Fermenting under pressure has been a technique I have had my eye on for some time now and have felt the urge to experiment with it more and more lately. To me the most appealing benefit of pressurized fermentation is that at the end of fermentation the beer is fully carbonated and ready to drink (not accounting for beers that benefit from a period of conditioning). Other benefits include a potentially quicker fermentation, a higher retention of desirable aroma compounds that otherwise might be off gassed (e.g. hop aromas), and the ability to ferment at warmer temperatures without a high presence of unwanted esters.
Accurate Accounting 5 Keygen 20l
Typically, during fermentation when using my conical fermenter, I will take samples every few days for hydrometer readings. I was trying to figure out how that might work with the All Rounder since there is no sample port like a typical conical has. I decided to hook up a picnic tap to the serving ball lock post, the one connected to the floater and tubing, and draw samples. This turned out to be an efficient way of drawing the liquid out, being that the vessel was under pressure and would easily push out the beer. The one downside is that at the pressure I was operating it under (10 psi) it came out rather fast and I ended up with a foamy sample in my test jar. Once the foam subsided however, I was able to get an accurate reading from my hydrometer. 2ff7e9595c
Comentarios