Assuming one had vessels capable of being pressurized AND you purged with CO2 first, if you connected a keg to your fermentor with a regulator to keep the pressure right...Anybody here tried it?
Assuming one had vessels capable of being pressurized AND you purged with CO2 first, if you connected a keg to your fermentor with a regulator to keep the pressure right...Anybody here tried it?
What??? 10 to 12 volumes??! Average carb level is 2.5 volumes.This generally allows me 10 to 12 volumes of co2 in the beer.
That makes sense...I close off at about 4 points short of gravity - usually about the time I raise for diacetyl rest with lagers. My pressure relief valve goes at somewhere between 18 and 20 PSI so at 68 degrees or so I'm carbed to at least 2 volumes. When I drop temp for yeast harvesting and/or lagering I'll top up the pressure so that I'm pushing around 2.5 volumes before transfering to kegs, figuring I may lose a little CO2 out of solution in the transfer. Once it's in the keg, I'll top up as needed for a week or so and settle at a nice serving pressure and temp.@ja i will double check my numbers, i believe you are correct i think i meant to say 2 to 2.5 volumes.