Thanks a lot for a great TH-cam channel! The quality of your tips are outstanding 🙏 Does the same rules as you mention in the video apply when fermenting under pressure? Cloud you recomend a pressure range for different stages of the process? Thanks in advance 🙏
Thank you so much ❤️ That really means a lot 😊 Ues, the same apply to pressure fermentation. I always set the pressure to 0,5 bar or 7 psi. Too much pressure stresses the yeast. But it will also create less esters and that’s why you can ferment at a little higher temp and get a little faster fermentation. But it’s always better to give it the proper time 😊 When fermentation slows down, you can add a little pressure, so it will carbonate naturally. Check out this guide on setting the right pressure according to temp: beerstories.dk/index.php/en/gudies/co2-table-for-carbonating-and-serving
@@Beerstories Thx a lot for your Replay! As a new brewer it is much appriciated. Im fermenting my first beer at the moment. Hopefully it Will become a Oktoberfest festbier style lager. I use a farmzilla but was confused regarding the pressure. Some brewing channels recomend 5psi for 1-2days then rise to between 10-14psi intill the end. I started fermenting yesterday at 5psi but turned it upp to your recommendation. Env temperatur is about 18C. Will the 7 psi be enough to avoid bad flavours? Thanks again!
@martinandersson248 Pressure ferment just lowers ester 😊 You can still create off flavors 😊 But yes, you have to adjust pressure according to temp to get the right carbonation. 12-14psi sounds right for some beers
I use nutrition with high ABV beer. Yest nutrition, temp and yeast pitch rate is important to avoid a stuck fermentation. Adding enough yeast is just as important as nutrition 😊 Sometimes a shake can actually start it up againg, also 😊 You can also try to add new yeast…
If there is still slow bubbling after 14 days in a second fermenter, and temp. was well controlled, and everything seemed to go well, can this bubbling be off gassing and not further fermenting?
It can just be off gassing especially if the temp is not 100% stable. But it's hard to say, when not knowing the cleaning process, brewing process fermentation etc...
@@Beerstories I decided to bottle. FG seemed correct. Bottles are not pressuring as much or as fast as I hoped. I increased the temp nearer to the top of the yeasts range. The only thing I did that may not have been a good idea, was to rack to a clean fermenter, too soon. This stalled the fermentation for a day, but it then proceeded to bubble well for a couple days, then the very slow bubbling for over a week. I used 150g of dextrose to bottle a 23l batch, which should have been lots for a dark ale. Could have used 180g perhaps. There is CO2 in the bottle I tested early, but no head at all. Maybe after a week or two it will carbonate. Cheap Cooper's ale so no great loss, but I hope I do not have to open up the bottles to fix them.
Thanks a lot for a great TH-cam channel! The quality of your tips are outstanding 🙏 Does the same rules as you mention in the video apply when fermenting under pressure? Cloud you recomend a pressure range for different stages of the process? Thanks in advance 🙏
Thank you so much ❤️ That really means a lot 😊 Ues, the same apply to pressure fermentation. I always set the pressure to 0,5 bar or 7 psi. Too much pressure stresses the yeast. But it will also create less esters and that’s why you can ferment at a little higher temp and get a little faster fermentation. But it’s always better to give it the proper time 😊 When fermentation slows down, you can add a little pressure, so it will carbonate naturally. Check out this guide on setting the right pressure according to temp: beerstories.dk/index.php/en/gudies/co2-table-for-carbonating-and-serving
@@Beerstories Thx a lot for your Replay! As a new brewer it is much appriciated. Im fermenting my first beer at the moment. Hopefully it Will become a Oktoberfest festbier style lager. I use a farmzilla but was confused regarding the pressure. Some brewing channels recomend 5psi for 1-2days then rise to between 10-14psi intill the end. I started fermenting yesterday at 5psi but turned it upp to your recommendation. Env temperatur is about 18C. Will the 7 psi be enough to avoid bad flavours? Thanks again!
@martinandersson248 Pressure ferment just lowers ester 😊 You can still create off flavors 😊 But yes, you have to adjust pressure according to temp to get the right carbonation. 12-14psi sounds right for some beers
What is your view on yeast nutrients to stop a stuck fermentation?
I use nutrition with high ABV beer. Yest nutrition, temp and yeast pitch rate is important to avoid a stuck fermentation. Adding enough yeast is just as important as nutrition 😊 Sometimes a shake can actually start it up againg, also 😊 You can also try to add new yeast…
If there is still slow bubbling after 14 days in a second fermenter, and temp. was well controlled, and everything seemed to go well, can this bubbling be off gassing and not further fermenting?
It can just be off gassing especially if the temp is not 100% stable. But it's hard to say, when not knowing the cleaning process, brewing process fermentation etc...
@@Beerstories I decided to bottle. FG seemed correct. Bottles are not pressuring as much or as fast as I hoped. I increased the temp nearer to the top of the yeasts range. The only thing I did that may not have been a good idea, was to rack to a clean fermenter, too soon. This stalled the fermentation for a day, but it then proceeded to bubble well for a couple days, then the very slow bubbling for over a week. I used 150g of dextrose to bottle a 23l batch, which should have been lots for a dark ale. Could have used 180g perhaps. There is CO2 in the bottle I tested early, but no head at all. Maybe after a week or two it will carbonate. Cheap Cooper's ale so no great loss, but I hope I do not have to open up the bottles to fix them.