How To Dry Hop In A Pressure Fermenter - IPA Grain To Glass Fermentasaurus
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- Опубліковано 13 чер 2019
- How To Dry Hop In A Pressure Fermenter - IPA Grain To Glass
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IPA Grain to Glass video of this IPA with Citra, Simcoe and Columbus hops.
I go trough the brewday, all grain ipa recipe and double dry hopping under pressure in the Fermentasaurus plastic conical fermenter. This is kind of a both how not to and how to dry hop in a pressure fermenter like the Fermentasaurus or how to dry hop in a Corny keg. Also trying out how this IPA has aged during its 3 months in the Cornelius keg after the small dry hopping accident.
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This stuff I didnt find on Amazon, still good stuff though!
Spundit & fermonitor: ebay.to/2ung4Sr
Bulldog malt mill: ebay.to/2MyKSpQ
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Cheers and thanks for watching /DrHans
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Double IPA
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what is that fermometer bottle and isnt just a spunding valve as good
Listen, it's not homebrewing if there are not moments of adventure. I like the truthful nature of this video. Shit happens during brewing and we learn from every mistake that happens. I like this video and appreciate you showing your set up and providing details to help people exploring homebrewing. Cheers!
Thank you so much!
Great video, Hans. Very instructive.
Thanks for sharing, the good and bad of brewing! Just bought an all-rounder. Excited to try it out and see how much different my beers are not being exposed to O2. Cheers to a great video! 🍻
Thanks, Im sure that you will love pressurized fermentation!
Great video. I also had a similar mishap my first run pressure fermenting but I love the process. Having carbonated beer out of the fermenter is great too. Cheers from Australia!
Thanks, yes it is amazing
You can add the hops in a muslin bag and suspended using magnetics. When you want to add, release the magnet so the bag falls into the beer / wort. No mess and takes seconds.....
Yes I know of the method.
Is there no risk of foaming using this method? Fermenting my first ever batch a have my dry hops secured in the pressurized (12psi) fermentor with magnets. A bit nervous after seeing this video. I don't want my spending valve to get clogged. Will the pressure keep down any foam after I remove the magnet?
Thank you for sharing the mishap. Shows and teaches so man others. Goody from Australia.
I try to make my channel about sharing my experience and not preaching. Thank you for appreciating that
For visiting USA I recommend Portland and Seattle for fantastic variety and quality.
Thanks for the recommendations, cheers!
Great video. Just started home brewing and will be chilling wort over night and pressure fermenting, but no dry hopping receipt at first. 👍
Thank you
You can use the spunding valve to let out pressure very slowly and avoid the craused rising so high.
Hi Doc, I also ferment under pressure (1bar in 2 half filled converted Corny kegs) but after reading some Brulosophy exbeeriments I now add all my dry hops at the same time I add my yeast before fermentation had started. I don't notice any difference in the flavour characteristics and I don't detect any "grassy" flavours from leaving the hops in for longer, although I do always use leaf hops. Agree with you that the biggest impact on the flavour of hoppy IPAs is to drink them young and fresh.
Yes and with this one it was just silly as I did it two days apart. I found that grassiness ain’t really a time thing. It’s the hop variety.
Hey Doc, another great video. I have a fermeasarus and have tried pressure fermenting a few times. I have introduced dry hops by placing them in the collection bottle (purged with Co2) and opening the valve - no need to open the top. Seemed to work OK, though I'm not sure if its the most effective way.
Peter Davis Thanks Peter! But with what amount have you successfully dry hoped with that method? A small amount would work I guess. Cheers!
@@DrHansBrewery I do the same thing. Tip the fermenter upside down to empty the sediment bottle, close the valve, remove the bottle and pour the hops in, reverse the process.
Works every time.
@@nzidb never flipped mine!
you can put your hops in a hop sock with a stir bar and use a rare earth magnet on the outside of the fermentasaurus to hold the hop sock at the top above the wort when your ready to dry hop just remove the magnet and the hop sock drops into the wort with no need to open the fermentasaurus
Yes Ive seen people doing that also. Thanks!
Seems alot of yeast is deposited on the walls when the foam builds up when releasing pressure, might cause issues on a high gravity beer maybe worth swirling a lil to get it back down into the fermenting wort
Hello Dr, I'm new to your channel love your work 👍I have just purchased a fermentasaurus and have not used it yet hopefully next wknd, I like FERmonmiter could you pls tell all the Parts I need to order for this.
Thank you
I only skimmed once. I bought a brand new 8 1/2 gallon Brewmasters brew kettle and cleaned it for 3 hours and did a small boil of water in it to see how long it would take to reach 212°f . That apparently was not enough and some more manufacturing grease came loose about 30 minutes into the boil on brew day.. I skimmed.
