That 34/70 is a great yeast. I make lagers it winter fermenting in a unheated room, bottle it up then it lagers in a refridgerator I keep at 48 degrees. Makes a very clean beer.
I really recommend the Fermzilla All rounder. I have been using two of them for the last 10 months and they are a great way to get into pressure fermenting, cheap and effective. Have used them for all sorts of ales, stouts and lagers. Generally I go for 25C and 25 PSI for everything and it produces very clean brews and quick every time - inside a week.
@@Javallini Sorry, misunderstood your question. No, I don't lager the beer in the traditional sense. Once its in the keg and suitably carbonated, it's ready to drink, within a week normally.
I used the Fermentis strain recently in a Czech Pilsner. Two-stage starter. A fairly contemporary cold fermentation took about 10 days... it was awesome...
Used this recipe and have just kegged it, day 10. Only difference was I used Saflager-23 because that's what I had. This is my first lager and I am genuinely blown away, its already drinkable and better than most available (ahem! were they open) in the local pub. Keep up the great work and thanks
Great presentation. I watched it to get some insight on when to keg and got the results 🙏. I’m at about day 5 now and everything you said has been a replica description of my first under-pressure brew. My only remark to someone thinking about doing this would be get your hands on a see through fermentor. Mine is stainless and i’de prefer to see what’s going on inside. I’ve done many conventional lager fermentations and this one tastes amazing even at day 5. I sample my gravity samples 😁
you probably dont give a shit but does any of you know of a method to get back into an Instagram account..? I somehow lost my password. I would love any tips you can offer me.
Thanks for the video mate, that beer looks lovely. Have a lager in 2 fermenters at 1C. Will be fining at lunch time and kegging tomorrow. The plan will be to drink one keg young and lager the other for a couple months to see the difference. Used 'Hell' from CML. I must say there's been hardly any sulphur aroma all the way through so it may not require that much aging.
Saffer Brew nice 👍🏻 I used that hell yeast on my cerveza beer it worked very well, I suspect it is actually their version of w34/70 as the specs are so similar which is great if it is considering the price difference!
@@DudesBrews it could be but I do recall getting quite a few sulphurous notes off 34/70, when it's cheap like that you don't mind over pitching which is what I did. Not under pressure like you but fermentation was active 12 hours after pitching the yeast dry and it fermented out in a week. I did a long diacetyl rest as I have had diacetyl issues with lagers in the past and I dropped the temp 3 degrees C each day until I got it to 1 degree. It's been there for a few days so it's gelatin today, kegs tomorrow. No closed transfer as there wont be CO2 going in the fermenter but it's 'closed' into a purged keg through the out-post with the lid on and valve open.
That yeast is so clean and temperature tolerant that I usually ferment lagers in just ten days. Five days @54F then ramp up the temperature to 65F then keg.
Yes I had great results with it doing a similar method and even fermenting warm all the way way through, it’s a very forgiving yeast for doing experiments like this 👍🏻
Bloody great video!!! Do you think you would have similar results in taste if you did it the same recipe and temperature but didn’t ferment it under pressure?
This yeast is very temperature tolerant for a lager strain so I think it would still make a very decent beer, whether it would be quite as clean and crisp is questionable and it would take a bit longer as well I guess
@@DudesBrews ok well I still might try one I’m interested in trialling stuff like this I don’t have kegs yet so I couldn’t ferment under pressure. I’ve seen people serving straight out of the all rounder as well after cold crashing it
brewing Rocky Raccoon's Honey Lager Beer. Just need to know what PSI setting I need and also what temp to should I set my fridge at to keep the correct temp? Thank you for your time.
@@DudesBrews I’m using white labs Charlie fist bump. I’m also using a beer fridge. Just need to know what psi to set and what temp to set my fridge and for how long?
