Hey guys, there is a mistake in the video captioning around 16:54. 5 PSI is actually equivalent to 0.344738 bar. The value in the video is equivalent to 1 PSI. Sorry if that caused any confusion!
As a german i can tell you, no one cares about 0.2 less alcohol. Drink the beer have fun, the celebration is what makes the beer great! Thats all that matters
I have the All Arounder and am currently fermenting my third beer under pressure. Currently making a Mexican Lager with lime and salt. My favorite summer beer. I will have this thing carbonated and cold in a week with gelatin fining. I increase the temp above room temp about 80 while under pressure to get a bit more yeast character. Or you could do the first day without pressure and the add the pressure once the yeast get going. I have done both for a NEIPA I wanted those fruity notes from the yeast.
Those are some good techniques. I would think keeping pressure on early is important so you don't get fusels from the hot pitch, but i really have yet to build that knowledge. Increasing the temp to get yeast expression makes a lot of sense!
I use Maris otter, pilsner, honey malt, caramunich 1 and 60L , tettnang for bittering, 2 additions of hallertau at 15 and 5 minutes.. equal addition of chalk, Epsom and gypsum.. 3 days of fermentation with Voss Kveik at 85 degrees.... keg and cold crash.. comes out great.. frustrates the local breweries that lager for 60 days for the same taste 😂
I love 34/70. Brulosophy calls it "brewing with cheat codes." I always joke that the name means it will ferment cleanly anywhere from 34°F to 70°F. 3:25 - I personally have brewed 34/70 as high as 75°F with none of the off-flavors you mentioned. I don't mean to take away from your claim that pressure can possibly allow you to ferment warmer than the recommended temps, but I will say that even if you hadn't fermented under pressure, it likely would have been fine because of that particular yeast. I use 34/70 for an IPL that I make once in a while, and I turn it around in about a week also. Great video! EDIT - Ah. 16:14 you mention exactly what I said above.
Funny that you mention an IPL, that's actually my next planned brew! I'm glad you enjoyed the video, and I may have to steal your 34/70 name joke haha, I like that!
I’ve got a custom built off set. I use a charcoal basket that I start with a charcoal starter filled with b&b lump Once it’s going I then add my oak splits to maintain my temps. My fire box is insulated so I have to be careful with the splits to keep from getting too hot.
I just kegged a mocktoberfest and going to let it sit till until end of September. Used Kolsch yeast and fermented on colder temperature end of it's range. Had a small sample and it honestly smells and tastes like Oktoberfest! Been brewing for 4 years but yet to take the step to do a lager, may have to look at the fermzilla.
I really do love mine, but even if you don't get one, you can probably get away with using the 34/70 lager yeast without added pressure. It has quite the reputation for fermenting cleanly at ale temps! Cheers and glad your brew went well! Its always exciting when you nail a style for the first time!
I actually just followed a design from craft beer and brewing. They have a tutorial on their youtube channel thats far more comprehensive and better than anything I could really put together here. Glad you enjoy the content!
You can ferment W34/70 @ 20c and get the cleanest beer possible, without pressure fermentation. For any who are looking to do this, I can assure you it will work.Fermentis themselves brag about this to pro-brewers. But pressure fermentation is just that extra level of assurance, it also makes the yeast work a little bit faster (most of the speed comes from the room temp). Beautiful looking beer!
It seems so, like I said it seems lots of folks get squeaky clean lager with it at ale temps, but I've never really tried it myself. I really do enjoy the pressure fermentation side but one of these days I'll have to do a standard nonpressurized version with it. Thanks for watching!
I like to use 150ml or so of the wort in the yeast catch to hydrate the yeast while i fill the fermzilla and aerate.. then when i am ready... with Top lid on i open up the butterfly valve and VVWOOMFF, let that yeast and air punch through the wort. I also dont like to "Add" pressure to the fermenter. I do add a bit before adding wort to both set the spunding valve to 5psi, And pressure test the vessle, other than that i like the yeast fermentation to build that pressure. Personally i like the natural esters from that very 1st part of fermentation as it builds pressure naturally, ive found that going straight to pressure nullifies a lot of good flavours whilst st stopping the bad ones
I did a lager on my spike flex plus. No spunding valve only used the Pressure relief valve. 17 psi max on the prv at 70 degrees with one packet of 34/70 sprinkled on top of wort. Very clean and Sulphur was very low. I let the fermenter naturally build pressure. Would recommend for an easy way to make a lager. Also beer seemed to clear quicker.
To me had the classic lager taste and aroma. Biggest thing was sulphur stink was very low. One thing so far that I’ve noticed is that the beers I brew with 34/70 have poor head retention and little to no lacing. Love your videos learning a lot. Thanks for sharing
Interesting, it's crazy how squeaky clean this yeast can be. I definitely love that pressure fermentation keeps those sulfur flavors at bay, one of my least favorite parts of making lagers. Glad you're enjoying things on the channel!
nice video. Brewing my marzen for the year as we speak. As I am sure you may be aware, the BJCP guidelines for marzen actually state a few times that caramel flavors are a fault. My older versions used to have a caramel flavor to them and I much prefer my latest recipe that is all bread, toast aroma/flavor.
Excellent information! Great style...The pressure ferment seems interesting! .2 off no biggy! You brewed a very nice lookin beer there! Well...ambers are good too! Lol cheers 🍻
Thanks for all the great content! BTW nice shirt thanks for representing the Big Sky State. Its always nice to see people from the East Coast wearing MT gear. Kyle Brown from Clawhammer Supply has been known to wear MT shirts on his channel too. Cheers
Thanks for the detailed, well-produced videos. Have you heard that Vienna malt is just pilsner and Munich malts mixed together these days rather than a separately kilned grain?
Something to note on BJCP guidelines. They're just that, guidelines. Not rules. It's all in perception. If you have a beer that goes a little out of style via over or under attenuation winds up a few points higher in ABV, etc....that's not a deal breaker for entering the comp. It's all judged based on perception. There's no spot on the entry forms to list an abv anywhere so unless you went way out of style, being off by even a full percentage is unlikely to ding you. Just sharing experience from judging to let everyone else reading this know that the guidelines are there to kind of keep you in check for recipe design and overall flavor achievements; not as a hard rule that if you're over or under a little bit to disqualify you or edge you out of the style. I'll agree with you if you're missing other major flavor components and you know this, it may be better to skip entering into the competition unless you're entering a good one where you can get quality feedback.
I enjoy this content very much. This video is very helpful 👌. Make sure you do not use the refractometer to test the FG. You must use a hydrometer in any instance alcohol is present. PS- always buy 2 hydrometers at a time because YOU WILL break one.
Can you please explain how you're not drunk 24/7.??? Love the vids. I've got skids of room, and am grateful for it and the apartment brewer shows again that anyone can do it.:).
