Thanks for taking the time to watch this video as I learn you learn. I do my first real pressure transfer using a Fermzilla and a KegLand Bowtie valve. I hope this interests you and helps you to do the same in your brewing adventures.
Hi. I am you guessing you have a glycol chiller. I could tell your using a grainfather to brew?? If you do, there is now an adapter kit so you can use your glycol chiller to cold crash. ($199) I live in South Florida so even for 65-70 degree temps, I use the glycol chiller. Today my glycol adapter arrives and I will make a pilsner (all grain) and ferment in the fermzilla at 68 degrees and I do plan on cold crashing. (Though it seems that is not always necessary. However, I want a clean, clear beer.) I made a yuengling for my nephew in fermzilla. (Not a fan of that beer) But everyone who drank it swore it was better than the bottle beers they purchase in store. I was trying to get the parts separate as I didnt need everything. But at this point you will have to buy the whole kit. You will need to drill holes in your lid or purchase a lid already drilled. (which is what I did. $8.29) I am very excited. Everything I have read and watched seems very positive and almost preferred this way. WIth this new adapter I can use my two fermzillas along side my 3 grainfather fermenters. Good luck- Sebrina
Hey, thanks for the advice. I have been looking into getting a glycol system but I found it to be way too expensive. I use a fridge to control and chill my brews and it works a treat. I may one day get a system but for now it's the old fridge for me.
Hi, doing my first pressure ferment at 15psi its fermenting at 18°C. I understand that it will be partially carbonated. I have planning on kegging and filling the remaining beer in bottles with a beer. Can i add Co2 into the fermenter to full carb the beer. If so how would i go about that. Any help much appreciated. I will cools crash too at about 1-2c
Hi I wouldn't use CO2 in the fermenter to carbonate it, you do that when you keg it. Yes there will be carbonation in the finished drink and you may need to add more depending on the style. I normally set the CO2 at 30 psi for a couple of days and check the carbonation levels for my tastes. As you may be bottling you will need to be careful how much priming sugar you use.
Thanks Daniel, the fermzilla all rounder is great if you want to save your yeast but the fermzilla is awesome for everyday brewing the only thing is if you do a high gravity brew it can be a problem for krousen overflow. I have been using the Apollo by Keg King and covers that with the extra 3 litres of area that you may need. Thanks for watching.
@@SimpleHomeBrew thanks mate for your quick reply... I might get the larger vessel then... planning on making an Imperial Stout soon... Cheers & keep it up mate!
I know you posted this three years ago, I found this learning about how to transfer with a fermzilla. You might have already come across this before but you mentioned the concept of CO2 blankets, that the oxygen will be pushed up and out by a denser CO2 layer, but this is a common homebrewing myth. Gases mix, they don't create layers. Even if you knew this, others might not so I thought I'd mention it. You'll never really purge all the oxygen. That aside it's a great video!
good clear explanation --- if you have dry hopped the beer, how do you filter out the hops so they don't end up in the keg, or clog the transfer line ?
I have a floating pick up tube which sits in the clearest part of the beer just below the krausen line, When you pressure ferment the sediment almost always settles to the bottom of the fermenter even without cold crashing. I do get a little bit of settling after kegging but it is very fine and easy to deal with.
Hello! Quick question, could you share your dry hopping process? I assume oxygen would be introduced if you open up the fermzilla lid to dry hop. And would that not defeat the purpose of closed pressure fermenting?
I can, l have explained the process in previous video you may not have seen. You should always dry hop before fermentation has finished as the oxygen will be pushed out as fermentation subsides. You normally add dry hops as the Krausen start depleting.
@@SimpleHomeBrew Thank you. Let me check out your previous video. By the way, how long do you dry hop for given that you add dry hop as krausen comes off?
Great video, thank you. How do you not pick up the trub? Is the "ball line" not wide enough to pick it up or does it not go far enough down the fermenter to pick it up? Thanks!
I didn't, I used the carbonation created under pressure and added the kegged beer to bring it up to what I felt was enough. I pressure ferment at around 10psi all through the fermentation process.
Thanks for the videos mate, I've been brewing for 20 years and preparing to start pressure fermenting, just one question is there any sanitiser left in keg and will this affect beer, thanks again
Hi Stu, There is definitely left over sanitizer and it will not affect you or your beer in any way as long as you use no rinse sanitizer like StarSan or StellaSan the left over yeast will eat anything that is left behind. Thanks for watching my channel.
If you make your transfer line a bit longer and rig up a second one for gas you could equalize the two vessels after purging and then put the keg on the floor and basically syphon the beer down there. I takes a bit longer but you safe some co2.
In breweries, they aren’t purging and pressure transferring are they? From what I’ve seen they put a hose in a keg and open a tap. Keg fills up. Keg gets closed.
good vid mate, you have a new sub! one suggestion is to bleed the oxy out of your transfer tube before connecting to keg. use either a carb cap or just depress the pin on the ball lock until all the oxy is out. cheers!
Great work my friend! Did you transfer the beer fully carbonated ready to drink or did you carbonate it in the keg? I have just got in the world of fermzilla and pressured fermentation and closed transfer so i have still questions.
