Pressure Transfer

I learned a valuable life lesson yesterday - If you’re dealing with pressurised vessels or containers, make sure there is something in place to stop it rapidly depressurising. Yesterday, I noticed that my pressure ferment of my Stone and Wood clone (link here) was not building in pressure, even though my spunding valve was set to a higher psi. I listened closely to the fermenter lid and heard a small hissing sound. [Read More]

For future reference, I’m going to briefly run through the process for a closed transfer, both pressurised and un-pressurised. The goal of this method is to reduce oxidation/oxygen contact on fermented beer. Oxidation can hugely impact the flavour and appearance of a beer, giving it off-flavours or causing hop flavour and aroma to dissipate. Therefore, it is important to reduce oxygen contact when transferring finished beer, especially heavily hopped beer. These methods will be suited for the SS Brewtech Brew Bucket or other stainless fermenters that are pressure rated to at least 1-2psi. [Read More]