Larry's Quick Lager (Munich Helles): Pressure Fermentation & Gelatin Fining Details
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- Опубліковано 5 сер 2019
- A deep dive follow up to my previous video about my "Quick Lager". I go over the details on how I shortened the brewing process for a lager from months to just days using pressurized fermentation (using the Spike Brewing Flex+) at room temperature and gelatin to fine (clear) the beer.
I also show my latest gadgets for use on the Grainfather; a Robobrew False Bottom and The Hangover and hop spider attachment by Exchilerator.
Larry's Lager Recipe:
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Great video. The 1 dislike is from the guy who just spent 8 weeks lagering and then saw this video. 😀
Hahah
I guess his 12 sisters have chimed in since.
I really liked your editing style for this video Larry. I'd love to see more of your brew videos following this format!
Wow! Video quality has improved a lot Larry! I’m looking to do this soon for a quick lager. Cheers
Really enjoying your videos Larry all the way from Newcastle UK, can't wait to get my bar finished and have a go of my own, keep up the good work 👍
Superb video, now 1 of my Top 10. Short, sweet, to the point, and I learned a great new technique that I can't wait to try. Many thanks!
Thanks Larry! I have read many things about this but it is really cool to see a video done on it my someone I trust. Thanks!
Thanks for the breakdown, Larry. When I get my hands on a fermenter that allows constant pressure, I'll have a go at this.
Thanks Larry, that glass of beer you holding makes my mouth watering. I wish I have this equipment.
me too
Great video, i will try this method. I have not heard of this method for lagers until now. Great job brother.
This by far is my favorite video on your channel Larry. I’d love to see another video including your top tips and tricks for effective pressure fermentation. I appreciate your channel Larry!
Dude I'm sold I've been brewing for years now and never heard of this. Can't wait to try it out.
I’ve got a batch of American Standard Lager pressure fermenting right now for a party in 2.5 weeks. Can’t do that with a traditional lagering process. 😉
If you decide to brew another batch of this on your traditional 10 Gallon or 5 gallon system I'd love to see the whole brew! Thanks for sharing this and doing the follow up video! Take care
Great content. I’ve been using this method for about 6 months now and have successfully made a great tasting lager in 7 days using a Williams warn Keg. Should have done this years ago!
Another good video Larry. hope you are having a great summer.
I have always stayed away from lagers because of the lack of equipment. Now, I have a lager in the "can". Can't wait to see how it turns out. Thanks for the video.
Love your video with all the shots you blended
IPA's are great but seeing Lager getting some love in your videos is fantastic. Please try a Stella clone next.. thanks Larry for being more diverse in the recipes department and taking chances. Many thanks M
Larry thanks for the quick message on fining with gelatin. I refer to this video every time for a refresher. 4:10
My third brew is a helles lager in a glass carboy. She's only been pitched 14 days so far looking at a 60 day wait in total and watching this video is like discovering fire. Really makes the case for pricier brew equipment. Cheers again Larry!
Thanks. To the point of equipment cost, this actually saves me money by not having to purchase a dedicated refrigerator or glycol cooler for fermenting and lagering.
Nice experiment. I put quarters on my air locks to increase the pressure and the beer always turned out good.
Hell yea I'm going to do this! Thanks Larry!
Thanks for sharing Larry!
Great video Larry as always and many thanks for the mention. A few thoughts to add. 1) No real need to use a hop sock when using the false bottom. Ive not found an upper limit yet and I have tried some punishing hop bills. 2) By using a suitable kveik yeast (Skare, Oslo, Voss Gjernes) at an appropriate low temperature you would reduce the grain to glass time even more. Faster fermentation, conditioning time and no need to lager at all. You can get super fast results with this without the need for pressure even.
What temperature for KVeik?
Nice process. Thanks for sharing! Cheers!
4:52 is magic, love that sequence!
Glad you liked it!