Of course you did. Sounds nasty!
Gotta laugh at the oil filter tool .hahahahahahaha..fcken funny
It works really well
Hi Dr, is that an oil filter wrench you have for unscrewing the lid? I always struggle getting it off after fermenting
Yes it is. You need to get one asap!
Can you use magnets When dryhopping?
First of all,I just wanna have some since you're a good guy. You missed a word,"Re-hydrated yeast" not dehydrated :)
Then,nice video man :) Maybe you have put a much more pressure than needed huh? 35 psi seems so much to me. With the pressure of fermentation,it blew off I guess. I used a 5 liter water bottle for fermentation for my over volume wort. I said I was gonna put airlock some time and I forgot it. I could not even open the lid. I had to stab the lid,then it blew off like it did to you!
And one more,what I think about aging hoppy beer in keg is that they shouldn't get oxidized or lose aroma. Yeah maybe they can fade away a little bit but it shouldn't.
Great video again!!!
Thanks Buddy! I’m sure I missed more words than that, well spotted. 35PSI is a lot I know. I’m just that kind off guy who has problem with not overdoing things I guess. If I can push it to the max ill do it. I actually haven’t had any issues with fermenting under such high pressure. And when now that I’ve learned to let some pressure of before dry hopping all is solved. No I don’t think a beer should get oxidised in the keg either. What I was aiming for here in this video is if oxygen had been introduced then it would get oxidised in the keg. Hoppy beers loosing aroma over time though is another thing. That I don’t think we can fix. But the better we handle the beer the longer it stays fresh. Cheers!
@DrHans Brewery just remembered that you said earlier that your water is iron contaminated. How is your beer affected by that or can you use filters for that?
Check out this video: PreBoiling To Improve Brewing Water - Alkalinity
ua-cam.com/video/Cy7I6gK6Uyk/v-deo.html
Great video! How much did you have to put back in to get back up to pressure? Thats the bit that confuses me about dry hopping and pressure fermenting. Surely you'll have to put in alot of gas back in to get it back to say 10psi. Especially if your doing a small test batch of say 11 litres????
The idea us to dry hop before fermentation is over. So that the pressure can build up again. I try to dry hop just as the krausen is starting to drop. I also bump up the temp a bit in the end.
These vids are great! if you're turning an IPA around in a week is there much difference between doing two dry hop additions vs doing one big one?
Can't answer that as I haven't do me any experiments on that. Would love to do such experiment though in the future.
Great video Hans. I know the feeling about the overreaction of the hops on pressurized beer. Can you tell me what is the spunding valve setup you have on the fermentasaurus. It looks perfect for me.
Thanks, There is a link in the description for the Spundit!
@@DrHansBrewery Thanks Hans. I usually watch your videos on TV so didn't see this. Thanks again for your help.
Dr Hans, I am looking to get into pressure fermentation. From what I’m reading online, ales are not recommend for pressure fermentation because of the loss of ester production. Do you have any thoughts on that?
Have you watched this video?
ua-cam.com/video/-gyZOD-6x9s/v-deo.html
DrHans Brewery just watched it, thanks for the info. Cheers!
Interesting video! I don't think that a slower pressure bleed off would hurt anything.
Thanks, no me either. Cheers!
Thanks for the video! When can I keg IPA after pressure fermentation? Thanks
Thanks, do as you always do. I would cold crash it and keg it.
Hello, Have you ever considered dry.hopping by using hop-tea insted of using pellets added by lifting the lid and creating foaming? I have added hop-tea through closed transfer using a carbonation cap and a PET bottle with successful results. A comparison of both alternatives would have been a interesting setup for a video! Don't you think!?
I have a video on the method but not a side by side dry hopping vs hop tea.
You can save yourself $$$ by just dry hopping in the keg. Literally 1oz of any blend of your favorite dry hops in a muslin bag in the keg will go MILES above dry hopping in the fermenter, and still be super fresh on every pour. Been doing this for years.
Hey Dr.Hans, do you find it necessary to stir dry hop pellets or do you usually just throw them in and that's enough? Sometimes I stir my dry hops a few hours after I toss them in, when they have sort of broken apart. Do you think this step is worth the time?
I wouldn´t do that if it means that you're opening your fermenter.
@@DrHansBrewery Good call, noted!
Hi Dr. Hans. I dry hopped my kveik fermented pale ale with cascade hops. After few days I had a taste and it had a very nice taste and aroma but lacked some carbonation (started from 20psi. Was down to 8). So after adding some more co2 (upto 15 psi) and letting it sit for 2 days, I tasted it again (pressure was down to 10psi). The hop aroma was not as aromatic as the first taste (before adding the co2). Could the additional co2 affect the hop aroma in any way?
