Loved the video, Martin! The only thing I'd recommend is during tasting: you don't want to anchor your guest's (and beer profile) by expected flavors. I.e., "you should experience..." I know it's hard to bypass that, especially when it's something you created by hand. Cheers! I would love to see more time spent on evaluating your beer with a comparison beer to gage.
I have yet to prime my beer with anything other than measured krausen from a later brew. THIS is the lazy man's method to forced carbonation. I understand carbing from a CO2 tank is necessary for those who are brewing multiple styles of beer, and that is understandable as they vary in so many ways. I find that if I am brewing more than one variety of beer with only subtle variations in the grain bill, I can still use the krausen method to prime with great results, even with Ales. There are some great calculators out there to calculate volumes of CO2 and Krausen to pitch for conditioning. The next variation to determine is just how much carbonation rocks your boat. Your series is a boil over of knowledge and we are grateful for the content you share. Cheers.
Another advantage of force carbonating is it seats the lid O-ring. Combined with a food grade lubricant, the lid seal will never leak. FWIW I force carb at 20 psi for about 2 days and serve at 8 psi. With 5 feet long beer lines. Forgot the temp but guessing 35-ish
I brewed for the starting to the lager-brewing-session(cold temperatures) with a Vienna Lager too. My recipe was for 18 Litres or 4,75 Gallon 3,4kg Vienna malt, 12EBC from Avangard 0,15kg Abbey malt, 45EBC from Weyermann Double Decoction Hops was Austrian Malling hop for bitterness and aroma and Slovenian Celeia hop for aroma: 5g Malling in FWH + 10g Malling and 15g Celeia for 1min boil. My efficiency was badly low now, at 65%. The OG was 1.044 but I wanted 1.048. Usually I have efficiencies about 68 to 74%, especially if I make a decoction brew more in the 70th. The yeast was the Diamond Lager, liquid equivalent is the Wyeast 2308 Munich or WLP838 Southern German. If you can't decoct, use some Melanoidin malt and some Cara Eed(45EBC) or Cara Amber(70EBC) as addition. No Roasted Malts. The Last Beer was a "Tettnang Pilsner" it is in the fermentation now. But, I brewed it original like a bohemian pilsner, so more sweet and malt driven than german style pilsners.
I brewed this beer a few weeks ago and cracked my first bottle today. It was my first lager and it turned out great. Really malty and rich. Will definitely make it again. I may increase the IBU's though.
Nice recipe. I also use chocolate, but a bit less as I use caramunich 2 instead of 1. My hopping is identical to yours. I've also just started kegging and I just set and forget. Work often takes me away for days at a time so I can't set it that high so it normally takes 10 days or so to reach proper carbonation. I did get secondary regulators to allow finer control of individual kegs.
FINALLY! Someone on TH-cam that actually provides info and numbers on how to carbonate. All I can find is Force carbonation with the "Shake" method and I am usually not in a hurry to try that method. Thank you!
Boa noite, como sempre são lindas suas cervejas, sempre assisto seus vídeos, mesmo não sabendo inglês rsrs, entendo pouco o idioma, um dia quero conseguir fazer cervejas lindas iguais a suas, parabéns.
I am really enjoying your challenge series. Have you tried pressure fermentation for brewing lagers yet? I have been amazed to discover that it is possible to produce a fully carbonated, clear lager with the correct flavour profile in as little as 8 days from the mash.
I love your series. How you explain the style, but don't kill us with the process (unless there is something special). I also like that (while you are brewing), you explain another unrelated process or device (in this case, carbonation). I wish you would have touched upon how Vienna Lager migrated to the new world, and we know it as Mexican Lager...
Are you brewing and kegging five gallons? I've been in the 3-4 gallons range and had issues with the force carbing method. Idk if there is too much headspace where it goes quicker then in a five gallon batch. 🤔🤔
Nice video. Thanks! As the CO2 dissolved in thebeer is linked to temperature, Iwould like to know the temperature of your fridge for the 40 psi. Thanks and cheers from Belgium ;)
I'm an austrian brewer originally from vienna who likes to watch your videos regularly. Grüß Gott aus Wien :D at which temperature do you make your lager starter?
