Pressure fermentation has several advantages compared to traditional fermentation methods. These benefits are: lower ester production, fewer fusel alcohols, faster fermentation time, lower chance of oxidation and more hoppy beer. You can use pressure fermentation to ferment a lager beer at room temperature (I did a Czech pilsner at 28°C (82.4°F) with no off-flavors). When ferment your beer this way, you need to use some kind of spunding valve (a valve that releases at certain pressure) to keep pressure at bay. However, because of this, a lot less CO2 is being released compared to traditional fermentation with an airlock. This will keep more hop flavors in your beer. Also, because there is always a certain pressure in the fermenter, you can easily pressure-transfer your beer to a keg, and don’t have to worry about oxidation (great for NEIPAs).
Read MoreFőzőház [Monyo - American Beauty] recipe kit | Review
I brewed the recipe kit without using RO water, reading the mash pH or measuring the pre-boil gravity and used the water ratio defined by the manual. The purpose of this was to test how the beer will taste if a beginner makes it.
Read MoreTransfermer | Review
What advantage can a stainless steel container have compared to its much cheaper plastic and glass counterparts? There are multiple reasons why many people switch to ss containers, including myself. One of the most important advantage of them is that with good cleaning they will last forever. This makes them highly resalable or a good family heirloom. Compared to plastic fermenters, they are harder to scratch and can be cleaned more easily. Compared to glass, they are not prone to shatter, which can prevent injuries. The biggest disadvantage they have is the price. Luckily in the last years a few, more budget friendly products were released to the market.
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