I pretty much exclusively ferment my lagers under pressure now days. The best combo is fermenting in a keg with a floating dip tube under pressure. After fermentation, you have carbonated beer and no worries of oxidation because once the keg is sealed up it should never touch oxygen until you pour it.
Recently I brewed a dark Czech lager with 34/70 under pressure. Forgot to turn on the cooling coil and inside temp went up to 84F. After the diacetyl rest and 4 weeks of lagering it came out just fine! Cheers and congrats on the successful experiment.
30:14 great video! Very fine experiment and excellent presentation. I’ve been brewing for 41 years and your recipe for this Czech beer is almost identical to mine. Thanks, and keep producing these excellent videos!
Very nice job! I did a like comparison between Ales, but we weren't able to find any differences, and I've been told that it is more noticeable in mild Lagers, which is exactly what you did. There is some science on what chemical compounds appear to be subdued for lack of a better word but you always have that human factor as we are all a bit different, which makes it interesting.
Thanks for the video. I enjoyed it. You might want to introduce a third option which is pressure fermentation at lager temps. This is what all of the large famous brands do in their large fermenters loaded with hydrostatic pressure. I do not know if you can control the temperature around your pressure vessel though. For some reason, the homebrewing community has associated pressure with high temps. That is probably more applicable to ales, but high pressure and low temps seems to be where it is at for lager beers. Pitch more yeast but it will be the cleanest lager you have ever made.
I think the association between pressure fermentation and warm temps comes from the ability to ferment lagers at those warm temps. A lot of brewers aren’t capable of lager fermentation (or patient enough) so the idea of a quicker lager with no lagering method used is appealing.
This was a great video. I've been pressure fermenting for about a year now because I didn't have the equipment for temperature control and I've had very good results with it. Recently I've gotten the equipment for temperature control and brewed a Helles lager last night. This is my first time fermenting lager yeast at lager temperatures.
Really glad you enjoyed it! Traditional lager fermentations are really a labor of love and patience. Sometimes that extra work makes the beer taste a little better haha
Thank you! Still have to dial in some of the camera settings but its been a lot of fun to use. These split batch experiments are a lot of fun and can really provide some valuable experience!
I was hoping you'd return to this after the first version failed. I always pressure ferment lagers for 2 reasons. 1-I have no temperature control & 2-there are too many steps! Good to know the differences you found. I envy your tasting skills.
I use 34/70 as my go-to lager yeast and I’ve always fermented it in a corny keg under 15 psi. Last summer I was in a bind and fermented it in a non-pressurized plastic fermenter at 75°F and was pleasantly surprised to find that it finished just as clean as under pressure. I then listened to the Master Brewers Podcast episode 216 where they interview Anne Flesch from Fermentis and discuss the profile of 34/70. It confirmed my anecdotal finding that this strain doesn’t put out off flavors even at higher temperatures.
I prefer the classic way, 15-22 days of fermentation then 4-6 weeks lager at 4c, then bottle and wait another 3 weeks before it's bottleconditioned at room temp. Then chill the bottles down again. It's a very long wait but one that is worth the wait. :)
Having just started homebrewing with a friend about six months ago, and joining a couple homebrews associations, I really appreciate hearing your input on all the different beers that you make. Thank you.
Think this is my 4th time watching this video now, about to brew my third Czech lager of the last 4 months and the pressure fermenter is the only free fermenter and I know I'll get some good info here 🍻
I have been ready to move from buckets to stainless steel. I have been going back and forth between spending extra for pressure fermentation. This really helps! Love your channel, thank you!
There are certainly plusses and minuses for stainless unitanks. If you want to try out pressure fermentation at a much lower price point, check out the fermzilla all rounder.
I’ve got an idea for a beer to look at - been having trouble coming up with a recipe for this. Been having trouble finding a recipe that is close. I know it’s been a few years since I’ve seen one on this channel. Lakewood’s Temptress out of Dallas, TX. Amazing chocolate milk stout that they love to do varieties on (raspberry for Valentines, mint for St Patrick’s, salted caramel for the fall, and more).
Loving the apartment brew videos. Currently brewing a Czech bohemian decided to go traditional rather than under pressure. Will lager and hopefully it turns out as good as yours. Thanks for the tips!
Absolutely love your grain to glass episodes! I've brewed your Wit & Crispy Cream Ale with great success. Thanks for sharing both your recipes and passion. As a suggestion, could you share IBU targets for hop additions in future recipes and not just the final IBU of the beer? Reverse engineering the hop schedule additions with different AA hops can be tricky. A Brewfather or similar software recipe would also be super welcome if it's something you use. Thanks again and happy brewing!
I watched until the end! I feel like your mother in law tried to test you to follow which glass was which. Congrats to the both of you for keeping them straight!
Oh my god dude that was hilarious 😂. The introduction to your wife. You looked like you was looking away trying not to laugh knowing what was coming. And her, "hello everone" in some kinda irish accent, or something. I watched that 5 seconds like a dozen times. Made my day.
The dimpled glass was used for Bitter in pubs in the UK in the 80s, nowadays Bitter is served in straight glasses probably for weight and health.and safety (the dimple was heavy and good for fighting...joke)
Stunningly pale and clear! I like the little bit of extra bittering, really adds something to a style of beer that is incredibly refreshing but rather one dimensional. New camera is great too, your shots look as crispy as your lager.
Thanks! Yeah the new camera is so much fun, I need to dial in a few more settings as the footage is a little TOO bokeh-heavy right now but that's alright for now.
