So for cooling you use that little fan inside of your frige? Nothing else? Or fridge is also cooling? If so How did you connect your fridge with STC-1000 unit? Thanks
have been using small ultrasonic cleaners for making Aging alcohol Cannabis edibles, Tinctures and Coloidal Silver.I had the Idea to try it on my Fermentation of grain mash. My hopes were to make the mash into smaller particles and increasing surface area. I hoped to increase Bioavailability for the yeast. The 6 gal. plastic bucket I used for it kept blowing its top off as the bubbler was unable to keep up with the new rate of fermentation. I had to resort to taping the lid down with duct tape, Watching the bucket bulge from unreleased pressure and hoping it did not explode. !!WARNING DO NOT USE A GLASS VESSEL FOR FERMENTING IF YOU SHOULD TRY THIS METHOD!! I had hoped to show the increased speed of fermentation in this video. I made two mistakes. I used some pretty old yeast and I did not malt the grain first. Still the control had not even started before the ultrasounde grain had filled its bag full. I believe if I had used a malted grain and newer Yeast the results would have been more dramatic for you to see. I am very new to brewing, only three batches with using ultrasound to decrease particle size the third batch. I did try a sugar wash 4th batch using the ultrasound but saw no changes in the speed of fermentation. . I am hoping someone with a better set up and greater brewing knowledge can experiment with this and show the actual rate of increase. (I believe it to be about 300% or better) This could have a major significance in such a large market as alcohol and fuel.A factor to consider is stirring the grai water mixture in the ultrasound as a heavy layer of grain at the bottom may reduce effectiveness. I used a 60 watt, 40khz ultrasound unit with just one transducer on this video . On the earlier bucket run I used a home made unit with two 40 khz transducers. Finding the optimal range of transducers, frequency , volume, stir rate and length of time I leave to future brewers with more capital and time to find th-cam.com/video/xlaGz_3mKhU/w-d-xo.html th-cam.com/video/b_mdvsEF3vo/w-d-xo.html
Looks like he rewired the fridge to use an STC-1000. I've just done the same thing myself. It's not too tricky as long as you can find a way to get live and neutral to the thermostat housing. I had to bypass the fridge door switch to get neutral there.
Great Video, I have some questions as someone that wants to get into All-Grain. 1. What fridge with temp controller is that? 2. Do you use/need a sparge tank?
he does not need the sparge tank as the basket with the grains serves as the sparge. He just did not show his sparging. You just heat up the water on the stove or how ever you want and then pour the water over the grains to sparge. (there is a screen that goes on the top of the grains to even out the sparging.). I have a Grainfather, which is very much the same as the brewzilla.
Just curious. Do you pressure ferment all of your ales @ >20PSI right from the start? Did you get the yeast phenols and esters doing so in this ferment? Nicely organized ferm chamber setup BTW.
I have had no drawbacks doing it this way. Lager or ale, i start with 1.5bar until storm fermentation is over then i increase preassure to save up the co2 so that when i cold crash the beer absorb the co2 and preassure drops by itself down to about 1-1.2bar and after cold crash (2 days) the beer has reached 2.5 vol Co2 and are able to hold on to it.
Amazing. Quick question: do you purge the co2 in your fermentor over the first couple of days? If not, have you ever had any sort of undesirable flavours/aromas in your beer?
@@felipebatista2068 never purged, not even NEIPA. its a waste of co2. Making beer in buckets worked every time, so any upgrade from there is just to comfort the mind. I used that small sodastream bottle and it lasts me 4 brews on the fermzilla. 4$ on co2 divided on 4 brews is cheap. I just use it to pre pressurize mainly to be able to set the spunding valve. Alternatively you can wait for fermentation and adjust the spunding valve thereafter. Just don’t forget it 😅😅
Don't you need to seperate the sediments by transfering the beer to another keg? And how do you know if the hot belt doesn't over heat the beer before the termostate sensor reads it?
He's using a floating dip tube so no to question 1, question 2 I suppose is slightly mitigated by the fan running in the fridge helping to spread the heat around
No just an ordinary fridge i hacked by removing old thermostat and controlling the fridge pump and heating element with an ebay temperature controller.
