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Author Topic: Spunding  (Read 5554 times)

Offline Kyle

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Re: Spunding
« Reply #15 on: August 23, 2014, 09:37:08 AM »
Reviving a dormant thread here. After a long hiatus, I have returned to brewing, and set about rebuilding my pipeline. For our many new members who may not know about this technique, it is phenomenal for brewing grain-to-glass in a few days (you do need a kegging system tho). I did a raspberry wheat ~4.7% abv with a spunding valve the other day. Ferment took 20 hours, was ready (cold and mostly carbonated) 72 hours from pitching yeast, brought to a party on day six fully carbonated, balanced CO2, and tasty.

Fast brewing has some disadvantages, but with low abv beers, lots of yeast, and ones not too aggressive flavourwise, you can easily do grain-to-glass in 3-5 days, including carbonating.
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On Tap: Fieldberry Cyser, Stout
Planned: IPA
Fermenting: --

Offline Two Wheeler

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Re: Spunding
« Reply #16 on: August 23, 2014, 09:46:47 AM »
Glad to hear you're brewing again, and interested to learn more about the method next time I see you
Jordan Harris
BIAB'er