Now chaps.
Fired up the brew kettle the other day to get a smoked beer on the go.
Ended up splitting the batch between Lallamand kolsch and CML Hell yeasts. The former is in the Ferm fridge at 18, the latter fermenting on a corni at room temp, but at 20psi.
Smooth brewday all in all, apart from gusts of wind blowing out my gas burner a couple of times.
Little video of the snaps I took on the day.
https://youtu.be/KyRprBae7-4
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Smoked beer brewday
Re: Smoked beer brewday
What does fermenting under pressure do? Allow you to ferment at a higher temp?
Never enough time...
Re: Smoked beer brewday
Yeah, it suppresses ester production so can ferment warmer, faster and carbonates quickerBad 'Ed wrote:What does fermenting under pressure do? Allow you to ferment at a higher temp?
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