A short sumary of the larger fermenting technique please :)

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BierMeister
Posts: 255
Joined: Tuesday Jun 13, 2006 1:53 pm
Location: Adelaide

Post by BierMeister »

Adam,

One doesn't need to get rid of the CO2. If its already there why take it away and add more sugar to make it again. Heres a more technical guide that allows for different max temps before bulk priming so that if you don't want to diacetyl rest you don't need to. http://oz.craftbrewer.org/Library/Metho ... uide.shtml

I have never had a problem with over carbonation using this guide. I have however had overcarbonation from lagering and using too much priming sugar (150gm of glucose) for a 12C brewed beer. It wasn't too bad (a little like champagne) and after 5 mins its down to acceptable levels and the head retention was fantastic to boot. :oops: :lol:
Sounds like Beer O'clock.
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alangman
Posts: 66
Joined: Tuesday Oct 03, 2006 2:00 pm
Location: Adelaide

Post by alangman »

Hi Guys :)

I can see your points of view. I'm glad they work well for you. The main reason I warm my largers is so that I have a better idea of how much CO2 is actually in the beer at priming. As I said, after a cold ferment, a rest and then an even colder lagering process, I'm not exactly sure what temp I should use to calculate the CO2 level at.

But, as I said, if you method works, why change it? 8)

I've read the bulk priming tech guid before . It's a great article (I've got it bookmarked).

Last, yes, I'm an engineer but I'm always keen to hear other people thoughts and take them on board. Don't be shy :wink:

Cheers,

Adam L
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