First MBC at the end in one of your videos I think! Nicely done! Obsessed with pressure fermenting lately, watch all the videos about it. I'd like to see the differences in a NEIPA side by side
Great video as always! Can't beat a good Czech Lager. Also, not often mentioned that you always come up with good names for your beer and this one was particularly clever, Cheers!
Awesome experiment and absolutely beautiful looking beer! You really have to have a lot of things dialed in properly to create such a beautiful lager and execute properly on effectively two different fermentations - you have become quite the accomplished homebrewer and I appreciate you sharing your knowledge and this experiment with us!
I recommend pitching more lager yeast. The “pack a batch” is rarely adequate IOW manufacturer recommendation for lager yeast. 1 pack may be OK at 70°F under pressure, but 5 gal of 1.042 wort fermented at 55°F has a recommended pitch rate of ~21.5 grams.
The sulfur could be a result of the pressure holding in the volatiles, sulfur gasses off pretty easily. it’s also easy and quick to become nose blind to sulfur compounds, I did note that you tried lagered batch that you observed less sulfur in second but it may have been observable after going back and forth. Great stuff, I’m glad you pushed the temp to where you did.
I've lived in Ireland for all of my 45 years on this planet and have never seen or heard of a cask beer tap here, and I don't think it was ever much a thing historically, apart from maybe in the case of porter. All we've had here has been beer from the big corps for decades, until the recent craft beer revolution. The English have a much better tradition of artisan beers. Thanks for the informative videos!
Nice experiment with great participants! I've been thinking about getting a pressure fermentation capable fermenter. Xmas is coming! Thanks for the vid! cheers!
Nice vid! I use the fermzilla all rounder, and after a couple of days I go from 15 to 35psi on the spund, then when you have cold crashed and kegged, the beer is perfectly carbed for how I like. Locks in dry hop aroma amazing in IPAs too, must try an IPL next.
@@TheApartmentBrewer Right now, mostly just yeast comparisons. Slight off topic, but can you go into more detail about the ph difference between Lutra and Diamond? I remember you saying the Lutra Octoberfest beer was slightly more tart, so was curious how you would adjust the ph to compensate.
Sure, the lutra yeast drops the final pH of the beer by about an extra 0.2 pH. It's pretty easy to compensate for by targeting a slightly higher mash pH around 5.5-5.6 to end up at the right final pH where the beer isn't too tart
I love this video exactly what I had been waiting for. I will definitely go with the pressurised version of the recipe having been previously put off using pressurised fermentation by excessive sulphur production from Nottingham yeast which got very stressed under 20psi. Did you oxygenate after pitching the yeast, and would that have helped in reducing sulphur notes which some people are very sensitive to? Thanks for these fantastic videos, especially the Pilsner series. Hope you can find time to do a series on English Ales, which are sadly in retreat in England with competition from American Pale Ales, which I also enjoy. There’s something special about a cask conditioned ale brewed with East Kent Goldings, Cascade hops and Maris Otter malt with a touch of Crystal Malt at 4% ABV! Cheers!
Glad you enjoyed the video! The sulfur note was pretty slight, oxygenation may have helped but I doubt it would have made a significant impact. More likely extra yeast or less pressure would have done the trick. I do need to do more English ales!
It also would be interesting to compare pressure fermentation to a non-pressure batch that was otherwise identical (i.e. same fermentation temperature). It would validate your whole process to find that the non-pressure was more ale-like. If on the other hand there was no difference, it would suggest that pressure has no effect, and there is something wrong with your traditional lagering technique.
As I am now an owner of 2 kegs and a kegerator I'm ganna start to explore fermenting in a keg...still a far way off as I want to get comfortable with the hole system first, but def something I want to explore for IPAs of course
My attempts at pressure fermented lagers with 34/70 have definitely produced more sulfur than traditional fermentation with 34/70. Obviously the sulfur dissipated some with a little time but I haven't been a big fan of my pressure fermented lagers in general. I like the idea of a faster lager but I think Lutra has made pressure fermented lager obsolete for me. We're drinking another batch now that I added Crystalized lime to and it's being drank even more quickly than Lutra ferments because everyone loves it.
It does tend to do that, maybe consider using S-189 instead? It will be a lot less likely to produce sulfur notes. Lutra is awesome, just gotta control that pH closely.
@@TheApartmentBrewer the only thing that I have done in terms of ph with Lutra beers is aim for a higher mash ph. I don't check the ph of my finished beers unless something is off flavor wise but that has not been the case with the 3 Lutra pseudo lagers that I have done in about 6 weeks time. My neighbors, most if whom do not drink craft beer and my wife, who is a wine drinker love these Lutra beers especially the lime version.
Good expirement, pressure brewing has become a hot topic in the brewing forums, considering the Fermzilla all rounders have been a affordable option for home brewer's and not much more then a plastic bucket, with the option to pressure ferment👍🍺🍺🍺🍺. Been pressure fermenting Lager's for some time now and I find they taste much better cold conditioned for a week plus. Pressure brewing has it's place. I just like the idea of having a Lager on top all the time over summer. Sure the triditional method is good as well, just the time involved in lagering.
Hey man awwsome video! This was my second beer brewed and the first was your irish ale. I have noticed that i tend to get a few points of OG lower than your boils. Im using the 120v clawhammer and i keep the lid on and towels wrapped around the mash tun to reach a rolling boil. (Theyre sold out of neoprene) My question is how much volume do you typically end up transfering into the fermenter? I think by having such an enclosed boil i may be retaining more liquid. Thanks!
Usually I target about 5.5-6 gallons into the fermenter. The 120V system will definitely boil off less than the 240V system, and that is reduced further when you keep the lid on, so you'll see reduced OG.
