Timeline for What are the benefits of fermenting under pressure?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| Jan 26, 2015 at 9:31 | comment | added | Cleber Goncalves | On step 1, how do you figure out the fermentation is slowing down? | |
| Apr 14, 2013 at 15:54 | history | post unmerged | |||
| Apr 12, 2013 at 0:53 | comment | added | MalFet | People smarter than I helped me calculate a starting point in this thread (homebrewtalk.com/f128/oxygenation-under-pressure-306783), and then I did a few experiments on my own with a dissolved oxygen meter. The headspace you have is the key factor, which might very well be different in a big conical. | |
| Apr 11, 2013 at 22:58 | comment | added | mdma | I have a conical in the post, which takes up to 5psi IIRC. How did you come about your ppm of oxygen from the headspace? | |
| Apr 11, 2013 at 22:02 | history | post merged (destination) | |||
| Apr 11, 2013 at 20:41 | comment | added | MalFet | Eventually, probably. I bottle my big beers and other things I want to age significantly. For daily drinkers, though, I rarely keep a beer on tap longer than a couple of months. | |
| Apr 11, 2013 at 18:21 | comment | added | Tom McCann | Leaving the beer on the yeast doesn't produce unwanted flavors eventually? How do you handle blow-off and pressure release? | |
| Apr 11, 2013 at 16:52 | history | edited | MalFet | CC BY-SA 3.0 |
added 8 characters in body
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| Apr 11, 2013 at 16:24 | history | answered | MalFet | CC BY-SA 3.0 |