@@henrikolsson7026 i marked the temp controller right over the factory thermostat and also around the perimeter of the factory thermostat housing, i then unscrewed the casing, tested feed and signal wires from factory thermostat then noted it. I then cut out inside around the perimeter of the housing and pulled out the foam so that my new temp controller have free space behind for wiring and flush mount. There you and the rest wondering have the full story😂👍
Hahahaha I have no idea what half of the words you typed mean but ok =). I'll try to research and learn how to do something closer. It's interesting how the ebay thermostat also controls the heating element for the fermenter
Hi i did the same as TH-cam but I have installed a filter cage on the end of my diptube together with the float ball, I managed to shoot of the cage when I tried too pressurize the FZ to 2 bar. Question : open fermzilla and mount on a new sanitized floatball or try to use the diptube without floatball 😂
So it looks like you set the spunding valve around 25 psi. Do you overshoot to compensate for when its time to cold crash and absorb? Just wondering if there's some calculator for this based on style...
not sure why the uploader has such a crappy tap when the rest of the equipment is legit! You can serve at a PSI that keeps the carbonation levels stable with a picnic tap of the same type but just a good length of Evabarrier tubing. Can even get the whole set with the diconnect, tap, tubing and connections for 15 quid or so.
Hi there Lucas. Mike here from South Africa... Love your content. I am just about to buy the 55L fermzilla unit and had some questions to ask you. I was wondering if your soda stream bottle is enough for you to do a few batches on? Are you just using it to create serving pressure and to start a pressurised fermentation? I'm trying to decide if I need a bigger c02 bottle than a soda stream to be able to use this system? Many thanks and keep up the great videos!
I love when people just write "New world record!" now and then, like it's something official or something and especially when they have absolutely no source or the slightest proof that it is true... Btw, as fast as the cheap fermenting vessles came out, long before the Fermzilla since we got the Fermentasaurus 5+ years ago we could do from grain to glass in under 36 hrs, 48 hrs if we took it chill. Your 61 hrs back then was far far far from a "world record", just sayin'.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
This is a great tutorial on how to brew beer with one hand, well done for thinking of them!
Can we try to get this re labled as "how to get legless with 1 arm tied behind your back"?
Brewing for on3 armed mimes
Pretty cool seeing a brew video in Norway, I assume? That's where I started out. In Vinterbro and Frederikstad! Now happily brewing back Stateside!
Great to see a hands on video, looking good indeed. Cheers!
Thank you Lucas for a superb video, I have learned so much. As YOU say, WATCH and learn.
One handed brewing guide
😂
Great video, my last batch took 5 weeks. (Time added due to schedule constraints) this is a great option if I run out of beer. :)
Please make more vids like this please! You’re the only one who does!
That was a great idea to take the lid back off and fit the float takeoff 👌😉
You noticed 😂
what is the name of the refrigerator model you are using?
So for cooling you use that little fan inside of your frige? Nothing else? Or fridge is also cooling? If so How did you connect your fridge with STC-1000 unit? Thanks
I would like to know what that white tablet he put in the wort was and what it does.
Curious if brewing under pressure suppressed any banana esters that are typically present in the style.
Forgot to mention, I also like/admire your equipment!
pensaba que era el unico que se olvidaba de colocar el tubo para extraer la cerveza despues de la fermentacion xD. Excelente video
Good morning. How did you connect the STC 1000 to the refrigerator? I would like to do the same but I don't know how.
have been using small ultrasonic cleaners for making Aging alcohol Cannabis edibles, Tinctures and Coloidal Silver.I had the Idea to try it on my Fermentation of grain mash. My hopes were to make the mash into smaller particles and increasing surface area. I hoped to increase Bioavailability for the yeast. The 6 gal. plastic bucket I used for it kept blowing its top off as the bubbler was unable to keep up with the new rate of fermentation. I had to resort to taping the lid down with duct tape, Watching the bucket bulge from unreleased pressure and hoping it did not explode. !!WARNING DO NOT USE A GLASS VESSEL FOR FERMENTING IF YOU SHOULD TRY THIS METHOD!! I had hoped to show the increased speed of fermentation in this video. I made two mistakes. I used some pretty old yeast and I did not malt the grain first.
