Hi everyone,
Soon we are getting ccts that can hold up to 2.0bar pressure and therefore I want to naturally carbonate our beers. Please no discussion why I don't want to force carbonate. This would be my last resort so preferable I want to spund at the end of primary fermentation.
I want to change our strain to vermont ipa and have a question regarding the process I have in mind.
- ferment at 19-21°C
- harvest yeast on day 3/4
- close fv when pg is 1°P (day 5) above fg
(Now comes the critical point)
- immediately lower temperature to 15°C and dry hop
- let beer fully ferment and after fg is reached hold this temp for another 2 days (day 6 and 7)
- go down to 12°C on day 8 and rouse with CO2
- go down to 0°C mature for a few more days and keep drawing off yeast and hop slurry
- transfer to bbt and keg/can
Now my questions
- will there be enough yeast to harvest at day 3 (vermont ipa is a low to medium flocculant strain)
The thing is that if I could not harvest during primary this would make dryhopping more complicated. Let me explain why. I want to spund at the end of fermentation so the beer would be already carbonated which means I cant just throw the hops in after this point (gushing). Therefore I need to dryhop from a pressurized container (keg) and transfer the dissolved hops into the tank. Everything under pressure of course. I also would need to harvest first before dryhopping. So to make a long story short. Will there be enough yeast during primary or will I have to lower the temperature to harvest sufficient amounts with this strain?
- I have to lower to 15°C after closing the fv not to exceed the 2.0 bar. If I set the spunding device to 1.4bar this gives me 4.6g/l at the top and about 5.2g/l at the bottom (1.7bar due to the hydrostatic pressure of the beer) of the fv. I want to end up with about 4.5-5.0g/l in the keg or can. So this process step is forced upon me due to the pressure limitations of the tank. I would prefer to keep the temp at 19°C but I can't because the pressure would rise to high. My actual question is: If I am at 1.014, close the fv, cool to 15°C and the beer finishes at 1.010 will this be alright regarding diacetyl reduction? Keep in mind that I would hold the 15°C after fg is reached for another 2 days but still....too cold?
So it comes down to two points
- enough yeast to harvest during primary?
- sufficient diacetyl reduction at 15°C at the end of fermentation over three days?
Thanks in advance for your input and ideas.
Matthias
Soon we are getting ccts that can hold up to 2.0bar pressure and therefore I want to naturally carbonate our beers. Please no discussion why I don't want to force carbonate. This would be my last resort so preferable I want to spund at the end of primary fermentation.
I want to change our strain to vermont ipa and have a question regarding the process I have in mind.
- ferment at 19-21°C
- harvest yeast on day 3/4
- close fv when pg is 1°P (day 5) above fg
(Now comes the critical point)
- immediately lower temperature to 15°C and dry hop
- let beer fully ferment and after fg is reached hold this temp for another 2 days (day 6 and 7)
- go down to 12°C on day 8 and rouse with CO2
- go down to 0°C mature for a few more days and keep drawing off yeast and hop slurry
- transfer to bbt and keg/can
Now my questions
- will there be enough yeast to harvest at day 3 (vermont ipa is a low to medium flocculant strain)
The thing is that if I could not harvest during primary this would make dryhopping more complicated. Let me explain why. I want to spund at the end of fermentation so the beer would be already carbonated which means I cant just throw the hops in after this point (gushing). Therefore I need to dryhop from a pressurized container (keg) and transfer the dissolved hops into the tank. Everything under pressure of course. I also would need to harvest first before dryhopping. So to make a long story short. Will there be enough yeast during primary or will I have to lower the temperature to harvest sufficient amounts with this strain?
- I have to lower to 15°C after closing the fv not to exceed the 2.0 bar. If I set the spunding device to 1.4bar this gives me 4.6g/l at the top and about 5.2g/l at the bottom (1.7bar due to the hydrostatic pressure of the beer) of the fv. I want to end up with about 4.5-5.0g/l in the keg or can. So this process step is forced upon me due to the pressure limitations of the tank. I would prefer to keep the temp at 19°C but I can't because the pressure would rise to high. My actual question is: If I am at 1.014, close the fv, cool to 15°C and the beer finishes at 1.010 will this be alright regarding diacetyl reduction? Keep in mind that I would hold the 15°C after fg is reached for another 2 days but still....too cold?
So it comes down to two points
- enough yeast to harvest during primary?
- sufficient diacetyl reduction at 15°C at the end of fermentation over three days?
Thanks in advance for your input and ideas.
Matthias
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