Author Topic: Crash Cool Question  (Read 1103 times)

Offline mpbrew

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Re: Crash Cool Question
« Reply #15 on: January 08, 2014, 11:32:01 AM »
If I had to guess I would say its because the solubility of gases increases as temperature decreases. As the beer cools to lagering temperatures, more of the gas in the headspace will disolve into it. Every time you burp it, you let in more gas, increasing the head pressure. This should equalize after a few days as you have observed.
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Offline ynotbrusum

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Re: Crash Cool Question
« Reply #16 on: January 08, 2014, 03:13:24 PM »
Rather than using a solid stopper, which might blow out once the CO2 produced by the fermentation gets going, I would suggest a silicone stopper that burps as CO2 is produced. 

As to the pressure dynamics, I really don't know, but I try to get the wort below pitching temperature before pitching (and imposing an airlock or blowoff tube) and this allow for a slight rise in temperature from that point, so I have not experienced the dreaded "suck back" at least not to levels that are noticeable to me.
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