Great video! Very well explained step by step. I just tried my hand at pressure fermenting in a keg and it was quite fun. The beer came out good. I will be toying with the techniques as I do more batches in a keg like this but overall very impressed with the results. Cheers!
Thanks for watching and your kind comment. Glad to hear that you had good results. I think that I will keep this technique in my lineup when I need to make a small batch as well. Like you mentioned, it is fun, easy and provides good results. Slightly off topic, but I just ordered the Spike PRV setup so I can do pressure fermentations in my conical fermenter for 10G batches. I am looking forward to that. All the best to you. -DT
This was a real fun project. I had heard about the procedure and finally had to do it. Likely won't do it every time, but it is nice to have the "tool in the box" when needed. I hope all is well... -DT
@@homebrewingtips6029 I'm doing fine kind sir. Thank you. I've done that procedure once or twice myself. Like you, it comes in handy when you've exhausted your fermentation vessel space and need a way to pressure ferment. Take care.
Thanks for watching and your kind note. It is brew-day here in Tacoma and I'll be brewing 10G of my Pilsner. I have a few videos of that process on my channel too. Thanks again -DT
Right on!! Thanks for sending me this note. I try to provide some ideas and techniques for folks to consider. It is a lot of fun and I benefit tremendously from the comments and feedback sent to me. All the best. -DT
Nice video but one error about taking a gravity reading with a refractometer. When alcohol is present the reading will be incorrect. I believe there is a calculator to adjust for this. Thanks for the time and effort put into this video. I enjoyed it.
Thank you for watching and your comment. You are 100% correct about the refractometer. I use the conversion tool on BrewersFriend to do the conversion. I think in this video I had actually already taken the sample and converted it off camera so I can see how it is not clear. Ugh, the things you just don't think of when filming and editing (I like to be as clear as possible, but sometimes ......). I enjoy doing the videos and like to think that in some way it is helpful to others. Thanks once again. -DT
Great video, I would only add to make sure that your gas tube is as short as possible so that no Krausen get clogged into it as it's fermenting.. Well done with no irritating background music to interfere with the dialog.
Thanks for watching and your comment (this is why I enjoy the channel so much, great input from a lot of folks). You bring up a good point and one I hadn't even thought about. I was totally focused on the output side of things and didn't even consider the gas side. In my case (by dumb luck) I was fine because I only had 4 gallons of beer. I also wonder how much the built up pressure pushes the krausen down. I haven't repeated this process yet but plan to on smaller specialty batches in the future and I'll be sure to keep you suggestion in mind when I do. Thanks again, all the best, -DT
@@homebrewingtips6029 to tell you the truth, I haven't tried it yet, I'm waiting for my sounding valve to get here 😁 but as I was trying to think of the things that could go wrong, the gas tube idea came to me, I have replaced many of my original gas tubes because they were very short, now I'm glad I saved the short ones ! I'll keep checking out your posts because I enjoy the straight ahead approach without music and graphics to take away from the content. Keep up the good work !
Thanks for watching and your kind note. I'll share one extra tip on this now that time has gone by. The beer wound up with quite a bit of diacetyl. I rushed things a bit too much. If I would have let it sit longer this would not have happened. Good Luck in your efforts with this. All the best. -DT
@@homebrewingtips6029 came out pretty well! Decided to try serving from the same keg so we’ll see how long it lasts. However, it’s one of my favorite styles too so I’m gonna most likely drink it before any weird flavors happen. I also wish I added some west coast style hops with the dank character, seems to be missing something (centennial, Galaxy, and cascade). I think I prefer my PET carboys overall just because of the volume constraint but this is definitely an option to get things on tap with very little oxygen involved. Thanks again for the video!
@@GREEENZO Awesome, thanks for letting me know!!! I am going to be brewing a West Coast Style in the next day or so. Like you, it is my favorite style so we always seem to be running out of it.