I'm just good at convincing people otherwise 🤣🤣. In all seriousness I have a great group of friends and family who happen to be very supportive of free beer. I'm glad you're enjoying the channel!
theapartmentbrewer have you changed your intro all is great 👍 keep making your videos beacuse you do help many people out like me the newbie on homebrew
theapartmentbrewer Keep up all of your work you are doing homebrew but in your case we can call it apartment homebrew these videos thst ypu make make many people understand things about homebrew as i had said iam a newbie homebrew and I like following you have a wonderful Tuesday afternoon from Canada Toronto Ontario Etobicoke North 🇨🇦
I was waiting for the new video for a while, finally you uploaded.. Thanks.. A great video again.. I am also willing to brew an octoberfest but don’t have the setup for a lager, so I was thinking if it is doable.. Maybe I will just buy a temperature control fridge for it😁🍺🍺
Classy new intro! This looks like a pretty solid recipe and in my opinion I don't miss too many caramel flavors. Gonna have to try a pressure ferment sometime, and possibly spund it to carbonate it. I'll just wait for you to do it first and then follow your example lol.
@@TheApartmentBrewer I guess the fun of a Unitank is more if you are gonna package your beer, allowing you to skip the intermediary keg. I've been thinking about doing this but want to see a how-to before I screw up 6 gallons...
That makes sense, maybe with a beer gun or some sort of counterpressure filler, sadly neither of which I own. I would guess maybe Dr Hans or Flora brewing maybe has something on it, sorry j can't be of more help with that
Currently have a Feistier and a Vienna Lager fermenting. Hoping to have them ready by October, they have been going for about two weeks at this point so i think they will be ready.
Great video. If you end up doing another Märzen, maybe you should do a step mash, with a single decoction, and then ferment in the 50's. You may be happier with the result! Decoctions really bring out a distinct flavor
I had been researching pressure fermenting for several days and this is the first video that actually showed hooking up to the gas! Thank you so much!! How long did you leave the gas hooked up? Cheers Jeff
I think I actually left the gas hooked up the whole time, can't remember. You won't need to do that though. Just get the pressure in there to fill the headspace and then let the CO2 from fermentation do the rest
Hoping to do a pressure fermentation of my own soon. I was hoping to do it for my American Lager, which would benefit from a lack of yeast character, but the vessel wouldn't hold pressure. New one holds pressure and can't want to break it in. Cheers!
Sorry to hear the vessel wasn't holding pressure, but it should be exciting to see how the new one does! What are you going to make? (I'm assuming you fermented the American Lager anyway without pressure)
My recipe is a bit different than yours. More pilsnen I think, I don't have it on me atm. I started with a pilsner recipe a week before with 34/70 yeast, racked that to a secondary and put the marzen on top of the yeast cake. Temps were about 60-62F in my basement, and the initial fermentation was so fast it blew the lid off my 6 gallon plastic bucket fermentor! I switched from an air lock to a tube and finished fermentation within a week. Currently it's sitting in secondary and waiting to be bottle conditioned which I"m a little worried about not getting enough carbonation. We'll see in a few weeks!
A great video and a good introduction to pressure fermentation. How did you come up with this recipe? Would dropping the Vienna malt and adding more caramunich been more to your liking or was it the lagering?
Thanks! I built it based on an old Oktoberfest I made back before starting the youtube channel. I think someone else in the comments nailed it: the grain bill is good but it just needs a longer boil to develop the richer character.
I know this a year old, but I took a crack at fermenting under pressure after watching this, it's been in for four days and now I find myself wondering how to get finings into a pressurized container... Good times. Tried releasing the pressure at room temp but lost resolve after the foam started spraying across the room from the prv. Any who, advice appreciated. Also. LOVE your channel 👍
When fermenting under pressure typically I ensure clear beer by first adding whirlfloc or other kettle finings in the boil, then adding gelatin in the keg after transfer.
Great video! Learned a lot. I am going to experiment with pressure fermentation by the years end and this video encouraged that decision. Will you pressure ferment again?
Cool technique! Just to keep in mind, while having some hydrostatic pressure suppresses ester formation in a way that compensates for a high temperature fermentation it also affects yeast health. So at some point it could yield off flavours, poor attenuation, etc.
@@TheApartmentBrewer Yeast are basically very sensitive to their environment and pressure can often affect cell membranes or physiology of the cell. All biological processes are based on chemical and physical environments both internal and external. So, hydrostatic head is often linked to off lower yeast vitality or even viability. While the yeast may still be viable, they may not be as healthy per say. This then can be linked to off flavor or attenuation issues. Probably not an issue for homebrewers I would say though, as long as you are not re-pitching. Source - Fermentation Scientist
Great video! I like the idea of making a fast Oktoberfest AND at room temperature AND not waiting months for it. After fermenting at 5psi for 5-7 days, you mentioned bumping up the psi for the final days of lagering. What is the psi you bump it to? Do you bump the psi after the active fermentation appears to have settled down and if yes, for how many days?
try Brulosophy's quick lagering guide, works very well for me! from grain to glass in 2 weeks. 3-4 days at low temp then increase temperature, then diacetyl rest, cold crush and add gelatine
Thanks! It's been a while since I brewed a Marzen, I may have to do one this year. I think the water profile from my Vienna lager video would probably suit it well.
Used 34/70 for an IPL recently and it also didn't ferment out like I thought, but luckily, like your marzen, it didn't affect mouthful too much. Def fuller than the west coast style beer I wad hoping for, but still v clean, albeit with a lingering hop. Wonder if the yeast doesn't deal with caramel malts as well at hotter temps
I literally have the same beer, same yeast in my fermzilla All-Rounder as we speak lol... Although I overshot the gravity it started at 1.062, I am also out of town but the tilt says it's sitting at 1.014 at 78% AA, and I'm also hoping for that .001 point lol. It's at 72F. I am having a little Oktoberfest party at my house on the 19th.
@@TheApartmentBrewer so mine got down to 1.011 and I am cold crashing it now... it dropped out pretty clear already, but it's at 44F and i'm seeing some chill haze, I'm going to gelatin fine it later once it gets down a little farther. My recipe: 25% 2 Row German Pilsner, 22% Munich, 22% Vienna, 8% Aromatic Malt, 9% Maris Otter, 5% Cara-Pils, 5% CaraRed, 4% Crystal 20L... 1oz Hallertau bittering Hop, and 1oz Hersbrucker at 10 minutes left... malt bill seems complicated, but it was just something I threw together from things I had left lol
Awesome video as always! I have a couple of questions on fermenting under pressure: Is it necessary to put in that 5psi burst of CO2 right after you pitched the yeast? I would have assumed the natural CO2 created from fermentation would be higher than 5psi? And the CO2 you added would quickly dissolve in your beer? I honestly have no idea haha. Thanks!