Great stuff Larry - love the video. Will try this 🍻
Great video...have just done my first under pressure ferment and dying to see how it tastes too on my lager.
You're my hero Larry 🍻
Larry, you are so right about this. I brew lagers in under a week in the kitchen, in Albuquerque, in August. It never gets less than 80F in my house, and is often closer to 88F when I get home from work, before I can turn on the cooler. I have been doing like that for years. I use a corney keg and spunding valve. That Spike Brite tank looks nice. I don't get finicky about clarity, but I have a trick for that (which you will like). Use the Williams Warn BrewKeg dosing device from morebeer to inject your gelatin. That way, you don't need to open your keg...
You can also just use a 2 liter bottle and carb cap. Add gelatin to bottle, pressurize slightly above keg pressure and connect to keg.
I'm in Australia someone shared your videos in a home brew facebook group and I totally love this method Larry, Lagers within 12 days now as opposed to months or waiting, I am using a cory keg with a Kegland blow tie spunding valve, I'm going to upgrade to a larger pressure fermenter like the one you use, stay away from those plastic fermentasaurus, the facebook brewing groups I am in have dozens and dozens of people who have bought one of these big bulky things 12 months ago and now they are beginning to show up problems with sealing and holding pressure, one person said his cracked around the thread because he over tightened it to get the thing to seal, the problems with them seem to be never ending, I'm in south east Australia, it is meant to be summer, it has been the coldest summer I have lived through so it's good for fermenting Lagers and ales without heat issues, I read you are set to get very cold where you are, anyway thanks for you help it is much appreciated
Very nice. Thanks for sharing and promoting my videos!
Great video Larry cheers!
I like your style Larry. Good on ya mate.
thank you so much for Larry!!!
Thanks for the video, I've got the Flex+ fermenter and I'm ready to try a lager-like brew under pressure. I'm wanting to do a Killian's Irish Red clone.
The Winking Pig Bar-B-Q hey just saw your comment how did the Killians clone go? I’m wanting to try the same.
Hey Larry, I finally attempted my first lager using the pressurized method. It is still in the fermenter, but what really got my attention was how fast the fermentation started. It took less than ten hours to create twenty pounds of pressure in the fermenter. I backed off the spunding valve to fourteen ponds. I look forward to tasting it. May not wait for Oktober Fest. Cheers!
It can get up there real quick for sure. I began applying a preset pressure so that I can set my spunding valve to the desired value from the start so I don’t overshoot.
Good laaaawd! I came here looking for beer tips but am now obsessed with the meat in the intro!!!! lol
Great share - thanks Larry. Definitely trying this as soon as I can splurge for the Flex+ which you sold me on.
Great video. I have learned a lot watching this channel. I think I will have to continue doing lagers the old way as I just don't see the value right now to spend $1500 to save a couple weeks of fermentation / lagering time.
@@BEERNBBQBYLARRY hmmm... That's true... Didn't think of that. That's why I watch your channel!! I should look for or make a spunding valve... Thanks Larry!
It's been so long since I have heard that intro song, I smiled when I did. Justing revisiting your take on pressure fermentation buddy. Zum Wohle!
Hi Harold. Hope things are well.
@@BEERNBBQBYLARRY I have 8 gallons in 2 fermenters and the pressurized one was at 20 PSI this morning. I had to check and see what the Brofessor had to say about it.
Hi Larry!
Im new to homebrewing and having some issues with the recent batches.
The ale gives me and my mates a very quick(almost immediate) and potent light headedness.
It doesn’t seem like the usually kick from alcohol.
We can usually finish 3 - 4 pints of commercial craft beer with 4% abv without any issues
But we are having trouble finishing 2 pints each.
mash temp: 72 C
Yeast pitch temp: 28 C
Fermentation temp: 23 C
*fermented for 2weeks in a temp controlled fridge
*probe was attached to the outside of the fermenter
OG: 1.048
FG: 1.018
Thanks!