Around 6:00, the conversion that you talk about, is that taking into account that there’s alcohol in the beer? Refractometers don’t give an accurate reading once alcohol is involved.
thanks for watching and your comment. You are correct, once alcohol is introduced the refractometer reading will be off. There are conversion/correction tables that you need to use. Once you use these corrections you will have the proper (and accurate) values. Thanks again, -dt
Just a tip I've seen else where food grade magnets. Put one in the bag with the hops and the other outside to hold it. When time to add hops to pick up the magnet and drop you addition in without opening it.
thanks for watching and your comment. I have seen that approach too, makes perfect sense. I appreciate your input on this topic (it is why I like doing the channel so much - great ideas). All the best -DT
Like the video thanks for the explaining. Question, I have fermented under pressure a couple of times now, but the beer never comes out fully carbonated as it seems yours did in this one. I normally have to force carb it for a couple of days after I transfer to my serving keg. How do you ensure the beer will be fully carbed without adding additional CO2?
Thanks for watching and your comment. The things that likely helped my carbonation were (1) on the first night I kept the keg sealed (no spunding/bleeder valve). I was surprised to see the pressure jumps so much over night (2) I added the spunding valve and set it to 10 lbs, so the beer saw normal CO2 pressure levels the entire fermentation time (3) after I bled the pressure to dry hop, I did reseal the keg and add 10 lbs of CO2 from my tank (so I guess you could say that all of the carbonation wasn't natural but that would be splitting hairs a bit). I need to redo a batch using this technique again. When I do I will likely just serve from the keg I fermented in. Th floating dip tube would pull beer from the top instead of the bottom and keep it clear. Best of luck in your brewing efforts and let me know how it goes (and any tips that you might have for me!)... All the best, DT
@@homebrewingtips6029 Appreciate the comment back, I''ll take everything in consideration. I just brewed a Hazy IPA on Sunday and am fermenting under pressure so we'll see how it goes, Cheers!
Thanks for watching and your comment Dave (I appreciate knowing that folks actually watch and enjoy/benefit from the videos!!). I have a bunch of raw footage for more videos. I haven't had the time to edit and create the videos because I have been working on my retirement. Very glad to say that I am now fully retired so I'll have plenty of time to create and post more videos! -DT
Thanks for watching and your comment. I have heard and seen the magnet process, and it makes sense to me. I am an avid sous vide "chef" too. All the best -DT
G’day. Nice video. Over the last months I’ve acquired a floating dip tube and a blowtie and I’m looking for a reason to do this. You mentioned that the floating dip tube was just ok - an additional insights on this one? I’ve seen people putting a ss nut as weight on the actual tube. Thanks mate. Robert
Thanks for watching and your comment. The biggest mistake I had with the dip tube (it was a Torpedo brand, but I think that they are all pretty much the same) was that I left the silicon tube a little too long and with the dry hop it reached all the way to the bottom and sucked up the muck (hence the mess to clean up). The only other thing was that it got a little plugged up when I first went to use it, likely some of the krausen got sucked in. The nut on the end would help avoid this, I simply gently pushed some CO2 through the beer "out" post and that would clear it. I was glad I tried this and will certainly do it again. I am sure your results will be good. Thanks again. -DT
thank you, you are very kind and I appreciate you watching and commenting. I enjoy doing these videos just to demonstrate how I do things. Sometimes I am right, sometimes I am wrong, but it all hopefully gives folks ideas. Thanks again -DT
Thanks for watching and your comment. I can picture what you are doing. This is why I love doing the channel, it is a great way to share ideas with fellow brewers!!! All the best to you. -DT
I feel you have edited out a lot of informative footage. There were some great explanations, but they would have been made clearer if there was supporting video.
Thanks for watching. Sometimes folks complain that my videos are too long so I try to balance info and duration the best I can. Sorry that I might have left out some things in this one that would have been of interest to you. Let me know if you have any particular questions and I'll be glad to answer them. All the best.. -DT
Maybe I'm just sceptical but do some other watching these "beer making videos" think that these teachers do have an intention to speak and act in the end of the videos like taking a fiew too much of samples of the beer from the reservoir?
