Learn more with me on how to become better at homebrewing: solo.to/drhansbrewery Gear I Use and recommend over at Amazon: bit.ly/drhanssf Visit my website for my free ebook: bit.ly/DrHans If you enjoy my content, consider supporting on Patreon. Even $2 a month helps me out making more and better content for you. Recipes and Vlog on Patreon: bit.ly/2V5Zsgz Also consider becoming a channel member for more content: bit.ly/3fVQav7 Putting out these videos is hard work, please support my channel by donating on Paypal: paypal.me/pools/c/8g2VIfgrYC
Bought a couple 15 gallon torpedo ball lock kegs and built a couple sounding valves, ferment pretty much all my beers under pressure now, haven't had any issues, only positive results
Preassure can build up above the set preassure during "storm fermentation". I've noticed this when preassure fermenting w-34/70 yeast at 20c ambient (25c in tank). It ferments so violently that the spunding valve is not able to handle the volume of co2 created (fermzilla all-rounder + Kegland BlowTie) Preassure rose from the pre-set 1 bar to 1.6 bar. The beer turned out great though 😀
Did the surrounding temp also go up when you had that happened? Al spunding valves aren't made the same. Sounds like you should try out the Spundit for sure.
The ambient temp was stable at 20c. The BlowTie is a diaphragm valve and probably have a limit of how much gas volume it can release in a given time. When fermenting simmilar beer with the same yeast in lower ambient temps (16-17) I've not noticed this behavior. Anyway it's easy to compensate for or adjust during fermentation, so not a problem.
@@Mr_Mountain When I tested it I found that pressure increases in the fermenter if ambient temp was increased. Like I normally do at the end of fermentation. I have had several Patrons commenting on the same experience with the BlowTie when I talked about this in a "behind the scenes video". Kegland confirmed this issue at higher pressures. I have not though experienced what you mentioned with any spunding valves. Of course it must certain a limit on all of them. I did discuss this with the maker of the Spundit. He said it was cool to use up to 60liter of wort, but I bet he gave me a real good safety margin on that. Cause I've done more of course. But volume is of course not the only factor. As you experienced. I do prefer a spunding valve that is keeping the pressure I set, that I don't need to monitor. If your going around 1 bar it's not a big issue of course if it bumps up to 1.6.
Hi Hans. Excellent as always. Thank you. Have you ever compared or have any input towards a cold pressure fermented vs hot pressure fermented? Taste, time, etc. My next experiment.
Time would be an obvious one. And if you where to use lager yeast cold vs hot you might get some sulphur in the cold one I guess. So maybe you'll need conditioning it later. Havent tried that experiment. I'm thinking a kølsch might be an interesting split batch. Maybe 15c vs 20c
I have been wanting to get into pressure fermentation, this is making me want to do it now, but unfortunately I have about a whole months worth of brews already planned out.
@@DrHansBrewery Currently yes I would. I do have everything to do it. But, I think I will make room next month for something nice and easy to try. Maybe US05? I have some of that laying around.
I've been pressure fermenting using a corn.keg for the past 8 years never once had any issues and always great tasting lagers, started using spunding valves 2yrs ago
The cool thing with the plastic fermenters is that you can see the action which is both cool and convenient. Check out my dry hop under pressure video for example. But if you have spare keg, why now starting with that one. You don't even need to convert it back when you just want to use it as a keg.
I would change that to a 3/16" (3.3mm) beer line instead. It will work much better for you. Have that on all my party taps. Also by chilling the beer to almost freezing and trying with a lower serving pressure might do the trick until you get the thinner beer line.
Hey Dr. Hans. I got into pressure Fermentation because of you. Since Then my Beers never clear Up and are more bitter than they should. I Tried to terminate all possible mistakes. Could it be a high pitching temp? I usually cool down with my Infusion chiller to mayve 25...27C and Pitch my yeast. Then i pressurize to 12psi because i usually Ferment 18L in a 20L Fermenter King Junior Form 2 Weeks at 18..20C. Weirdly my kveik went the Same even though i Pitched and Fermented at 32C. Im at my wits end. Initially i jumped to pressure Fermentation to get Rid of oxygen but it doesnt seem to get better :(
Have you checked oftast weeks video? It's about the benefits of doing pressurized fermentation. It doesent have to be that expensive either. If you have a keg, get a spunding valve and change out the long dip tube to a short one with a floating pick up instead.
@@DrHansBrewery I did watch it, and the tasting video you did "pressure vs no pressure". Your analysis was pretty spot on with what I've seen from others that have done the same experiment. Mostly produces a "cleaner" tasting beer, with some what less esters, but not "miles apart". I'm a simple home brewer, who doesn't do competitions, and has no one in my circle who drinks beer...so it would literally have to be "miles apart" for me in order to justify the expense. I'm always striving to make better and better beer, but within budget. I may over time end up collecting enough gear to ferment under pressure, by asking for equipment via birthdays and Christmas. Still, excellent series Doc, keep up the good work!