Nice vid.. I have been fermenting 2 batches of Lager with white Labs WLP830 and the other batch with standard yeast. after fermentation is finished i was going to cold Lager in my 2 Old Rotokeg Pressure barrels which I have had from the early 1990's and are still holding pressure ! I was going to put the 2 pressure barrels in large containers an my shed and add ice every morning and evening and leave it for at least 2 weeks. Can you tell me what pressure I would need for the Lagering phase ! thanks or does it matter much
Thanks! I don’t think you have to have it at a specific pressure for lagering but depends if you want it fully carbonated by the end of that process or not
@@DudesBrews Thanks for the reply. Im nearing the end of the initial fermentation in normal non pressurized bins and will be transferring to the pressure barrels very soon. My shed stays at a constant 12C so is perfect for the Lager yeast, after the pressure Barrel Lagering ill be transferring the finished product into Stainless Steel Shanky Kegs. Im a bit confused with the force carbonation. Do I force carbonate with Straight Co2 for a few days or Force carbonate with the 50 Co2 50 Nitro Lager mix. or do I just use the 50/50 Mix for serving the lager. I know about force carbing but not too sure about the 50 /50 Mix... Ive had Lager from pubs here with proper 50 / 50 mix and its excellent
Great video mate. Interesting topic. What do you think about yeast pitching rates? Usually with lager yeast you would pitch almost twice the amount as ale yeast. I would think think that fermenting lager yeast at ale temps you could use the same pitching rate as an ale.
Thanks! Yeah you can definitely get away with a lower than usual pitch rate, I’d still always use a starter for most liquid yeasts though, I don’t think I worried about the exact pitch rate on this one and just did a single stage 2L starter which is a bit more than a normal ale would require but certainly less than a lot of calculators would suggest for a lager, it definitely was sufficient in this case 👍🏻🍻
So how does presure fermentation prevent esterfercation when the wort isthe same, the temp is the same and the yeast is the same? How does the biochemical reaction change with presure
It’s a very good question and it seems that it’s difficult to get a specific answer for the exact mechanism at play here, most articles online just talk generally about reducing esters without getting into the technical reasons. One paper which I found that to be honest was largely beyond my understanding suggests that it’s actually a reduction in yeast growth that might be the cause, seems counterintuitive when it can also speed up fermentation but perhaps reaction rate and yeast growth are not the same thing under pressure?
Is the recipe up anywhere? Would love to try this - tried a few pilsner/Helles hybrids with M54 yeast in the Fermzilla and all come out lovely (though do need a fair bit of carbonation)
James Payne no you can use all sort of fermentation schedules with or without pressure, some lager yeasts like this one you can even ferment warm without pressure and still get a fairly clean result but others would definitely need it if you want to push the temperature up in order to speed up the process.
How many days would you recommend keeping the fermenter under pressure at room temperature after hitting target gravity for the diacetyl rest? I have been searching for a general rule or advice on this for ages and have messed up a few batches due to my inexperience.
@@DudesBrews Thank you for the response I don't think anyone had addressed that with pressure fermentation. Gonnna brew a lager tonight. Fingers crossed.
Commercial breweries have used this method for lagers for decades. Time is money and they pump out tons of lagers this way. To heck with he nay sayers.
Hi Dudes Brews, just been over at David Heaths channel. Sadly you've probably heard of him. Found your channel and its a million times better. Im looking to start a brewing company (L&J Brews) would find it really helpful if you could make a fun and informative video on how to use a pressure fermentation unit cheaply and effectively. Would be great to hear from you. Thats about it cheers guys *Raises perfectly fermented larger*
Haha well thanks, Mr Heath isn't to everyones taste for various reasons.... was there anything specific about using the pressure fermenter that you wanted to know more about?
@@DudesBrews To be fair we’re only just starting out, so maybe a step by step on how to get started? Like all the basics to craft a beautiful larger. I’m guessing you’ve had a few running with heathy then? The most boring man on this platform. Plus he fakes his vids. Thanks for the reply and can’t wait to hear back. *Raises perfectly fermented larger* Cheers
@@jackturner8504 No not had any run ins personally but I've heard enough from others lol, I will look at doing a 'getting started with pressure fermentation' video or something similar soon, cheers
That 34/70 is a great yeast.
I make lagers it winter fermenting in a unheated room, bottle it up then it lagers in a refridgerator I keep at 48 degrees.
Makes a very clean beer.
I really recommend the Fermzilla All rounder. I have been using two of them for the last 10 months and they are a great way to get into pressure fermenting, cheap and effective. Have used them for all sorts of ales, stouts and lagers. Generally I go for 25C and 25 PSI for everything and it produces very clean brews and quick every time - inside a week.
You lager the same?
@@Javallini Yes, works great for lagers and Pilsners
@@philphy9257 But you lagering the same time?