I’m sure you know how to make a good Vienna lager then 🙂. I must say I don’t do any temperature control for my starters, just let them go at room temperature.
A small tip for your tasting notes: let your "assistant taster" define the beer on their own. You ask a lot of leading questions and make a lot of leading statements. This could be affecting how your audience actually perceives your beers. They don't have to match the BJCP styles word by word, they can be a good representation of a style or even ale/lager type without fitting an exact box... but it does feel that you're too focused on hitting every part of those GUIDELINES. Cool videography, nice brewing space and kudos for the amount of work you're putting into this challenge.
So I've been wondering, did you dump the smoke beer? Wouldn't have blamed you if you did. No matter what though save a bit to marinate ribs or pork shoulder and get a head start on that smoke flavor! 😊
Hey Martin, different beer styles mean different carbonations as far as I am concerned? I just started brewing this summer and just started kegging right now. So my question would be, if it would be possible, to set the regulator to the correct Psi just before you connect it to the Beer? So individual for each keg and each style of beer. Is that possible, and if why don't you do that? Just a preference of your own taste? thanks :)
What do you mean by correct Psi? Serving carb? He's just force carbing it and doesn't mind what the carbonation is. Look up a carbonation chart and it'll tell you what temp and how much pressure to push into the keg for about a week
Yes. So with my setup I can have a different PSI setting for each beer. Serving pressure is pretty much always 10 psi for my system, but to vary carbonation by beer style you'd just vary either the force carbonation pressure (say use 30 psi instead of 40) or how long the beer stays at high pressure (reduce from 36 hours to 24 hours for a less carbonated style for example).
Your carbonation method sounds more like the "burst" method. They way I do set-it-and-forget-it is to: attach the gas line to the keg... set the regulator to serving pressure... and done. The beer will be ready to serve in as little as 4 days and no longer than 7.
That opening… priceless.
Loved the video, Martin! The only thing I'd recommend is during tasting: you don't want to anchor your guest's (and beer profile) by expected flavors. I.e., "you should experience..."
I know it's hard to bypass that, especially when it's something you created by hand. Cheers! I would love to see more time spent on evaluating your beer with a comparison beer to gage.
Really liking this series. Quite dedicated, Martin!
Thanks, lots more beer styles to try.
I have yet to prime my beer with anything other than measured krausen from a later brew. THIS is the lazy man's method to forced carbonation. I understand carbing from a CO2 tank is necessary for those who are brewing multiple styles of beer, and that is understandable as they vary in so many ways. I find that if I am brewing more than one variety of beer with only subtle variations in the grain bill, I can still use the krausen method to prime with great results, even with Ales. There are some great calculators out there to calculate volumes of CO2 and Krausen to pitch for conditioning. The next variation to determine is just how much carbonation rocks your boat. Your series is a boil over of knowledge and we are grateful for the content you share. Cheers.
50 PSI for 18 hours works very well for carbonating a keg. Love this series, Martin!
I love that time saving!
LOVE LOVE LOVE this series. Keep it up!
Thank you! 😎
This channel is awesome !!!! As soon I get a notification I watch right away keep it up 👍👍👍
I appreciate it - thanks!
As a complete greenhorn from Austria I just want to metion that there is a Vienna Caramel Malt too.
Another advantage of force carbonating is it seats the lid O-ring. Combined with a food grade lubricant, the lid seal will never leak. FWIW I force carb at 20 psi for about 2 days and serve at 8 psi. With 5 feet long beer lines. Forgot the temp but guessing 35-ish
I brewed for the starting to the lager-brewing-session(cold temperatures) with a Vienna Lager too.
My recipe was for 18 Litres or 4,75 Gallon
3,4kg Vienna malt, 12EBC from Avangard
0,15kg Abbey malt, 45EBC from Weyermann
Double Decoction
Hops was Austrian Malling hop for bitterness and aroma and Slovenian Celeia hop for aroma: 5g Malling in FWH + 10g Malling and 15g Celeia for 1min boil.
