All it takes is pressure and time. Developed hundreds of years ago by German brewers working under the constraints of the inflexible Reinheitsgebot laws, spunding is as simple as sealing a vessel toward the end of active fermentation. Without a blowoff and with no place to go, the carbon dioxide is instead dissolved into the liquid. Brewers dedicated to this method use a simple valve to manage the pressure level in the tank and, thus, the amount of gas that ends up dissolved in the beer.
Similar devices are also manufactured by GW Kent, Ss Brewtech, and others, with various pressure ratings and fitting hardware from tri-clamp to ball lock. Why not use it? As his brewery developed, he integrated the technique wherever he could and says that spunding produces a finished beer with a more European character. Each tank at Bierstadt Lagerhaus is outfitted with a spunding valve to capture carbonation naturally produced by fermentation. The technique of spunding also naturally fits into the slower, colder, lager-brewing process.
Bottling is obviously much cheaper, I always bottle lager in 2L plastic PET bottles and add sufficient priming sugar, g 1 tsp per pint, to make sure there is plenty of carbonation, or 'fizz'. This level of carbonation means that the bottles need refrigerating before opening, which suits me as I like my lager chilly Re: Getting lager fizzy Post by istubbedmyjoe » Tue Jun 14, am super, thanks for getting back to me.
So you just use normal plastic 2l bottles such as for coke etc? Add the sugar, just screw the cap on and leave in a constant-ish temp for a few weeks, then another one in the fridge? Then its all good? Thanks again, Joe. You pour the beer, carefully, trying not to disturb the sediment, from the bottle into a glass, and drink it from there. You will always get sediment in home brewed beer bottles unless you buy some more expensive kit to allow you to bottle under pressure.
Because of the circular profile, they can hold a surprising amount of pressure. After bottling, keep the bottles at fermenting temperature to carbonate, this will take a week or so. The good thing about plastic bottles is that you can give them the 'squeeze test' to see how things are progressing. Once the sugar is used up and carbonation is complete, the bottles will be be quite hard.
The company has applied for a patent for the process, which it says will help lager to keep its head and bubbles for up to an hour after being poured. Clive Waugh, the managing director, says: 'Brewers have been pestering me for years to come up with a way of improving the appearance of their product by maintaining the just-poured appearance of lager.
Typically, lager dispensed into standard beer glasses loses its head very quickly, and soon after the bubbles all but disappear. The company's process involves treating finished glasses with glass particles fired to a temperature of C in a machine designed by Mr Waugh and manufactured for the company. This softens the glass, fixing the particles before they become molten. The particles, which can be in the form of company or brand logos, create nucleation sites around which the bubbles of carbon dioxide form.
Mr Waugh says that the process of nucleation is not completely understood but it has long been known that roughening the surface of a glass makes its contents fizzier.
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