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Regarding dry hopping under pressure: Granted, I haven't tried this technique yet, but you could use a silicon coated magnet (google sous vide magnet) inside a bag of hops inside the fermenter above the level of the beer, and a magnet on the outside of the fermenter to hold the bag in place. When you are ready to dry hop, pull off the outside magnet, letting the magnet inside the bag of hops drop and weigh down the bag into the beer. No opening the fermenter up and exposing the beer to oxygen. A day before racking, use the magnet on the outside to raise the bag of hops above the beer to drain it's hoppy goodness out.
Sorry to drag this up from a yr old post, but yes, I have seen others do that. Didn't catch that it was a silicon coated magnet, but that is a good idea. One video I watched actually did a triple dry hop, 3 different bags, dropped at 3 different times. That might be a little overkill, and I think he was just doing it to prove a point. Not sure about the dry hops staying in the beer until finished consumption, if it would impart a vegital note eventually to the beer or not. Traditionally you would pull the dry hops out once you package (be it keg or bottles or whatever). Maybe not such a big deal where everything is under pressure? Maybe that is actually a sign of oxidation? Maybe just an excuse to drink it faster! LOL
I fermented a split batch with WLP4046 - half in a carboy and half in a keg at >2 bars. The pressurized ferment stalled at 1.040 while the regular fermented down to 1.018 without issue (1.062 OG, mashed very high). Lowered the pressure to 1 bar in the keg and shook it gently, but it only dropped a few °Ö over a week. Eventually figured I'd rouse the yeast from the bottom by quickly pulling the safety valve and fermentation took off again. Perhaps something else was at play, but my theory is that this very flocculant yeast was pushed to the bottom prematurely by the high pressure.
Nice again ! It could be nice if you test a big esters producter like the new Verdant under pressure and without pressure. I m sure you will see a big difference.
I often wonder where the idea that beer yeast is significantly pressure sensitive comes from when it is common knowledge ( I know first hand LOL) that too much priming sugar will lead to bottle bombs. I suspect a beer bottle can handle around 100 psi (6.8 bar) before bursting, so 2.4 bar should be a walk in the park for the yeast.
Yes, no problem. Here's a link to the video about the calculator. ua-cam.com/video/dPbWYMUJptI/v-deo.html The calculator video has a link to the calculator, hope you find it useful. Cheers DrHans
Grymt bra, som vanligt. Glömde att bygga på min oerhört långa fråga gällande servering ur jäskärlet: Har gjort ett par omgångar med NEIPA. När jag kallkraschat innan överföring till fat så har ölet klarnat! Det här kanske är fullt normalt, ville bara få det bekräftat i sådana fall. Ska man med en Neipa undvika kallkrasch innan överföring?
All öl klarnar med tid. Jäst som hänger kvar mer i suspention, humle och mycket protein ger disigt öl. Du kan ju testa att kallkrasha den en kortare tid och lite varmare kanske 4c. Sen får du skaka fatet lite då och då om du inte vill att ölet ska klarna.
Ja, råkade placera mikrofonen fel. Så kan det gå när man gör allt själv. Var tredje gången jag spelade in detta klipp så det fick bli godkänt för att gå vidare i livet. Försökte dölja en del med bakgrundsmusik men det döljer ju inte allt såklart. Tack för att du tittade!
Please do the taste comparison between pressurised and unpressurized fermentation with beer's like ales and wheat beers where the yeast and esters provide the "required" flavours to these types of beers. Would be super interesting!
Theire are more variables also who could effect it. Like FG and ABV. We normally dont count in for those variables. Headspace though I think is more to worry about when bottle carbing.
Great video! If i don't have the luxury of fermenting in the recomended range of temperatures. Could i ferment under pressure for example 3 celsius more than hat what is recomended for that yeast without getting off flavors?
@@DrHansBrewery This brings us back to the question at 14:20 , you recommend to start with temperature control rather than pressure fermentation. Unfortunately I can't fit an extra fridge in my apartment, but watching your videos I got interested in pressure fermenting, mainly to be able to bottle carbonated beer instead of bottle conditioning (as a first step). Is it not worth it as long as I can't perfectly control the fermentation temperature or keg my beer?
Need a carbonation calculator that you set the volume of co2 and the PSI you want to ferment at (at - up to 35PSI) and it tells you the temperature you should ferment
You could use an ordinary veer calculator for that. Just set the wanted volunrs of c02. And adjust the temp untill you hit 35psi. But I understand what youre after.