My efficiency was badly low now, at 65%. The OG was 1.044 but I wanted 1.048. Usually I have efficiencies about 68 to 74%, especially if I make a decoction brew more in the 70th.
The yeast was the Diamond Lager, liquid equivalent is the Wyeast 2308 Munich or WLP838 Southern German.
If you can't decoct, use some Melanoidin malt and some Cara Eed(45EBC) or Cara Amber(70EBC) as addition. No Roasted Malts.
The Last Beer was a "Tettnang Pilsner" it is in the fermentation now. But, I brewed it original like a bohemian pilsner, so more sweet and malt driven than german style pilsners.
Thanks. what is the most suitable pressure value to serve?
I like your videos very much. It seems that you are brewing without mash out and sparge. Is thar wright ?
Correct.
What do you think of Sam Adam's Boston lager?
ur tasting session in the end is just hilarious and funny.......good technique, use of equipment and some beer history......cheers
🍻
I brewed this beer a few weeks ago and cracked my first bottle today. It was my first lager and it turned out great. Really malty and rich. Will definitely make it again. I may increase the IBU's though.
So pleased it worked out!
@@TheHomebrewChallenge Your Irish stout is next, it's in the fermenter right now. Cant wait!
Nice recipe. I also use chocolate, but a bit less as I use caramunich 2 instead of 1. My hopping is identical to yours.
I've also just started kegging and I just set and forget. Work often takes me away for days at a time so I can't set it that high so it normally takes 10 days or so to reach proper carbonation. I did get secondary regulators to allow finer control of individual kegs.
Since this I've modified my recipe. Now it's just all Vienna and a smidgen of midnight wheat for colour. Using wlp800 to ferment. It's bang on.
Hi.... could you do a "lazy man's method' for carbing in a Fermzilla All Rounder please??.
Loving the videos, BTW.
FINALLY! Someone on TH-cam that actually provides info and numbers on how to carbonate. All I can find is Force carbonation with the "Shake" method and I am usually not in a hurry to try that method. Thank you!
Boa noite, como sempre são lindas suas cervejas, sempre assisto seus vídeos, mesmo não sabendo inglês rsrs, entendo pouco o idioma, um dia quero conseguir fazer cervejas lindas iguais a suas, parabéns.
Obrigado por assistir!
5:23 Simple and lazy man carbonation method:
40 Psi (or 2.8 bar) for 36 hours
Thanks man, very good starting point !
Love watching your videos. its so relaxing.
I am really enjoying your challenge series. Have you tried pressure fermentation for brewing lagers yet? I have been amazed to discover that it is possible to produce a fully carbonated, clear lager with the correct flavour profile in as little as 8 days from the mash.
That’s crazy! Just getting started with pressure fermentation in an upcoming brew.
tks for the video.
I love your series. How you explain the style, but don't kill us with the process (unless there is something special). I also like that (while you are brewing), you explain another unrelated process or device (in this case, carbonation). I wish you would have touched upon how Vienna Lager migrated to the new world, and we know it as Mexican Lager...
Thanks and wow I did not know that.
SUPER
I thought this style is allowed a bit of toastyness but no caramel or roastyness? Like your video format, straight and to the point. Great job.
Thanks.
Hi Martin,
Just wondering about the carbonation. At what temperature do you force carb? That must also play a big part...?
Cheers
Darryl
Are you brewing and kegging five gallons? I've been in the 3-4 gallons range and had issues with the force carbing method. Idk if there is too much headspace where it goes quicker then in a five gallon batch. 🤔🤔
Nice video. Thanks!
As the CO2 dissolved in thebeer is linked to temperature, Iwould like to know the temperature of your fridge for the 40 psi. Thanks and cheers from Belgium ;)
Good point. My fridge is around 35F (2C)
Do you ferment it like a normal lager at cold temperatures?
I love your videos, keep up the good work 👍
Thanks. And yes typically at 50F.