Drank an Urquell as I watched, very satisfying. Yeah, sometimes it feels like a shame adding other malts to a German pils base, that stuff is so good. Budvar is a pretty deep gold color and rich decoction flavor compared to your result, not sure what the standard light lager is over there but figured I'd point that out. Sweet video! edit: the end chug was awesome, sometimes it's just the right thing to do.
I betcha once these lager a while, the sulphur note subsides and they become even more alike. Sulphur usually dissipates eventually. Otherwise, really enjoyed the video and tasting panel. Sometimes it's the simplest of beers that taste the best.
Dude this was an EXCEPTIONAL video (the first of yours ive seen so far), and sounds like the perfect beer. its inspired me to try brew my own wort. However the steps you listed arent enough detail for a noobie like me. Do you have a step by step guide to making this beer?
Glad you enjoyed the video! I don't have too much more detailed videos on how to brew the beer but there are lots of great online resources and how-to-brew videos from folks like @thebrusho and @clawhammersupply that I would recommend checking out if you're just getting started!
Thumb upping just for the subject, haven't seen the video yet. Now that I have finished, great video, the tasters were really good to include. I am sure you have talked about it before but more info on the technical reasons for the rests at different temps, I know it increases the fermentable sugars but it has to be more than that or step mashing and mash out wouldn't be a thing. 1 last thing about pressure fermenting, is there much/any difference pitching yeast then pressurising? I have been just letting the yeast build the pressure up
Glad you enjoyed the video! On step mashing - it gives you a bit more control over how the final beer ends up. The low rest temp controls the fermentability and the high rest temp allows you to tweak the body a bit more. As opposed to the single temp rest where you are compromising between body and fermentability. Step mashing tends to also be a bit more efficient. If you add pressure right after pitching yeast like I did, you lower the possibility that there are pitching related off flavors. Useful for lagers, if you want to pressure ferment an ale, you may get more ester character by waiting until later to let the pressure come up
Great test and again great content! I was thinking about your yeast pitch rate - normally for 5gal lager, it's prefered to use 3-4 packs of dry lager yeast. I see you use another time only one pack of yeast and it's still good beer. I would think, that sulfur will appear in lager batch with 1 package of yeast and pressure fermented batch will surpress that sulfur but it's opposite way. Second thing is, that I listened brulosophy and they tested W34/70 also in 80F without pressure and they said, that they even prefer this version then normal lager batch. Maybe for next test is good to choose yeast strain which is producing lots of off flavours and make 3 batches simultaneously with first as lager, second pressure fermented in room temp, third normal room temp beer? Thanks again for your content, cheers from Poland! 🍺
Yup, with this low of an OG, one packet is plenty. I've done a few warm fermented lagers with this yeast but never that high. I love what Brulosophy does!
What a strange coincidence. I just finished a Czech Premium with pressure. Just kegged last week. I am pretty much never going back to non-pressured for any lager yeast based beers. I went with 8lbs Weyermann Bohemian (non-floor), 3lbs of Weyermann floor, and 3oz of Melanoidin (faking that decoction yay!).
I agree that pressure fermentation is basically the same except for hydrogen sulfide. You can ferment under pressure, then attach a blowoff tube at the end to get rid of the sulfur. That’s what I do as it smells like farts if I don’t.
I want to do this myself...only problem is a lack of pressure fermenting vessels. So, I am looking into constructing a fermonster based cap that can do a 10 psi pressure ferment. I know it is not recommended, but everything I have read is that the fermonsters are capable to 12 PSI with a solid cap and mods for a floating pickup and two posts for beer out and gas in/spunding. Thoughts? (Oh, those "$50 all-rounders" are now $79 - on sale - without the pressure kit.) Great content and video.
Pressure fermentation is definitely getting trendy, and I guess that means they jacked the prices up. I was able to find a few vendors selling the base all rounder for 60 now. Regardless I HIGHLY discourage you from fermenting in something that wasn't specifically designed to hold pressure. If you are kegging, just ferment in a keg if you don't want to spend money. Otherwise, don't try to modify something that could get you hurt. Even if it's plastic, PET shards will do some damage at 12 PSI. Be careful.
Enjoyed the video right down to your wife picking the beer by the foam. 😀Excellent experiment and excellent video! 🙌Why do you remove the slight amount of yeast with finings before lagering? I always thought lagering for a month was for the yeast to clean up the beer in secondary or bright tank, so I have always added finings after the lagering period. Thank you!
Haha glad you enjoyed the tasting panels! After two weeks in the fermenter and after the diacetyl rest, the yeast has really cleaned up all its going to clean up. The lagering process to is clarify and crisp the beer up, which the finings accelerate.
Thanks for this and all of your other videos. I have learned a ton and am thirsty for more. A couple of questions: Do you typically NOT sparge? And it seems that you just do a one-stage fermentation with no secondary without transferring to a new vessel until kegging? Do you use floating hydrometers to monitor gravity or do you test from samples from the fermenter? Thanks again and thanks for all of your brews!
Yeah I really don't sparge unless I am trying to brew a really high gravity beer. And yes, no need for a secondary fermentation. I've used floating hydrometers a few times but I really haven't had good experiences with them, so I take samples instead. Cheers!
Great Video! I also just completed a 10 Gallon split batch Bohemian Premium Pale Lager experiment, one under pressure and one traditional! Waiting for my Traditional to carb and I will be able to do a side by side as well. One question, what do you use to monitor your fermentation? I use Tilts currently but they are giving me lots of trouble.