Probably not, if youre using 34/70. I figured it would help control any off flavors related to pitching the yeast relatively warm. And nope, pressure in the fermenter is completely controlled by the spunding valve. Any excess pressure is slowly released. Any time the beer is under pressure, CO2 will dissolve into it, however at higher temperatures, the rate at which it does goes down dramatically.
Interesting method! I will for sure try it one day. Would it not be an idea to wait until the fermentation have been going for 30-60min or so before presure is introduced? If the airlock is placed on the fermenter doing this time, I guess that would purge any o2 from the fermenter. The reason behind my thought process is that the o2 that you trap inside will stay there until absorbed by the wort, which I imagine will go faster when under pressure. There is nothing to my thoughts, but have you thought of this as well? Could be that 30-60 min of normal fermentation is enough to introduce off flavors... an alternative could be to simply purge it with co2... One more thing: I guess you repressurized it every time you checked the gravity and when you added gelatine?
Would love to know if there is any noticeable differences between brewing this exact beer the traditional way (fermentation) versus this way (room temp/pressure ferment). Would you brew this beer again?
Did u add the 10 psi of pressure from the start of fermentation? I have a batch that is fermenting normally for 24 hours. On day 2 I would then pressure ferment the rest of way, is that right???
Hello, I was wondering if it is possible to eliminate the pressurizing step ? I was thiking of attaching the spunding valve right after I close the lid, and make advantage of the C02 built up in the pressure fermenter to create a pressure. Thanks!
Thanks! I chose not to do decoction this time for time saving and mostly because I want to make a German style beer that's just not too much work, but if you want to decoction mash this I think it would be pretty good!
Do you think 34/70 would make a shwartzbier(sp?) at standard fermentation temps? Been wanting to make a dark lager but do not have the ability to lager at all
I wouldn't change the munich percentage, I would just boil longer to get some of that extra caramelization. You can definitely ferment in a bucket, obviously you can't pressure ferment but if you use 34/70 yeast you can ferment this warmer, between 50-70 F
@@TheApartmentBrewer ordered 2 spunding valves to ferment in Corney kegs @ room temp (70 Deg). How will I know when finished if pressurized at 10 psi in Corney ?!?
My understanding of pressure fermentation was that you could ferment right at the top end of the recommended range without risking off-flavours, not that you could actually exceed it. And yet 24C is well above what W-34/70 is (ideally, per the directions) rated for (12-15C) so I guess my understanding was very wrong!. This blows lagers wide open for me! Is there a way to calculate what temp you might get away with for a given yeast with a under a given pressure or does it just vary by the particular yeast strain?
You should be able to comfortably exceed the recommended temperature range. I don't know of any mathematical relationship but I would just say (without any real scientific backup) that room temperature under light to medium pressure (5-8 psi) will work for pretty much any lager yeast
Know this is an old vid so no idea if youll see this, but is it possible to brew a marzen style at room temp without pressure? I love the marzen style but cant do temp control with my set up nor pressure.
Would you consider adding how you design your recipes to your Channel? I imagine that would add a lot of time to your video length, but maybe as a separate video? I'm just getting into all grain from extract kits, and I would love to start building my own recipes. Thanks, I really appreciate your channel!
One of these days I might. At the moment usually a recipe design is preceded by a few hours research into the beer I want to make. Largely most of the time I will build my own recipe as a blend of other people's recipes that are publicly available and then tweak them to my system and my own personal tastes. Teaching how to recipe build is a very vague thing because it really comes down to how well you know your system and ingredients. I think its awesome you're stepping into all grain and I know the amount of ingredients can definitely be intimidating but gradually you start to understand how each one affects the beer. Long ramble here haha but I will eventually be doing some sort of beginner oriented how to brew series and I'll include a recipe video in there for sure.
Actually, yes. I will typically almost always get Josh Weikert's or Jamil Zainasheffs take on things before starting the recipe. Thats craft beer and brewing magazine and the book brewing classic styles, respectively.
Great timing to try my 1st. October fest. No fermzilla or cold cellar. Glass carboy or bucket? How long to ferment? How long to condition before legging??
If you aant to try and make this, I would say just go for it at room temp and pitch the 34/70 yeast. You'll probably only need a week of fermentation then you can condition in the keg
About to brew an Oktoberfest using White Labs Oktoberfest Yeast WLP820. Do you think I'll get similar results? When/where is the gelatin added or can I omit that if I cold crash?
Good question, and the answer is absolutely yes, but you would end up with slightly less than 5 gallons. If you do, I would highly recommend getting a floating dip tube and a spunding valve.
Hi!, I saw your video where you use distilled water and then add the salts, I'm going to make a Hefeweizen-style beer, I could you help with what kind of salts and amounts. Thank you!
Are you using distilled or RO water to start? I'd definitely recommend double checking with a water profile calculator, but to start this should work. 2g NaCl, 4g CaCl, 2g Gypsum and 2g Epsom. You want your chloride to be about 2x higher than your sulfate and have a low HCO3 level
Watching this, I did some thinking. Lager usually needs 2x the amount of yeast because of the cold fermentation. However, since you are doing it in room temperature, technically, you could use only one yeast package for this brew, right? Could the overpitch lead to a not-so-interesting Märzen or is it the lack of melanoidin/decoction? Or what do you think can improve this further? Btw did the taste improve after a while?
I would advise against using a pillow case. 1 - it might tear, 2 - its such a fine weave, you're likely going to have issues getting any liquid out. If you're really in a rush I would try to find a large bag at a homebrew supply store, or just mash in the kettle and deal with the cleanup later
@@TheApartmentBrewer Thanks for your response! You're definitely right. I out thought into that and I ended up buying a 5 Gallon paint strainer. It was an excellent substitute. 2 bags for $5. Brewed a beautiful looking Marzen and pitched 👍👍
Hey man awesome video I’m warming up my strike water as I write this. In your video you said 90 minute mash, but the instructions say 60 minute. Was that for your set up? Where did the extra 30 come from?
@@TheApartmentBrewer Perfect thanks for clearing that up. My batch just concluded fermentation and I introduced the gelatin finings to clarify. Should I force carbonation or is the carbonation at this point correct for this style of beer?
Making my second beer from your channel after your belgian wit recipe turned out so well! Thanks again for the recipes. Just a couple of quick questions as I'm very new to this! You mentioned increasing the pressure from 5 PSI, what do you increase the pressure to and over what kind of timeframe? Mines been fermenting away at 5 for the last 3 days and the krausen has subsided so I'm guessing it might be ready to ramp up the pressure? Also on the gelatin, I'm planning to add gelatin and cold crash it in my all rounder. would you do both of these things at the same time or would you do one before the other?