I'm an austrian brewer originally from vienna who likes to watch your videos regularly. Grüß Gott aus Wien :D
at which temperature do you make your lager starter?
I’m sure you know how to make a good Vienna lager then 🙂. I must say I don’t do any temperature control for my starters, just let them go at room temperature.
A small tip for your tasting notes: let your "assistant taster" define the beer on their own. You ask a lot of leading questions and make a lot of leading statements. This could be affecting how your audience actually perceives your beers. They don't have to match the BJCP styles word by word, they can be a good representation of a style or even ale/lager type without fitting an exact box... but it does feel that you're too focused on hitting every part of those GUIDELINES. Cool videography, nice brewing space and kudos for the amount of work you're putting into this challenge.
So I've been wondering, did you dump the smoke beer? Wouldn't have blamed you if you did. No matter what though save a bit to marinate ribs or pork shoulder and get a head start on that smoke flavor! 😊
Oh I wish I had tried that. Sadly (or perhaps thankfully) the smoke beer had to be moved on to make room for new beers.
Love these videos, just a question on how long you leave your kegs once filled before you try them.
For lagers I try to wait a month. Less for ales.
0:55 is that Graham Cochrane?
What do you do with all this beer? 5 gallons a week must mean you have a lot of friends :)
Or a strained liver ;)
I give it away every chance I get. Actually... do you want some? 😉
Where did you get your green containers for specialty grains?
Dollar Tree.
Can i ask what your serving pressure, temp and beer line length/diameter is - its such a delicate balance and I've not got mine 100% yet
No sure on line diameter but I serve at 10 psi at around 35F through 10 ft of line.
@@TheHomebrewChallenge That's like 1.5C! Is that the same temp you set and forget at?
Hey Martin, different beer styles mean different carbonations as far as I am concerned? I just started brewing this summer and just started kegging right now. So my question would be, if it would be possible, to set the regulator to the correct Psi just before you connect it to the Beer? So individual for each keg and each style of beer. Is that possible, and if why don't you do that? Just a preference of your own taste? thanks :)
What do you mean by correct Psi? Serving carb? He's just force carbing it and doesn't mind what the carbonation is. Look up a carbonation chart and it'll tell you what temp and how much pressure to push into the keg for about a week
Yes. So with my setup I can have a different PSI setting for each beer. Serving pressure is pretty much always 10 psi for my system, but to vary carbonation by beer style you'd just vary either the force carbonation pressure (say use 30 psi instead of 40) or how long the beer stays at high pressure (reduce from 36 hours to 24 hours for a less carbonated style for example).
@@TheHomebrewChallenge my guess is you have a secondary regulator for that?
where did you buy the brewery? Give a link
This is the system I’m using: brausupply.com/products/unibrau-all-in-one-electric-brew-system
Great job man! What was your baseball hat about, btw?
Z for the IBM Z mainframe.
@@TheHomebrewChallenge :O
What is the large hose going to the back of your Keezer?
That runs to my beer taps in the next room.
The Homebrew Challenge I’m referring to the reinforced hose that looks like it’s connected to a fan but the goes out the rear of the collar
What temp is the keezer at when you carbonate the beer?
35F
What gap are you using on the mill?
I’m using 0.045”
Looks great! A bit darker than we usually have it here in Vienna but who cares? Thanks also for explaining the carbonation method. Regards Nick
you purge the keg completely, before serving pressure?
Not always completely but enough so I’m confident it’s below serving pressure.
This is what I came to ask. Thanks!
Your carbonation method sounds more like the "burst" method. They way I do set-it-and-forget-it is to: attach the gas line to the keg... set the regulator to serving pressure... and done. The beer will be ready to serve in as little as 4 days and no longer than 7.
Cool. What is your typical serving pressure?
Agree. If you set it to 40 psi and actually forget it you'll massively over carb it.
I just love how Northamericans are pronouncing german words 🤣
I like your vids... but the music is terrible.
🎶
Man you gotta change the god awful soundtrack you have going in these