@@SimpleHomeBrew Good, so if it is partial or fully carbonated is it ok? So the steps are: pressing in the keg with co2, then depressurise completely in order to oxygen come out and then without pressure in keg, we press the FZ about 4-5 psi continious till the end of transfer?
@@Ng7 I tend to leave my pressure at 10-15 psi until i transfer it. I also transfer at the same pressure to keep it fresh, I then taste it to determin what the carbonation is at and add more if needed at 30 psi for one extra day. that mostly works for me
@@SimpleHomeBrew It is possible to fix when is too low by adding some maltodextrin. I had an IPA which I mixed with some fresh juice when I put in fermenter - so it gone to 1.00 - I put some maltodextrin - my be about 250 grams for 20 liters, and it was pretty good in the end - the OG was 1.045 and with added maltodextrin FG was 1.007 - not the best, but better than 1.0:) Between, wonderful video, I am considering to buy a 27 L Fermzillla and as I am brand new to kegging I will need to learn a lot...so transferring from fermenter to keg video is pretty useful! Thanks!
Thanks for taking the time to watch this video as I learn you learn. I do my first real pressure transfer using a Fermzilla and a KegLand Bowtie valve. I hope this interests you and helps you to do the same in your brewing adventures.
The camera's field of view makes me feel like we're brewing together. I appreciate your time, effort and passion. Great stuff!
Awesome, thank you!
So much to learn for a beginner as myself, awsome guides all over this channel. tyvm for doing them!
Not a problem letsfly.
Just about to to do the same procedure. Thank you. Nice shed.
I hope it helps. Cheers Pierre
Hi mate I use a plastic fermenter take 4lts out first an 19 lts in main keg that way I get the 23 list.
Hi. I am you guessing you have a glycol chiller. I could tell your using a grainfather to brew?? If you do, there is now an adapter kit so you can use your glycol chiller to cold crash. ($199) I live in South Florida so even for 65-70 degree temps, I use the glycol chiller. Today my glycol adapter arrives and I will make a pilsner (all grain) and ferment in the fermzilla at 68 degrees and I do plan on cold crashing. (Though it seems that is not always necessary. However, I want a clean, clear beer.) I made a yuengling for my nephew in fermzilla. (Not a fan of that beer) But everyone who drank it swore it was better than the bottle beers they purchase in store. I was trying to get the parts separate as I didnt need everything. But at this point you will have to buy the whole kit. You will need to drill holes in your lid or purchase a lid already drilled. (which is what I did. $8.29) I am very excited. Everything I have read and watched seems very positive and almost preferred this way. WIth this new adapter I can use my two fermzillas along side my 3 grainfather fermenters. Good luck- Sebrina
Hey, thanks for the advice. I have been looking into getting a glycol system but I found it to be way too expensive. I use a fridge to control and chill my brews and it works a treat. I may one day get a system but for now it's the old fridge for me.
Hi, doing my first pressure ferment at 15psi its fermenting at 18°C. I understand that it will be partially carbonated. I have planning on kegging and filling the remaining beer in bottles with a beer. Can i add Co2 into the fermenter to full carb the beer. If so how would i go about that. Any help much appreciated. I will cools crash too at about 1-2c
Hi I wouldn't use CO2 in the fermenter to carbonate it, you do that when you keg it. Yes there will be carbonation in the finished drink and you may need to add more depending on the style. I normally set the CO2 at 30 psi for a couple of days and check the carbonation levels for my tastes. As you may be bottling you will need to be careful how much priming sugar you use.
I think the picnic tap trick is an awesome idea!
Thanks it works a treat
Hey mate, would you recommend a Fermzilla Fermenter? Been looking to get one, but not sure if its worth the money... TIA ...... great video man!
Thanks Daniel, the fermzilla all rounder is great if you want to save your yeast but the fermzilla is awesome for everyday brewing the only thing is if you do a high gravity brew it can be a problem for krousen overflow. I have been using the Apollo by Keg King and covers that with the extra 3 litres of area that you may need. Thanks for watching.
@@SimpleHomeBrew thanks mate for your quick reply... I might get the larger vessel then... planning on making an Imperial Stout soon... Cheers & keep it up mate!
I know you posted this three years ago, I found this learning about how to transfer with a fermzilla. You might have already come across this before but you mentioned the concept of CO2 blankets, that the oxygen will be pushed up and out by a denser CO2 layer, but this is a common homebrewing myth. Gases mix, they don't create layers. Even if you knew this, others might not so I thought I'd mention it. You'll never really purge all the oxygen. That aside it's a great video!
Thanks for the tip!
Duotight Flow Stopper will help you by stopping overfill of keg and you can maintain head pressure too.
Will be getting one soon
good clear explanation --- if you have dry hopped the beer, how do you filter out the hops so they don't end up in the keg, or clog the transfer line ?
I have a floating pick up tube which sits in the clearest part of the beer just below the krausen line, When you pressure ferment the sediment almost always settles to the bottom of the fermenter even without cold crashing. I do get a little bit of settling after kegging but it is very fine and easy to deal with.