I typically will real up the pressure after the first week and then for the gelatin, I'll typically add after kegging, but I cold crash in the keg simultaneously.
@@TheApartmentBrewer thanks for the reply! What pressure would you recommend increasing it up to? Your videos and replies are super helpful and appreciated!
So is that a solid recommendation for pressure brewing and the system you used? Is it worth the tradeoff for being easier and faster than traditional lagering? Any updates now that it's aged a bit if there's any left?
In my opinion, it makes the fermentation piece much much easier, especially if you don't have temp control. And there's cheaper equipment out there to do it with, like a corny keg or a fermzilla all rounder. I would hesitate to say gelatin will completely replace traditional lagering but it gets you pretty darn close.
I definitely, wanna make this for the Oktoberfest. I know you used 5.5 gallons of water for the whole brew. but how much water did you use for the mash and sparge?
That will probably fluctuate for your system. In my case I used 8 gallons for the mash and 2.5 gallons for sparge. I collected 8 gallons of preboil wort and had about 6.5 post boil, 5.5 into the fermenter.
@@TheApartmentBrewer No worries, Im using the grainfather and it holds the same as your kettle. I'll give it a crack soon. Thanks for your reply back. Cheers.
So I did some messing around with the brewing water calculator at brewed friend and came up with this. Ca: 77, Mg: 6, Na: 79, Cl: 175, SO4: 81, HCO3: 70 Assuming you're starting with 8 gallons of water, add 3g Gypsum, 2g Epsom, 4g NaCl, 6g CaCl, and 3g Baking soda. That should get you pretty close, but feel free to modify it a bit further. Hope that helps!
Any updates on your Marzen? I battled with spunding valves from China. Unable to adjust @ 10 psi. Ditched both spunding valves on Day3 due to excessive blow-off(used 2 Corneys @4.25 G)- split born Corney (1spunding valve @ 5 spi and 1 with blowoff airlock)Big question ?? How long to drop off without gelatin??? Want to do closed transfer to see if I can pull more flavors
@@tman9338 not exactly, but they have the same effect. Marzen is not likely to be negatively affected by opening the lid to add finings quickly and then re purging if you don't want to wait around
After rewatching this video and your hefeweizen split batch you just put out it made me wonder if it was worth doing a comparison with a another split batch doing one pressure ferment and one kviek ferment and seeing what the time and flavor differences would be. Maybe even a tri batch with one normal ferment, one kviek and one pressure?
@@TheApartmentBrewer who ever said that!!!!!hahaha……better make it a good one! LOL your right! Just had me thinking, if you ever find your self thinking “ wonder what I can do for content?” Keep it on your back pocket!
I forgot to order the hops you suggested. So I have cascade hops I picked last year. Does it make a difference what hops you use? Sorry to bother you again.
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Hey guys, there is a mistake in the video captioning around 16:54. 5 PSI is actually equivalent to 0.344738 bar. The value in the video is equivalent to 1 PSI. Sorry if that caused any confusion!
You ferment under 5 psi or more? Thnaks
As a german i can tell you, no one cares about 0.2 less alcohol. Drink the beer have fun, the celebration is what makes the beer great! Thats all that matters
Hahaha this comment wins! Thanks though, I definitely had fun with this brew (and the beer). Cheers!
@@TheApartmentBrewer Cheers!
I have the All Arounder and am currently fermenting my third beer under pressure. Currently making a Mexican Lager with lime and salt. My favorite summer beer. I will have this thing carbonated and cold in a week with gelatin fining. I increase the temp above room temp about 80 while under pressure to get a bit more yeast character. Or you could do the first day without pressure and the add the pressure once the yeast get going. I have done both for a NEIPA I wanted those fruity notes from the yeast.
Those are some good techniques. I would think keeping pressure on early is important so you don't get fusels from the hot pitch, but i really have yet to build that knowledge. Increasing the temp to get yeast expression makes a lot of sense!
I use Maris otter, pilsner, honey malt, caramunich 1 and 60L , tettnang for bittering, 2 additions of hallertau at 15 and 5 minutes.. equal addition of chalk, Epsom and gypsum.. 3 days of fermentation with Voss Kveik at 85 degrees.... keg and cold crash.. comes out great.. frustrates the local breweries that lager for 60 days for the same taste 😂
I love 34/70. Brulosophy calls it "brewing with cheat codes." I always joke that the name means it will ferment cleanly anywhere from 34°F to 70°F. 3:25 - I personally have brewed 34/70 as high as 75°F with none of the off-flavors you mentioned. I don't mean to take away from your claim that pressure can possibly allow you to ferment warmer than the recommended temps, but I will say that even if you hadn't fermented under pressure, it likely would have been fine because of that particular yeast. I use 34/70 for an IPL that I make once in a while, and I turn it around in about a week also. Great video! EDIT - Ah. 16:14 you mention exactly what I said above.
Funny that you mention an IPL, that's actually my next planned brew! I'm glad you enjoyed the video, and I may have to steal your 34/70 name joke haha, I like that!
Super pumped you got a Fermzilla! Can't wait for more pressure ferm videos! Keep up the good work
Thanks! You can definitely bet there will be more!
I’ve got a custom built off set. I use a charcoal basket that I start with a charcoal starter filled with b&b lump Once it’s going I then add my oak splits to maintain my temps. My fire box is insulated so I have to be careful with the splits to keep from getting too hot.
That was pretty awesome when you blasted the fermenter lid off. My daughter was like, what's so funny? Serious side-eye.
Glad you appreciated that lol. Completely forgot to put the ring on haha
Hey, hey! Diggin' the new intro! 👍
Thanks!
I was about to comment the same thing!!!
Good stuff! I am brewing my Marzen this weekend and using some similar techniques to speed things up!
It really does speed things up! It's one of my fastest fermentations ever. Good luck with your brew!
I just kegged a mocktoberfest and going to let it sit till until end of September. Used Kolsch yeast and fermented on colder temperature end of it's range. Had a small sample and it honestly smells and tastes like Oktoberfest! Been brewing for 4 years but yet to take the step to do a lager, may have to look at the fermzilla.
I really do love mine, but even if you don't get one, you can probably get away with using the 34/70 lager yeast without added pressure. It has quite the reputation for fermenting cleanly at ale temps! Cheers and glad your brew went well! Its always exciting when you nail a style for the first time!
Could you run us thru a tutorial on how you built your keezer? Love the content bud! Cheers
I actually just followed a design from craft beer and brewing. They have a tutorial on their youtube channel thats far more comprehensive and better than anything I could really put together here. Glad you enjoy the content!