Thank you for this. Of all the videos I've watched on this method, this was the best. Liked and subscribed! Looking to take my kombucha process to the next level, and I think this one's applicable! Looking forward to more videos. Got a question (and sorry if I missed this in another video), but have you ever incorporated a filter between transfers (from fermentation keg to serving keg) so that you can extract out the yeast? I'm looking to bottle with my serving keg and for kombucha with < 1% alc, filtering out the yeast before bottling is recommended. I've watched some methods using conventional Beer Filter Kits, but somehow the process seems to get messy if you have too much gobbledygook going through. Any recommendations? Cheers!
I am sorry that I missed this message, I was on this page replying to another when I saw it. What jumped out at me was "kombucha". The reason for this is that I started brewing kombucha this year and I am really enjoying it. I can see the applicability of this procedure for the F2 stage. I have used some filters in the past, but they are likely to course to filter out yeast. I know that there are filters that could do this, but I have never used them. One other idea is using finings like the ones I used in the seltzer. th-cam.com/video/wnMWudffUm0/w-d-xo.html I don't know how to measure the results of what is left in the solution once the process is done though. Best of luck on this!! -DT
Love the nugget about starsan contact time. Easily the majority of TH-cam spays and continues without waiting the one minute!
Thanks for catching that and your comment. It is sort of a pet-peeve of mine! I appreciate you watching.
All the best -DT
Great video! Very well explained step by step. I just tried my hand at pressure fermenting in a keg and it was quite fun. The beer came out good. I will be toying with the techniques as I do more batches in a keg like this but overall very impressed with the results. Cheers!
Thanks for watching and your kind comment. Glad to hear that you had good results. I think that I will keep this technique in my lineup when I need to make a small batch as well. Like you mentioned, it is fun, easy and provides good results. Slightly off topic, but I just ordered the Spike PRV setup so I can do pressure fermentations in my conical fermenter for 10G batches. I am looking forward to that. All the best to you. -DT
Thanks so much for detail. Especially helpful for novice spunding people like me
Right on, glad it could be helpful to you. Feel free to let me know if any questions come to mind and I will be glad to help out. All the best. -DT
Thanks for the clear detailed explanation
thanks for watching and your kind note! -DT
Nice thorough instructions. Well done as always . Take care.
This was a real fun project. I had heard about the procedure and finally had to do it. Likely won't do it every time, but it is nice to have the "tool in the box" when needed. I hope all is well... -DT
@@homebrewingtips6029 I'm doing fine kind sir. Thank you. I've done that procedure once or twice myself. Like you, it comes in handy when you've exhausted your fermentation vessel space and need a way to pressure ferment. Take care.
Everything was very thoroughly explained. Nice video
thanks so much. It was an interesting process, I might be using it again for small batch brewing.
I appreciate your comment. All the best - DT
Great video, very clearly explained and easy to follow instructions, well done.
Thanks for watching and your kind note. It is brew-day here in Tacoma and I'll be brewing 10G of my Pilsner. I have a few videos of that process on my channel too. Thanks again -DT
Great tips from this video that I use now.
Right on!! Thanks for sending me this note. I try to provide some ideas and techniques for folks to consider. It is a lot of fun and I benefit tremendously from the comments and feedback sent to me. All the best. -DT
Nice video but one error about taking a gravity reading with a refractometer. When alcohol is present the reading will be incorrect. I believe there is a calculator to adjust for this. Thanks for the time and effort put into this video. I enjoyed it.
Thank you for watching and your comment. You are 100% correct about the refractometer. I use the conversion tool on BrewersFriend to do the conversion. I think in this video I had actually already taken the sample and converted it off camera so I can see how it is not clear. Ugh, the things you just don't think of when filming and editing (I like to be as clear as possible, but sometimes ......). I enjoy doing the videos and like to think that in some way it is helpful to others. Thanks once again. -DT
Great video, I would only add to make sure that your gas tube is as short as possible so that no Krausen get clogged into it as it's fermenting.. Well done with no irritating background music to interfere with the dialog.
