Tonight I’m starting a Russian Imperial Stout brew with chili peppers, coffee, vanilla, and cacao.
Reviews say the blow-off is crazy so I figured I’d do it on a Saturday so we have time Sunday morning if there’s cleanup needed.
@annamuneca
Does the pressurization perform the carbonation? Or does that happen later in smaller individual bottles?
@InvaderGzim that happens later. This point the yeast is fed from the sugars releasing carbon dioxide & leaving alcohol.
In 2 weeks I’ll add the coffee beans, cacao, vanilla & chili peppers. A week after that I’ll boil 1cup water with 2 Tbsp sugar then mix that with what’s in the carboy then bottle that. It sits in the bottle for 2 weeks but I might leave it for 3-4 weeks.
@annamuneca
Ok.. the reason that i ask is.
Would one of these help with the pressure issues overnight and keep things safe
@InvaderGzim it’s more that there’s extra sugar in this recipe so the yeast are gonna be extra burpy
@annamuneca
Understood... Just seems that a pressure release valve would be called for... Let out to extra CO2... Like fermented pickles and slaw... And still keep the system closed...
@InvaderGzim I do have an airlock that is put on after the most active time has passed so then it’s a lot more closed. If I brewed more & we had more space I’d invest a little more in it.
And now we wait! I was warned this recipe is especially active the first 48-72 hours and to secure the blow-off ✅