You can ferment W34/70 @ 20c and get the cleanest beer possible, without pressure fermentation. For any who are looking to do this, I can assure you it will work.Fermentis themselves brag about this to pro-brewers. But pressure fermentation is just that extra level of assurance, it also makes the yeast work a little bit faster (most of the speed comes from the room temp).
Beautiful looking beer!
It seems so, like I said it seems lots of folks get squeaky clean lager with it at ale temps, but I've never really tried it myself. I really do enjoy the pressure fermentation side but one of these days I'll have to do a standard nonpressurized version with it. Thanks for watching!
I have fermented 34/70@ around 70F and it turned out great 👍🏻
More caramels is my solution. Take it or leave it. Enjoy and thank you for sharing this content.
I like to use 150ml or so of the wort in the yeast catch to hydrate the yeast while i fill the fermzilla and aerate.. then when i am ready... with Top lid on i open up the butterfly valve and VVWOOMFF, let that yeast and air punch through the wort.
I also dont like to "Add" pressure to the fermenter. I do add a bit before adding wort to both set the spunding valve to 5psi, And pressure test the vessle, other than that i like the yeast fermentation to build that pressure. Personally i like the natural esters from that very 1st part of fermentation as it builds pressure naturally, ive found that going straight to pressure nullifies a lot of good flavours whilst st stopping the bad ones
I did a lager on my spike flex plus. No spunding valve only used the Pressure relief valve. 17 psi max on the prv at 70 degrees with one packet of 34/70 sprinkled on top of wort. Very clean and Sulphur was very low. I let the fermenter naturally build pressure. Would recommend for an easy way to make a lager. Also beer seemed to clear quicker.
Seems pretty similar to what I did here, just higher pressure. Did you find that the yeast contributed no flavor due to the pressure?
To me had the classic lager taste and aroma. Biggest thing was sulphur stink was very low. One thing so far that I’ve noticed is that the beers I brew with 34/70 have poor head retention and little to no lacing. Love your videos learning a lot. Thanks for sharing
Interesting, it's crazy how squeaky clean this yeast can be. I definitely love that pressure fermentation keeps those sulfur flavors at bay, one of my least favorite parts of making lagers. Glad you're enjoying things on the channel!
nice video. Brewing my marzen for the year as we speak. As I am sure you may be aware, the BJCP guidelines for marzen actually state a few times that caramel flavors are a fault. My older versions used to have a caramel flavor to them and I much prefer my latest recipe that is all bread, toast aroma/flavor.
In my opinion caramel flavors are amazing in marzen
Excellent information! Great style...The pressure ferment seems interesting! .2 off no biggy! You brewed a very nice lookin beer there! Well...ambers are good too! Lol cheers 🍻
Thanks! I'm glad you enjoyed it!
Thanks for all the great content! BTW nice shirt thanks for representing the Big Sky State. Its always nice to see people from the East Coast wearing MT gear. Kyle Brown from Clawhammer Supply has been known to wear MT shirts on his channel too. Cheers
It's a beautiful place!
Excellent job! First video I have seen and plan to watch more! Keep up the great job! Have yo pressure fremented in a corny keg.
Thanks! I haven't done a corny keg fermentation but its definitely easy to do!
I love your new intro!
Nice intro and great video as usual! Love the content!
Bottling my Oktoberfest tomorrow
Thanks! I figured I'd take some time to crank out an intro of some type haha. Good luck!
Thanks for the detailed, well-produced videos. Have you heard that Vienna malt is just pilsner and Munich malts mixed together these days rather than a separately kilned grain?
Something to note on BJCP guidelines. They're just that, guidelines. Not rules. It's all in perception. If you have a beer that goes a little out of style via over or under attenuation winds up a few points higher in ABV, etc....that's not a deal breaker for entering the comp. It's all judged based on perception. There's no spot on the entry forms to list an abv anywhere so unless you went way out of style, being off by even a full percentage is unlikely to ding you.
Just sharing experience from judging to let everyone else reading this know that the guidelines are there to kind of keep you in check for recipe design and overall flavor achievements; not as a hard rule that if you're over or under a little bit to disqualify you or edge you out of the style.
I'll agree with you if you're missing other major flavor components and you know this, it may be better to skip entering into the competition unless you're entering a good one where you can get quality feedback.
This is the best beer I have ever made!! Thank you for this recipe. Go NEU Husky’s
Great video! Love the content :)
Like the honesty
I love these videos!!! Thanks for doing them!
when Oktoberfest is canceled....gotta brew your own!
WOW! Great video start to finish. Informative and entertaining my friend.
Thank you!
I ordered what you suggested. Thanks
I enjoy this content very much.
This video is very helpful 👌.
Make sure you do not use the refractometer to test the FG.
You must use a hydrometer in any instance alcohol is present.
PS- always buy 2 hydrometers at a time because YOU WILL break one.
That's a beautiful octoberfest marzen..... and hey Sam Adams is only like 5.3 abv
Great job Steve
Cheers
Thanks! I totally forgot that theirs was on the light side. Cheers Jesse, thanks for stopping by!
Can you please explain how you're not drunk 24/7.??? Love the vids. I've got skids of room, and am grateful for it and the apartment brewer shows again that anyone can do it.:).
I'm just good at convincing people otherwise 🤣🤣. In all seriousness I have a great group of friends and family who happen to be very supportive of free beer. I'm glad you're enjoying the channel!
@@TheApartmentBrewer I'm happy you got the humor!
theapartmentbrewer have you changed your intro all is great 👍 keep making your videos beacuse you do help many people out like me the newbie on homebrew
theapartmentbrewer Keep up all of your work you are doing homebrew but in your case we can call it apartment homebrew these videos thst ypu make make many people understand things about homebrew as i had said iam a newbie homebrew and I like following you have a wonderful Tuesday afternoon from Canada Toronto Ontario Etobicoke North 🇨🇦
This is great! I made something kinda similar recently with white labs hp lager yeast. Hope it turns out this well! Cheers 🍻
Nice! I hope it does too, glad you enjoyed the video!
You make good videos man
Keg king now has 10 and 15 psi popet valves that you can you instead of a spunding valve - i have been using the 15psi with no issues atm ;)
Add some whiskey and call it good 😂
I appreciate your videos, nice work man.
I love w34/70, such a great yeast!
I was waiting for the new video for a while, finally you uploaded.. Thanks.. A great video again.. I am also willing to brew an octoberfest but don’t have the setup for a lager, so I was thinking if it is doable.. Maybe I will just buy a temperature control fridge for it😁🍺🍺
Just go for it with the 34/70! By most accounts it will make a clean beer at room temperature even without the pressure. Glad you enjoyed the video!
Just discovered your videos there great got my sub 👍🏼
Great video! I love 34/70 its such a versatile beast!
I've used it 3 times for lagers now and every time its been fantastic!
