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I just came across this channel and just started pressure fermenting in a keg (Oktoberfest using San a Francisco lager yeast). After three days it has hit final gravity. Pitched at 63 F and let it raise to 68 F. Letting it sit at 68 for another 4 days. Thank you for this content. It’s fantastic! My other pressing question: are you actually a Yankees fan?
What a fantastic channel - no stone is left unturned. Just sat staring at my first pressure ferm in my 60l Snub nose. A big thanks from CHUBBY Dick in. Yorkshire
I did a test batch of mango cider in a 2L pepsi max bottle with a spunding valve , using KVEIK at 45C made a great cider 2 days fermenting 2 days crashing and tasted wonderful
If I'm honest future batches are likely to be done in these as well , being high alcohol and having a very strong mango flavour you certainly dont drink to many , starting with comercial mango nectar means the most time consuming part is cleaning and sanitising the bottle. Easy to make a week before an event where you expect there to be someone who would want to drink it.
Don't know if you will see this comment on a 3yr old video (just became a patreon and going through anything I can find on pressure fermenting). Can you pressure ferment with adding fruit to a fermenter? Like say your Philly Sour video. Would you just release the pressure at the end of fermentation, add the fruit, button it back up and then put CO2 on to get rid of any O2 that might have gotten in? Would you leave the spunding valve on at that point? Leave it at the same pressure? How about using a yeast with Lacto or Brett? Would you still ferment and serve from the same vessel with the wild bugs? Or better to transfer over to another serving vessel?
I did se it! Thanks for supporting over at Patreon. I will discuss your comment this Weekend in a Patron video. It´s much easier ffor me to adress your questions in a video.
Dear DrHans, Thanks for your videos. Pressure fermentation revolutioned beer making and drinking of the fermenter is just a PRO thing to do. Question about your tap system. I tried to scramble through your videos, but didnt find the secret how in earth you got picnic tap to pour with such perfection. Any chance you can share how your setup is done? After forced pressure to the beer for x period of time, how much pressure you keep in the kegs to pour so easily?
I think you should make a video on harvesting yeast from your keg. I did this once and it worked. I had cleaned my fermenter and forgot to collect the yeast cake. So I just made a starter once the keg was empty.
Thank you for all your experiments. I understand that pressure fermentation allows for fermenting at higher temperature, resulting in a faster fermentation, without off flavors . Can it replace temperature control? Will the beer quality suffer with temperature swings from the fermenter left in the house at ambient temperature?
Hi Dr Hans, firs of all thanks for all your videos. just one question, why to increase the Temerature during fermentation? if i want 2,4 Volumes of Co2 and i have a temperature of 20°C i need 1,80 Bar (26PSI) so i set the spunding valve to 26PSI so at the end of fermentation i will get the 2,4 Volumes of Co2, why to go hight with the temperature? maybe the is something that im missing or not getting. thanks
I increase the temp for 2 reasons, first I want to speed up the fermantation. Esters really develops most at the beginning of fermentation. So I try to hold it steady for at least 2 days if im brewing ales. Reason nr 2 diacetyl rest. By bumping up the temp in the end I speed up the oxidisation of AAL into Diacetyl and the yeast can clean that up. Chek out his video about diacetyl ua-cam.com/play/PLy-V1XECAyC5tkdTIiHDPUm2LLURzwNEA.html If you want to get the right co2 levels from fermentation you need to adjust for the final hot temp
So I'm fermenting with 34/70 at the moment and would normally ferment at 18c without pressure in a bucket. Now that i'm pressure fermenting i'll start at 18c and ease the temp up to 21c during ferment (not just right at the end for diactyl rest like I would normally do - Most of the ferment is actually at 21c). BUT, out of interest to push temperature and to shorten fermentation time - How high would you suggest I could go? How high have you fermented this yeast without issue under pressure (and at what pressure - I assume you're working out your final CO2 volume at whatever temperature you're at to achieve more-or-less your final pressure/CO2 volume for that particular beer rather than targeting a particular pressure throughout fermentation?)
I think you can pusch this yeast really high. Think Ive ended it at 25C at max one time without any issues. but that doesent mean that you cant push it even higher. For carbonation level you can just use my calculator, drhansbrewery.com/beercarbonationcalculator/
@@DrHansBrewery thanks Dr. ! Oh, I definitely know about the calculator. So I’m adjusting pressure based on whatever temp I end up at and what my end CO2 volume should be for that beer. I’ve got it at 23c since it reached about 1/3rd of the way through fermentation, now that I’m at about 2/3rds I’m going to crank it up to 25c and see how things go! Cheers!