What a coincidence! Hope yours turns out great as well. I am using an Anton Paar easydens. It doesn't monitor throughout the fermentation but generates a graph at the end once you finish up your gravity measurements
Very nice video as always. I have now a couple of hundred pressurized fermentations in my experience. When it comes to ales I have played around with temps, pressures and yeast pitching rates. With w-34/70 I have 39 batches, but due to very positive feedbacks and general available advise I have stayed with 20 C/68 F, 15 PSI and normal lager yeast pitching rates that would have been the double of that in your video. How important those differences are I would not know as I have not tried it with your numbers, Now I ferment for 7 days, although most, but not all, are finnished after 4-5 days. Some claim that pressure fermented lagers have a shorter shelf life compared to the traditionally fermented but my lagers never get old. I might reduce the pitching rate after having seen your video. Thanks a lot.
With this OG so low, I felt very confident with a single packet. I think pitch rate calculators are very biased against dry yeast, and I'm sure with your experience you know that W-34/70 is an incredibly capable and forgiving yeast.
Have had a chance to play around with a spike tank the kettles with the bottom drain? and if so, would you rather have the Blickman surface or that set up the spike?
Great video as always. But I do have a question. You didn’t use a hop spider for your hop additions. Doesn’t this plug up the bazooka tube? I’ve always had to use a hop spider on my clawhammer brewer.
You said: "We will perform a force diacetyl test..." and said you learned this in the last video. What's this now? I just went back and watched the last video (Belgian Brown?) and I didn't see anything in there about it. - also, thanks for another great vid!
I learned about it in the comments section actually. Take a sample of wort, heat it up to 150 F, then compare to a cold sample. It brings out the diacetyl if present
Commercially fermented lager, even without external pressure will fermeting at higher pressures than homebrew! The hight of the vessel must have an effect, particularly on bottom fermenting yeast. Interesting comparison though.🍻👍
Have my first pressure fermented lager in the fermenter as we speak! Looking forward to trying it out. Two questions: how much geletin do you use? The other question is regarding yeast cell count with cold fermentations. Do you pitch more yeast/do a starter with the traditionally lagered batch?
Nice! I'll dissolve about 1.5 tsp gelatin in about a cup of water. For this particular experiment I wanted to have as equal of a pitch rate as possible, and with such a low OG, one packet really was fine for both. Over 1.055 you might want to look at a higher pitch rate, YMMV.
I pretty much exclusively ferment my lagers under pressure now days. The best combo is fermenting in a keg with a floating dip tube under pressure. After fermentation, you have carbonated beer and no worries of oxidation because once the keg is sealed up it should never touch oxygen until you pour it.
I still have to try that method out, I've been meaning to!
Could there be a mellowing of off flavor produced in the pressure batch while it sat waiting for the traditional ferm to finish?
Loved having the tasters participate in your triangle tests!! Great video as always, Steve! Thank you!
Thank you! It definitely adds some validation to my tasting notes and I hope people enjoyed the personalities!
Dayamn, the cameras-another production upgrade! Great job. And I thought I had a great radio voice.
Thanks Ed! Been enjoying it!
I finally had time to finish this episode. I really liked that you added taste testers into your videos
Thank you for watching the whole thing!
Recently I brewed a dark Czech lager with 34/70 under pressure. Forgot to turn on the cooling coil and inside temp went up to 84F. After the diacetyl rest and 4 weeks of lagering it came out just fine! Cheers and congrats on the successful experiment.
Nicely done! It's a very forgiving yeast. Also great motivation to brew a Czech Dark Lager!!
No reason for a diacetyl rest on pressure fermented beer
I’m coming over for the next one
Also what camera did you get?
Come on down! I got a great deal on a Sony A7 IV!
Footage looks great!!!
Thanks for your continued input to my brewing process. My beers are fantastic thanks to your content.
Cheers🍻
I'm glad you enjoy the content and I'm pumped I've helped you make better brews!
Was surprised to see a Oris Big Crown Propilot in a homebrew video as I wear one on my wrist! Cheers!
Your a very good communicator my friend, I find your videos very clear and I get alot out of them. Keep up the great work.
I appreciate that!
30:14 great video! Very fine experiment and excellent presentation. I’ve been brewing for 41 years and your recipe for this Czech beer is almost identical to mine. Thanks, and keep producing these excellent videos!
Underrated channel, keep up the great work! Love your recipe videos, quite detailed and full of knowledge. Thanks!
Thank you for watching!
Very nice job! I did a like comparison between Ales, but we weren't able to find any differences, and I've been told that it is more noticeable in mild Lagers, which is exactly what you did. There is some science on what chemical compounds appear to be subdued for lack of a better word but you always have that human factor as we are all a bit different, which makes it interesting.
Thanks! I honestly believe that with any more complexity or stronger flavors the two would have been completely indistinguishable.
Thanks for the video. I enjoyed it. You might want to introduce a third option which is pressure fermentation at lager temps. This is what all of the large famous brands do in their large fermenters loaded with hydrostatic pressure. I do not know if you can control the temperature around your pressure vessel though. For some reason, the homebrewing community has associated pressure with high temps. That is probably more applicable to ales, but high pressure and low temps seems to be where it is at for lager beers. Pitch more yeast but it will be the cleanest lager you have ever made.
I'll keep it in mind!
I think the association between pressure fermentation and warm temps comes from the ability to ferment lagers at those warm temps. A lot of brewers aren’t capable of lager fermentation (or patient enough) so the idea of a quicker lager with no lagering method used is appealing.
Nice work, loved to see the panel. The end chug was awesome!
WOOOOOOOOOO
I'm a lager guy and I love when you make them. Also it was super neat that included other peoples perspective on your beer!!
Glad you enjoyed it!!