Thanks for watching and your comment (this is why I enjoy the channel so much, great input from a lot of folks). You bring up a good point and one I hadn't even thought about. I was totally focused on the output side of things and didn't even consider the gas side. In my case (by dumb luck) I was fine because I only had 4 gallons of beer. I also wonder how much the built up pressure pushes the krausen down. I haven't repeated this process yet but plan to on smaller specialty batches in the future and I'll be sure to keep you suggestion in mind when I do. Thanks again, all the best, -DT
@@homebrewingtips6029 to tell you the truth, I haven't tried it yet, I'm waiting for my sounding valve to get here 😁 but as I was trying to think of the things that could go wrong, the gas tube idea came to me, I have replaced many of my original gas tubes because they were very short, now I'm glad I saved the short ones ! I'll keep checking out your posts because I enjoy the straight ahead approach without music and graphics to take away from the content. Keep up the good work !
Thanks for the great info. I'm looking to step up my game a notch and I think this system makes the most sense.
Thanks for watching and your kind note. I'll share one extra tip on this now that time has gone by. The beer wound up with quite a bit of diacetyl. I rushed things a bit too much. If I would have let it sit longer this would not have happened. Good Luck in your efforts with this. All the best. -DT
Thanks for this video! I've been meaning to try this but wasn't sure how I was going to dry hop (doing a west coast IPA). Looking forward to it!
Fantastic, thanks for watching and your comment. Good Luck on the West Coast IPA (likely my favorite), let me know how it works out!! -DT
@@homebrewingtips6029 came out pretty well! Decided to try serving from the same keg so we’ll see how long it lasts. However, it’s one of my favorite styles too so I’m gonna most likely drink it before any weird flavors happen. I also wish I added some west coast style hops with the dank character, seems to be missing something (centennial, Galaxy, and cascade).
I think I prefer my PET carboys overall just because of the volume constraint but this is definitely an option to get things on tap with very little oxygen involved. Thanks again for the video!
@@GREEENZO Awesome, thanks for letting me know!!! I am going to be brewing a West Coast Style in the next day or so. Like you, it is my favorite style so we always seem to be running out of it.
Around 6:00, the conversion that you talk about, is that taking into account that there’s alcohol in the beer? Refractometers don’t give an accurate reading once alcohol is involved.
thanks for watching and your comment. You are correct, once alcohol is introduced the refractometer reading will be off. There are conversion/correction tables that you need to use. Once you use these corrections you will have the proper (and accurate) values. Thanks again, -dt
Just a tip I've seen else where food grade magnets. Put one in the bag with the hops and the other outside to hold it. When time to add hops to pick up the magnet and drop you addition in without opening it.
thanks for watching and your comment. I have seen that approach too, makes perfect sense. I appreciate your input on this topic (it is why I like doing the channel so much - great ideas). All the best -DT
Like the video thanks for the explaining. Question, I have fermented under pressure a couple of times now, but the beer never comes out fully carbonated as it seems yours did in this one. I normally have to force carb it for a couple of days after I transfer to my serving keg. How do you ensure the beer will be fully carbed without adding additional CO2?
Thanks for watching and your comment. The things that likely helped my carbonation were (1) on the first night I kept the keg sealed (no spunding/bleeder valve). I was surprised to see the pressure jumps so much over night (2) I added the spunding valve and set it to 10 lbs, so the beer saw normal CO2 pressure levels the entire fermentation time (3) after I bled the pressure to dry hop, I did reseal the keg and add 10 lbs of CO2 from my tank (so I guess you could say that all of the carbonation wasn't natural but that would be splitting hairs a bit). I need to redo a batch using this technique again. When I do I will likely just serve from the keg I fermented in. Th floating dip tube would pull beer from the top instead of the bottom and keep it clear. Best of luck in your brewing efforts and let me know how it goes (and any tips that you might have for me!)... All the best, DT
@@homebrewingtips6029 Appreciate the comment back, I''ll take everything in consideration. I just brewed a Hazy IPA on Sunday and am fermenting under pressure so we'll see how it goes, Cheers!
