Hello all, I am looking to set up a 5 BBL brewery and produce bottle conditioned beers. I was wondering what would be the best way to go around doing the bottling part. Here are some of my ideas and the concerns I have.
1. Ferment and cold crash, then use dosage control to mix with sugar solution en route to bottling.
On one hand, this would allow for accurate amounts of carbonation, but I am concerned with dissolved oxygen. Water will be boiled for preparing sugar solution but not sure if deaerator would be worth the cost.
2. Cold crash then add sugar (or solution) directly into fermenter. Bottle after.
Difficult to gauge volume accurately, therefore carbonation will probably be off.
3. Ferment to predetermined gravity then cold crash. Bottle directly then allow the yeast to work on remaining sugars in the bottle.
Would this even work? Not sure if carbonation can be controlled well in this manner.
4. Unitank style, set spunding valve to desired pressure just before fermentation finishes and bottle as per normal.
Not strictly bottle conditioning I guess, but it gets the job done
From a cost benefit point of view, what do you all think would be the best course of action?
Some key points I want to achieve is have a quick turnover for FV usage without having to go to brite tanks and I would prefer the beer to be reasonably clear (thin layer of sediment definitely to be expected but I don't want yeast chunks to be poured into the glass).
1. Ferment and cold crash, then use dosage control to mix with sugar solution en route to bottling.
On one hand, this would allow for accurate amounts of carbonation, but I am concerned with dissolved oxygen. Water will be boiled for preparing sugar solution but not sure if deaerator would be worth the cost.
2. Cold crash then add sugar (or solution) directly into fermenter. Bottle after.
Difficult to gauge volume accurately, therefore carbonation will probably be off.
3. Ferment to predetermined gravity then cold crash. Bottle directly then allow the yeast to work on remaining sugars in the bottle.
Would this even work? Not sure if carbonation can be controlled well in this manner.
4. Unitank style, set spunding valve to desired pressure just before fermentation finishes and bottle as per normal.
Not strictly bottle conditioning I guess, but it gets the job done
From a cost benefit point of view, what do you all think would be the best course of action?
Some key points I want to achieve is have a quick turnover for FV usage without having to go to brite tanks and I would prefer the beer to be reasonably clear (thin layer of sediment definitely to be expected but I don't want yeast chunks to be poured into the glass).
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