(By the way, I still feel I need more carbonation in the beer, but not sure if I should add any more co2)
(First brew with the fermzilla btw :)
I did a beer under a pressure and did not taste any hops. My theory was I C02 washed the beer with all the foam and un-even pressure when I tried to close transfer
I'm going to be getting a very pressure capable conical soon and would love to get your thoughts on the right pressure for different beer styles and also a discussion of the benefits you have seen in pressure fermentations.
Pressure it as high as your system allows and experiment with temperature. Dont be be shy with temp under pressure. The benefits are: Fast turnarounds as you can really bump up the temp. Oxygen free environment and transfer leading to longer shelf life.
I couldn’t max the pressure on this fermenter since it has a max of 6 bar but I will do some experiments. I also want to try out some kveik strains.
@@timheffernan3577 by max I actually ment my max 🤣 it was a bit stupid I know. Max on my fermentasaurus is 2.4bars. But now you got me interested. What fermenter is that?
@@timheffernan3577 You should try Kveik.
@@DrHansBrewery As I mentioned we are developing a home brewing system to commercialize and this is a custom unitank fermenter we had built. It's similar in design to SS Brewtech's 7 gal unitank, except ours is 1.5mm and SS Brewtech's is 1.2mm. That's why it's so pressure capable.
Hi Doc where did you get the spunding valve you used in this video it’s not on your amazon list
No, but it should be linked in the description of this video.
Found it: ebay.to/2ung4Sr
Also, just curious, why do you add hops from the top and not the bottom? to be more oxygen free?
That's one of the reason. The other reason is that the little ball idea sucks. I will try it on the updated version though. Video to come on that.
Are you worried about blowing off a lot of hop aromatics with this method?
No, not really as I did a double dry hop. After the second dry hop I did not vent it. If im doing just one dry hop I dont vent it after thatr either of course. And if I dont dry hop I would never vent it. So im thinking in this case I might loose some from the first addition but not from the second. Does that make sense?!? :D
Couldn't you have dry hopped by utilizing the trub collection port in the bottom?
It's not good for that. The port is to narrow. Maybe it will be a better option with Fermzilla.
Great video as always ,but I'm confused here . Did you let your wort chill over night and is it ok doing it this way over the no chill method in a sealed container
It's totally ok. There are several benefits of doing it this way.
@@DrHansBrewery have you done a video explaining / listing these benefits?
@@BarFlyBrewing Nope not yet, but it will come.
I was also intrigued by this. I use a wort chiller to avoid the DMS flavours (baked beans) that can be introduced if left between boiling and room temperature for long periods, but I presume dr Hans has got around this in another way
Wow!! That was some action...really nice to see and I was almost bringing chips and dip!! 😊
Keep up the good work...cheers!! 😛👍🍺
Bring out the chips!!!!!!! Cheers Buddy!
Glad I didn't call around for a beer lol, what a kerfuffle ...
Cheers
If you put a magnet in a hop bag or hop container and attach it
on top of the Fermzillan / fermentisaurus and another magnet that holds it in place on the outside
before you pour in the wort. And when it's time you simply remove the magnet on the outside and the hops will fall into the beer without having to open it.
Do you have a fermenter for pressurized 120L of beer to recommend?
Nope the largest I've seen is half that size.
@@DrHansBrewery Half could work if I buy two of them, where?
@@jaytonicio This would fit your needs in one tank! ebay.to/2ouuoZP
I found this a first class and enjoyable video Doc .
Well done sir, you must have put a lot of effort into this video.👍👍👍
Thanks buddy, glad you liked it and noticed the effort. Cheers!
I seen that coming. Like a big bottle of soda that's been shaken up so the bottle is "ping" hard. This will not end well.
Hahahaha, cheers
@@DrHansBrewery I was cheering you on with "Hurry man, hurry! HURRY!" LOL You nearly made it.
@@1over137 I kind of made it, I had an accident but it could have been much worse if I wouldn't have got the lid on.
Why you add CaSO4 before boil?
Playing with different methods. Been trying to up the sulfate on my hoppy beers to make the hops pop!
@@DrHansBrewery thought so. What number of sulfate do u prefer? Ppm?
@@16sidvicious I have been experimenting with like 4grams in a 23liter batch
Do you recommend the Spundit?
Yes it's my favourite of the ones I've tested. It costs a bit more but to it's worth it in my opinion.
@@DrHansBrewery Nice to hear.
Had this style first: www.morebeer.com/products/spunding-valve-gauge-ball-lock.html
-->Hated them.
Then I bought 2x Kegland Blowtie.
-->Better and keeping them.
Now I ordered a Spundit (directly from manufacturer so it's 1/2 of the price of the keg king - doesn't include the bottle though).
