Great video! Got a session pale ale in the fermzilla all rounder using a very similar pressure strategy - looking forward to tasting it in a few days!! Dry hopped using a sterilised hop bag and magnets which seemed to work pretty well
@@Hannes_Lind my next brew which i didnt film i got 89% efficiency, proves that ruining your beer by pressing during rinsing is just a hoax believed by those who fear differing from a recipe . Remember craft brewers brew only the style and type they like them self, its up to all others if they like it or not. Dare to be creative! Only oxygen and hygiene are your foes.
@@Hannes_Lind it doesn’t need to be expensive, i made great beers with bucket system. Just reckon like this: cheaper - more effort, more expensive- less effort. Check out my earlier videos on beer making, i used cheap stuff and got great results nonetheless!
Can you explain how to calculate time, temperature and Co2? Something Like a tutorial for understand what you are doind in these videos. Next month i Will brew for the first time :) cheers!
Why do you add water to the dry hops? Also when removing the trub container would you recommend slowly releasing the valves and then waiting so theres no small explosions?
Hi, I didn’t ad water but dissolved sugar, it’s meant to increase alc content. The trub fail i solved in this video: Fermzilla trub dump hack! Easy, convenient and no trub explosions. ua-cam.com/video/tL6xI7IlyV0/v-deo.html
Im learning as much as possible before I start buying some equipment. These fermzilla's look like they are they way forward. Couple questions if you dont mind, i would be starting out with extract kits, probably coopers ad they seem to have a good reputation, Would the fermzilla be ok for them? Would pressue fermentation in the fermzilla reduce the overall brewing time of the kits? Is temperature an important factor still?
At 7:47, you speak about Whirlpool and filter, could you elaborate on that (from where do you pump, what and where is your filter) ? Thx ! Btw, great video, great setup, pretty hot mistake but huge amount of knowledge here !
Hi! Just made a batch last friday and waiting for the results.you set it to 1,5 Bar but after that you have 2 and even 2,2 with 27 degrees. Did you set the gauge to achieve those pressures? Because i didnt see that in the video. I made it at 20degrees with 1,8 bars to get 2,5 co2 level. I read now that 27 degrees would be much better. Lets see what happen. Another question if the gauge marks 26 psi and i conect a soda stream bottle to the Keg, the regulator of the bottle should mark also 26 psi right? Because it always mark 6 psi less and i dont know why
Remenber, as soon as you serve a glass the carbonation starts dropping, by the time you reach 1/4glass , you have beer at 10° and 1.9 Co2. Bad comb. I think it otherwise: near the border of over carb, serve at 2°, then the first taste with the extra carbonation and extra cold will impress your first to fith taste there after you start appreciate what you’ve created and lean back, from there your beer is at right temp 4-7°and dropped to right carb 2.5 at average. Forget the book, do it the way YOU like, then its your own. Thats why its called craft beer.
The sucktion end has a small ball that float, so it always stay 20 mm under the top surface and giving me clean beer, the yeast is never touched nor stirred. Unless you really want to serve the last 300ml you get yest, but then the suction end is allready in the yeast graveyard.
Really nice video. I want to start with pressure fermentation after 2 years using bucktes. There is something that i dont really get. Why to go to 25C-27C? Normally with IpAs / Ales the fermentation is at 20C but i saw in many videos that people go to 25C or even 30C. Sure there is a reason but i dont get it
Hi, im just wondering if its working with putting the heatingcable, directly on the fermzilla? Im about to invest in a fermzilla put heard that you shouldnt heat directly on the plastic. Have you had any problems?
Hi! Did you know you can boil water in a bottle without melting it? Same with fermzilla, you use the heating belt 30w directly on the fermzilla and it will not damage anything, besides you only heat during fermentation in a fermenter that has 15- 27 l wort inside. I have had no problem at all. Dont use blow heaters, heat lamps, defrost heaters, fish pond heaters, acytelene burner or fire or any other form of heating. Remenber, the fermentation process generates its own heat of about 20-23 deg constant during the active phase. Good luck!
I would like to bottling from fermenter (fermzilla all rounder) after the fermentation is over. do you think it's possible or I will loose carbonation?
