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By Shamus O'Sean · Posted
I pressure fermented 3 lagers recently. The first 2 dropped from about 12 to 5psi during the slow cold crash (they were all dropped 1.5°C every 12 hours). For those 2, it was no problem to open the FV, add finings (Biofine), give them a gentle stir, refit the lid, pressurise them back to around 12psi and leave to cold crash. For the last one, it was still quite close to 10psi after the slow cold crash. So when I opening it up to add finings, the internal foaming up was enough to significantly rouse the yeast cake at the bottom. It did not over-flow, as I have seen in some YouTube videos. However, it made the brew extremely hazy. To the degree that my usual finings addition did not fine the beer very well. I think if you slow cold crash your brew, it will still drop a lot of the suspended material out. Then you can add finings to the keg to finish off the job. Hopefully, even with some moving around of the keg, most of the haze will stay around the bottom of the keg. It should only affect the first glass or two you pull out and maybe one glass each time you might move the keg around. It will not resuspend the settled material throughout the keg unless you shake it up a lot. Alternatively, release pressure as you slow cold crash. That way, by the time you come to add finings, there is no more pressure in the FV than with a non-pressurised ferment. You should be able to add finings as usual. Having the beer carbonated in the fermenter, which can be one of the benefits of pressure fermenting, is less of a benefit/need with lagers. Especially if you lager them for a while - You can use CO2 to naturally carbonate the keg for a week before serving. -
By Classic Brewing Co · Posted
Unfortunately I wa summoned for a drink accross the road & the Thai Curry ended up with noodles & celery leaves for a garnish. But I seriously need to cool my tongue down with something. It was awesome. -
Is that a chux hop bag in your boil there @John304? -
Coopers Original Pale Ale - 2 cornie watered down Grainfather Community Tools.pdf Sorry, forgot. Here's the recipe. This is defo my go-to beer. Dead easy to make, and guaranteed results. I tend to keg a cornie and bottle the rest. My neighbour greatly appreciates a slab from time to time. -
By Red devil 44 · Posted
@Classic Brewing Co, agreed mate, it’s a nice drop. Had a few on the Boags Brewery Tour I did a few years ago. -
By Classic Brewing Co · Posted
I bought a carton of this lovely Tassie Lager, so clean & smooth, well balanced & made with the best water. A great drink. -
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I guess a potential solution would be not to add any finings to the pressure fermenter or keg and then use a floating offtake in the keg. That is if you have a floating offtake. -
By Red devil 44 · Posted
You might have green undies tomorrow as well @Classic Brewing Co🤣🤣🤣😝😝😝😝
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