Still the control had not even started before the ultrasounde grain had filled its bag full. I believe if I had used a malted grain and newer Yeast the results would have been more dramatic for you to see. I am very new to brewing, only three batches with using ultrasound to decrease particle size the third batch. I did try a sugar wash 4th batch using the ultrasound but saw no changes in the speed of fermentation. . I am hoping someone with a better set up and greater brewing knowledge can experiment with this and show the actual rate of increase. (I believe it to be about 300% or better)
This could have a major significance in such a large market as alcohol and fuel.A factor to consider is stirring the grai water mixture in the ultrasound as a heavy layer of grain at the bottom may reduce effectiveness. I used a 60 watt, 40khz ultrasound unit with just one transducer on this video . On the earlier bucket run I used a home made unit with two 40 khz transducers. Finding the optimal range of transducers, frequency , volume, stir rate and length of time I leave to future brewers with more capital and time to find
th-cam.com/video/xlaGz_3mKhU/w-d-xo.html
th-cam.com/video/b_mdvsEF3vo/w-d-xo.html
Good job 🙂. Cheers 🍻
Hi great tut... How did you build your refrigerator (here I mean cables etc. have you drilled holes via the front/cabinet door?)
Looks like he rewired the fridge to use an STC-1000. I've just done the same thing myself. It's not too tricky as long as you can find a way to get live and neutral to the thermostat housing. I had to bypass the fridge door switch to get neutral there.
Do you ferment at 15 psi primitive and with 30psi and 26 degrees temperature to gas 30 psi?
damn ok guess we're speedrunning beers now
Hello Lucas, great video - thank you. Short question: what heating element are you using? Do you know brand, type? Cheers, Goetz
Beer belt 30 w
Great Video,
I have some questions as someone that wants to get into All-Grain.
1. What fridge with temp controller is that?
2. Do you use/need a sparge tank?
he does not need the sparge tank as the basket with the grains serves as the sparge. He just did not show his sparging. You just heat up the water on the stove or how ever you want and then pour the water over the grains to sparge. (there is a screen that goes on the top of the grains to even out the sparging.). I have a Grainfather, which is very much the same as the brewzilla.
I wonder if you could do this with no external c02 just from fermenter? 😎😎
And you did all that with one hand :)
Did your beer have the requisite banana and clove flavors for a Hefeweizen?
Thank you for the video .How much power do you have on the heating wire?
30w
@@LucasSteyn thank you very much
what style did you do that??? or just shit like that. Did you add a bucket of hops so that the beer wouldn't taste bad?
what was that that u spayed over the mixture when boiling?
Starsan or just cold water. It just break the foam, to prevent it from suddenly boiling over
Dude, amazing tutorial. Just one issue: the spunding valve keeps wide open when injecting CO2 to set fermentation pressure?
Just curious. Do you pressure ferment all of your ales @ >20PSI right from the start? Did you get the yeast phenols and esters doing so in this ferment? Nicely organized ferm chamber setup BTW.
I have had no drawbacks doing it this way. Lager or ale, i start with 1.5bar until storm fermentation is over then i increase preassure to save up the co2 so that when i cold crash the beer absorb the co2 and preassure drops by itself down to about 1-1.2bar and after cold crash (2 days) the beer has reached 2.5 vol Co2 and are able to hold on to it.
@@LucasSteyn so no need at all of carbon dioxide cylinder ? Very interesting !
Amazing. Quick question: do you purge the co2 in your fermentor over the first couple of days? If not, have you ever had any sort of undesirable flavours/aromas in your beer?
@@felipebatista2068 never purged, not even NEIPA. its a waste of co2. Making beer in buckets worked every time, so any upgrade from there is just to comfort the mind. I used that small sodastream bottle and it lasts me 4 brews on the fermzilla. 4$ on co2 divided on 4 brews is cheap. I just use it to pre pressurize mainly to be able to set the spunding valve. Alternatively you can wait for fermentation and adjust the spunding valve thereafter. Just don’t forget it 😅😅
Great job! Can you use that tap to pour out all the beer? Or do you need extra CO2?
I'm also curious about this... I think the volume there would mean you need Co2 eventually to have serving pressure.
After cold crash CO2 level in beer is OK or do you force carbonating few days?
After cold crash, you serve.