Have you ever had DMS problems when pressure fermenting lagers in warm temps? Some studies suggest closed vessel fermentation could introduce it. I've ruined couple of batches fermented at 15 psi @23 C with 34/70 which was surprising..
Never had an issue with DMS. It’s “not” a closed vessel. A lot of gas will escape during fermentation through the spunding valve. I don’t think it’s pressure fermenting that’s ruin your batches with DMS. I’ve been pressure fermenting for years and I’ve never noticed any raised levels of DMS.
Hello. Dr.Hans do you think I get ultimately the same effect fermenting slower at lower temperature and pressure vs at higher temperature and pressure (of course keeping the same ratio between temperature and pressure).Sometimes your equipment cannot go for higher pressure. And the second one question: is it better to adjust the final pressure level at the beginning of fermentation and then only bump up the temperature or just keep the right ratio between temperature and pressure and bump these two factors together during the fermentation phases?
I havent, but I can tell you that it works as it should and I have not had any issues with mine. I like the fact that I can fit it both in my keezer and kegerator. Anything special you want to know about it?
@@DrHansBrewery Thanks! It is my plan to get one as it is the smallest of the pressure fermenters (as I live in a small flat with my very understanding girlfriend). Was just wondering if there were any obvious issues with it I should look out for?
@@DrHansBrewery Fantastic! I have to say that your video on temperature control using heat changed my outlook. I have no room for a fermentation fridge so being able to use heat to control fermentation temperature and consistency really helped my brewing! Keep up the good work!
Yeast - i ferment at the higher recommended temperature to start with (range 18-22) so 22 degrees. How any when do i ramp up the temperature? For pressure, i normally use 15psi throughout the fermentation. Fermentation normally takes 7 days then i cold crash for two days and then transfer. Another Question - When bottling beer from a keg using a counter bottle filler, how long does the bottled beer last for? Thanks AB
For ale temperatures I often start ramping up the temperautre after 2 days of active fermentation. It depends so much on how much O2 you can keep out, the beer style, and how you store it.
Hello! To what temperature should I cool down the wort if I want to pressure fermentation? Let’s say I want to start in 20c - shall I cool it down to 20 or little lower 18-19?
@@DrHansBrewery when you brew, that do you use for cleaning , brewing , fermenting, bottling.. Do you have standard tubing's that you always use and with what connectors ( plastic or metal) and why? Do basically do you have a go to set up when you brew? What is your favourite 2021 milkshake (neipa) recipe with lactose. I like your show keep up the good work!
Cheers 🍻 Dr Hans, I've started fermenting at the higher recommended temp the yeast states (22oc), when you ramp up the temp after 2 days little by little would you also increase the psi little by little or would you dial in the psi (14 psi) from the start? I've used the calculator and input 30oc and it recommends 14 psi. Thanks Glenn
Yes sorry I forgot to adjust the volumes of co2, I've set to 2.1 volumes. 30oc is 31 psi. So would you dial in the 31 psi at the start of ramping the temp up or little by little with the temp?, thanks.
' not fermenting under pressure in the near future... and in the distant future...well, I'm getting on for 75... But this was interesting, and I liked the funny bits...
Liked the video? Buy me a beer! bit.ly/ByMEaBEER
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
Visit my website for my free ebook: bit.ly/DrHans
I just came across this channel and just started pressure fermenting in a keg (Oktoberfest using San a Francisco lager yeast). After three days it has hit final gravity. Pitched at 63 F and let it raise to 68 F. Letting it sit at 68 for another 4 days. Thank you for this content. It’s fantastic!
My other pressing question: are you actually a Yankees fan?
great video, answered many questions, and then some!
Thank you so much, cheers and happy Friday
What a fantastic channel - no stone is left unturned. Just sat staring at my first pressure ferm in my 60l Snub nose. A big thanks from CHUBBY Dick in. Yorkshire
Thsnk you!
Thanks for the information! I’m enjoying a west coast pale ale, fermented under pressure, of course. Cheers from Vancouver Island!
Sounds great!
I did a test batch of mango cider in a 2L pepsi max bottle with a spunding valve , using KVEIK at 45C made a great cider 2 days fermenting 2 days crashing and tasted wonderful
Great!
