How to carbonate and serve beer directly from the BREWHA 4-in-1
The BREWHA 4-in-1 fermenters are designed to withstand up to 14.9psi of pressure. This is enough pressure to fully carbonate beer, and once carbonated, it is ready to serve. The BREWHA BIAC is the only system in the world that allow you to serve your beer directly from the vessel it is made in, ensuring you and your customers are drinking the tastiest, freshest, chemical-free beer.
The beer can be carbonated in the fermenter through force carbonation with a CO2 tank once fermentation is complete, or, with care, the beer can be naturally carbonated by capturing the gas released during fermentation.
Whether you are naturally or force carbonating, it is VERY IMPORTANT to always have the Pressure and Vacuum Safety Valve attached directly to one of the lid ports. If capturing the gas during fermentation, it is best to use a blow off hose until late in fermentation (e.g. when the gravity is below 1.020—a lower starting gravity with a small head space, and a larger starting gravity with a large head space) to reduce the risk of over pressurizing and damaging the tanks. On the second 1.5" lid port, a valve should be attached, then a 1.5" tee is recommended, with a pressure gauge (or spunding valve apparatus) attached to the vertical side of the tee (1/4" thread pressure gauges are very common and can be connected to a 1.5"TCx0.25" coupling), and a Fermenter Gas in Post attached to the horizontal (even if naturally carbonating, the Gas in Post will be used to adjust CO2 volumes if fermentation does not deliver quite enough and/or to maintain gas levels when serving lowers the beer level in the tank). If force carbonating, carbonating stones can be used (customers have reported that attaching the BREWHA Aeration Stone to the racking port works well and the tank is fully carbonated in 48-72 hours when held at 5C/41F), however, adding CO2 from above is not much slower, will eliminate the risk of gas stirring up any sediment/yeast that has settled out, and reduces the amount of flavor and aroma compounds that might be scrubbed out of the beer by gas bubbles.
Once CO2 is added (either naturally or forced in), the Chiller can circulate cold water through the jacket to reduce the temperature of the beer—this will reduce carbonation time and allow more volumes of CO2 (CO2 dissolves more readily at lower temperature) and help remaining yeast to drop out of suspension (crash cooling). Even if not wanting to carbonate in the fermenter, having some pressure in the fermenter when cooling will elminate the risk of a vacuum forming as the pressure offsets the vacuum created by water/beer shrinking as it cools.
Once cooled, yeast can be removed through the bottom/dump valve and the racking arm flushed out to remove any yeast settled in there. (After removing the yeast, the Chiller temperature can be warmed up some to reduce electrical consumption or disconnected altogether unless a highly carbonated beer is desired in which case a lower temperature will assist with higher CO2 volumes.) If it was removed, a CO2 tank can be reconnected to the Fermenter Gas in Post and the regulator set to 8-12psi depending on the beer style you are serving (see this chart for volumes of CO2 and different pressure and temperature combinations). The beer line can be connected to a Chilling/Dispenser and let the pints flow!Filling Sanke kegs directly from the 4-in-1 fermenter
The freshest beer possible