Wow, this is some really cool stuff! You have insipred me to try this method now 😀. It would also be interesting to see what pressure fermentation can do to an ale. Maybe a speedster ale done in 4 days 🤔🤣?
Thank you!
Love your videos keep them coming! I’m getting ready to brew a Vienna lager in my garage and it’s not heated and will get cold in there. I do have a heating pad that I can control the temperature of my Unitank. So my question is is it still ok to ferment under pressure even at colder temperatures? Also at what point did you close everything off? Right after pitching the yeast or when?
hello Larry from south east Australia, which is the cold part but summer begins next week and I only heard about this method a while ago and after seeing your video I'm going to give it a crack, I have ordered a spunding valve and will attempt it inside the corny Keg, also I was watching a tour of a brewery once on another channel and commercial brewerys ferment lager at 18C / 65F under pressure as well in huge fermenters, it comes out carbonated then they filter it and they also sell the excess co2 they produce too, I think this must be for co2 refills etc I have been wanting to do a lager for years but the time and the off flavor potential put me off, but I'll be giving this a crack, beer is incredibly expensive in Australia, 50% of the price is tax a carton of 24 cans costs around $55, anyway thanks for the tips and the inspiration, cheers
Thanks for the video
Hi Larry , just using this method for a new Zealand pilsner. If you crash cool in the fermenter and then pressure transfer to the cold corny keg with gelatine finings you'll save that reopening step and air entry.
I have to add some dry hops in my recipe so am cold transfer to another fermentasaurus with gelatine in, I have two hop bags suspended with magnets ready to drop in for a few days post clearing pre bottling ( for a competition) and then I'll keg the rest.
@@BEERNBBQBYLARRY Hi Larry
I have thought about this, agree fancy new and old magnets could degrade in the harsh beer environment, pH etc.
I have vacuum sealed the magnet inside a vacuum seal pouch ( made on the vacuum sealer) this way I can sterilise the magnet in whatever I want along with the bag before loading it with hops.
I have a fridge large enough to fit the fermentasaurus mark 1 in, conveniently it had a broken thermostat and would only chill flat out ( so if left on works as a freezer ). Using an STC1000 controller on it powers the cooling on and off and the heating if needed ( one dollar well spent on the fridge).
Will get some pictures of the bags suspended whilst finings working ( later today ) I'm in NZ so currently midday 2nd Nov.
Remember to sanitise your transfer tube and then bleed your transfer tube with some beer before attaching it to the keg, this way it doesn't push the air in the tube into your keg and risk oxidising the beer. This is easier than flushing the tube with CO2.
I tried it . I made a warm quick lager in my basement . It is great ! No pressure required the yeast made no off flavor I can detect.
But I did 2 week fermentation because I was busy ...I did a one week lager in the bottles . So about 21 days mostly do to my busy life. THANKS for the inspiration LARRY
Hi Larry, that is a really cool bit of late night jazz on the intro. I'm experimenting with pressure fermenting and the flavour is good but bad clarity problems. I'll try the gelatin trick. Thanks.
Gelatin works great especially when following the advice found on Spike brewing website.
Super simple process. I can't remember what yeast did you use? I have used the high pressure white labs strain but many have used regular lager yeast under pressure with success. 👍🍻
I found your video when researching pressure fermenting. I don't have a conical yet, so I'm looking to do it in a corny keg like you mentioned. I am having trouble finding info on how much headspace I need to leave for Krausen. Thanks for any guidance you can give.
Thanks Larry for your videos. You gave me the final "nudge" to start my own beer making. Thanks for your videos!
-Sebastian / Finland
Awesome Video, as always Larry! I'm fermenting this recipe now (day 2) and can't wait to taste the results. Would you ferment Ales under pressure as well? I've got a spunding valve and would like to try this out after the Lager!
Amazing Larry you are a wizard!! I gotta try this! What is the attachment you need to do this in a corny keg???