If you are happy with the beer you make, you probably have your rutines in order, and don't really need to explore preassure fermentation unless you are looking for a way to brew lagers faster and/or at "summer" temperatures. But if you struggle with varying results and ocassionaly get a batch with bad tasting esters, sulfur, contamination or beer that gives you headache, then you should look into preassure fermentation. It reduces the amount of "difficult to control" variables, and supress the yeast from doing "bad things" to your beer, and maybe most important it keeps the beer 100% isolated from external contamintion.
@@Mr_Mountain If your beer is any of the thing's listed (bad esters, headache etc), you've got issues bigger than pressurized fermentation. I argue my carboy cap with a barbed stainless ball lock cap and airlock can achieve just as much isolation. I'm able to purge with co2 after additions, and rack to keg with zero oxygen exposure. Still, the taste difference is quantifiable. One worth exploring once my budget allows.
Lallemand New England yeast always autolyses(burnt rubber taste/burps) for me when under high pressure. Up to 15psi i don't get it, but even force carbing at 40psi makes it angry.
@@DrHansBrewery yeah, i know the taste and there hasn't been any consistent hop variable to all the times i've used it. I seem to be more sensitive than others to the taste though.
Learn more with me on how to become better at homebrewing: solo.to/drhansbrewery
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
Visit my website for my free ebook: bit.ly/DrHans
If you enjoy my content, consider supporting on Patreon. Even $2 a month helps me out making more and better content for you.
Recipes and Vlog on Patreon: bit.ly/2V5Zsgz
Also consider becoming a channel member for more content: bit.ly/3fVQav7
Putting out these videos is hard work, please support my channel by donating on Paypal: paypal.me/pools/c/8g2VIfgrYC
Because of you I started pressure fermentation and started using Spundit 2.0! Thanks for all the great advice. Brewing a Mango IPA today
Awesome, hope you like it!
solid video braj!
Thanks buddy!
Lol, kickass thumbnail bruh 😂
Thank you!
Kickass advice Dr. Hans, you've made my brewing x10 better, thanks bruh.
Awesome, glad to hear that
Thanks dr hans for answering mi question, i gonna tried to re-use te yeasr!!
👍
Bought a couple 15 gallon torpedo ball lock kegs and built a couple sounding valves, ferment pretty much all my beers under pressure now, haven't had any issues, only positive results
Awesome to hear!
What temp do you Pressure Ferm? And what effect does this have on harvesting yeast?
th-cam.com/video/-gyZOD-6x9s/w-d-xo.html
thank you for this video man.
Thank you
Preassure can build up above the set preassure during "storm fermentation". I've noticed this when preassure fermenting w-34/70 yeast at 20c ambient (25c in tank). It ferments so violently that the spunding valve is not able to handle the volume of co2 created (fermzilla all-rounder + Kegland BlowTie) Preassure rose from the pre-set 1 bar to 1.6 bar. The beer turned out great though 😀
Did the surrounding temp also go up when you had that happened? Al spunding valves aren't made the same. Sounds like you should try out the Spundit for sure.
The ambient temp was stable at 20c. The BlowTie is a diaphragm valve and probably have a limit of how much gas volume it can release in a given time. When fermenting simmilar beer with the same yeast in lower ambient temps (16-17) I've not noticed this behavior. Anyway it's easy to compensate for or adjust during fermentation, so not a problem.
@@Mr_Mountain When I tested it I found that pressure increases in the fermenter if ambient temp was increased. Like I normally do at the end of fermentation. I have had several Patrons commenting on the same experience with the BlowTie when I talked about this in a "behind the scenes video". Kegland confirmed this issue at higher pressures. I have not though experienced what you mentioned with any spunding valves. Of course it must certain a limit on all of them. I did discuss this with the maker of the Spundit. He said it was cool to use up to 60liter of wort, but I bet he gave me a real good safety margin on that. Cause I've done more of course. But volume is of course not the only factor. As you experienced. I do prefer a spunding valve that is keeping the pressure I set, that I don't need to monitor. If your going around 1 bar it's not a big issue of course if it bumps up to 1.6.
Can I release pressure in the fermenter, after fermentation, for a few days, to let the beer go flat again so I can then bottle as normal?
Hi Hans. Excellent as always. Thank you.
Have you ever compared or have any input towards a cold pressure fermented vs hot pressure fermented? Taste, time, etc.
My next experiment.
Time would be an obvious one.
And if you where to use lager yeast cold vs hot you might get some sulphur in the cold one I guess. So maybe you'll need conditioning it later. Havent tried that experiment. I'm thinking a kølsch might be an interesting split batch. Maybe 15c vs 20c
Hello Dr Hans!! My name is javier.There are any risk of yeast mutations wen you ferment underpresure? Sorry my English, I'm from Argentina
Hello Javier! No that's nothing you should have to worry about. Cheers DrHans
I have been wanting to get into pressure fermentation, this is making me want to do it now, but unfortunately I have about a whole months worth of brews already planned out.
Do you have to change the plans just to ferment under pressure?
@@DrHansBrewery Currently yes I would. I do have everything to do it. But, I think I will make room next month for something nice and easy to try. Maybe US05? I have some of that laying around.