Classy new intro! This looks like a pretty solid recipe and in my opinion I don't miss too many caramel flavors. Gonna have to try a pressure ferment sometime, and possibly spund it to carbonate it. I'll just wait for you to do it first and then follow your example lol.
Thanks! I just don't really see the appeal of a unitank outside of maybe making a cask beer? Glad you stopped by, I have to catch up on your videos!
@@TheApartmentBrewer I guess the fun of a Unitank is more if you are gonna package your beer, allowing you to skip the intermediary keg. I've been thinking about doing this but want to see a how-to before I screw up 6 gallons...
That makes sense, maybe with a beer gun or some sort of counterpressure filler, sadly neither of which I own. I would guess maybe Dr Hans or Flora brewing maybe has something on it, sorry j can't be of more help with that
Currently have a Feistier and a Vienna Lager fermenting. Hoping to have them ready by October, they have been going for about two weeks at this point so i think they will be ready.
Awesome, I hope they turn out well!
Put me over the edge, going to try pressure fermentation 🙂
Great video. If you end up doing another Märzen, maybe you should do a step mash, with a single decoction, and then ferment in the 50's. You may be happier with the result! Decoctions really bring out a distinct flavor
Thats the plan!
I want one of those pressure fermenters so much...
Just use a corny keg
I had been researching pressure fermenting for several days and this is the first video that actually showed hooking up to the gas! Thank you so much!! How long did you leave the gas hooked up? Cheers Jeff
I think I actually left the gas hooked up the whole time, can't remember. You won't need to do that though. Just get the pressure in there to fill the headspace and then let the CO2 from fermentation do the rest
Hoping to do a pressure fermentation of my own soon. I was hoping to do it for my American Lager, which would benefit from a lack of yeast character, but the vessel wouldn't hold pressure. New one holds pressure and can't want to break it in. Cheers!
Sorry to hear the vessel wasn't holding pressure, but it should be exciting to see how the new one does! What are you going to make? (I'm assuming you fermented the American Lager anyway without pressure)
Great recipe !
I’ll guive it a shot, I may add a bit of the caramunich II I got, Is the Cara Munich in your recipe a type I?
Thanks! I don't believe my homebrew shop specifies a type, but I would go with a type I if I had the choice.
My recipe is a bit different than yours. More pilsnen I think, I don't have it on me atm. I started with a pilsner recipe a week before with 34/70 yeast, racked that to a secondary and put the marzen on top of the yeast cake. Temps were about 60-62F in my basement, and the initial fermentation was so fast it blew the lid off my 6 gallon plastic bucket fermentor! I switched from an air lock to a tube and finished fermentation within a week. Currently it's sitting in secondary and waiting to be bottle conditioned which I"m a little worried about not getting enough carbonation. We'll see in a few weeks!
Its crazy at high temps, I think more pilsner malt is probably a good idea, keeps the bready munich malt flavors in check I think
A great video and a good introduction to pressure fermentation. How did you come up with this recipe? Would dropping the Vienna malt and adding more caramunich been more to your liking or was it the lagering?
Thanks! I built it based on an old Oktoberfest I made back before starting the youtube channel. I think someone else in the comments nailed it: the grain bill is good but it just needs a longer boil to develop the richer character.
I know this a year old, but I took a crack at fermenting under pressure after watching this, it's been in for four days and now I find myself wondering how to get finings into a pressurized container... Good times. Tried releasing the pressure at room temp but lost resolve after the foam started spraying across the room from the prv. Any who, advice appreciated. Also. LOVE your channel 👍
When fermenting under pressure typically I ensure clear beer by first adding whirlfloc or other kettle finings in the boil, then adding gelatin in the keg after transfer.
Great video! Learned a lot. I am going to experiment with pressure fermentation by the years end and this video encouraged that decision. Will you pressure ferment again?
Glad you enjoyed the video! I think I definitely will be doing this again!
Give us an update on the flavor after it has aged for a month or so.
Will do!
Cool technique! Just to keep in mind, while having some hydrostatic pressure suppresses ester formation in a way that compensates for a high temperature fermentation it also affects yeast health. So at some point it could yield off flavours, poor attenuation, etc.
That's interesting information, can you explain that further because that could be a problem down the road
@@TheApartmentBrewer Yeast are basically very sensitive to their environment and pressure can often affect cell membranes or physiology of the cell. All biological processes are based on chemical and physical environments both internal and external. So, hydrostatic head is often linked to off lower yeast vitality or even viability. While the yeast may still be viable, they may not be as healthy per say. This then can be linked to off flavor or attenuation issues. Probably not an issue for homebrewers I would say though, as long as you are not re-pitching.
Source - Fermentation Scientist
Great video! I like the idea of making a fast Oktoberfest AND at room temperature AND not waiting months for it. After fermenting at 5psi for 5-7 days, you mentioned bumping up the psi for the final days of lagering. What is the psi you bump it to? Do you bump the psi after the active fermentation appears to have settled down and if yes, for how many days?
try Brulosophy's quick lagering guide, works very well for me! from grain to glass in 2 weeks. 3-4 days at low temp then increase temperature, then diacetyl rest, cold crush and add gelatine
It's a great strategy that I've used before as well
Great videos man! Have you updated your Marzen recipe by chance? Also, do you have a distilled water profile for this?
Thanks! It's been a while since I brewed a Marzen, I may have to do one this year. I think the water profile from my Vienna lager video would probably suit it well.
Beautiful beer. Would love to hear if the caramel flavor develops as it ages (if the keg doesn't kick soon).
Thanks, will do!
Used 34/70 for an IPL recently and it also didn't ferment out like I thought, but luckily, like your marzen, it didn't affect mouthful too much. Def fuller than the west coast style beer I wad hoping for, but still v clean, albeit with a lingering hop. Wonder if the yeast doesn't deal with caramel malts as well at hotter temps
Can anyone tell me how many liter of water used and how many gram each recipe? I convert lb to gram via Google it's says 65kg, so I don't understand
I literally have the same beer, same yeast in my fermzilla All-Rounder as we speak lol... Although I overshot the gravity it started at 1.062, I am also out of town but the tilt says it's sitting at 1.014 at 78% AA, and I'm also hoping for that .001 point lol. It's at 72F. I am having a little Oktoberfest party at my house on the 19th.
Haha that's awesome it's so similar! Hope it turns out good for you as well!
@@TheApartmentBrewer so mine got down to 1.011 and I am cold crashing it now... it dropped out pretty clear already, but it's at 44F and i'm seeing some chill haze, I'm going to gelatin fine it later once it gets down a little farther. My recipe: 25% 2 Row German Pilsner, 22% Munich, 22% Vienna, 8% Aromatic Malt, 9% Maris Otter, 5% Cara-Pils, 5% CaraRed, 4% Crystal 20L... 1oz Hallertau bittering Hop, and 1oz Hersbrucker at 10 minutes left... malt bill seems complicated, but it was just something I threw together from things I had left lol
That is a pretty long list of malts haha but it should really all work together pretty well I would think. Nice FG on that too!