This was a great video. I've been pressure fermenting for about a year now because I didn't have the equipment for temperature control and I've had very good results with it. Recently I've gotten the equipment for temperature control and brewed a Helles lager last night. This is my first time fermenting lager yeast at lager temperatures.
Really glad you enjoyed it! Traditional lager fermentations are really a labor of love and patience. Sometimes that extra work makes the beer taste a little better haha
Good information. Thanks for your service! Happy Veterans Day weekend.
Thank you!
I have been curious about this so glad to see your take on the comparison. Also nice new cam! Footage looks great
Thank you! Still have to dial in some of the camera settings but its been a lot of fun to use. These split batch experiments are a lot of fun and can really provide some valuable experience!
I was hoping you'd return to this after the first version failed. I always pressure ferment lagers for 2 reasons. 1-I have no temperature control & 2-there are too many steps!
Good to know the differences you found. I envy your tasting skills.
Thanks, I'm glad you enjoyed it!
I use 34/70 as my go-to lager yeast and I’ve always fermented it in a corny keg under 15 psi. Last summer I was in a bind and fermented it in a non-pressurized plastic fermenter at 75°F and was pleasantly surprised to find that it finished just as clean as under pressure. I then listened to the Master Brewers Podcast episode 216 where they interview Anne Flesch from Fermentis and discuss the profile of 34/70. It confirmed my anecdotal finding that this strain doesn’t put out off flavors even at higher temperatures.
It's an awesome yeast!
god that beer looks great!
Thanks brutha!
I prefer the classic way, 15-22 days of fermentation then 4-6 weeks lager at 4c, then bottle and wait another 3 weeks before it's bottleconditioned at room temp. Then chill the bottles down again. It's a very long wait but one that is worth the wait. :)
I agree, nothing beats time in making good things.
I really enjoyed this video. Your comments were very helpful. Thanks.
Glad it was helpful!
Much appreciated video, since I just bought myself a Fermzilla All Rounder 😄
Awesome!!
Having just started homebrewing with a friend about six months ago, and joining a couple homebrews associations, I really appreciate hearing your input on all the different beers that you make. Thank you.
Welcome to a great hobby! I'm glad you enjoy the videos!
I've actually been wanting to pressure ferment since I don't have the cooling abilities for natural lagering. Thank you for making this!
Awesome! Its a great way to make these beers!
Great video. This has been my experience with pressure fermentation too. Been doing it for 2 years and haven't looked back. 🍻
It's a great technique!
Think this is my 4th time watching this video now, about to brew my third Czech lager of the last 4 months and the pressure fermenter is the only free fermenter and I know I'll get some good info here 🍻
Thanks for the thorough comparison and analysis. I really loved that you involved your family and friends. MBC!!!
Glad you enjoyed it! I hope to include them more often!
I have been ready to move from buckets to stainless steel. I have been going back and forth between spending extra for pressure fermentation. This really helps! Love your channel, thank you!
There are certainly plusses and minuses for stainless unitanks. If you want to try out pressure fermentation at a much lower price point, check out the fermzilla all rounder.
I’ve got an idea for a beer to look at - been having trouble coming up with a recipe for this. Been having trouble finding a recipe that is close. I know it’s been a few years since I’ve seen one on this channel.
Lakewood’s Temptress out of Dallas, TX. Amazing chocolate milk stout that they love to do varieties on (raspberry for Valentines, mint for St Patrick’s, salted caramel for the fall, and more).
Nice! I'll see if I can find some
Now you only need a Lukr faucet to make the proper Czech pour. Great vid as usual.
Ha! Yes I need a side pull for the milk pour!
Loving the apartment brew videos. Currently brewing a Czech bohemian decided to go traditional rather than under pressure. Will lager and hopefully it turns out as good as yours. Thanks for the tips!
Very nice! I hope you enjoy it!
Absolutely love your grain to glass episodes! I've brewed your Wit & Crispy Cream Ale with great success. Thanks for sharing both your recipes and passion.
As a suggestion, could you share IBU targets for hop additions in future recipes and not just the final IBU of the beer? Reverse engineering the hop schedule additions with different AA hops can be tricky. A Brewfather or similar software recipe would also be super welcome if it's something you use. Thanks again and happy brewing!
That's a good idea! I'll try to work that in
Greeting from Czech republic! Like your videos!
Thank you for watching!
I watched until the end! I feel like your mother in law tried to test you to follow which glass was which. Congrats to the both of you for keeping them straight!
Thanks for watching the whole thing!
Really glad you did this, these experiments are always so much fun and surprisingly always a great learning experience.
Glad you got something out of it!
Oh my god dude that was hilarious 😂. The introduction to your wife. You looked like you was looking away trying not to laugh knowing what was coming. And her, "hello everone" in some kinda irish accent, or something. I watched that 5 seconds like a dozen times. Made my day.
Hahaha glad you enjoyed it, she adds quite a bit to my dull narration lol
@@TheApartmentBrewer it was fun to see you in more.. natural state👍
Great video as always!! Been watching your videos since I started brewing two years ago.
Glad you enjoyed it!
The dimpled glass was used for Bitter in pubs in the UK in the 80s, nowadays Bitter is served in straight glasses probably for weight and health.and safety (the dimple was heavy and good for fighting...joke)
Stunningly pale and clear!
I like the little bit of extra bittering, really adds something to a style of beer that is incredibly refreshing but rather one dimensional.
New camera is great too, your shots look as crispy as your lager.
Thanks! Yeah the new camera is so much fun, I need to dial in a few more settings as the footage is a little TOO bokeh-heavy right now but that's alright for now.