I did it many times and all ok but, rins the beer bottle with cold water, drop pressure in fermenter so beer flows almost just with gravity, tilt the bottle and fill as much as possible. To 10 mm from the top. Its a pain staking process, each fill takes about 20 sec and with spill. You will be better off with counterfilling beergun. Best is to bottle carbonate from the start. Fermenter is ment for else than botteling.
Great video. I just got the 55 liter myself. I will be serving directly from the fermzilla. No transfer to kegs or bottles. Should I remove most of the trub shortly after the cold crash? Will trub add unwanted flavors to the beer over time, or does it not matter if its sitting in the bottom of the fermzilla? (The "collection cup" on the new model is only 600ml, so I guess I would have to do it multiple times in order to remove all of it.)
I served directly for a long time, i didn’t have a problem. Bottles and kegs is a luxury, if you so have to take some with you in a soda bottle just cool the beer in fermzilla to 1.5°-2° celcuis so the beer retain the co2. Dont overthink the trub.. let it rest in peace and enjoy whats above.
Hi! Check out my new channel!
I am building electric kayaks👌
ua-cam.com/channels/_Vo0j7G5upqK3KA7wl-rQg.html
One of the best video about pressure fermenting . Really liked it.
Great video! Got a session pale ale in the fermzilla all rounder using a very similar pressure strategy - looking forward to tasting it in a few days!! Dry hopped using a sterilised hop bag and magnets which seemed to work pretty well
Very impressed! So how long can you serve from all rounder before you impart flavors from grub??
Marvelous
I always press out the good stuff too, mate! Looks like a nice drop. Well done
That makes two of us so far!
@@LucasSteyn 3 of us, never had issues with astringency or lack of efficiency.
@@Hannes_Lind my next brew which i didnt film i got 89% efficiency, proves that ruining your beer by pressing during rinsing is just a hoax believed by those who fear differing from a recipe . Remember craft brewers brew only the style and type they like them self, its up to all others if they like it or not. Dare to be creative! Only oxygen and hygiene are your foes.
@@LucasSteyn exactly, but my biggest enemy is money. I want all the gadgets and its getting a bit cramped and expensive.
@@Hannes_Lind it doesn’t need to be expensive, i made great beers with bucket system. Just reckon like this: cheaper - more effort, more expensive- less effort. Check out my earlier videos on beer making, i used cheap stuff and got great results nonetheless!
Nice.
What is the consequnce of cold crashing to 0c or negative?
How do you determine the maximum temperature?
Thanx.
MAN! AWSOME!!!!
Hi, tell me do you need to fill two or three bags of yeast?Thanks for the answer )))
Can you explain how to calculate time, temperature and Co2? Something Like a tutorial for understand what you are doind in these videos. Next month i Will brew for the first time :) cheers!
Nice one looks very nice cheers 🍻
When you drop T for cold crash, don’t change the pressure when the liquid get cold?
Why do you add water to the dry hops? Also when removing the trub container would you recommend slowly releasing the valves and then waiting so theres no small explosions?
Hi, I didn’t ad water but dissolved sugar, it’s meant to increase alc content. The trub fail i solved in this video: Fermzilla trub dump hack! Easy, convenient and no trub explosions. ua-cam.com/video/tL6xI7IlyV0/v-deo.html
Im learning as much as possible before I start buying some equipment.
These fermzilla's look like they are they way forward.
Couple questions if you dont mind, i would be starting out with extract kits, probably coopers ad they seem to have a good reputation, Would the fermzilla be ok for them? Would pressue fermentation in the fermzilla reduce the overall brewing time of the kits? Is temperature an important factor still?
How do you get the BZ not to block up with all the hops?
Your sparge method is something I've not seen before 😂
At 7:47, you speak about Whirlpool and filter, could you elaborate on that (from where do you pump, what and where is your filter) ? Thx ! Btw, great video, great setup, pretty hot mistake but huge amount of knowledge here !
At 6:06 you can see my make shift whirlpool, and this brewer has a nice bottom filter as standard, working together gives me a perfect result👍
Hi, could you tell me what is the link to buy this heating strap? Thanks and congratulations for the videos!!!
Also interested in heating strap??
