"Natural" carbonation.
Posted: Thu Jan 07, 2016 7:48 pm
Some pro brewers like to button up the fermentor in the last couple of days of fermentation before sending the brew to the bright tank in order to "naturally carbonate" the brew. This saves on bulk CO2 usage, and will go part way toward hitting the desired canning/bottling carbonation level, but is it a wise move?
I imagine that at some point CO2 pressure in the fermentor might inhibit the yeast's ability to metabolize sugars, but I don't know at what point that might be reached. The pressure in the bottom of an 18 foot tall conical is already considerable. Is the additional pressure created by a 10 psi relief valve on the blowout tube going to make any real difference?
I like a nice low terminal gravity in a brew. Will buttoning up the fermentor in the last few days affect that target at all?
TIA,
Charlie
I imagine that at some point CO2 pressure in the fermentor might inhibit the yeast's ability to metabolize sugars, but I don't know at what point that might be reached. The pressure in the bottom of an 18 foot tall conical is already considerable. Is the additional pressure created by a 10 psi relief valve on the blowout tube going to make any real difference?
I like a nice low terminal gravity in a brew. Will buttoning up the fermentor in the last few days affect that target at all?
TIA,
Charlie