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I am a very big fan of pressurized fermentation. The benefits I see, in rough order of the value I place on them: 1) Pressurized ferments streamline my process tremendously. This is the big one. Once my wort is chilled, I transfer to a regular corny keg (just under 5 gallons). I keep the fermentation at 5 psi until it starts slowing down, and then I cap to ...

At beer pressures, a keg cannot explode. It's designed to take much more pressure - rated to around 120-130 psi. Even at failure, the seals will fail rather than the chamber itself. Failing at standard beer pressures will be as a leak (pinhole or crack). Which isn't to say they can't explode. It's a sealed pressurized vessel - so it could explode or ...

I've done just this for my last 30 batches or so. It's lovely, and I see no reason to go back. I fill the corny to the weld line, bubble some oxygen up through the liquid diptube, and then connect my spunding valve to the gas connect. The spunding valve is just a pressure gauge and an adjustable pressure relief valve attached to a 1/4" stainless tee. To ...

It sounds like what you're doing is correct. (And I guess you've tried turning it all the way to the right - clockwise?) The relief valve can be quite sensitive on some regulators, causing it to fire a little prematurely, so it might have been that, but for the fact that you say the dial jumps to 60 psi. I would double check that the relief lock isn't ...

I found a study on the effects of brewing under pressure. The general conclusion was that increased pressure reduced the formation of esters and fusel alcohol. This was caused at least in part by a reduction in the amount of yeast growth as the pressure went up. Judging by the active vs total biomass charts, it did not have any noticeable effect on ...

Pressure matters. Most commercial breweries deal with significant hydrostatic pressure as a result of their large conical fermentors, though this effect is negligible at the homebrew scale. Still, many people (myself included) ferment under pressure. The dominant effect seems to be a slight reduction of esters, and as I understand it this is linked to ...

The link to the tubing you posted says the tubing rating is 250psi, and a barb with a clamp would surely tolerate at least 60psi, but I don't think figuring out the maximum pressure the system can safely handle is the way to go. Instead, ensure that your adjustable valve has a maximum pressure so that it that opens when the pressure goes above a threshold ...

I'll answer your questions out of order. To get different CO2 pressures, you need separate regulators. You can do it in two ways: I use a dual primary, like this one from Micro-Matic. Your other option is to have one or more secondary regulators after your manifold or instead of a manifold. For #1, in my opinion the best way is to just set it and ...

You have multiple effects at work here: For one, the carbonation is about absorbing CO2 into the beer. This process lowers the CO2 pressure in the keg. The second point is, that while cooling the beer and the tank, you make the beer able to absorb more CO2, while also reducing the volume of the gas - both in the keg and in the tank. That will lead to a ...