@@Javallini Sorry, misunderstood your question. No, I don't lager the beer in the traditional sense. Once its in the keg and suitably carbonated, it's ready to drink, within a week normally.
Thanks!!😀😀😀😀
Looks good that mate! Just got the All Rounder - thinking of doing a lager at some point so this is super helpful. Many thanks!
I used the Fermentis strain recently in a Czech Pilsner. Two-stage starter. A fairly contemporary cold fermentation took about 10 days... it was awesome...
Used this recipe and have just kegged it, day 10. Only difference was I used Saflager-23 because that's what I had. This is my first lager and I am genuinely blown away, its already drinkable and better than most available (ahem! were they open) in the local pub. Keep up the great work and thanks
thats awesome glad its come out well for you! cheers
Great presentation. I watched it to get some insight on when to keg and got the results 🙏. I’m at about day 5 now and everything you said has been a replica description of my first under-pressure brew. My only remark to someone thinking about doing this would be get your hands on a see through fermentor. Mine is stainless and i’de prefer to see what’s going on inside. I’ve done many conventional lager fermentations and this one tastes amazing even at day 5. I sample my gravity samples 😁
you probably dont give a shit but does any of you know of a method to get back into an Instagram account..?
I somehow lost my password. I would love any tips you can offer me.
@Marcus Tristan instablaster :)
This is awesome! 👍
Very interesting video, Might have to have a look at pressure fermenting!
Made me laugh you guys love it go go brewers 🤪❤
Thanks for the video mate, that beer looks lovely. Have a lager in 2 fermenters at 1C. Will be fining at lunch time and kegging tomorrow. The plan will be to drink one keg young and lager the other for a couple months to see the difference. Used 'Hell' from CML. I must say there's been hardly any sulphur aroma all the way through so it may not require that much aging.
Saffer Brew nice 👍🏻 I used that hell yeast on my cerveza beer it worked very well, I suspect it is actually their version of w34/70 as the specs are so similar which is great if it is considering the price difference!
@@DudesBrews it could be but I do recall getting quite a few sulphurous notes off 34/70, when it's cheap like that you don't mind over pitching which is what I did. Not under pressure like you but fermentation was active 12 hours after pitching the yeast dry and it fermented out in a week. I did a long diacetyl rest as I have had diacetyl issues with lagers in the past and I dropped the temp 3 degrees C each day until I got it to 1 degree. It's been there for a few days so it's gelatin today, kegs tomorrow. No closed transfer as there wont be CO2 going in the fermenter but it's 'closed' into a purged keg through the out-post with the lid on and valve open.
Saffer Brew very similar to how I used it I think including using extra pack, it should work great from the sounds of that 👍🏻🍻
That yeast is so clean and temperature tolerant that I usually ferment lagers in just ten days. Five days @54F then ramp up the temperature to 65F then keg.
Yes I had great results with it doing a similar method and even fermenting warm all the way way through, it’s a very forgiving yeast for doing experiments like this 👍🏻
Cracking video, never done a lager maybe need to give this ago cheers.
Great video Richard. Been considering a pressure fermenter myself but don't think it'd fit in my fermentation fridge.
Cheers mate. 👍🍺
Cheers mate, Yeah they are a bit bulky unfortunately but the all rounder is worth checking as it is probably the most compact model available
Bloody great video!!! Do you think you would have similar results in taste if you did it the same recipe and temperature but didn’t ferment it under pressure?
This yeast is very temperature tolerant for a lager strain so I think it would still make a very decent beer, whether it would be quite as clean and crisp is questionable and it would take a bit longer as well I guess
@@DudesBrews ok well I still might try one I’m interested in trialling stuff like this I don’t have kegs yet so I couldn’t ferment under pressure. I’ve seen people serving straight out of the all rounder as well after cold crashing it
brewing Rocky Raccoon's Honey Lager Beer. Just need to know what PSI setting I need and also what temp to should I set my fridge at to keep the correct temp? Thank you for your time.
does depend on the yeast you are using but this example is Wyeast2124 which is basically the same as 34/70 etc etc, I brewed this under 15psi at 20c
@@DudesBrews I’m using white labs Charlie fist bump. I’m also using a beer fridge. Just need to know what psi to set and what temp to set my fridge and for how long?
