john luc wrote: ↑
Sun May 12, 2019 9:07 am
Thanks PeeBee for advice, I too have time to fart so like to
. I kinda like the idea of early transfer. I do have lots of toys like a tilt to help me measure the gravity as it falls and I usually do get my yeast pitching rates fine so hit my intended finishing gravities.
Okay, a little less dismissive. If you've got a "Tilt" that's good enough evidence of someone farting about for me! I haven't a Tilt (yet?) so take manual readings with a refractometer (what I do wouldn't suit a hydrometer). This is my last brew (20L, extract from Beersmith log):
Very leisurely fermentation, for me. But it's been at 1.011 for 24 hours so it's time to cask (1.011 is 2 point below
what I expected, or what Beersmith predicted). Guy reckons his method is "amateur" but he appears to put more prep in than I do (is that 4C a "cold crash"? Yikes!) so perhaps I'm "hyper-amateur"? Unlike Guy I do chuck in priming sugar (12g) along with finings. The priming sugar is calculated to give 1.3 volumes of CO2, if it gets the chance. Remember the beer already has about 0.9 volumes of CO2 from fermentation (saturation at atmospheric pressure - the carbonation calculator should allow for this hence it asks for beer's temperature when fermenting) - it's fermented under airlock so it is in a 100% (ish) CO2 atmosphere. But all that "carbonation" calculation is for nowt 'cos I purge the airspace in the keg with CO2 from a cylinder, and pressure it to 5-10psi! The CO2 cylinder isn't left attached so the initial pressure does fall.
A few days later (only 2 for a bitter I used to produce) the beer is connected to a hand-pump and a LPG regulator (at 150mB, or 2psi-ish). The cask (Corny keg) might be vented back to 2psi but it's unlikely to be above 3psi anyway.
So mash tun to cask within 6 days, drinking within 10. I do prime, but leave nothing to chance as the beer is subject to 2psi "force carbonation" anyway. Perhaps I am doing the "2 points over" trick, but over-cook the outcome with a bit of British belt and braces.
This is my approach to "running" bitter. I might put more thought into something coming under the "keeping" category. The "less than regimented" approach has on rare occasions resulted in some dramatically over carbonated beer, but I have some "sophisticated" (err!) equipment to deal with those situations.