Så om jag tolkar det du sa rätt så kan jag alltså jäsa en veteöl under tryck och fortfarande få mina bananestrar? 😍
Absolut
When I saw you were at a bus stop, I became afraid you would throw pressurized fermentation under the bus!
Hahahahaha LOL 😆, No not yet!
You can try lifting a bus with it though
@@Keg-King I always keep an extra fermenter in the car if need to change a tire!
I've been pressure fermenting using a corn.keg for the past 8 years never once had any issues and always great tasting lagers, started using spunding valves 2yrs ago
How did you do it before you got a spunding valve?
I'd love to get into pressure fermentation, but I'm driving myself nuts debating between a plastic fermenter or converting a 5 gallon corny keg. 😆
The cool thing with the plastic fermenters is that you can see the action which is both cool and convenient. Check out my dry hop under pressure video for example.
But if you have spare keg, why now starting with that one. You don't even need to convert it back when you just want to use it as a keg.
Help me.. 😀 i got super foaming beer out of my keg. I have 2m 8mm tube to my party tap. How to prevent too much foam.
I would change that to a 3/16" (3.3mm) beer line instead. It will work much better for you.
Have that on all my party taps.
Also by chilling the beer to almost freezing and trying with a lower serving pressure might do the trick until you get the thinner beer line.
Like the Dr said 3/16 " ID lines and at least 5 ft in length should help with restriction to control the foaming
Hey Dr. Hans. I got into pressure Fermentation because of you.
Since Then my Beers never clear Up and are more bitter than they should. I Tried to terminate all possible mistakes. Could it be a high pitching temp? I usually cool down with my Infusion chiller to mayve 25...27C and Pitch my yeast. Then i pressurize to 12psi because i usually Ferment 18L in a 20L Fermenter King Junior Form 2 Weeks at 18..20C.
Weirdly my kveik went the Same even though i Pitched and Fermented at 32C. Im at my wits end. Initially i jumped to pressure Fermentation to get Rid of oxygen but it doesnt seem to get better :(
Did you find culprit to your problem?
I guess the big question, at least for me, is the cost worth the benefit? Is the difference between the two, taste wise, worth it?
Have you checked oftast weeks video? It's about the benefits of doing pressurized fermentation.
It doesent have to be that expensive either. If you have a keg, get a spunding valve and change out the long dip tube to a short one with a floating pick up instead.
@@DrHansBrewery I did watch it, and the tasting video you did "pressure vs no pressure". Your analysis was pretty spot on with what I've seen from others that have done the same experiment. Mostly produces a "cleaner" tasting beer, with some what less esters, but not "miles apart". I'm a simple home brewer, who doesn't do competitions, and has no one in my circle who drinks beer...so it would literally have to be "miles apart" for me in order to justify the expense. I'm always striving to make better and better beer, but within budget. I may over time end up collecting enough gear to ferment under pressure, by asking for equipment via birthdays and Christmas. Still, excellent series Doc, keep up the good work!
If you are happy with the beer you make, you probably have your rutines in order, and don't really need to explore preassure fermentation unless you are looking for a way to brew lagers faster and/or at "summer" temperatures. But if you struggle with varying results and ocassionaly get a batch with bad tasting esters, sulfur, contamination or beer that gives you headache, then you should look into preassure fermentation. It reduces the amount of "difficult to control" variables, and supress the yeast from doing "bad things" to your beer, and maybe most important it keeps the beer 100% isolated from external contamintion.
@@Mr_Mountain If your beer is any of the thing's listed (bad esters, headache etc), you've got issues bigger than pressurized fermentation. I argue my carboy cap with a barbed stainless ball lock cap and airlock can achieve just as much isolation. I'm able to purge with co2 after additions, and rack to keg with zero oxygen exposure. Still, the taste difference is quantifiable. One worth exploring once my budget allows.
Just go to Weedborn if you want to improve your health.
I'll keep that in mind
Lallemand New England yeast always autolyses(burnt rubber taste/burps) for me when under high pressure. Up to 15psi i don't get it, but even force carbing at 40psi makes it angry.
And you're sure your not getting the burnt rubber taste from the hops?
@@DrHansBrewery yeah, i know the taste and there hasn't been any consistent hop variable to all the times i've used it. I seem to be more sensitive than others to the taste though.
Yeast doesn’t die from pressure until like 5,000 PSI. I doubt pressure is your problem
@@justthebrttrk well the problem is consistently present with pressure and consistently absent without pressure, good enough for me to make the call
I have a spunding valve that can handle 7bar, interested of trying a high pressure ferment? Send me a DM.
You dont need 7 bar of pressure, max 1-1,5 I would say so you dont stress the yeast under to much pressure.
Of course I want 😍. There's no way to send PM on TH-cam anymore to my knowledge. My mail is drhansbrewery@gmail.com
@@Hannes_Lind He's TH-cam channel is all about testing stupid stuff so others don't have to 😀
@@DrHansBrewery E-mail is sent! 😀
@@odalbrewtech got it
Are you a beerdoctor?
Less talking please
@@user-id2bm9hw3i I'm sorry