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Head pressure aiding flocculation?

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  • Head pressure aiding flocculation?

    Trying to make some improvements to process in our brewery and also move some beers through a bit faster. Wondering if you have any thoughts on small amounts of head pressure (~2-3psi) after primary fermentation and during cold crashing to aid in the flocculating of yeast. Hoping that we can cut down our overall grain to glass time and aid in filtration.

    Pros/cons?

    Thanks for your time.

  • #2
    That's what you normaly do anyway. Just before the end of fermentation, seal of the tank and let it build up pressure to carbonate the beer.

    Don't know what your tanks pressure rating is, but 14 psi is no problem. We go twice that for our ales.

    But yes, head pressure aids in yeast settling.

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    • #3
      Strain dependent

      We find that head pressure affects flocculation only in rare cases. Our house Ale, Lager, and Saison yeast do not respond to head pressure in a meaningful way.

      We find that temperature during and after fermentation has a larger affect on flocculation than pressure. We have not quantified this perspective, but through observation, learned how to get the yeast out quickly. It is brand and strain dependent for us.

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      • #4
        Originally posted by grnis View Post
        That's what you normaly do anyway. Just before the end of fermentation, seal of the tank and let it build up pressure to carbonate the beer.

        Don't know what your tanks pressure rating is, but 14 psi is no problem. We go twice that for our ales.

        But yes, head pressure aids in yeast settling.
        28PSI?? holy cow thats high
        Mike Eme
        Brewmaster

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        • #5
          Yup - a little pressure is standard, but reduced temp has the greatest effect.

          We might go as high as 7 psi initially - we typically close a few hours before cooling, so pressure will reduce as a result of cooling of course; I think 28 psi is a typo, certainly not usual!
          Gregg

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          • #6
            28 psi sounds about right if you are brewing an ale and want to carbonate it during the last degrees plato of fermentation.
            Last edited by grnis; 08-09-2016, 10:23 AM.

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            • #7
              Originally posted by grnis View Post
              28 psi sounds about right if you are brewing an ale and want to carbonate it during the last degrees plato of fermentation.
              That sounds right IF you have an ASME rated tank designed for it. Otherwise you have a bomb in your brewery ticking away!!
              Brewmaster, Minocqua Brewing Company
              tbriggs@minocquabrewingcompany.com
              "Your results may vary"

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              • #8
                So low temperatures aid yeast flocculation. Higher temperatures aid dry hopping. Since it is customary to crop yeast before dry hopping, how do you guys overcome this?

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                • #9
                  Originally posted by Ted Briggs View Post
                  That sounds right IF you have an ASME rated tank designed for it. Otherwise you have a bomb in your brewery ticking away!!
                  Yes, if you have ever seen pics of a liquid tank explode due to over pressuization its damn dramatic and deadly
                  Mike Eme
                  Brewmaster

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                  • #10
                    Originally posted by Brewberosa View Post
                    So low temperatures aid yeast flocculation. Higher temperatures aid dry hopping. Since it is customary to crop yeast before dry hopping, how do you guys overcome this?
                    If you are planning to dry hop a beer and drop your pellets in from the top as most of us do you DO NOT want any pressure prior to dry hopping, once you release the pressure to drop the pellets in you will have a fountain of beer coming out thru the top trust me most of us have made that mistake. I try not to use any yeast of a IPA due to the amount of hops that are in the yeast but, if you do you can drop the temp down to 60 or so quickly apply pressure and keep it as low as possible,just enough to get the yeast to flow out, then release the pressure turn the temp up and wait 24 hours then dry hop. Again, its just easier to use yeast from another tank.
                    Mike Eme
                    Brewmaster

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