Hello! Quick question, could you share your dry hopping process? I assume oxygen would be introduced if you open up the fermzilla lid to dry hop. And would that not defeat the purpose of closed pressure fermenting?
I can, l have explained the process in previous video you may not have seen. You should always dry hop before fermentation has finished as the oxygen will be pushed out as fermentation subsides. You normally add dry hops as the Krausen start depleting.
@@SimpleHomeBrew Thank you. Let me check out your previous video. By the way, how long do you dry hop for given that you add dry hop as krausen comes off?
@@xorlsthis At least until it has finished fermenting!
Very informative
Glad you liked it
Great video, thank you. How do you not pick up the trub? Is the "ball line" not wide enough to pick it up or does it not go far enough down the fermenter to pick it up? Thanks!
That is correct I cut the line short enough to be able to extract most of the beer before it hits the trub. Thanks for asking.
A full kegs weight is 20kg just put the keg on a scale Scale and stop the beer at 19.5kg. 👍
Great idea, Thank you.
Hello, nice video! Did you carbonate the beer in the fermzilla before starting the transfer or not? If you did, for how long and what PSI? Thanks
I didn't, I used the carbonation created under pressure and added the kegged beer to bring it up to what I felt was enough. I pressure ferment at around 10psi all through the fermentation process.
Great eat video
Thank you 😋
Thanks for the videos mate, I've been brewing for 20 years and preparing to start pressure fermenting, just one question is there any sanitiser left in keg and will this affect beer, thanks again
Hi Stu, There is definitely left over sanitizer and it will not affect you or your beer in any way as long as you use no rinse sanitizer like StarSan or StellaSan the left over yeast will eat anything that is left behind. Thanks for watching my channel.
@@SimpleHomeBrew thanks mate
@@Stub7 Any time.
If you make your transfer line a bit longer and rig up a second one for gas you could equalize the two vessels after purging and then put the keg on the floor and basically syphon the beer down there. I takes a bit longer but you safe some co2.
Nice bit of advice, Thanks
In breweries, they aren’t purging and pressure transferring are they? From what I’ve seen they put a hose in a keg and open a tap. Keg fills up. Keg gets closed.
I am yet to see a process in the way those guys do their work. It does make me wonder.
You can also weigh it as with bathroom
Scales I’m thinking
That's great idea I never thought of that thanks.😀🍻
Pierre, when did you get thrown out of the kitchen?! I like your brew-shed!
I had to leave the house as I had ran out of room. The shed is great. A little hot on warm day, I am working on that for the summer.
Hi! How to sanitize Fermzilla ?
Hi zapperland In almost every video posted on this channel I have included a part on sanitizing. just pick an extract video and it appear.
good vid mate, you have a new sub! one suggestion is to bleed the oxy out of your transfer tube before connecting to keg. use either a carb cap or just depress the pin on the ball lock until all the oxy is out. cheers!
Thanks I will keep that info for future brews, Pierre
Which fermizilla are you using? The All Rounder or the Flat Bottom?
I am using the all rounder. I would love to get my hands on a snub nose as I think it would work well with my wine making. Thanks for watching.
Great work my friend!
Did you transfer the beer fully carbonated ready to drink or did you carbonate it in the keg?
I have just got in the world of fermzilla and pressured fermentation and closed transfer so i have still questions.
Both! It was carbonated going in and I added extra c02 to bring it up a bit.
@@SimpleHomeBrew Good, so if it is partial or fully carbonated is it ok?
So the steps are: pressing in the keg with co2, then depressurise completely in order to oxygen come out and then without pressure in keg, we press the FZ about 4-5 psi continious till the end of transfer?
@@Ng7 I tend to leave my pressure at 10-15 psi until i transfer it. I also transfer at the same pressure to keep it fresh, I then taste it to determin what the carbonation is at and add more if needed at 30 psi for one extra day. that mostly works for me
Use some finnings works absolute wonders 2 days perfectly clear ready to keg
I have some gelatin for my next beer. I will give it a go. Cheers
Crikey mate 1.002 that is low. I wonder what happened there.? Cheers
I Know, it is a little worrying I couldn't control the temp as is was fermenting. I'm having a taste tonight to see if it is any good.
@@SimpleHomeBrew I don't think it's a temp issue more something going on with the yeast, I'm guessing I'll try and find out. Cheers
@@finnroohomebrewing maybe infection? did it taste funky?
@@SimpleHomeBrew It is possible to fix when is too low by adding some maltodextrin. I had an IPA which I mixed with some fresh juice when I put in fermenter - so it gone to 1.00 - I put some maltodextrin - my be about 250 grams for 20 liters, and it was pretty good in the end - the OG was 1.045 and with added maltodextrin FG was 1.007 - not the best, but better than 1.0:) Between, wonderful video, I am considering to buy a 27 L Fermzillla and as I am brand new to kegging I will need to learn a lot...so transferring from fermenter to keg video is pretty useful! Thanks!
Could it be that the CO2 in the beer influenced the reading? I mean, the bubbles push the floater out a bit. Did you first de-gas the beer?
If you close your eyes, the voice is Russel Coight to a T.