Thanks, ist try it.
Brulosophy also highlighted decent fast lager methods, using "cleaner" lager strains you can warm ferment without pressure.
Henry Monster was about to comment and say the same thing! Larry and Brülosophy doing great things. Cheers
you talk about fermenting to room temp using w-34/70?
Awesome video Larry! I’m glad you did this second video. I plan on buying the flex plus as well. They have a bunch of attachments though. What extra attachments did you use during this process or would you recommend getting? Also, I have searched everywhere for that false bottom to use with my grainfather but they are all sold out.
Awesome!
I am fermenting a lager myself just now. I'm just fermenting in a plastic bucket in my new chest freezer at around 13 degrees C/55 f. I used 2 satchels of Mangrove Jack's Bavarian Lager dry yeast and it's fermented almost down to FG in only 4 days! I'm going to slowly let it warm to room temperature to finish it off and do a diacetyl rest. I guess I will have to lager it for a couple of weeks at least if I manage to wait that long.
Indeed. I'm just surprised it fermented this quickly despite being at a low-ish temperature. Using two packs of yeast probably had a lot to do with that. Next time though I'll try to ferment at 10C or so to see if there's a significant difference.
I've done California Common lagers a couple of times fermenting at 18-20 C and they usually turn out very nice but they also need at least two weeks of cold conditioning to fully clean up.
Great video. I don't have have a system like yours but I do it the "Brulosophy way" and have made some very good beers. (lagers)? I do BIAB on an induction plate.
Good-looking beer
Hey Larry great video as always. I had a couple questions for ya, so it took about 4 days to reach FG and you let it sit for 2 more days for diacetyl rest? And secondly, it looks like you used your tap water with no salt additions? Thanks in advance
You're the king
Thanks Larry
You’re welcome!
Hey Larry great video as always. You did a closed transfer but then opened the keg to add gelatin introducing oxygen. Any concerns? I have tried cold crashing in the fermenter first and then adding gelatin to the keg, purging it with CO2 and then doing a closed transfer.
Very interesting, will add it to my bucket list of beers to try for sure. 2 weeks is better than 2 months for the same outcome. How are your mini pressure regulators for your kegerator working out so far?
Great vid Larry! I heard some comments regarding yeast not performing optimally under pressure. Is pressure fermentation thus linked to a few strains of yeast (e.g. WLP925) or do you have any advice on yeast selection or links to a database that shows which yeasts can function properly at 10-15 psi? Keep it up!
Great video as usual! Does the Spike Flex+ gas manifold act as a spunding valve and release any pressure over 15PSI? Or, in this case, did the PSI just not go over 15? I'm a pressure fermenting newbie but just purchased the Flex+ :)
Larry, thanks for the video. Can you tell me what strain of yeast you used?
Hi Larry great video, what is the beer recipe software that you use?
Great video. Id like to know what was your room temperature. Im Brazilian, and here is starting our Autumn. Medium temps in 25 celsius. Do you think is possible in this temp? Tks
I’m curious about the gelatin finings. I’ve used Superkleer for ciders but added to the fermenter then racked to the keg. Was there any sludge or other weirdness in the first few pulls at the tap?
Hey Larry, Do you have the Vienna style lager on your todo list using the pressure fermenting process? If so maybe reflect back and identify differences and let us know in another great video. Thanks.
looks mighty tasty man! for someone with no access to secondary fermentation or pressure fermentation, how could i do a speedy lager? or something that tastes like it. luckily i have a fridge dedicated to my FV but reading up on making lagers is really disheartening! mostly because it takes to long
Thanks for the great video! I'm trying this method now. I have a spunding valve setup with the tank. Do I need to add pressure from a co2 tank, or just let it build up from the fermentation process? It appears right now it's built up to 2 psi from just the fermentation.
@@BEERNBBQBYLARRY Got it thanks!
