Beer

Pressure fermentation...

A different way to making good beer.

Introduced by the Duke Wilhelm IV of Bavaria the German purity law or commonly referred to as the Reinheitsgebot created the need to naturally carbonate a beer as only hops, water, barley and later yeast was allowed.

Spunding directly translated from German to English as "bunging" was invented. 

The process involved monitoring the present gravity and sealing off the tank after the aggressive initial stages of fermentation.

Thus the beer was naturally carbonated, ensuring brewers created beer in line with the laws.

What ends up happening with naturally carbonated beer is the creation of the smallest possible bubbles and a much creamier mouthfeel, hence why Germany is so renowned for their great beers in our view.

So how can we create the same great beers?

In order to Spund, you would need to be able to pressure ferment. ideally fermentation should therefor take place in a keg or pressure vessel such as a Fermzilla or Snubnose fermenter. 

Sometimes the most cost effective method is to use a keg 30L or 20L (corny or S type keg). One would need to be able to attach a Spunding valve and then monitor the pressure depending on the temperature and beer style  fermenting. After fermentation you will need to pick up the beer and transfer to a serving keg or pressure fill your bottles. But in order to leave the yeast trub behind one would either need to create a floating dip tube or cut the spear of the keg by around an inch. Thus after cold crashing the yeast will settle to the bottom and be left behind when transferring.

When transferring the beer you would then need the ability to do this under pressure, and we recommend the use of a keg transfer release setup, available in our store or can be built by yourself.

Now you will have an carbonated beer ready to drink.

Sometime there is a bit of chill haze, due to the pressure fermentation and transfer process but our experience shows that after three or so days this clears up in the serving kegs and often the use of beer finings is not required (or allowed traditionally)

Benefits of Spunding:

Faster fermentation. One can usually ferment at the higher temperature range of the yeasts,

Lagers in particular can be done at 18-20 degrees celcius without off flavors.

Reduced co2 costs

Reduced carbonation time

A softer pillowy beer is created with smaller bubbles and less co2 "bite"

Disadvantages:

Risky process due to working with pressurized vessels

Costs of gear

Larger temperature controlled fermentation chamber is usually required as the vessels are usually larger the traditional bucket fermenters

Higher number of friends due to better beer being created

If you are interested in getting into pressurized fermentation have a look at the pressure fermentation section in our store for some gear options.

NOTE: Pressurized fermentation is a dangerous process and the above article is not a complete guideline. The above article is to be used for information purposes only and BrewKeg&Tap takes no responsibility for any accidents that may occur when pressure fermenting.

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