« on: November 27, 2009, 10:01:57 am »
Yes, it's the "bitter kraeusen". It used to be the thing to do. How does your beer taste?
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I haven’t used it for primary fermentation, but commonly use it for secondary fermentation to carbonate the beer. My experience is that it works fine.How much pressure are you talking about?
The literature reports that primary fermentation under pressure reduces esters and higher alcohols which allows for fermentation at a higher temperature. Some breweries do that to speed up fermentation while being able to keep the fermentation clean.
There is a guy over on homebrewtalk.com who swears by primary fermentation under pressure. Here is the main thread: http://www.homebrewtalk.com/f13/closed-system-pressurized-fermentation-technique-44344/
It was a great day for beer... For the most part I just had to laugh at myself!Well, you already know how to do that!
But I can already tell the difference this morning. The beer lines taste very clean!
I thought about the eis brown too... I am working on an eis bock as we speak. This actually sounds pretty good!