Hello there, getting back into brewing..... id like to bottle my beer still, do you think I could add half a carbonation drop to 1250ml bottle to store for a longer time ? id like to get the 60L all rounder to save time brewing, cheers for the great video Brett
Hey, great video. Now that you've brewed more on this do you still feel like you don't really need the conical part of this fermenter (as you mention at around 6:15)? Do you think the All Rounder is still a better option? Or do you now find that you prefer having the conical part? I ask because I cannot currently find the latest version of the conical FermZilla (with the all the upgrades and improvements) in the United States so I'm considering just getting the All Rounder. Thanks!
Hi, the conical part is more for people so serious about yeast that they are willing to do that extra job of rinsing, drying, freezing and re use that same yeast. It might be that they want to save a certian yest strain they got some place special?? Like a 5000 year old viking farm in Norway, but consider this: 11g of dried yeast cost 4-5$ maybe less. Go for Allrounder in my opinion. Much less parts, easier to clean and very compact.
Mycket bra video. Då har man nåt att gå på. Vad tycker du är ett alternativ till fermzillan? En snubnose kanske? Använder du brewfather nåt? / Ha det gott.
Thats why i have a 25w element. Slow ramp up for temp. It takes all night and half the next day to ramp up 3-4 deg. So it goes slow, but no problem at all. No off tastes. The yeast natural heat production happens faster, so thats my baseline. If they heat themself up faster, why should i do it slower?
What is the name of that heating element? I think kegland recommends a jacket before putting on any heating element. Glad to see that you really don't need to spend more money on a jacket. I've been using a desktop heater for mine and its starting to melt my fermentor and fridge a little
@@Rubio_Eric ever since. They recomend the jacket to make their product idiot proof. Just dont heat fluid below heating belt level then youre save, in addition you need to be able to controll the heat with a pwm controller like i did. Never had problems and never will.
Hello. How do you find pressure fermentation in context of yeast growth in the beginning of fermentation. I read opinions that fermenting under pressure inhibit the yeast growth and also the “wanted” esters. I read also that up to 15 psi doesn’t impact on yeast growth much. Do you usually start with low pressure and then ramp up during the fermentation process or set target pressure from the start? I am wondering what is your opinion about that?
See them as opinions and not facts, i have not had a single problem, and I compare my beers with big breweries beers and i should say that i like mine best since its as fresh as can be and i get the intended and original taste. Active fermentation start pretty quick weather under pressure or not and 80% of the fermentation work is done then. The extra pressure and heat accelerates the last 20 %. I start fermentation at 1.5 bar and the max recommended temperature on the yeast packet, after active fermentation i increase pressure to 2-2.3bar and increase the allready maxed temperature with 2-3 deg. This us usualy 27/28 deg C for ale and 29 deg for lager
@@LucasSteyn Thank you very much for your reply. I really appreciate it. Have you ever compare the same beer recipe with the same yeast fermented in a bucket with fermented under pressure? I’m thinking about desires yeast esters and overall taste. Best regards
No, since the bucket takes 6 weeks and pressure takes 5 days, so the one will have an aging advantage if i split the batch. Unless i brew the same beer once more when the bucket nears end. But such patience is not in my bones. MAYBE if i landed on one particular beer that i want to perfect to compete in some milion dollar competition, then yes. But no. Didn’t do it.
@@LucasSteyn Ok. I understand you point. It is quite normal when you discover something new that works faster and with better results there is no point to look back. Regards
I pressurize it from the start to test and set the spunding valve to ensure that there is no sticky fluid hindering the valve. I then remove it and let the yeast do its thing. After i got FG i drop temp to 2°c while having co2 connected so i get good absorbtion.
@@LucasSteyn i am using spunding valve for the first time. I am now doing the blowoff, i Will wait some days and when i Will be 10 15 psi from the og i Will put the valve and go on also during the cold crash. I Hope all is going right. Cheers!!
I just don't understand why is that fermenting system is faster than a regular bucket? Because it can be pressurized ? So the yeast ferment faster when pressurized? It need to be 1.5 Atm from the beggining and to the end of 3-4 days with 18°C it is completely fermented? After 3-4 days you start cold crushing to 2°C and after anouther 2 days you can served? So When do you put tour gelatine on wich day?
Brilliant straight forward video. Thanks for keeping it simple
Thanks for the info, Just ordered the all rounder with the pressure kit.
Thanks very much for all this info. Very helpful
If possible, write the recipe for the prepared beer under your video.)Very interesting and unusual beer recipes you have
Hello there, getting back into brewing.....
id like to bottle my beer still, do you think I could add half a carbonation drop to 1250ml bottle to store for a longer time ?
id like to get the 60L all rounder to save time brewing, cheers for the great video Brett
Hey, great video.
Now that you've brewed more on this do you still feel like you don't really need the conical part of this fermenter (as you mention at around 6:15)?
Do you think the All Rounder is still a better option? Or do you now find that you prefer having the conical part?
I ask because I cannot currently find the latest version of the conical FermZilla (with the all the upgrades and improvements) in the United States so I'm considering just getting the All Rounder.
Thanks!
Hi, the conical part is more for people so serious about yeast that they are willing to do that extra job of rinsing, drying, freezing and re use that same yeast. It might be that they want to save a certian yest strain they got some place special?? Like a 5000 year old viking farm in Norway, but consider this: 11g of dried yeast cost 4-5$ maybe less. Go for Allrounder in my opinion. Much less parts, easier to clean and very compact.
