Part 2 Full Cellaring and Tasting No Sweat IPA

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=BREsAV-s8Kg

Following on from our full all-grain brewday with the 40L Keg King Guten Brewery System, we showcase the cellaring process to explain exactly what we did from pitching yeast to getting the beer into the glass. • Using a Snub Nose 35L PET Pressure Fermenter, Spunding valve with gauge, Keg King Series 4 Kegerator Fridge, a MKII Temp Controller and a heat belt, we pitched yeast and brought the beer to 18C to begin fermentation. The pressure built to 10psi within 12 hours and we continued holding 10psi on the head space throughout the rest of the process, only depressurizing to add dryhops and then immediately repressurizing to 10psi after purging the head space. • We finish the beer with cold crashing and closed keg transfer, then finally get to enjoy No Sweat IPA. We learn from every brew day and what we learned from this one is simple: brew it again! • https://www.keg-king.com.au/fermentas... • https://www.keg-king.com.au/liquid-to... • https://www.keg-king.com.au/mkii-10-3... • https://www.keg-king.com.au/heating-b... • https://www.keg-king.com.au/fastapb-d...

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