First MBC at the end in one of your videos I think! Nicely done! Obsessed with pressure fermenting lately, watch all the videos about it. I'd like to see the differences in a NEIPA side by side
I've done quite a few, but its been a while since it was a full glass haha. I think a NEIPA splatch would be awesome!
I get similar results as well. Have not done a triangle test thou. 🍺🍺
Check your comments on the PRV acting as an airlock... from the spike site: "Adjustable pressure relief from 3-15psi (can't be used as an airlock)"
Great video as always! Can't beat a good Czech Lager. Also, not often mentioned that you always come up with good names for your beer and this one was particularly clever, Cheers!
I appreciate that!
Really enjoy the videos. Keep them coming. Beer looks Great as well. CHEERS!!
Thank you! I'm glad you enjoy them!
Awesome experiment and absolutely beautiful looking beer! You really have to have a lot of things dialed in properly to create such a beautiful lager and execute properly on effectively two different fermentations - you have become quite the accomplished homebrewer and I appreciate you sharing your knowledge and this experiment with us!
Thank you very much!! I'm glad to share it with everyone.
I recommend pitching more lager yeast. The “pack a batch” is rarely adequate IOW manufacturer recommendation for lager yeast. 1 pack may be OK at 70°F under pressure, but 5 gal of 1.042 wort fermented at 55°F has a recommended pitch rate of ~21.5 grams.
Great Steve, thanks.
Exceptional stuff man !
Thank you!
Awesome video!
Crazy your mum and wife got the triangle test right and the brewer didn't lol.
In his defense, the two are very very close, and he did just have a pretty malty marzen beforehand haha. The women went in without any prior beers.
The sulfur could be a result of the pressure holding in the volatiles, sulfur gasses off pretty easily. it’s also easy and quick to become nose blind to sulfur compounds, I did note that you tried lagered batch that you observed less sulfur in second but it may have been observable after going back and forth. Great stuff, I’m glad you pushed the temp to where you did.
Seems likely! It was very subtle and of course it tends to dissipate over the course of lagering as well.
Great name!
I've lived in Ireland for all of my 45 years on this planet and have never seen or heard of a cask beer tap here, and I don't think it was ever much a thing historically, apart from maybe in the case of porter.
All we've had here has been beer from the big corps for decades, until the recent craft beer revolution.
The English have a much better tradition of artisan beers.
Thanks for the informative videos!
Would be interesting to see side by side of a pressure fermented 22c batch and a non pressure fermented 22c beer
I'll keep it in mind
Nice experiment with great participants! I've been thinking about getting a pressure fermentation capable fermenter. Xmas is coming! Thanks for the vid! cheers!
For 50 bucks, the all rounder is a steal! Makes a great christmas gift.
@@TheApartmentBrewer I was thinking of the all rounder. Thanks, you've confirmed it!
Great looking beer!
Thanks!
Nice vid! I use the fermzilla all rounder, and after a couple of days I go from 15 to 35psi on the spund, then when you have cold crashed and kegged, the beer is perfectly carbed for how I like. Locks in dry hop aroma amazing in IPAs too, must try an IPL next.
Very nice!
Great video. Hope more of these split batches are in the future.
I would like to do them occasionally. What would you like to see?
@@TheApartmentBrewer Right now, mostly just yeast comparisons.
Slight off topic, but can you go into more detail about the ph difference between Lutra and Diamond? I remember you saying the Lutra Octoberfest beer was slightly more tart, so was curious how you would adjust the ph to compensate.
Sure, the lutra yeast drops the final pH of the beer by about an extra 0.2 pH. It's pretty easy to compensate for by targeting a slightly higher mash pH around 5.5-5.6 to end up at the right final pH where the beer isn't too tart
@@TheApartmentBrewer Thanks!
Well done!
Thank you!
Thanks for the amazing video
I love this video exactly what I had been waiting for. I will definitely go with the pressurised version of the recipe having been previously put off using pressurised fermentation by excessive sulphur production from Nottingham yeast which got very stressed under 20psi.
Did you oxygenate after pitching the yeast, and would that have helped in reducing sulphur notes which some people are very sensitive to?
Thanks for these fantastic videos, especially the Pilsner series. Hope you can find time to do a series on English Ales, which are sadly in retreat in England with competition from American Pale Ales, which I also enjoy.
There’s something special about a cask conditioned ale brewed with East Kent Goldings, Cascade hops and Maris Otter malt with a touch of Crystal Malt at 4% ABV!
Cheers!
Glad you enjoyed the video! The sulfur note was pretty slight, oxygenation may have helped but I doubt it would have made a significant impact. More likely extra yeast or less pressure would have done the trick. I do need to do more English ales!
Both amazing looking
beers, another great informative video
Thanks for watching!
Me too... Obrigado
I’ve gone pressure ferment for my lagers over a year ago and haven’t looked back! Surprisingly the best I’ve made was a doppelbock (your recipe!)
A pressure fermented doppelbock sounds like a really good idea!
Great video man!
It also would be interesting to compare pressure fermentation to a non-pressure batch that was otherwise identical (i.e. same fermentation temperature). It would validate your whole process to find that the non-pressure was more ale-like.
If on the other hand there was no difference, it would suggest that pressure has no effect, and there is something wrong with your traditional lagering technique.
Loved the tasting at the end, which one did your MIL choose as her favourite?
She actually preferred the non pressure fermented batch
As I am now an owner of 2 kegs and a kegerator I'm ganna start to explore fermenting in a keg...still a far way off as I want to get comfortable with the hole system first, but def something I want to explore for IPAs of course
Thats another thing I want to try out, good luck!