Fantastica
How did you wire your stc inside the fridge, I’d be interested in doing the same myself 👍🏻
I cant explain here in detail. Stc NO connects to thermostat L and pump L
Don't you need to seperate the sediments by transfering the beer to another keg? And how do you know if the hot belt doesn't over heat the beer before the termostate sensor reads it?
He's using a floating dip tube so no to question 1, question 2 I suppose is slightly mitigated by the fan running in the fridge helping to spread the heat around
Why did you not open the butterfly valve at the bottom for the sediment to fall into?
Serve within 2-3 weeks i dont dump.
Wish you add more details around the heating/cold element you use. Is that a especific fridge?
No just an ordinary fridge i hacked by removing old thermostat and controlling the fridge pump and heating element with an ebay temperature controller.
You've installed the temp controll very nice. Do you have an extra white box in the installation or just made the termostate hole bigger?
@@henrikolsson7026 i marked the temp controller right over the factory thermostat and also around the perimeter of the factory thermostat housing, i then unscrewed the casing, tested feed and signal wires from factory thermostat then noted it. I then cut out inside around the perimeter of the housing and pulled out the foam so that my new temp controller have free space behind for wiring and flush mount. There you and the rest wondering have the full story😂👍
Hahahaha I have no idea what half of the words you typed mean but ok =). I'll try to research and learn how to do something closer. It's interesting how the ebay thermostat also controls the heating element for the fermenter
Hi i did the same as TH-cam but I have installed a filter cage on the end of my diptube together with the float ball, I managed to shoot of the cage when I tried too pressurize the FZ to 2 bar. Question : open fermzilla and mount on a new sanitized floatball or try to use the diptube without floatball 😂
I would appreciate your recipe if you could post it. All the steps
Link in description 😀
Mate what is that fridge ? Is that the kegland fridge ?
Very fascinating.
Genial! What maximum temperature can fermzilla support? i read no more than 80F. it is true? i wanted to use it with kveik at 88F, 1.5bar.
I did 35 deg C. You are far under. Go ahead and dont worry👍
Nice
youre a bad ass
Kunne jeg evt få høre hvor du har købt dit varmebælte du bruger til din stc?
www.olbrygging.no/ferrari-group/101726/varmebelte-for-gj%c3%a6ringskar-25-watt
I want to be your friend
So it looks like you set the spunding valve around 25 psi. Do you overshoot to compensate for when its time to cold crash and absorb? Just wondering if there's some calculator for this based on style...
There is s calculator, but i like beer properly carbed.
@@LucasSteyn ahhh thx!
Does it work for brew IPA?
Oh sure yes
I have the same setup as you and using it for the first time, but when i pour my beer I only get foam from the tap. How do you do it?
Drop pressure to 0,5 bar and depress the picnic serving tap completely when serving.
@@LucasSteyn Can you keep it at 0.5 bar and it will not lose carbonation?
not sure why the uploader has such a crappy tap when the rest of the equipment is legit! You can serve at a PSI that keeps the carbonation levels stable with a picnic tap of the same type but just a good length of Evabarrier tubing. Can even get the whole set with the diconnect, tap, tubing and connections for 15 quid or so.
Hi there Lucas. Mike here from South Africa... Love your content. I am just about to buy the 55L fermzilla unit and had some questions to ask you. I was wondering if your soda stream bottle is enough for you to do a few batches on? Are you just using it to create serving pressure and to start a pressurised fermentation? I'm trying to decide if I need a bigger c02 bottle than a soda stream to be able to use this system? Many thanks and keep up the great videos!
3-4 batches on one sodastream, use it to start pressure, and too up as it runs low to prevent co2 loss/ keep serving pressure.
@@LucasSteyn thanks for the info!
2.5417 days
Hi great video.
Should you remove spunding valve when cold crashing?
No
I love when people just write "New world record!" now and then, like it's something official or something and especially when they have absolutely no source or the slightest proof that it is true...
Btw, as fast as the cheap fermenting vessles came out, long before the Fermzilla since we got the Fermentasaurus 5+ years ago we could do from grain to glass in under 36 hrs, 48 hrs if we took it chill.
Your 61 hrs back then was far far far from a "world record", just sayin'.
Wtf!?!?!?!?!?
Is that your first time?
Oh no, but that fast yes
why dont you talk?
Watch and learn only.