I have. It's a nice thing to try, if you're looking for that old school experience. In my opinion, it's pain in the butt to be honest. Freshness, wort loss, and unknown Alpha Acids are on the top of the list of pains. Love those pellets.
I had a little bit more headspace than that for a slightly stronger beer (about 6.5%), and I had krausen flying out my spunding valve. I have just started to make smaller batches in my corny kegs
When you say you are doing a shoot out with the cold fermentation, are you considering the standard non pressure fermentation? That would probably the best test versus room temp under pressure.
Brad, when you say "room temp" for fermenting does that include fluctuations across the day / night and if so, I'm assuming you're not identifying any issues with that? I wasn't sure if you should still maintain a constant temp with pressure fermenting?
@@graintoglass Loving your style! I'm doing the same at the moment, no space in the ferm fridges so just leaving it in the garage under pressue and let's see what we get. Reckon it will come out fine.
@@graintoglass What temperature is the room you are fermenting in, please? I have an Inkbird temp controller and a fridge, so should I glue some neoprene half way up the side of the keg that I can put the temp probe in? I Australia in summer, my garage can be 30c (86F plus). I could limit the ferment to the high end of the yeast by doing that.
I swear I will stop watching and Unsubscribe whenever everything goes as planned. But with Brad on deck. Who am I kidding.. FUF everyday and thank you for it.
Try brewing a Czech lager. The most famous beer style in the world! Pilsner style.
Great suggestion cheers!
I have one of those mammoth kegs and love it, and the price on them is great.
Yup, definitely a good value. Cheers
I come here to steal your t-shirts
we should do some FUF merch hey?
Loving your channel. Do you do wet hops? I am currently growning my own hops,love to see you do a vid on those
I have. It's a nice thing to try, if you're looking for that old school experience. In my opinion, it's pain in the butt to be honest. Freshness, wort loss, and unknown Alpha Acids are on the top of the list of pains. Love those pellets.
I had a little bit more headspace than that for a slightly stronger beer (about 6.5%), and I had krausen flying out my spunding valve. I have just started to make smaller batches in my corny kegs
Adding a couple drops of fermcap might help with the krausen. Cheers
what psi might i ask? getting into soon so wondering if u need one of these 6/7 gal kegs…
Hey Brad, you've had a golden ale with only Willamette when you had the Turd Snowbank! I like the look of those mammoth kegs too!
Ya the mammoth kegs are awesome. Cheers
What PSI do you recommend for the pressure ferment? Thanks for the video!
We usually do 15-20psi. Cheers
When you say you are doing a shoot out with the cold fermentation, are you considering the standard non pressure fermentation? That would probably the best test versus room temp under pressure.
That's the plan, indeed.
What kind of Refractometer are you using and/or would recommend.
www.graintoglass.ca/products/refractometer-with-carrying-case-brix-and-sg
pressure ferment in a 5 gallon keg with a spunding is all I do now.
Now someone needs to create a dry hop bong attachment for the cap lock.
A lid with a tri-clamp fitting would do the trick. I wonder if Kegland will make one. Cheers
how do you regulate the temperature? Do you glue some neoprene onto the keg and slip a temp controller probe into it?
Brad, when you say "room temp" for fermenting does that include fluctuations across the day / night and if so, I'm assuming you're not identifying any issues with that? I wasn't sure if you should still maintain a constant temp with pressure fermenting?
I'd say ideally you should, but I just left this on the floor in the warehouse. Trying to be as lazy as possible and see if good beer is still made
@@graintoglass Loving your style! I'm doing the same at the moment, no space in the ferm fridges so just leaving it in the garage under pressue and let's see what we get. Reckon it will come out fine.
@@graintoglass What temperature is the room you are fermenting in, please? I have an Inkbird temp controller and a fridge, so should I glue some neoprene half way up the side of the keg that I can put the temp probe in? I Australia in summer, my garage can be 30c (86F plus). I could limit the ferment to the high end of the yeast by doing that.
What's your room temp?
18-19C
I swear I will stop watching and Unsubscribe whenever everything goes as planned. But with Brad on deck. Who am I kidding.. FUF everyday and thank you for it.
Haha I was wondering why you were putting on the lid.
Testing to see if y'all are paying attention 😉 jk it was a long day shooting vids. Thank you for coming along on the journey
did you have enough room for fermentation Brad?
Yep, no issues there
Love your burps.
Love your comments
It’s pronounced will-ahm-ette
Wouldn’t be a proper FUF if brand wasn’t spilling beer all over the place!
U are correct