Классный эксперимент!Давно хотел попробовать что-то подобное, спасибо!Видео с экспериментами всегда интересны!
Glad you enjoyed it!
My attempts at pressure fermented lagers with 34/70 have definitely produced more sulfur than traditional fermentation with 34/70. Obviously the sulfur dissipated some with a little time but I haven't been a big fan of my pressure fermented lagers in general. I like the idea of a faster lager but I think Lutra has made pressure fermented lager obsolete for me. We're drinking another batch now that I added Crystalized lime to and it's being drank even more quickly than Lutra ferments because everyone loves it.
It does tend to do that, maybe consider using S-189 instead? It will be a lot less likely to produce sulfur notes. Lutra is awesome, just gotta control that pH closely.
@@TheApartmentBrewer the only thing that I have done in terms of ph with Lutra beers is aim for a higher mash ph. I don't check the ph of my finished beers unless something is off flavor wise but that has not been the case with the 3 Lutra pseudo lagers that I have done in about 6 weeks time. My neighbors, most if whom do not drink craft beer and my wife, who is a wine drinker love these Lutra beers especially the lime version.
Good expirement, pressure brewing has become a hot topic in the brewing forums, considering the Fermzilla all rounders have been a affordable option for home brewer's and not much more then a plastic bucket, with the option to pressure ferment👍🍺🍺🍺🍺.
Been pressure fermenting Lager's for some time now and I find they taste much better cold conditioned for a week plus.
Pressure brewing has it's place. I just like the idea of having a Lager on top all the time over summer. Sure the triditional method is good as well, just the time involved in lagering.
Lagering certainly helps pretty much any beer. Agreed, pressure fermentation is a great way to get them out faster!
Hey man awwsome video! This was my second beer brewed and the first was your irish ale. I have noticed that i tend to get a few points of OG lower than your boils. Im using the 120v clawhammer and i keep the lid on and towels wrapped around the mash tun to reach a rolling boil. (Theyre sold out of neoprene)
My question is how much volume do you typically end up transfering into the fermenter? I think by having such an enclosed boil i may be retaining more liquid.
Thanks!
Usually I target about 5.5-6 gallons into the fermenter. The 120V system will definitely boil off less than the 240V system, and that is reduced further when you keep the lid on, so you'll see reduced OG.
Drank an Urquell as I watched, very satisfying. Yeah, sometimes it feels like a shame adding other malts to a German pils base, that stuff is so good. Budvar is a pretty deep gold color and rich decoction flavor compared to your result, not sure what the standard light lager is over there but figured I'd point that out. Sweet video! edit: the end chug was awesome, sometimes it's just the right thing to do.
Thanks for watching!
Thanks
Thank you!
I betcha once these lager a while, the sulphur note subsides and they become even more alike. Sulphur usually dissipates eventually. Otherwise, really enjoyed the video and tasting panel. Sometimes it's the simplest of beers that taste the best.
Yup, it usually does. It was a very subtle note at most. Glad you enjoyed the video!
Great video!
Thanks!
Dude this was an EXCEPTIONAL video (the first of yours ive seen so far), and sounds like the perfect beer. its inspired me to try brew my own wort. However the steps you listed arent enough detail for a noobie like me. Do you have a step by step guide to making this beer?
Glad you enjoyed the video! I don't have too much more detailed videos on how to brew the beer but there are lots of great online resources and how-to-brew videos from folks like @thebrusho and @clawhammersupply that I would recommend checking out if you're just getting started!
Thumb upping just for the subject, haven't seen the video yet. Now that I have finished, great video, the tasters were really good to include. I am sure you have talked about it before but more info on the technical reasons for the rests at different temps, I know it increases the fermentable sugars but it has to be more than that or step mashing and mash out wouldn't be a thing. 1 last thing about pressure fermenting, is there much/any difference pitching yeast then pressurising? I have been just letting the yeast build the pressure up
Glad you enjoyed the video! On step mashing - it gives you a bit more control over how the final beer ends up. The low rest temp controls the fermentability and the high rest temp allows you to tweak the body a bit more. As opposed to the single temp rest where you are compromising between body and fermentability. Step mashing tends to also be a bit more efficient. If you add pressure right after pitching yeast like I did, you lower the possibility that there are pitching related off flavors. Useful for lagers, if you want to pressure ferment an ale, you may get more ester character by waiting until later to let the pressure come up
I would love to pressure ferment but I’m fairly heavily invested into non-pressure stainless fermenters now. Maybe one day!
Pick yourself up a $50 all-rounder!
Great test and again great content! I was thinking about your yeast pitch rate - normally for 5gal lager, it's prefered to use 3-4 packs of dry lager yeast. I see you use another time only one pack of yeast and it's still good beer. I would think, that sulfur will appear in lager batch with 1 package of yeast and pressure fermented batch will surpress that sulfur but it's opposite way.
Second thing is, that I listened brulosophy and they tested W34/70 also in 80F without pressure and they said, that they even prefer this version then normal lager batch. Maybe for next test is good to choose yeast strain which is producing lots of off flavours and make 3 batches simultaneously with first as lager, second pressure fermented in room temp, third normal room temp beer?
Thanks again for your content, cheers from Poland! 🍺
Yup, with this low of an OG, one packet is plenty. I've done a few warm fermented lagers with this yeast but never that high. I love what Brulosophy does!
What a strange coincidence. I just finished a Czech Premium with pressure. Just kegged last week. I am pretty much never going back to non-pressured for any lager yeast based beers.
I went with 8lbs Weyermann Bohemian (non-floor), 3lbs of Weyermann floor, and 3oz of Melanoidin (faking that decoction yay!).
