pressure ferment?
Gidday Cain, I ended up flicking it after 3 brews. I found when the brew was ready and I had drained half the saurus the carbonation was waning and I needed gas to get it to pour. So then I went to kegs and just used it as a fermenter but found when it difficult to transfer to keg when half carbed already.It will suit some homebrewers but I found it suited me better to go kegging. Also having your fermenter tied up as a serving vessel stopped the production line :-)