Spunding directly translates from German to English as “bunging.” This method of natural carbonation involves carefully monitoring your present gravity and sealing off the tank after the aggressive initial stages of fermentation have finished. Once your wort ferments to near your targeted final gravity (too many variables keep us from recommending how near) and you’ve closed off all orifices, you set the spunding valve you’ve attached to your tank to your desired hold-pressure. (Though the pounds per square inch depend heavily on the style and amount of carbonation you’re after as well as the actual temperature of the beer in the tank, this number will almost always hover in the single digits so that you don’t risk exceeding the safe limitations of your tank.)
Post time: Nov-03-2023