Hey Larry! Great video and I definitely want to try this! I'm pressure fermenting in a corny keg and if I wanted to do this without exposing the beer to any oxygen, could I cold crash the fermentation keg before the transfer, put the finings in the serving keg, close it up, purge it, then do the transfer? Also, is there a risk that the gelatin will clog anything in the serving keg? Thanks!
I add gelatin directly to the serving keg and cold crash while carbonating. Haven’t had a problem yet.
Do you recommend using a special high pressure lager yeast to do this? Or do you think it would work with traditional strains? Thinking about making a mexican lager but not sure about yeast selection.
Question Larry... I followed every step you did and watched this video a couple dozen times to make sure I didn’t miss anything. My beer did not turn out that good. I use distilled and did the “lager” water profile on beer smith. Do you think that’s the reason?
Excellent video. I’ve been adding gelatin to the keg before closed transfer to minimize oxygen. I’m going to split my next brew into two three gallon kegs and add gelatin prepackaging and the other one I’ll let chill then add it. I brewed an Oktoberfest yesterday using your process.
Hey Larry.... great video!
Question: could I do this recipe without doing the different rests you show in the vid? Would it affect the end beer? Interested in trying pressure fermentation and gel finings... would the recipe work without the rests?
Thanks!!!
@@BEERNBBQBYLARRY
Thanks so much! I have learned so much from your videos! Tried your pulled pork also.... came out great!
Interesting. Saw your video in a link David Heath shared in our GF Facebook group. I just wonder if the pressurized fermentation works for lager only? How often did you check the pressure each day?
Great walk through. 2 quick questions. Did you pressurize the fermenter after filling or let it pressurize on its own? Any additional tips on pressurized transfer and avoiding foam? Cheers 🍻
Done it both ways. Each has a pro and con.
Letting it naturally pressurize saves on your CO2 tank, but you must know what setting to use on your spunding valve in advance or fiddle with it as it grows to keep it from being too low or high.
Force pressurizing it uses CO2 from the tank but you'll have the peace of mind to know the exact pressure it will ferment under.
Hey Larry how hot would you let the lager get under pressure before you would think about putting it in the fridge as I live in a warm country bit unsure if it will be doable
Also I have problems after fermenting under pressure the carb level is always too low so give a quick carb for a short time but always over carb it
What was your final carbonation x psi and temperature (usually an ale man), I'm in the UK and should have my Fermzilla next week so trying my first lager. I was too impatient to do the full lagering process but this video gives me hope of getting a batch of lager in a sensible time frame. Love the videos and have used them extensively to setup my brewery in the garage, always my first port of call when looking for brewing tips. Lots of successful ales produced using the methods in your videos but now for the lager...
Note. when cold crashing I kept an eye on the pressure and kept topped up to 12 PSI as it chilled.
Hey Larry, thanks! I have the Flex+ also and picked up the gas manifold. I see on their website it says not recommended for use as a spunding valve. Did you have an issues with the pressure ferment? Can you foresee anything that would be an issue with using it to pressure ferment? Can't wait to brew a lager and test this method on my flex+, thanks for posting!
BEER-N-BBQ by Larry Fantastic! I’ll let you know how it goes.
Super
I have always wondered what happens to the gelatin when it has done its job, does it sit on the bottom and come out in the first few glasses?
I'm wanting to use your method to brew a Maibock this weekend. I was looking at your spreadsheet and I can't see where it says you used a yeast starter, did you? My understanding is the Fermentis 34/70 is a pretty strong fermenter. Thanks in advance for the answer.
@@BEERNBBQBYLARRY With Kveik yeasts you rehydrate them in "first wort" runnings in a sanitized pint jar while the boil is taking place.
Cheers for a great video from an admiring girl brewer! I watched the two videos and read the recipe and had a couple questions maybe I can ask? Do you pitch the yeast at lager temps (~50F) and then allow to come up to room temp, or just pitch with everything at room temp? Do you let the Flex+ naturally come up to pressure, or do you pre-pressurize the vessel to 15psi with CO2? Thanks so much :D
@@BEERNBBQBYLARRY Thank you so much Larry! Also curious - how many packs of 34/70 did you pitch? Cheers!