Awesome video as always! I have a couple of questions on fermenting under pressure:
Is it necessary to put in that 5psi burst of CO2 right after you pitched the yeast? I would have assumed the natural CO2 created from fermentation would be higher than 5psi? And the CO2 you added would quickly dissolve in your beer? I honestly have no idea haha. Thanks!
Probably not, if youre using 34/70. I figured it would help control any off flavors related to pitching the yeast relatively warm. And nope, pressure in the fermenter is completely controlled by the spunding valve. Any excess pressure is slowly released. Any time the beer is under pressure, CO2 will dissolve into it, however at higher temperatures, the rate at which it does goes down dramatically.
@@TheApartmentBrewer Thanks so much!
Any time!
Interesting method! I will for sure try it one day.
Would it not be an idea to wait until the fermentation have been going for 30-60min or so before presure is introduced?
If the airlock is placed on the fermenter doing this time, I guess that would purge any o2 from the fermenter.
The reason behind my thought process is that the o2 that you trap inside will stay there until absorbed by the wort, which I imagine will go faster when under pressure.
There is nothing to my thoughts, but have you thought of this as well? Could be that 30-60 min of normal fermentation is enough to introduce off flavors...
an alternative could be to simply purge it with co2...
One more thing:
I guess you repressurized it every time you checked the gravity and when you added gelatine?
Would love to know if there is any noticeable differences between brewing this exact beer the traditional way (fermentation) versus this way (room temp/pressure ferment). Would you brew this beer again?
I'm hoping to do a head to head comparison this year!
Did u add the 10 psi of pressure from the start of fermentation? I have a batch that is fermenting normally for 24 hours. On day 2 I would then pressure ferment the rest of way, is that right???
So what did you use to clarify? Did you do a closed transfer? That beer looks fantastic!!
Is that a small sight glass when you’re transferring the wort to the fermenter?
Hello, I was wondering if it is possible to eliminate the pressurizing step ? I was thiking of attaching the spunding valve right after I close the lid, and make advantage of the C02 built up in the pressure fermenter to create a pressure. Thanks!
Sure, you can do that. Just be sure to pitch at the right temperature
As usually nice. You mostly do decoction mashing .. I don't know why.. I have never saw people making decoction in other TH-cam channel
Thanks! I chose not to do decoction this time for time saving and mostly because I want to make a German style beer that's just not too much work, but if you want to decoction mash this I think it would be pretty good!
Do you think 34/70 would make a shwartzbier(sp?) at standard fermentation temps? Been wanting to make a dark lager but do not have the ability to lager at all
I feel like it would work, I've never made one before though. Try it out anyway and see what happens! I'm 90% sure you'll be able to pull it off
I’m making a batch for a wedding in Aug. how much Munich to bring out Carmel flavor.??? Possible to ferment in plastic bucket ??? Tips???
I wouldn't change the munich percentage, I would just boil longer to get some of that extra caramelization. You can definitely ferment in a bucket, obviously you can't pressure ferment but if you use 34/70 yeast you can ferment this warmer, between 50-70 F
@@TheApartmentBrewer fantastic!!! Thanks for the speedy response
Any time!
@@TheApartmentBrewer ordered 2 spunding valves to ferment in Corney kegs @ room temp (70 Deg). How will I know when finished if pressurized at 10 psi in Corney ?!?
Use a picnic tap to take a hydro sample! Just be sure to shake up the sample to get as much gas out of the liquid as possible
My understanding of pressure fermentation was that you could ferment right at the top end of the recommended range without risking off-flavours, not that you could actually exceed it. And yet 24C is well above what W-34/70 is (ideally, per the directions) rated for (12-15C) so I guess my understanding was very wrong!. This blows lagers wide open for me!
Is there a way to calculate what temp you might get away with for a given yeast with a under a given pressure or does it just vary by the particular yeast strain?
You should be able to comfortably exceed the recommended temperature range. I don't know of any mathematical relationship but I would just say (without any real scientific backup) that room temperature under light to medium pressure (5-8 psi) will work for pretty much any lager yeast
Know this is an old vid so no idea if youll see this, but is it possible to brew a marzen style at room temp without pressure? I love the marzen style but cant do temp control with my set up nor pressure.
You should be able to do with 34/70 but you'll really want to try to keep the temp under 70
Thoughts on whether a 90 min boil might have made the difference on those caramel notes?
I think it probably would have increased the melanoidens a bit, wouldn't hurt to do it
Would you consider adding how you design your recipes to your Channel? I imagine that would add a lot of time to your video length, but maybe as a separate video? I'm just getting into all grain from extract kits, and I would love to start building my own recipes.
Thanks, I really appreciate your channel!
One of these days I might. At the moment usually a recipe design is preceded by a few hours research into the beer I want to make. Largely most of the time I will build my own recipe as a blend of other people's recipes that are publicly available and then tweak them to my system and my own personal tastes. Teaching how to recipe build is a very vague thing because it really comes down to how well you know your system and ingredients. I think its awesome you're stepping into all grain and I know the amount of ingredients can definitely be intimidating but gradually you start to understand how each one affects the beer. Long ramble here haha but I will eventually be doing some sort of beginner oriented how to brew series and I'll include a recipe video in there for sure.
Thank you, I look forward to it! Do you have any tips for choosing which recipes to use? Any sites you always look at or ones to avoid?
Actually, yes. I will typically almost always get Josh Weikert's or Jamil Zainasheffs take on things before starting the recipe. Thats craft beer and brewing magazine and the book brewing classic styles, respectively.
I'll check that out! Thanks a lot!
Great timing to try my 1st. October fest. No fermzilla or cold cellar. Glass carboy or bucket? How long to ferment? How long to condition before legging??
If you aant to try and make this, I would say just go for it at room temp and pitch the 34/70 yeast. You'll probably only need a week of fermentation then you can condition in the keg
Very nice! Prost!
Did the beer flavor alter with more complexity as it aged in the keg?
About to brew an Oktoberfest using White Labs Oktoberfest Yeast WLP820. Do you think I'll get similar results? When/where is the gelatin added or can I omit that if I cold crash?
Do you think I could use a keg to ferment this under this pressure?
Good question, and the answer is absolutely yes, but you would end up with slightly less than 5 gallons. If you do, I would highly recommend getting a floating dip tube and a spunding valve.
Hi!, I saw your video where you use distilled water and then add the salts, I'm going to make a Hefeweizen-style beer, I
could you help with what kind of salts and amounts.