@@LucasSteyn thanks!
I'm really glad I found your channel
Hi sorry i ment allrounder
Mycket bra video. Då har man nåt att gå på. Vad tycker du är ett alternativ till fermzillan? En snubnose kanske? Använder du brewfather nåt? / Ha det gott.
Jeg har ikke erfaring med de, men har vurdert alle som finnes før jeg bestemte meg på brewzilla.
It Is a kveik yeast ? temperature Is very High ! and how much should that almost 500 grams of CO2 last ?
how do you get rid of the hops after you are done with dry hopping if you want to serve the beer from the same vessel (fermzilla in this case)?
Everything drops down and the beer becomes crystal clear, i dont drain enything at all
Hi Lucas! Did you notice any difference between ramp up the temperature by 1 deg C day by day or set up the desired temperature at once?
Thats why i have a 25w element. Slow ramp up for temp. It takes all night and half the next day to ramp up 3-4 deg. So it goes slow, but no problem at all. No off tastes. The yeast natural heat production happens faster, so thats my baseline. If they heat themself up faster, why should i do it slower?
@@LucasSteyn Ok Thank you for sharing your opinion.
What size and brand of mini fridge are you using ?
What size and brand of mini fridge are you using ??
How did you hack the cooler to go to 0 C?
What is the name of that heating element? I think kegland recommends a jacket before putting on any heating element. Glad to see that you really don't need to spend more money on a jacket. I've been using a desktop heater for mine and its starting to melt my fermentor and fridge a little
How long have u been using the belt?
@@Rubio_Eric ever since. They recomend the jacket to make their product idiot proof. Just dont heat fluid below heating belt level then youre save, in addition you need to be able to controll the heat with a pwm controller like i did. Never had problems and never will.
@@LucasSteyn I use an inkbird and I think it is similar to what you use to control the temp
@@Rubio_Eric that is perfect
Hello. How do you find pressure fermentation in context of yeast growth in the beginning of fermentation. I read opinions that fermenting under pressure inhibit the yeast growth and also the “wanted” esters. I read also that up to 15 psi doesn’t impact on yeast growth much. Do you usually start with low pressure and then ramp up during the fermentation process or set target pressure from the start? I am wondering what is your opinion about that?
See them as opinions and not facts, i have not had a single problem, and I compare my beers with big breweries beers and i should say that i like mine best since its as fresh as can be and i get the intended and original taste. Active fermentation start pretty quick weather under pressure or not and 80% of the fermentation work is done then. The extra pressure and heat accelerates the last 20 %. I start fermentation at 1.5 bar and the max recommended temperature on the yeast packet, after active fermentation i increase pressure to 2-2.3bar and increase the allready maxed temperature with 2-3 deg. This us usualy 27/28 deg C for ale and 29 deg for lager
@@LucasSteyn Thank you very much for your reply. I really appreciate it. Have you ever compare the same beer recipe with the same yeast fermented in a bucket with fermented under pressure? I’m thinking about desires yeast esters and overall taste. Best regards
No, since the bucket takes 6 weeks and pressure takes 5 days, so the one will have an aging advantage if i split the batch. Unless i brew the same beer once more when the bucket nears end. But such patience is not in my bones. MAYBE if i landed on one particular beer that i want to perfect to compete in some milion dollar competition, then yes. But no. Didn’t do it.
@@LucasSteyn Ok. I understand you point. It is quite normal when you discover something new that works faster and with better results there is no point to look back. Regards
@@Nagellan good stuff, we think alike then.
When you Connect the spunding valve? Directly from the start of the fermentation? And you disconnect the the final gravity is correct?
I pressurize it from the start to test and set the spunding valve to ensure that there is no sticky fluid hindering the valve. I then remove it and let the yeast do its thing. After i got FG i drop temp to 2°c while having co2 connected so i get good absorbtion.
@@LucasSteyn i am using spunding valve for the first time. I am now doing the blowoff, i Will wait some days and when i Will be 10 15 psi from the og i Will put the valve and go on also during the cold crash. I Hope all is going right. Cheers!!
@@LucasSteyn for the next beer i Will try Your Method! Thanks for share Your knowledge on these videos :)
Could you give a link to belt heating ? How many Wat is it ?
I have similar, 30w www.amazon.com/Brew-Fermentation-Heating-Belt-1-Count/dp/B001D6IUB6
@@LucasSteyn Thanks You
How can you use the picnic tap and not capture any yeast?
You don't use the bottom cup to do a yeast dump?
You use a "floating dip tube" in that setup, it takes beer from the top
I just don't understand why is that fermenting system is faster than a regular bucket? Because it can be pressurized ? So the yeast ferment faster when pressurized? It need to be 1.5 Atm from the beggining and to the end of 3-4 days with 18°C it is completely fermented? After 3-4 days you start cold crushing to 2°C and after anouther 2 days you can served? So When do you put tour gelatine on wich day?
Check my other video on Beer in 61 hrs! (2.5 days) With Fermzilla
@@LucasSteyn I've seen this video, but you never talk in video. So I understood what I mentioned in previous comment.
Kan ek jou whatsapp will graag pressure ferment.
What size and brand of mini fridge are you using ?