Nice! That's a neat coincidence, I might be with you, it is a great hack for lagers!
I agree that pressure fermentation is basically the same except for hydrogen sulfide. You can ferment under pressure, then attach a blowoff tube at the end to get rid of the sulfur. That’s what I do as it smells like farts if I don’t.
That is a great tip, thank you!
I want to do this myself...only problem is a lack of pressure fermenting vessels. So, I am looking into constructing a fermonster based cap that can do a 10 psi pressure ferment. I know it is not recommended, but everything I have read is that the fermonsters are capable to 12 PSI with a solid cap and mods for a floating pickup and two posts for beer out and gas in/spunding. Thoughts? (Oh, those "$50 all-rounders" are now $79 - on sale - without the pressure kit.) Great content and video.
Pressure fermentation is definitely getting trendy, and I guess that means they jacked the prices up. I was able to find a few vendors selling the base all rounder for 60 now. Regardless I HIGHLY discourage you from fermenting in something that wasn't specifically designed to hold pressure. If you are kegging, just ferment in a keg if you don't want to spend money. Otherwise, don't try to modify something that could get you hurt. Even if it's plastic, PET shards will do some damage at 12 PSI. Be careful.
Enjoyed the video right down to your wife picking the beer by the foam. 😀Excellent experiment and excellent video! 🙌Why do you remove the slight amount of yeast with finings before lagering? I always thought lagering for a month was for the yeast to clean up the beer in secondary or bright tank, so I have always added finings after the lagering period. Thank you!
Haha glad you enjoyed the tasting panels! After two weeks in the fermenter and after the diacetyl rest, the yeast has really cleaned up all its going to clean up. The lagering process to is clarify and crisp the beer up, which the finings accelerate.
Dude your video looks crispy like that beer!!!! What camera did you get?
Thanks Brian! I found a really good deal on a Sony A7 IV!
Thanks for this and all of your other videos. I have learned a ton and am thirsty for more. A couple of questions: Do you typically NOT sparge? And it seems that you just do a one-stage fermentation with no secondary without transferring to a new vessel until kegging? Do you use floating hydrometers to monitor gravity or do you test from samples from the fermenter? Thanks again and thanks for all of your brews!
Yeah I really don't sparge unless I am trying to brew a really high gravity beer. And yes, no need for a secondary fermentation. I've used floating hydrometers a few times but I really haven't had good experiences with them, so I take samples instead. Cheers!
Loved your mother in law’s reaction lol
Haha her enthusiasm is the best!
The disrespect that whirlfloc must have felt being thrown in lol 😂
Lmao
Great Video! I also just completed a 10 Gallon split batch Bohemian Premium Pale Lager experiment, one under pressure and one traditional! Waiting for my Traditional to carb and I will be able to do a side by side as well. One question, what do you use to monitor your fermentation? I use Tilts currently but they are giving me lots of trouble.
What a coincidence! Hope yours turns out great as well. I am using an Anton Paar easydens. It doesn't monitor throughout the fermentation but generates a graph at the end once you finish up your gravity measurements
Very nice video as always. I have now a couple of hundred pressurized fermentations in my experience. When it comes to ales I have played around with temps, pressures and yeast pitching rates. With w-34/70 I have 39 batches, but due to very positive feedbacks and general available advise I have stayed with 20 C/68 F, 15 PSI and normal lager yeast pitching rates that would have been the double of that in your video. How important those differences are I would not know as I have not tried it with your numbers, Now I ferment for 7 days, although most, but not all, are finnished after 4-5 days. Some claim that pressure fermented lagers have a shorter shelf life compared to the traditionally fermented but my lagers never get old. I might reduce the pitching rate after having seen your video. Thanks a lot.
With this OG so low, I felt very confident with a single packet. I think pitch rate calculators are very biased against dry yeast, and I'm sure with your experience you know that W-34/70 is an incredibly capable and forgiving yeast.
Have had a chance to play around with a spike tank the kettles with the bottom drain? and if so, would you rather have the Blickman surface or that set up the spike?
Great video as always. But I do have a question. You didn’t use a hop spider for your hop additions. Doesn’t this plug up the bazooka tube? I’ve always had to use a hop spider on my clawhammer brewer.
I removed the bazooka screen. Video coming Monday that will explain this better!
Love the triangle test!
To get rid of Sulphur problem you need to add copper in the tank.
You can also offgas it if you don't prefer the taste. Just let some of the carbonation come out and purge the keg a few times
I really need to make a beer you can see through
You said: "We will perform a force diacetyl test..." and said you learned this in the last video. What's this now? I just went back and watched the last video (Belgian Brown?) and I didn't see anything in there about it. - also, thanks for another great vid!
I learned about it in the comments section actually. Take a sample of wort, heat it up to 150 F, then compare to a cold sample. It brings out the diacetyl if present
Commercially fermented lager, even without external pressure will fermeting at higher pressures than homebrew!
The hight of the vessel must have an effect, particularly on bottom fermenting yeast.
Interesting comparison though.🍻👍
Thanks for watching!
Fantastic video. The way you are holding the glasses equally bothers and gives me anxiety for some reason.
Have my first pressure fermented lager in the fermenter as we speak! Looking forward to trying it out. Two questions: how much geletin do you use? The other question is regarding yeast cell count with cold fermentations. Do you pitch more yeast/do a starter with the traditionally lagered batch?
Nice! I'll dissolve about 1.5 tsp gelatin in about a cup of water. For this particular experiment I wanted to have as equal of a pitch rate as possible, and with such a low OG, one packet really was fine for both. Over 1.055 you might want to look at a higher pitch rate, YMMV.