Great Video again, thanks David. Is there a chance you will be making a video on fermentation temperature control? This subject is my nemesis and i just cant figure out what to do on a budget. I'm lucky my cellar has apr. 18C.
Hi David, as always your efforts are greatly appreciated. I have now changed to pressure fermentation and have already discovered to difference.. Obviously, for the curious, there has to be more of explanation on the Why and How, can you point me towards suitable literature? Also, with temperature control and yeast strain optimum conditions without pressure fermentation, I have seen the exothermic reaction can easily drive the temperatures well above the maximum stated on the yeast packet. I have temperature control and use domestic refrigeration for the chamber. Therefore is it expected to increase the cooling capacity of the fridge, or start out at a lower temperature to begin with? Is it normal for these temperature to be observed, not only in home brewing but also commercial installations? Many thanks Michael
Hi Michael, Great to hear. I am not really sure where to direct you when it comes to further reading in all honesty. Certainly temperature is much less a concern when the yeast is under pressure and the yeasts temperature guidelines then are raised. There is a document on my FB group where pressure and temperature data has been collected for many yeast types. Search for «Pressure fermentation log» in group.
In part 1 you talked about malt extract and showed the liquid form, what are your thoughts on dry malt extract? In part 2 I noticed your preference is to pressure fermentation. Is it really that better?
Very nice and good info David. Isn't it alway better to do a no pressure fermentation in the first 3 to 4 days? Even when you want to add pressure later on?
Thanks a lot. This series is very useful. I have a side question that I thought might be addressed here. With regular fermentation, would you recommend secondary fermenter use? Transferring the beer in a second fermenter that is. I see different opinions on forums regarding pros and cons but also on when. Just bought myself my first canonical fermenter, was using plastic bucket before so also in terms of price, that seems to require two fermenters that work with the same temperature control set-up... Adding complexity and price. Anyone has experience with those matters? Thanks a lot!
Great to hear 🍻 These days transfer to a secondary fermenter is not common, unless it is a beer that involves fruit or when the second fermenter is used for conditioning, which is usually from strong or sour beers. This was different when I first started back then all beers were transferred.
@@DavidHeathHomebrew Thanks a lot! Really appreciate you taking the time and answering. Again thanks for the channel. Keeps getting me super pumped to try and learn!
Thank you David for all the great content. I have a question. I was thinking about making a Norwegian Mild or imperial Mild with malt from Bonsak. If I would use Kveik for this, do you have a strain in mind? Thanks!
@@DavidHeathHomebrew Thanks! would you go as high as 30 32 c in temperature? I can't pressure ferment, but I have enjoyed hoppy beers with Voss fermented at 32 c
Thank you so very much for sharing! Knowing MJ usually uses rebranded products from other companies I really wonder if M66 is ‚their own‘ development. I compared it to us05 and I really like the results. It actually floculated better! Knowing bry 97 has enzymes too they could be the same??
You have the best, most relaxing voice of all the homebrew videos
Many thanks Joe, great to hear 🍻
I love this series. I have been brewing for some years and still there are things I am learning. Many thanks David for everything you do.
Cheers Alan. Yes there is a lot if information, that is for sure. I am glad that it is filling in gaps for you 🍻🍻🍻
Can't wait to see more of these! I love learning from a LEGEND
Very kind of you, much appreciated.
Another Excellent useful video thank you :)
Cheers Paul 🍻
Great Video again, thanks David. Is there a chance you will be making a video on fermentation temperature control? This subject is my nemesis and i just cant figure out what to do on a budget. I'm lucky my cellar has apr. 18C.
Thanks Matt. Yes I will go into this more in future videos.
I'd been curious about brewing under pressure for some time now. This video answered all my questions. Just need to buy some more gear now!
Great to hear Jonathan 🍻
great video mate
Cheers Ken, much appreciated 🍻🍻🍻
Hi David, as always your efforts are greatly appreciated. I have now changed to pressure fermentation and have already discovered to difference.. Obviously, for the curious, there has to be more of explanation on the Why and How, can you point me towards suitable literature?
Also, with temperature control and yeast strain optimum conditions without pressure fermentation, I have seen the exothermic reaction can easily drive the temperatures well above the maximum stated on the yeast packet. I have temperature control and use domestic refrigeration for the chamber. Therefore is it expected to increase the cooling capacity of the fridge, or start out at a lower temperature to begin with? Is it normal for these temperature to be observed, not only in home brewing but also commercial installations?
Many thanks
Michael
Hi Michael,
Great to hear.
I am not really sure where to direct you when it comes to further reading in all honesty. Certainly temperature is much less a concern when the yeast is under pressure and the yeasts temperature guidelines then are raised. There is a document on my FB group where pressure and temperature data has been collected for many yeast types. Search for «Pressure fermentation log» in group.
Love it
Great to hear :)
In part 1 you talked about malt extract and showed the liquid form, what are your thoughts on dry malt extract? In part 2 I noticed your preference is to pressure fermentation. Is it really that better?
Hi Brian, Dried malt extract is not as desirable as liquid, when it comes to quality. Pressure fermentation has some big advantages for sure.
THANKS DAVID Keep it up 👍 👍
Cheers Allan 🍻🍻🍻
Very nice and good info David. Isn't it alway better to do a no pressure fermentation in the first 3 to 4 days? Even when you want to add pressure later on?
Thanks Chris. Only if you want the esters or aroma. No point with neutral yeast like Us-05 for example.
Thanks a lot. This series is very useful. I have a side question that I thought might be addressed here. With regular fermentation, would you recommend secondary fermenter use? Transferring the beer in a second fermenter that is. I see different opinions on forums regarding pros and cons but also on when. Just bought myself my first canonical fermenter, was using plastic bucket before so also in terms of price, that seems to require two fermenters that work with the same temperature control set-up... Adding complexity and price.
Anyone has experience with those matters? Thanks a lot!
Great to hear 🍻
These days transfer to a secondary fermenter is not common, unless it is a beer that involves fruit or when the second fermenter is used for conditioning, which is usually from strong or sour beers.
This was different when I first started back then all beers were transferred.
@@DavidHeathHomebrew Thanks a lot! Really appreciate you taking the time and answering. Again thanks for the channel. Keeps getting me super pumped to try and learn!
Cheers 🍻🍻🍻
Thank you David for all the great content. I have a question. I was thinking about making a Norwegian Mild or imperial Mild with malt from Bonsak. If I would use Kveik for this, do you have a strain in mind? Thanks!
Great to hear, thanks. Ive used Voss a fair bit with milds, it fits well 🍻
@@DavidHeathHomebrew Thanks! would you go as high as 30 32 c in temperature? I can't pressure ferment, but I have enjoyed hoppy beers with Voss fermented at 32 c
Yes. 30-35C works well with Voss
Obrigado Portugal Aveiro
Cheers 🍻🍻🍻
Thank you so very much for sharing! Knowing MJ usually uses rebranded products from other companies I really wonder if M66 is ‚their own‘ development. I compared it to us05 and I really like the results. It actually floculated better!
Knowing bry 97 has enzymes too they could be the same??
Many yeast labs source their yeast from common sources. Lallemand is a huge company compared to the others, so as such is one common source.
Happy Birthday All the Best, 🍺 :)
Many thanks Paul :)
You are to beer what James Hoffmann is to coffee!
Awesome to hear, I am a big fan of James Hoffmann!