If I'm honest future batches are likely to be done in these as well , being high alcohol and having a very strong mango flavour you certainly dont drink to many , starting with comercial mango nectar means the most time consuming part is cleaning and sanitising the bottle. Easy to make a week before an event where you expect there to be someone who would want to drink it.
Don't know if you will see this comment on a 3yr old video (just became a patreon and going through anything I can find on pressure fermenting).
Can you pressure ferment with adding fruit to a fermenter? Like say your Philly Sour video. Would you just release the pressure at the end of fermentation, add the fruit, button it back up and then put CO2 on to get rid of any O2 that might have gotten in?
Would you leave the spunding valve on at that point? Leave it at the same pressure?
How about using a yeast with Lacto or Brett? Would you still ferment and serve from the same vessel with the wild bugs? Or better to transfer over to another serving vessel?
I did se it! Thanks for supporting over at Patreon. I will discuss your comment this Weekend in a Patron video. It´s much easier ffor me to adress your questions in a video.
Dear DrHans,
Thanks for your videos. Pressure fermentation revolutioned beer making and drinking of the fermenter is just a PRO thing to do.
Question about your tap system. I tried to scramble through your videos, but didnt find the secret how in earth you got picnic tap to pour with such perfection.
Any chance you can share how your setup is done? After forced pressure to the beer for x period of time, how much pressure you keep in the kegs to pour so easily?
I think you should make a video on harvesting yeast from your keg. I did this once and it worked. I had cleaned my fermenter and forgot to collect the yeast cake. So I just made a starter once the keg was empty.
Thanks for the tip!
Thank you for all your experiments. I understand that pressure fermentation allows for fermenting at higher temperature, resulting in a faster fermentation, without off flavors . Can it replace temperature control? Will the beer quality suffer with temperature swings from the fermenter left in the house at ambient temperature?
Great Q&A video.
Thanks mate, good luck with the fence!
Hi Dr Hans, firs of all thanks for all your videos. just one question, why to increase the Temerature during fermentation? if i want 2,4 Volumes of Co2 and i have a temperature of 20°C i need 1,80 Bar (26PSI) so i set the spunding valve to 26PSI so at the end of fermentation i will get the 2,4 Volumes of Co2, why to go hight with the temperature? maybe the is something that im missing or not getting. thanks
I increase the temp for 2 reasons, first I want to speed up the fermantation. Esters really develops most at the beginning of fermentation. So I try to hold it steady for at least 2 days if im brewing ales. Reason nr 2 diacetyl rest. By bumping up the temp in the end I speed up the oxidisation of AAL into Diacetyl and the yeast can clean that up. Chek out his video about diacetyl ua-cam.com/play/PLy-V1XECAyC5tkdTIiHDPUm2LLURzwNEA.html
If you want to get the right co2 levels from fermentation you need to adjust for the final hot temp
So I'm fermenting with 34/70 at the moment and would normally ferment at 18c without pressure in a bucket. Now that i'm pressure fermenting i'll start at 18c and ease the temp up to 21c during ferment (not just right at the end for diactyl rest like I would normally do - Most of the ferment is actually at 21c). BUT, out of interest to push temperature and to shorten fermentation time - How high would you suggest I could go? How high have you fermented this yeast without issue under pressure (and at what pressure - I assume you're working out your final CO2 volume at whatever temperature you're at to achieve more-or-less your final pressure/CO2 volume for that particular beer rather than targeting a particular pressure throughout fermentation?)
I think you can pusch this yeast really high. Think Ive ended it at 25C at max one time without any issues. but that doesent mean that you cant push it even higher. For carbonation level you can just use my calculator, drhansbrewery.com/beercarbonationcalculator/
@@DrHansBrewery thanks Dr. ! Oh, I definitely know about the calculator. So I’m adjusting pressure based on whatever temp I end up at and what my end CO2 volume should be for that beer.
I’ve got it at 23c since it reached about 1/3rd of the way through fermentation, now that I’m at about 2/3rds I’m going to crank it up to 25c and see how things go! Cheers!
Your the man. You say you dry hop when Krausen starts to drop , do you do that for a west coast style ipa also ? Thanks
Thanks, yes I do!
Have you ever had DMS problems when pressure fermenting lagers in warm temps? Some studies suggest closed vessel fermentation could introduce it. I've ruined couple of batches fermented at 15 psi @23 C with 34/70 which was surprising..
Never had an issue with DMS. It’s “not” a closed vessel. A lot of gas will escape during fermentation through the spunding valve.
I don’t think it’s pressure fermenting that’s ruin your batches with DMS. I’ve been pressure fermenting for years and I’ve never noticed any raised levels of DMS.