Regarding the stretch marks, are you saying the Fermentasaurus and Keg king are better products and handle pressure better? Hoping to buy an all rounder but not sure what to go for now
The question that no one did was: Do you need necessarily to keg after fermentation, or can I easily bottle my beer, in normal pressure condition? If yes, how long does it takes to be "drinkable" in bottle? And how long it usually lasts a pressurized fermentation? Sorry for all the question, I hope you'll answer me
Hey Doc, for how long I need to be at the target PSI to reach desired CO2 level in the beer? You mentioned you ramp up the temp and pressure in the end of fermentation but for how long?
@@DrHansBrewery Well I bit the bullet and bought it and also the all rounder. So now I will be making a lot of all grain pressurized beer! Thanks for your channel. I really enjoy it and also telling what actually works and doesn't. I have lived in Finland for 28 years and go every summer to Kiruna area to fly fish in the mountains for öring and röding. I love it there. You have a great country! Hejdå
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
Regarding dry hopping under pressure: Granted, I haven't tried this technique yet, but you could use a silicon coated magnet (google sous vide magnet) inside a bag of hops inside the fermenter above the level of the beer, and a magnet on the outside of the fermenter to hold the bag in place. When you are ready to dry hop, pull off the outside magnet, letting the magnet inside the bag of hops drop and weigh down the bag into the beer. No opening the fermenter up and exposing the beer to oxygen. A day before racking, use the magnet on the outside to raise the bag of hops above the beer to drain it's hoppy goodness out.
Sorry to drag this up from a yr old post, but yes, I have seen others do that. Didn't catch that it was a silicon coated magnet, but that is a good idea. One video I watched actually did a triple dry hop, 3 different bags, dropped at 3 different times. That might be a little overkill, and I think he was just doing it to prove a point.
Not sure about the dry hops staying in the beer until finished consumption, if it would impart a vegital note eventually to the beer or not. Traditionally you would pull the dry hops out once you package (be it keg or bottles or whatever). Maybe not such a big deal where everything is under pressure? Maybe that is actually a sign of oxidation?
Maybe just an excuse to drink it faster! LOL
I fermented a split batch with WLP4046 - half in a carboy and half in a keg at >2 bars. The pressurized ferment stalled at 1.040 while the regular fermented down to 1.018 without issue (1.062 OG, mashed very high).
Lowered the pressure to 1 bar in the keg and shook it gently, but it only dropped a few °Ö over a week. Eventually figured I'd rouse the yeast from the bottom by quickly pulling the safety valve and fermentation took off again.
Perhaps something else was at play, but my theory is that this very flocculant yeast was pushed to the bottom prematurely by the high pressure.
Thank you so much, very interesting. I've fermentef high flocculant yest like the wlp002 at 2.4 bars without Ian issues.
Nice again ! It could be nice if you test a big esters producter like the new Verdant under pressure and without pressure. I m sure you will see a big difference.
Thanks, nice idea!
Thank you Doctor. Very informative.
Thanks mate!
I often wonder where the idea that beer yeast is significantly pressure sensitive comes from when it is common knowledge ( I know first hand LOL) that too much priming sugar will lead to bottle bombs. I suspect a beer bottle can handle around 100 psi (6.8 bar) before bursting, so 2.4 bar should be a walk in the park for the yeast.
Exactly
Hi,
Great informative video.
I couldn’t find a link or a name to the calculator that you are using.
Can you share that?
Br
Yes, no problem. Here's a link to the video about the calculator.
ua-cam.com/video/dPbWYMUJptI/v-deo.html
The calculator video has a link to the calculator, hope you find it useful.
Cheers DrHans
Grymt bra, som vanligt.
Glömde att bygga på min oerhört långa fråga gällande servering ur jäskärlet: Har gjort ett par omgångar med NEIPA. När jag kallkraschat innan överföring till fat så har ölet klarnat! Det här kanske är fullt normalt, ville bara få det bekräftat i sådana fall. Ska man med en Neipa undvika kallkrasch innan överföring?
All öl klarnar med tid. Jäst som hänger kvar mer i suspention, humle och mycket protein ger disigt öl. Du kan ju testa att kallkrasha den en kortare tid och lite varmare kanske 4c. Sen får du skaka fatet lite då och då om du inte vill att ölet ska klarna.
