0

I'm just doing some reading, and it mentioned capping the fermenter to carbonate the beer by trapping the remaining co2. Has anyone given it a go? What were the results?

2
  • 1
    I would recommend to read this article (byo.com/stories/issue/item/…) on fermenting in a corny keg. It describes necessary procedures and equipment, and also explains pros and cons. – Sander Mar 10 '14 at 12:53
  • 1
    It's a very uncertain way to control carbonation and there's really nothing to be gained by it in terms of beer quality. – Denny Conn Mar 10 '14 at 15:31
4

Glass carboys are not rated for pressure, I would definitely not recommend trying it there.

If fermenting or finishing in a metal vessel (like a corny keg), you can use a spunding valve to control the amount of pressure in the keg to force carbonation, similar to actively adding CO₂ to the keg to force carbonate after fermentation.

It's a practice born out of the Rhineheitsghebot about not using sugar to carbonate. Modern practices make it easier to carbonate with no ill effect on the beer, as Denny mentions.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.