I thought I'd start my own thread instead of filling up the other one on spunding.
To recap, I brewed up Richard's "Black; Black Like Your Heart IPA" recipe, added a bit more sparge water than the recipe called for, but split the wort up in 2 kegs, at about 13L each.
I aerated each of the kegs with pure oxygen (aeration stone) for roughly 30 seconds then sealed the kegs. I then hit each with 5lbs of CO2, shook them up, and attached to the spunding valve via a 2 port manifold.
With all the headspace in each of the kegs, I still had krausen come through the spunding valve several times so I had to clean the lines, manifold, and spunding valve, and put a krausen catcher in line to stop the valve clog ups.
I set the spunding valve to 6 psi, and it hissed for 4 days. Each day, I disconnected the gas valve and shook the keg to rouse the yeast (tip from Senior).
On the 4th day, when hissing could not be heard, I shook the kegs once more and turned the spunding valve up. Over the next 12-18 hours the gauge hit 22psi. I'm going to leave the spunding valve at 22psi for 2 days before transferring to the secondary kegs. At this point, I am going to cold crash the secondary kegs for 2-3 more days before transferring to the serving kegs.
Two questions at this point...
1. Richard, how long did you age your black IPA that I had at your place? Trying to figure out how long to age these bad boys.
2. John, I understand that this beer will be pretty much finished carbonating before it hits the serving kegs (I think), so how much time could I possibly knock off the aging process if any?