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Haven't tried the Ss: www.ssbrewtech.com/products/sspunding-valve
or the Blichmann:
www.blichmannengineering.com/spunding-valve.html
Both of the 2 last ones look nice and would match my Unitank very well but they're not diaphragm valves so I don't think they can be very accurate plus they're both very pricey.
@@aujarvenpaa I don't have anything bad to say about the Spundit so I think you will like it.
You don't need the tool to tighten ! The seal works in the same way as a John guest or duotight fitting. Once you push the lid inside the top of the vessel, the retaining ring only needs to be hand tight to stop the lid lifting under pressure !! Over tightening will not increase the effectiveness of the seal.
My fermenter doesn't have the gen 3 lid (with the sral in the neck) It has a seal that get compressed by the lid against the top of the neck.
@@DrHansBrewery My mistake, I thought it was a fermzilla p.s. love your content, looking forward to the i tap oxidisation update result👍
Did you notice the difference in fermenting so hot? To me 25 is getting concerning but 28 is madness. Am I being too cautious?
I actually pushed it up to 30C in the end. No I did no, bit this was fermented under pressure. Normal rules doesn't comply.
you don't need to add CO2 to your fermenter.....the fermentation process does that for you. And 35psi is wayyyyy to much.
The main reason that I add CO2 is to dial in my spunding valve. And 35psi have actually worked great for me time after time. I know its higher than most use. Cheers
Had an overflow once when adding raisins to mead mid ferment. Tremendous mess.
Glad to hear I'm not the only one, cheers!
@@DrHansBrewery Even if you're not fermenting under pressure it can be an issue, adding anything can cause gas to come out of solution. If there is enough in solution that is.
@@mrdespizeme cool. Never had a reaction like this with not pressurized beers. Maybe some day.
@@DrHansBrewery You can replicate it by sprinkling some sugar or something into a poured beer. I've never had it happen with beer by just introducing something like hops, but then again I usually dry hop after fermentation is on it's downward slope. Even still, excellent video. If sending beer wasnt so hard, and expensive, from the states to you, i'd love to send you some home brewed and local beer.
@@mrdespizeme Its the thought that counts. Would have been lovely. Cheers!
Doc, great video as usual but please don't use click baity photos :D
Thanks mate! Appreciate your input. UA-cam stoped promoting videos to subscribers. Wish they didn't. So now thumbnails have to be a little click baity to get attention. I would never do false click bait though. Cheers and thanks for your input 🍻
Hahah no way that beer was gonna get oxidized that shit shot out like a volcano 😂😂😂 aint no getting air in their lol
Exactly, cheers!
Lol. No oxygenation getting into that brew🤣
Nope 😂
1) Thanks for the entertainment (I found myself appreciating the music!)
2) I visited Fullers brewery a few years ago and was surprised that the difference in the freshness of the beer was so noticeable... (I too live in Sweden)
3) I've never brewed beer before, but I got some stuff home today and am hoping to have a go next week... I'm hoping to find out what it is I like about some beers, and why I think some beers are 'orrible...
Thanks buddy! Good luck on making your first homebrew. Keep me posted on your results. Cheers!
2 words: Hop Bong.
Over time the same amount of oxygen will permeate through the vessel oxidizing the beer. The internal pressure is irrelevant. This is physics. However, the beer will be finished by then anyways so who cares :)
Man that looks like a major pain in the ass.. Think I'll pass on pressure fermentation...
I think you should try it. Didn't mean to scare anyone off. I love pressure fermentation.
@@DrHansBrewery tell you what... you do the same recipe... one under pressure and one not... tell me the one under pressure is way better and I'll give it a try :-)
@@pschannel6685 - Have you seen the video where Dr Hans pumped out a lager in under three days? That's a pretty darn cool trick that you couldn't do without pressure fermentation. ua-cam.com/video/dt_kQtdj_Qs/v-deo.html
I have and but if I remember that was more about Kveik Yeast then pressure fermentation... Maybe I’m wrong... either way I’d like to see a comparison between two brews where everything is equal besides pressure fermentation
@@pschannel6685 - No, that's not correct. He used a mixture of Mangrove Jack's M-84 and Saflager's 34/70 yeasts in that video. The point of the video really was about fermenting under pressure. I put a link to the video in my previous comment. You should watch it. It's the one where Dr Hans sent out samples to two other UA-camrs along with some Swedish candy, and they recorded their impressions.
33.3 grams x 3 = 200 grams hahaha
Mas por que não oxigenar a cerveja? Você pôs CO2! Que loucura!
are you drunk?
Now or when I recorded the video? 😂
English is terrible, lol. But a very helpful video.
Yes I know, but im improving from every video. Cheers!
You talk too much
😂 lol, yes I know! Thanks!