Hi! Just made a batch last friday and waiting for the results.you set it to 1,5 Bar but after that you have 2 and even 2,2 with 27 degrees. Did you set the gauge to achieve those pressures? Because i didnt see that in the video.
I made it at 20degrees with 1,8 bars to get 2,5 co2 level. I read now that 27 degrees would be much better. Lets see what happen.
Another question if the gauge marks 26 psi and i conect a soda stream bottle to the Keg, the regulator of the bottle should mark also 26 psi right? Because it always mark 6 psi less and i dont know why
Remenber, as soon as you serve a glass the carbonation starts dropping, by the time you reach 1/4glass , you have beer at 10° and 1.9 Co2. Bad comb. I think it otherwise: near the border of over carb, serve at 2°, then the first taste with the extra carbonation and extra cold will impress your first to fith taste there after you start appreciate what you’ve created and lean back, from there your beer is at right temp 4-7°and dropped to right carb 2.5 at average. Forget the book, do it the way YOU like, then its your own. Thats why its called craft beer.
You don't extract the yeast? How does the tap collect just the top layer?
The sucktion end has a small ball that float, so it always stay 20 mm under the top surface and giving me clean beer, the yeast is never touched nor stirred. Unless you really want to serve the last 300ml you get yest, but then the suction end is allready in the yeast graveyard.
Really nice video. I want to start with pressure fermentation after 2 years using bucktes. There is something that i dont really get. Why to go to 25C-27C? Normally with IpAs / Ales the fermentation is at 20C but i saw in many videos that people go to 25C or even 30C. Sure there is a reason but i dont get it
Higher temp + pressure = faster fermentation.
Hi, im just wondering if its working with putting the heatingcable, directly on the fermzilla?
Im about to invest in a fermzilla put heard that you shouldnt heat directly on the plastic.
Have you had any problems?
Hi! Did you know you can boil water in a bottle without melting it? Same with fermzilla, you use the heating belt 30w directly on the fermzilla and it will not damage anything, besides you only heat during fermentation in a fermenter that has 15- 27 l wort inside. I have had no problem at all. Dont use blow heaters, heat lamps, defrost heaters, fish pond heaters, acytelene burner or fire or any other form of heating. Remenber, the fermentation process generates its own heat of about 20-23 deg constant during the active phase. Good luck!
Why when you set 1.5 bar, after a few hours there is a value close to 2.0 bar. Shouldn't the valve keep 1.5 bar all the time? Not working properly?
Yeast producing more co2 than the valve can release. At the storm stage😀
I would like to bottling from fermenter (fermzilla all rounder) after the fermentation is over. do you think it's possible or I will loose carbonation?
I did it many times and all ok but, rins the beer bottle with cold water, drop pressure in fermenter so beer flows almost just with gravity, tilt the bottle and fill as much as possible. To 10 mm from the top. Its a pain staking process, each fill takes about 20 sec and with spill. You will be better off with counterfilling beergun. Best is to bottle carbonate from the start. Fermenter is ment for else than botteling.
Great video. I just got the 55 liter myself.
I will be serving directly from the fermzilla. No transfer to kegs or bottles.
Should I remove most of the trub shortly after the cold crash? Will trub add unwanted flavors to the beer over time, or does it not matter if its sitting in the bottom of the fermzilla?
(The "collection cup" on the new model is only 600ml, so I guess I would have to do it multiple times in order to remove all of it.)
I served directly for a long time, i didn’t have a problem. Bottles and kegs is a luxury, if you so have to take some with you in a soda bottle just cool the beer in fermzilla to 1.5°-2° celcuis so the beer retain the co2.
Dont overthink the trub.. let it rest in peace and enjoy whats above.
Great video.........very interesting......Sorry, but I did laugh when you released the pressure on the trub and yeast....
Something probably everyone did before but no one will admit it 🤷♂️😂
So the recommendation to ferment at 10 to 12 psi that I see on most videos/websites is nonsense? I have a lager fermenting at 30psi/2 bar right now.
You’re safe. Study the term “recommendation” 😀
7:00 Glad I'm not the only one out there who oxygenates by transfer splash. :D
We want all american ipa too!!!!