Did you pressurize the flex plus with co2 from your tank, or let the pressure come up to 15psi naturally?
I’m trying this recipe this weekend and plan on making a beer that tastes like old style. My question is should I use 2 packs of yeast?
Hello Larry! I am looking into brewing your 11 day lager as a celebration beer for my birthday next month. I just had a few questions about the fermentation portion of it. If I were to get a spunding valve what psi should I ferment the beer in order to finish in 6 days? I was also curious if the temperature of the room changes anything when it comes to pressure fermentation. Looking forward to your answer, thanks for taking the time to read this!
Thanks for the reply! This is really great information, very excited to brew this. As always keep up the good work Larry appreciate your videos!
Hi Larry, thanks. Did you use temp control for fermentation (e.g. fridge) or did you just let it sit out? What temp did you think it was at during fermentation? Cheers
thank you for the video! did u set 15 psi at the very beginning of the fermentation with the CO2 or waited the pressure to build up from fermentation itself?
No. I typically wait for the natural pressure to build up, but you could do it that way if you prefer. An advantage is that you'll be able to dial in the PRV right up front.
Hey Larry, nice video. What pressure do you think is optimal? I have plastics Speidel transformed to kind of pressure vessel - it can hold up to 5 PSI (well once I had almost 10 PSI because my spunding valve failed to release a pressure but thankfully it did not explode. So I don't know what's the limit of this container and I think I don't want to find it:)). Also do you think it's better to fine with gelatin in fermentor or keg ?
@@BEERNBBQBYLARRY Thanks, and what about fermentation temperature ? Lagers should ferment low for yeasts to not produce esters so don't you have problems with that ? I usually ferment lagers at 10C - 12C at atm pressure. Wonder how high I could go at 15PSI to keep esters low ?
Larry, have you pressure fermented any ales yet and do you think this is a good approach if you have difficulty maintaining cooler temperatures? Is there a reason why you would not do it?
So cool! I wonder if you could do this with ales?
Thanks Larry! I’ll definitely check it out. So with this pressure method you can do any lager yeast you wish? I remember you did a video a while back with the spike conical. You like this thing better?
Less time well spent! Spot on dude
Larry, what type of pressure relief do you have on that? Was 15 the max it reached w/o any blow off?
Larry,
I'm looking at new fermenters since my carboy is starting to have a hairline fracture in it. I don't have the room to add an additional fridge for cooling the chamber down to a controlled setting. I was looking at pressure fermentation as an alternative with an SS brewtech or a spike stainless steel fermenter. I have two questions within this:
1) do you ever have to use temperature controlled settings for pressure fermentation?
2) are there any types of beer you cannot pressure ferment with? Or that can't succeed in a room temperature setting?
Thanks,
Steve
The only temperature control I use is moving them around my house; e.g. from the basement to a warmer location if necessary.
I use it on just about every beer style I’ve brewed over the past four years.
Great job Larry. Sorry if I miss this information from the video, but what's the temperature did you use for fermenter? Thanks, Brazil watching you.
Sweet. Thanks. I’ll try this weekend as well. @larry, I’m a Brazilian as well. However, as I’m living in NZ and brew in a shed, my temperature could oscillate more than 10°C in a day. Saying that I am thinking to use my fridge to control the temperature. Should I fix it in 21.1°C (70F)? Or is there another temp that I could improve this? Last question. I usually use the the imperial yeast L28 Urkel (slurry that I keep from my lagers), should I keep this yeast or better go to the w34/70 that you have used (I also have it some slurry).
Also, thanks for your videos.
BEER-N-BBQ by Larry thank you Larry. You’re amazing. Keep doing the videos for us. ;)