Riktigt bra och intressant video som vanligt 👌 tror din skäggstubb skrapade mot mikrofonen dock 😉
Ja, råkade placera mikrofonen fel. Så kan det gå när man gör allt själv. Var tredje gången jag spelade in detta klipp så det fick bli godkänt för att gå vidare i livet. Försökte dölja en del med bakgrundsmusik men det döljer ju inte allt såklart. Tack för att du tittade!
Please do the taste comparison between pressurised and unpressurized fermentation with beer's like ales and wheat beers where the yeast and esters provide the "required" flavours to these types of beers. Would be super interesting!
Pantse Ilmari sure
that calculator looks awesome. wouldn't the amount of headspace in the fermenter affect the total amount of CO2 in the beer though?
Theire are more variables also who could effect it. Like FG and ABV. We normally dont count in for those variables. Headspace though I think is more to worry about when bottle carbing.
Hej Dr Hans
Have you thought about trying pasteurization in the bottles?
A pasteurization video would be nice, I tried and made handgranades in water
Sounds like a killer experiment to me. I will put it on the list of video ideas.
Great job!
Thank you. Much appreciated!
Great video! If i don't have the luxury of fermenting in the recomended range of temperatures. Could i ferment under pressure for example 3 celsius more than hat what is recomended for that yeast without getting off flavors?
Yes you most certainly can. The best way is to try it out for your self.
@@DrHansBrewery This brings us back to the question at 14:20 , you recommend to start with temperature control rather than pressure fermentation. Unfortunately I can't fit an extra fridge in my apartment, but watching your videos I got interested in pressure fermenting, mainly to be able to bottle carbonated beer instead of bottle conditioning (as a first step). Is it not worth it as long as I can't perfectly control the fermentation temperature or keg my beer?
Need a carbonation calculator that you set the volume of co2 and the PSI you want to ferment at (at - up to 35PSI) and it tells you the temperature you should ferment
You could use an ordinary veer calculator for that. Just set the wanted volunrs of c02. And adjust the temp untill you hit 35psi. But I understand what youre after.
Regarding the stretch marks, are you saying the Fermentasaurus and Keg king are better products and handle pressure better? Hoping to buy an all rounder but not sure what to go for now
Yes, I havent got any stretch marks on any of my products from Keg King.
@@DrHansBrewery were you using it over 15psi much?
The question that no one did was:
Do you need necessarily to keg after fermentation, or can I easily bottle my beer, in normal pressure condition?
If yes, how long does it takes to be "drinkable" in bottle?
And how long it usually lasts a pressurized fermentation?
Sorry for all the question, I hope you'll answer me
What are my options for buying a couple cask widge floats in the US? Can’t find anywhere that sells them.
Talk to Trong about a Floatit with a filter. Tell him I sent you and he will help you out.
www.homebrewerlab.com/
Hey Doc, for how long I need to be at the target PSI to reach desired CO2 level in the beer? You mentioned you ramp up the temp and pressure in the end of fermentation but for how long?
Hey Rafael, please ask your question in the form linked in the description. So that I remember it in an upcoming episode. Cheers!
@@DrHansBrewery done, thank you!
@@rafaelpestano7436 thanks buddy!
Planning to use Wyeast 2206 under pressure at about 67F. Package suggests max temp of 57F...will this be an issue?
Not an issue, but if you're fermsnting that cold use a lot of yeast.
DrHans Brewer thank you for the help! Love your channel!
@@arnoldadamj Thank you!
Do you have any thoughts on the Blichmann Cornical Fermenter?
I havent tried it but it looks all right.
@@DrHansBrewery Well I bit the bullet and bought it and also the all rounder. So now I will be making a lot of all grain pressurized beer! Thanks for your channel. I really enjoy it and also telling what actually works and doesn't. I have lived in Finland for 28 years and go every summer to Kiruna area to fly fish in the mountains for öring and röding. I love it there. You have a great country! Hejdå
Have you tried fermenting a saison underpressure?
Not sure, I have been fermenting under pressure for years, so probably.
@@DrHansBrewery Thank you! Cheers!
@@ferdinandmagallanesii2891 cheers 🍻
Liker den vidoen og bra info
Tack, kul att du uppskattar videon.
Still finding the general consensus that you shouldn't ferment anything over 15PSI, I am not in agreement 🤣,where did this myth come from?
Yes, who´s feeding this myth?!?!
@@DrHansBrewery just brewed an imperial stout, fermented at 70F 25PSI, 1098 to 1020 FG in 6 days!! Excited to try it