Getting into Pressure Fermentation
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- Опубліковано 21 лип 2024
- More and more home-brewers are picking up pressure fermentation.
What does it take to jump in and get started?
We’ll provide a quick overview of some of the differences between gravity and pressure fermentation while we check out some essential pressure fermenting gear, like spunding valves. If you haven’t already done so, make the move to pressure fermentation and see for yourself why brewers everywhere are making the switch. - Навчання та стиль
Nice! I like the simple straight forward presentation :-)
You lot are a amazing. Just got a Snub Nose and started my pilot batch. Not really sure about how much pressure to keep it at.
From what I've been reading 20ish psi @ 20C should be safe (could have been reading absolute trash though). Any good source material on psi during fermentation?
Much love from Lithuania! Cheers!
Thanks Vilius! Generally we go between 10psi with ales and 15 on lagers. You can experiment with higher, but above 30 the yeast will struggle. Recommend the advice of Dr Chris White on yeast and pressure fermentation. There are videos here on UA-cam where he discusses the benefits.
Funny...you don’t sound Australian 😁 Just started my first pressure fermentation project yesterday. Kinda envious of see through vessels. Didn’t know what to expect when I woke up today but it all seems to be OK. Next task is to figure out how to take a gravity reading and try and dry hop with the last addition which I forgot to add at whirlpool 🤦♂️
He sought asylum in Australia .......
Nice place to visit. Only had a few days there the last two times I went but I did get the fly a chopper from Bankstown to Cairns a couple of years ago. Very memorable. Great video thanks. The hotel in Bankstown had 20 beers on tap. That’s a country that has its priorities sorted😁
Can any lager yeast be used or do i need to get the high pressure yeast such as the WLP925?
Any lager yeast can be used. Some perform better under pressure. There are even Kveik yeasts that work as lager yeast at high temp. For the most part, the lager work around method is the best way finish a lager faster, and with pressure you'll go faster while also holding down the production of unwanted esters. It's now widely adopted in lager production at a commercial level.
Hi great video! How would i go about dry hopping while pressure fermenting?
I put my hops in a hop-sock with a vacuum sealed piece of metal (no metal-beer contact) and am holding it up top with a strong magnet that way. Will pull the magnet away to drop the sock when its time. Im affraid I'll lose a lot of aroma having the hops in the fermenter while its spunding.
Or you could use the bottom uncrewable tingy on Fermzilla or Fermetasaurus for dry hopping, I hear those work great.
@ Bottom unscrewable thingy - Is that the technical term?
@@chris770 He meant to say thing·a·ma·jig
using the spunding valve as an airlock, how do you know the fermentation is done? With s-type airlock, or 3-piece I could see less and less bubbles... what. do I look for with a spunding valve?
Hi Patrick. You look for clarity, flocculation and inactivity in the tank. But as with all fermentation, bubbles, clarity and visual signs are only a suggestion of full attenuation. It takes testing to be certain, the easiest test is to have a TILT hydrometer because you'll know from looking at the app on your phone that you're done. If you don't use one, then pull a sample, de-gas it, bring it up to 20C and use your hydrometer.
I use a corney keg (Morebeer Torpedo 5 gallon), and I hold the ferment at 1BAR. I also use a tilt hydrometer. The pressure will fall to 10PSI after 1 1/2 to 2 days. I usually leave it on the yeast for another 2 days (4 days total), then rack it (under pressure) from the fermenter keg to the serving keg, cold crash it, and set the CO2 for a week.
@@Keg-King or if you dont want to buy a TILT, get a party tap and take a sample :-)
Are you shipping to the usa now
Yes. We have some of our fermenters, including the Snub Nose, available through The Beverage People. www.thebeveragepeople.com/cgi-thebeveragepeople/sb/productsearch.cgi?storeid=*2637dbb775c6e846a34b8c715ca72011f95b9d8f67
Where can I buy a pressure regulator with a pressure gauge?
Depends where you are. Our stockists are in England, Denmark, Sweden, Norway, Russia.
@@Keg-King Russia. What price?
Great video! How do you take a gravity reading?
Thanks andyn! The absolute best and easiest method for tracking the gravity is when you pair our pressure fermenters with a TILT hydrometer. The second best way would be to just use a picnic tap to fill your sample cylinder and then float your glass hydrometer. You'll be able to pull the sample from the fermenter from the floating diptube/liquid ball lock post just from the natural pressure you've created during fermentation. It's easy and sanitary.
@@Keg-King The tilt works even though CO2 is being infused into the beer while fermenting? I don't have to de-gas the sample when taking a gravity reading?
Is this technique usable in a microbrewery?
I use 34/70 lager yeast at kitchen temperatures, in New Mexico in the summer (average 80 to 85F)
Pressure fermentation is used across the craft and commercial beer industries and is now an affordable option for homebrewers thanks to our range of Keg King P.E.T. fermentation vessels.
@@willschmit436 All yeast will ferment warmer and when they do they'll work faster. The problem is lots of varieties, (34/70 and kveik strains excluded) produce horrible solvent-like, harsh flavours during warm fermentation. HOWEVER, with 1bar of pressure, warm fermentation works even better because the production of the unwanted compounds produced by the yeast are reduced, so the finished beer remains crisp and clean flavoured.