Great video, are you still making video's ?
Thanks for watching and your comment Dave (I appreciate knowing that folks actually watch and enjoy/benefit from the videos!!). I have a bunch of raw footage for more videos. I haven't had the time to edit and create the videos because I have been working on my retirement. Very glad to say that I am now fully retired so I'll have plenty of time to create and post more videos! -DT
Look into sous vide magnets, I use them to hold my hop bag so I can dry hop without opening the keg.
Thanks for watching and your comment. I have heard and seen the magnet process, and it makes sense to me. I am an avid sous vide "chef" too. All the best -DT
Petey, could you open your way how to dry hop without opening the keg? (With sous vide magnets)?
@@elfillari put sous vide magnets in your hop bag and one outside the lid of your keg and remove the outside one to drop your hops.
@@cindy99toker thanks, now I think I've got the point!
G’day. Nice video. Over the last months I’ve acquired a floating dip tube and a blowtie and I’m looking for a reason to do this. You mentioned that the floating dip tube was just ok - an additional insights on this one? I’ve seen people putting a ss nut as weight on the actual tube. Thanks mate. Robert
Thanks for watching and your comment. The biggest mistake I had with the dip tube (it was a Torpedo brand, but I think that they are all pretty much the same) was that I left the silicon tube a little too long and with the dry hop it reached all the way to the bottom and sucked up the muck (hence the mess to clean up). The only other thing was that it got a little plugged up when I first went to use it, likely some of the krausen got sucked in. The nut on the end would help avoid this, I simply gently pushed some CO2 through the beer "out" post and that would clear it. I was glad I tried this and will certainly do it again. I am sure your results will be good. Thanks again. -DT
Epic video
You made my day! Thanks so much for watching and your kind comment! All the best -- DT
Great video , very detailed . Oh man ! the equipment amazing man ?👍
thank you, you are very kind and I appreciate you watching and commenting. I enjoy doing these videos just to demonstrate how I do things. Sometimes I am right, sometimes I am wrong, but it all hopefully gives folks ideas. Thanks again -DT
what I do is place the corny keg in a 30 liter fermentor half full of water and put an old t-shirt over the keg to further cool the keg
Thanks for watching and your comment. I can picture what you are doing. This is why I love doing the channel, it is a great way to share ideas with fellow brewers!!! All the best to you. -DT
I feel you have edited out a lot of informative footage. There were some great explanations, but they would have been made clearer if there was supporting video.
Thanks for watching. Sometimes folks complain that my videos are too long so I try to balance info and duration the best I can. Sorry that I might have left out some things in this one that would have been of interest to you. Let me know if you have any particular questions and I'll be glad to answer them. All the best.. -DT
Maybe I'm just sceptical but do some other watching these "beer making videos" think that these teachers do have an intention to speak and act in the end of the videos like taking a fiew too much of samples of the beer from the reservoir?
Thank you for this. Of all the videos I've watched on this method, this was the best. Liked and subscribed! Looking to take my kombucha process to the next level, and I think this one's applicable! Looking forward to more videos. Got a question (and sorry if I missed this in another video), but have you ever incorporated a filter between transfers (from fermentation keg to serving keg) so that you can extract out the yeast? I'm looking to bottle with my serving keg and for kombucha with < 1% alc, filtering out the yeast before bottling is recommended. I've watched some methods using conventional Beer Filter Kits, but somehow the process seems to get messy if you have too much gobbledygook going through. Any recommendations? Cheers!
I am sorry that I missed this message, I was on this page replying to another when I saw it. What jumped out at me was "kombucha". The reason for this is that I started brewing kombucha this year and I am really enjoying it. I can see the applicability of this procedure for the F2 stage. I have used some filters in the past, but they are likely to course to filter out yeast. I know that there are filters that could do this, but I have never used them. One other idea is using finings like the ones I used in the seltzer. th-cam.com/video/wnMWudffUm0/w-d-xo.html
I don't know how to measure the results of what is left in the solution once the process is done though.
Best of luck on this!! -DT