Hello. Dr.Hans do you think I get ultimately the same effect fermenting slower at lower temperature and pressure vs at higher temperature and pressure (of course keeping the same ratio between temperature and pressure).Sometimes your equipment cannot go for higher pressure. And the second one question: is it better to adjust the final pressure level at the beginning of fermentation and then only bump up the temperature or just keep the right ratio between temperature and pressure and bump these two factors together during the fermentation phases?
Love the channel! Have you done a full review of the fermenter king junior?
I havent, but I can tell you that it works as it should and I have not had any issues with mine. I like the fact that I can fit it both in my keezer and kegerator. Anything special you want to know about it?
@@DrHansBrewery Thanks! It is my plan to get one as it is the smallest of the pressure fermenters (as I live in a small flat with my very understanding girlfriend). Was just wondering if there were any obvious issues with it I should look out for?
@@daibowen1 Nope, go for it!
@@DrHansBrewery Fantastic! I have to say that your video on temperature control using heat changed my outlook. I have no room for a fermentation fridge so being able to use heat to control fermentation temperature and consistency really helped my brewing! Keep up the good work!
Awesome! Thanks
Yeast - i ferment at the higher recommended temperature to start with (range 18-22) so 22 degrees. How any when do i ramp up the temperature? For pressure, i normally use 15psi throughout the fermentation. Fermentation normally takes 7 days then i cold crash for two days and then transfer.
Another Question - When bottling beer from a keg using a counter bottle filler, how long does the bottled beer last for?
Thanks
AB
For ale temperatures I often start ramping up the temperautre after 2 days of active fermentation.
It depends so much on how much O2 you can keep out, the beer style, and how you store it.
@@DrHansBrewery and for lagers?
@@andyb8797 if fermenting hot (ale temps) the same, if at lager Temps wait a bit longer maybe 4 days of active fermentation.
@@DrHansBrewery Legend!
Hello! To what temperature should I cool down the wort if I want to pressure fermentation? Let’s say I want to start in 20c - shall I cool it down to 20 or little lower 18-19?
I would cool it down to 20C if that where the case.
@@DrHansBrewery Thank you!
@@Nagellan no problem, cheers!
What are your brewing esential tools that you use?
What do you mean?
@@DrHansBrewery when you brew, that do you use for cleaning , brewing , fermenting, bottling.. Do you have standard tubing's that you always use and with what connectors ( plastic or metal) and why? Do basically do you have a go to set up when you brew? What is your favourite 2021 milkshake (neipa) recipe with lactose. I like your show keep up the good work!
Cheers 🍻 Dr Hans, I've started fermenting at the higher recommended temp the yeast states (22oc), when you ramp up the temp after 2 days little by little would you also increase the psi little by little or would you dial in the psi (14 psi) from the start? I've used the calculator and input 30oc and it recommends 14 psi. Thanks Glenn
30c at 14psi will only give you 1.2volumes of co2. What beer style are you brewing?
@@DrHansBrewery it will be an English bitter, sorry.
Yes sorry I forgot to adjust the volumes of co2, I've set to 2.1 volumes. 30oc is 31 psi. So would you dial in the 31 psi at the start of ramping the temp up or little by little with the temp?, thanks.
@@glenncrump4233 if you're not gonna dry hop it, you can start at full pressure.
@@DrHansBrewery great thanks 😊
Total noob here. If I ferment under pressure then close transfer to a keg. Will I ever have to add any co2 to the keg after transfer?
Mikael was here 21-02-10 Cheers! 🍻
Cheers mate!
' not fermenting under pressure in the near future... and in the distant future...well, I'm getting on for 75... But this was interesting, and I liked the funny bits...
Glad you liked it Ron!
How did you manage 1 and 2 day old comments on a 45 minute old video??? Is that a UA-cam glitch?
Not a glitch! The video was released earlier for channel members and supporters on Patreon.
@@DrHansBrewery I learn something new all the time!
Currently drinking a fat yak original pale ale!
Never heard of
VODKA!
Take it easy mate!
Pressurized fermentation sounds like a gas!
:D
I tried subscribing to your email and it said "An error occurred, please try later.". :)
hmm not god. If youi send me an email I can add you manualy. Cheers!
@@DrHansBrewery it didnt work to sign up through the little popup at the bottom right but it worked in the sign up page :)
I've just hit 3 times the like button and twice the dislike, thanks again doc!
🤣