I had a little bit more headspace than that for a slightly stronger beer (about 6.5%), and I had krausen flying out my spunding valve. I have just started to make smaller batches in my corny kegs
I swear I will stop watching and Unsubscribe whenever everything goes as planned. But with Brad on deck. Who am I kidding.. FUF everyday and thank you for it.
I have. It's a nice thing to try, if you're looking for that old school experience. In my opinion, it's pain in the butt to be honest. Freshness, wort loss, and unknown Alpha Acids are on the top of the list of pains. Love those pellets.
When you say you are doing a shoot out with the cold fermentation, are you considering the standard non pressure fermentation? That would probably the best test versus room temp under pressure.
Brad, when you say "room temp" for fermenting does that include fluctuations across the day / night and if so, I'm assuming you're not identifying any issues with that? I wasn't sure if you should still maintain a constant temp with pressure fermenting?
@@graintoglass Loving your style! I'm doing the same at the moment, no space in the ferm fridges so just leaving it in the garage under pressue and let's see what we get. Reckon it will come out fine.
pressure ferment in a 5 gallon keg with a spunding is all I do now.
Now someone needs to create a dry hop bong attachment for the cap lock.
A lid with a tri-clamp fitting would do the trick. I wonder if Kegland will make one. Cheers
Hey Brad, you've had a golden ale with only Willamette when you had the Turd Snowbank! I like the look of those mammoth kegs too!
Ya the mammoth kegs are awesome. Cheers
I come here to steal your t-shirts
we should do some FUF merch hey?
I had a little bit more headspace than that for a slightly stronger beer (about 6.5%), and I had krausen flying out my spunding valve. I have just started to make smaller batches in my corny kegs
Adding a couple drops of fermcap might help with the krausen. Cheers
I swear I will stop watching and Unsubscribe whenever everything goes as planned. But with Brad on deck. Who am I kidding.. FUF everyday and thank you for it.
I have one of those mammoth kegs and love it, and the price on them is great.
Yup, definitely a good value. Cheers
Loving your channel. Do you do wet hops? I am currently growning my own hops,love to see you do a vid on those
I have. It's a nice thing to try, if you're looking for that old school experience. In my opinion, it's pain in the butt to be honest. Freshness, wort loss, and unknown Alpha Acids are on the top of the list of pains. Love those pellets.
When you say you are doing a shoot out with the cold fermentation, are you considering the standard non pressure fermentation? That would probably the best test versus room temp under pressure.
That's the plan, indeed.
What PSI do you recommend for the pressure ferment? Thanks for the video!
We usually do 15-20psi. Cheers
Brad, when you say "room temp" for fermenting does that include fluctuations across the day / night and if so, I'm assuming you're not identifying any issues with that? I wasn't sure if you should still maintain a constant temp with pressure fermenting?
I'd say ideally you should, but I just left this on the floor in the warehouse. Trying to be as lazy as possible and see if good beer is still made
@@graintoglass Loving your style! I'm doing the same at the moment, no space in the ferm fridges so just leaving it in the garage under pressue and let's see what we get. Reckon it will come out fine.
Haha I was wondering why you were putting on the lid.
Testing to see if y'all are paying attention 😉 jk it was a long day shooting vids. Thank you for coming along on the journey
Love your burps.
Love your comments
did you have enough room for fermentation Brad?
Yep, no issues there
What kind of Refractometer are you using and/or would recommend.
www.graintoglass.ca/products/refractometer-with-carrying-case-brix-and-sg
What's your room temp?
18-19C
Wouldn’t be a proper FUF if brand wasn’t spilling beer all over the place!
U are correct