Had a similar thing happen on my last beer, spunding failed, and resulting pressure stressed the yeast. Thankfully no sulphur, it was a repitch of Lutra but it was enough stress to put those yeasties to sleep permanently. A slow purge, added oxygen and new yeast and off it went. Such a relief to save a beer!
Quite the miraculous save there mate! well done..would have thought that amount of pressure would buggar the yeast forever but you must have saved it just in time, I am learning the importance of happy yeast myself at the moment cheers
Had a similar thing happen on my last beer, spunding failed, and resulting pressure stressed the yeast. Thankfully no sulphur, it was a repitch of Lutra but it was enough stress to put those yeasties to sleep permanently. A slow purge, added oxygen and new yeast and off it went. Such a relief to save a beer!
He understands when he takes it out
Grate video cheers for all the information man :)
Quite the miraculous save there mate! well done..would have thought that amount of pressure would buggar the yeast forever but you must have saved it just in time, I am learning the importance of happy yeast myself at the moment cheers
Cheers Lee
Mate- it is SCHWARTZ bier, pronounced SHH-VARTS. Schwartz means black in German.