Fermentation

FermZilla All Rounder 30L & 60L | Fermentation

Using The FermZilla Without Pressure

The FermZIlla range (excluding the non pressure rated FermZilla Flat Bottom) are designed to be optimally used with CO2 pressure. They are not really designed for gravity only operation in the same manner as a fermenter with a tap.

However, there are some workarounds that can allow this, although it is not recommended.

Using The FermZilla Under Pressure

Performing a Leak Test

If you intend to use FermZilla under pressure it is strongly advised to perform a leak test prior to commencing fermentation.

This will require access to an external pressure source such as a CO2 cylinder with a Type 30 MK4 regulator. To thoroughly pressure test the FermZilla it is best to perform a pressure decay leak test.

Pressure Decay Leak Test Procedure

1. Assemble the FermZIlla according to the instructions

2. Pressurise the empty FermZilla to a minimum of 15psi (but not more than 35psi)

3. Turn the CO2 cylinder off and leave to sit for a few hours

4. Check the pressure in the FermZilla. If it has decreased substantially then there may be a leak that will need to be identified before using the FermZilla under pressure

A leak can occur from the Carbonation Caps, the lid, the butterfly valve assembly* and/or the Collection Container assembly*

*FermZilla Tri-Conical model only

To locate the leak you can pressurise the FermZilla and spray with soapy water to look for bubbles. Bubbles will identify the source of the leak. You can also fill a bucket with water and submerge the lid of the FermZilla under water. Again, bubbles will identify exactly where the leak is.

Once the leak has been located, remove and inspect any fittings. If there is damage (such as a crack) then the fitting may need to be replaced. If a seal is damaged it may need to be replaced. If no damage is found then reassemble using food safe lube and retest.

Fermenting Under Pressure

Pressure Fermentation is a fantastic tool to have in your fermenting arsenal. In the commercial brewing world, most beers are fermented under pressure to some degree due to the size and shape of the tanks used. This means that the pressure at the bottom of the tank is quite significant even if no pressure has been applied to the tank.

Fermenting under pressure can have several positive benefits.

1: It can allow elevated temperatures with no off flavours. This in turn can lead to a faster and complete fermentation.

2: Fermenting under pressure can suppress esters and off flavours, leading to a cleaner beer in the glass.

3: Fermenting under pressure means that the CO2 produced in large quantities during fermentation can be dissolved back into solution - thus you can achieve complete carbonation y the time the beer is ready to keg.

NOTE: Not all beers styles are suited to pressure fermentation. Styles such as Belgian beers and Saisons rely on yeast expression and character and thus they are not really good candidates for pressure fermentation.

To ferment under pressure you will need either the Complete Pressure Brewing Kit:

30L FermZilla All Rounder Complete Pressure Brewing Kit

60L FermZilla All Rounder Complete Pressure Brewing Kit

Gen3 27L FermZilla Tri-Conical Complete Pressure Brewing Kit

Gen3 55L FermZilla Tri-Conical Complete Pressure Brewing Kit

Or you will need to purchase the following accessories for your FermZilla (NOTE: Required accessories can differ according to model. Check the product page or contact KegLand if unsure)

2 x KL10788 Carbonation Caps (we like to use Red for Gas, Yellow for Liquid for easy identification)

1 x KL17060 100cm Silicone Dip Tube Kit with Yellow Weighted Filter and SS Float

1 x KB03529 Integrated Gauge BlowTie Kit (0-15psi)

To transfer your finished beer you will also need some spare transfer line and 2 x Ball Lock Disconnects. If you do not have spare transfer line then the Big Jumper Kit is ideal

For a comprehensive guide to Pressure Fermentation please check out this article: A Guide To Pressure Fermentation

To ferment under pressure simply replace the black plastic caps on the FermZilla lid with Carbonation Caps. Ensure the Silicon Dip Tube is cut to the correct length and connected to one of the caps using the barb.

Instead of using the airlock we will use a Blowtie Spunding Valve to control the pressure build up in the tank. Best practice is to not allow pressure build up for the first 24 hours after pitching yeast. This is because pressure can inhibit yeast growth.

For most fermentations, we recommend setting the Spunding Valve to allow pressure to build to 10-12psi. Under no circumstances should pressure be allowed to go to or higher than 35psi.

WARNING: If fermenting at high temperatures (above 35psi) do not also ferment under pressure. The combination of high temperature fermentation and pressure can cause failure.

Setting The Spunding Valve To The Desired Pressure

To set the Spunding Valve two methods can be used.

1. Wind in the handle of the Spunding Valve (clockwise) and connect it to an empty, pressurised vessel with ball lock posts - a keg is ideal. Ensure the pressure in the keg is higher than the desired set pressure. Slowly unscrew the handle of the Spunding Valve until the desired pressure is reached. Once the Spunding Valve is just venting at the desired pressure it can be removed and put on the FermZilla

2. Once active fermentation is underway CO2 will be produced quite quickly. You can connect the Spunding Valve to the Gas Post of the FermZIlla and turn the handle clockwise. Pressure will build up over a few hours and thus you can check the FermZilla and valve every 15 minutes and adjust until the desired pressure is reached. NOTE: It is important to constantly monitor the FermZIlla when setting pressure manually in order to ensure there is no possibility of over pressurising the tank

When fermenting under pressure ensure that the FermZilla is depressurised prior to closing the Butterfly Valve, Removing the Collection Container or removing the FermZilla Lid

Fermenting under pressure with Spunding Valve

Once fermentation is finished, best practice is to cold crash the beer before transferring to your desired packaging.

To ensure that fermentation is complete before transferring, take a gravity reading across three consecutive days. If the gravity reading is stable and in the expected range we can be sure that fermentation is completed and the beer is ready!

As a pressure capable fermenter, the FermZilla range is the ideal fermenter for transferring into kegs. This can be easily done with no mess, fuss or risk of oxidation using a pressure transfer once the beer is finished.