Thank you!
Are you using distilled or RO water to start?
I'd definitely recommend double checking with a water profile calculator, but to start this should work. 2g NaCl, 4g CaCl, 2g Gypsum and 2g Epsom. You want your chloride to be about 2x higher than your sulfate and have a low HCO3 level
Hi! Thank you for your answer!!
I want to star using distilled water!
Again thank you, excelent videos!!💪🏻
Hey, how do you take samples from the pressure fermenter? Did you serve from the fermenter or transfer to a keg?
Just hooking up a picnic tap to the lid is the best way. I kegged it
I made a smoked Oktoberfest
That sounds interesting, how is it?
Watching this, I did some thinking. Lager usually needs 2x the amount of yeast because of the cold fermentation. However, since you are doing it in room temperature, technically, you could use only one yeast package for this brew, right? Could the overpitch lead to a not-so-interesting Märzen or is it the lack of melanoidin/decoction? Or what do you think can improve this further? Btw did the taste improve after a while?
My theory is that it just needed a longer boil to develop melanoidens. Still tasted pretty good after a while.
What would I use as a last minute mash bag. Pillow case possible?
I would advise against using a pillow case. 1 - it might tear, 2 - its such a fine weave, you're likely going to have issues getting any liquid out. If you're really in a rush I would try to find a large bag at a homebrew supply store, or just mash in the kettle and deal with the cleanup later
@@TheApartmentBrewer Thanks for your response! You're definitely right. I out thought into that and I ended up buying a 5 Gallon paint strainer. It was an excellent substitute. 2 bags for $5. Brewed a beautiful looking Marzen and pitched 👍👍
Hey man awesome video I’m warming up my strike water as I write this. In your video you said 90 minute mash, but the instructions say 60 minute. Was that for your set up? Where did the extra 30 come from?
I'll fix that discrepancy. Realistically just let it sit as long as you need to complete conversion. 90 minutes is basically just a guarantee
@@TheApartmentBrewer Perfect thanks for clearing that up. My batch just concluded fermentation and I introduced the gelatin finings to clarify. Should I force carbonation or is the carbonation at this point correct for this style of beer?
what does Aromatic Malt do? ive seen it before in other grain bills
Making my second beer from your channel after your belgian wit recipe turned out so well! Thanks again for the recipes. Just a couple of quick questions as I'm very new to this! You mentioned increasing the pressure from 5 PSI, what do you increase the pressure to and over what kind of timeframe? Mines been fermenting away at 5 for the last 3 days and the krausen has subsided so I'm guessing it might be ready to ramp up the pressure? Also on the gelatin, I'm planning to add gelatin and cold crash it in my all rounder. would you do both of these things at the same time or would you do one before the other?
I typically will real up the pressure after the first week and then for the gelatin, I'll typically add after kegging, but I cold crash in the keg simultaneously.
@@TheApartmentBrewer thanks for the reply! What pressure would you recommend increasing it up to? Your videos and replies are super helpful and appreciated!
You can honestly do any two from 5-15 psi. I've left it at 5 psi the whole time before and that's sufficient
So is that a solid recommendation for pressure brewing and the system you used? Is it worth the tradeoff for being easier and faster than traditional lagering? Any updates now that it's aged a bit if there's any left?
In my opinion, it makes the fermentation piece much much easier, especially if you don't have temp control. And there's cheaper equipment out there to do it with, like a corny keg or a fermzilla all rounder. I would hesitate to say gelatin will completely replace traditional lagering but it gets you pretty darn close.
I definitely, wanna make this for the Oktoberfest. I know you used 5.5 gallons of water for the whole brew. but how much water did you use for the mash and sparge?
That will probably fluctuate for your system. In my case I used 8 gallons for the mash and 2.5 gallons for sparge. I collected 8 gallons of preboil wort and had about 6.5 post boil, 5.5 into the fermenter.
@@TheApartmentBrewer No worries, Im using the grainfather and it holds the same as your kettle. I'll give it a crack soon. Thanks for your reply back. Cheers.
I'm gonna get my brother to try this. He's the home brewer and I'm not XD.
If you were building this water profile from RO water, what would that look like?
Looking forward to response. I’m using RO water as well and I’m new with water profiles
So I did some messing around with the brewing water calculator at brewed friend and came up with this.
Ca: 77, Mg: 6, Na: 79, Cl: 175, SO4: 81, HCO3: 70
Assuming you're starting with 8 gallons of water, add 3g Gypsum, 2g Epsom, 4g NaCl, 6g CaCl, and 3g Baking soda.
That should get you pretty close, but feel free to modify it a bit further. Hope that helps!
@@TheApartmentBrewer I’m so pumped!! Gonna make 15G’s and keep 1 for myself!!
Best of luck! Try to let this one lager for a long time!
@@TheApartmentBrewer sit in Corney without C02 ??? At room temp ???
Any updates on your Marzen? I battled with spunding valves from China. Unable to adjust @ 10 psi. Ditched both spunding valves on Day3 due to excessive blow-off(used 2 Corneys @4.25 G)- split born Corney (1spunding valve @ 5 spi and 1 with blowoff airlock)Big question ?? How long to drop off without gelatin??? Want to do closed transfer to see if I can pull more flavors
If you don't want to use any gelatin, you'll be looking at 2-4 weeks of conditioning time
@@TheApartmentBrewer Ahhhh That’s huge!! Isgelatin the same as biofine??
@@tman9338 not exactly, but they have the same effect. Marzen is not likely to be negatively affected by opening the lid to add finings quickly and then re purging if you don't want to wait around
You might have an error at 16:56 with the PSI to Bar conversion, correct me if I'm wrong somehow?
Argh you're totally right. That's the conversion for 1 PSI. 5 psi should be about .35 bar.
After rewatching this video and your hefeweizen split batch you just put out it made me wonder if it was worth doing a comparison with a another split batch doing one pressure ferment and one kviek ferment and seeing what the time and flavor differences would be. Maybe even a tri batch with one normal ferment, one kviek and one pressure?
Certainly would be an interesting brew but that is a lot of beer!
@@TheApartmentBrewer who ever said that!!!!!hahaha……better make it a good one! LOL your right! Just had me thinking, if you ever find your self thinking “ wonder what I can do for content?” Keep it on your back pocket!
Someone’s been watching dr Hans
Haha guilty as charged!
TheApartmentBrewer Dr. who.
Dr. Who?
@@patrickmccann4981 Dr. hans brewery. another youtube homebrewer
I forgot to order the hops you suggested. So I have cascade hops I picked last year. Does it make a difference what hops you use? Sorry to bother you again.
Cascade probably won't be super great in a German beer like this. But that's just my thought, try it anyway, you may love it though!
Sounds good thanks