First attempt at both CO2 capture and kegging. I sanitized and purged kegs during first few days of active fermentation then used closed transfer system to empty sanitiser. This left kegs oxygen free and sanitised ready to receive beer. I left pressure at 3-4 psi for 5 days and dry hopped at day 5 using the hop bomb on top of fermzilla. By this stage fermentation had slowed right down and when I screwed spunding valve tight shut, pressure only went to 16.7 psi at 22C. I increased temperature from an initial 19C for 5 days to 22C for 3 days to clean up any sugars. From day 8 to 14 I decreased temperature to 4C where pressure settled at 8.3 psi. This equated to 2.1 volumes CO2 and once kegged, produces a nice head and mouthfeel. The main issue with this brew was the very large whirlpool addition meant transfer from kettle to fermenter was problematic. I think I left at least 2 litres in kettle as hop cake was blocking everything. Hence only 19.6 litres in keg. Need to look at a hop spider/bag or use cryo hops to reduce volume. Brew came out at 6% abv and has very good hop flavours. Another minor issue is ensuring the fittings for gas and liquid lines are firmly attached. I thought my nukatap mini wasn’t working until I realised I hadn’t pushed it on fully.
Grain
- 5.5kg American Ale
- 0.7kg Munich
- 0.55kg Red Back
- 0.45kg Shepherds Delight
- 0.05kg Eclipse Wheat
Yeast
Lallemand BRY-97 West Coast Ale 2 pkts
Hops
Hop variety | 60min | 10min | WP 80C | DH5 | Total |
---|---|---|---|---|---|
Citra | 20 | 30 | 50 | - | 100 |
Superdelic | - | - | 100 | 100 | 200 |
Total | 20 | 30 | 150 | 100 | 300 |
Additions
Water Treatments: 1 teaspoon Cal Sulphate and 1/2 teaspoon Cal Chloride to mash water, 4 drops Lactic Acid 88% to sparge water
Boil Additions: 1/2 whirlfloc tablet and 1/2 teaspoon yeast nutrient at 15 min to go in boil
Brew
- Mash in at 67°C with 17.5L, rest for 60 min at 67°C.
- Mash out: 75C for 10 min
- Sparge with 15L at 75°C
- Preboil size 32.5L
- Boil time 60mins
- Top up volume 2L
- Postboil size 25.5L
- Fermenter volume 23L
Fermentation
Fermentation details: 19C and 3-4 psi for 5 days until dry hopped. Days 6 to 8 temperature to 22C. Day 6 ramped up pressure maxed out at 16.7psi @ 22C. Day 8-14 temperature ramped down to 4C, final pressure 8.3psi giving 2.15 vol CO2.
Bottling
Bottled 16/05/2024
Bottling Transferred to kegs, filling 5L, with balance to 19L keg. Carbonation is excellent.
Final Volume 19.6L