Nice vid.. I have been fermenting 2 batches of Lager with white Labs WLP830 and the other batch with standard yeast. after fermentation is finished i was going to cold Lager in my 2 Old Rotokeg Pressure barrels which I have had from the early 1990's and are still holding pressure !
I was going to put the 2 pressure barrels in large containers an my shed and add ice every morning and evening and leave it for at least 2 weeks. Can you tell me what pressure I would need for the Lagering phase ! thanks or does it matter much
Thanks! I don’t think you have to have it at a specific pressure for lagering but depends if you want it fully carbonated by the end of that process or not
@@DudesBrews Thanks for the reply. Im nearing the end of the initial fermentation in normal non pressurized bins and will be transferring to the pressure barrels very soon.
My shed stays at a constant 12C so is perfect for the Lager yeast, after the pressure Barrel Lagering ill be transferring the finished product into Stainless Steel Shanky Kegs.
Im a bit confused with the force carbonation. Do I force carbonate with Straight Co2 for a few days or Force carbonate with the 50 Co2 50 Nitro Lager mix. or do I just use the 50/50 Mix for serving the lager. I know about force carbing but not too sure about the 50 /50 Mix... Ive had Lager from pubs here with proper 50 / 50 mix and its excellent
@@TwinTimber I don’t have any experience of using mixed gas at all tbh, I force carb and serve with straight CO2 myself
@@DudesBrews Thanks for that. Ill let you know how i get on. the 50/50 mix really make a difference !
Great video mate. Interesting topic. What do you think about yeast pitching rates? Usually with lager yeast you would pitch almost twice the amount as ale yeast. I would think think that fermenting lager yeast at ale temps you could use the same pitching rate as an ale.
Thanks! Yeah you can definitely get away with a lower than usual pitch rate, I’d still always use a starter for most liquid yeasts though, I don’t think I worried about the exact pitch rate on this one and just did a single stage 2L starter which is a bit more than a normal ale would require but certainly less than a lot of calculators would suggest for a lager, it definitely was sufficient in this case 👍🏻🍻
Another great and informative video mate, is this the pilsner I have in the fridge waiting for my days off ?
Hughes Brews it is indeed I hope it’s to your liking!
So how does presure fermentation prevent esterfercation when the wort isthe same, the temp is the same and the yeast is the same? How does the biochemical reaction change with presure
It’s a very good question and it seems that it’s difficult to get a specific answer for the exact mechanism at play here, most articles online just talk generally about reducing esters without getting into the technical reasons. One paper which I found that to be honest was largely beyond my understanding suggests that it’s actually a reduction in yeast growth that might be the cause, seems counterintuitive when it can also speed up fermentation but perhaps reaction rate and yeast growth are not the same thing under pressure?
Is the recipe up anywhere? Would love to try this - tried a few pilsner/Helles hybrids with M54 yeast in the Fermzilla and all come out lovely (though do need a fair bit of carbonation)
I didn't post the link! thanks for the reminder adding it now lol
So do you have to do pressure fermentation
James Payne no you can use all sort of fermentation schedules with or without pressure, some lager yeasts like this one you can even ferment warm without pressure and still get a fairly clean result but others would definitely need it if you want to push the temperature up in order to speed up the process.
How many days would you recommend keeping the fermenter under pressure at room temperature after hitting target gravity for the diacetyl rest? I have been searching for a general rule or advice on this for ages and have messed up a few batches due to my inexperience.
2-3 days should be plenty in my experience
@@DudesBrews Thank you for the response I don't think anyone had addressed that with pressure fermentation. Gonnna brew a lager tonight. Fingers crossed.
Interesting stuff that 👍🍻
Commercial breweries have used this method for lagers for decades. Time is money and they pump out tons of lagers this way. To heck with he nay sayers.
Hi Dudes Brews, just been over at David Heaths channel. Sadly you've probably heard of him. Found your channel and its a million times better. Im looking to start a brewing company (L&J Brews) would find it really helpful if you could make a fun and informative video on how to use a pressure fermentation unit cheaply and effectively. Would be great to hear from you. Thats about it cheers guys *Raises perfectly fermented larger*
Haha well thanks, Mr Heath isn't to everyones taste for various reasons.... was there anything specific about using the pressure fermenter that you wanted to know more about?
@@DudesBrews To be fair we’re only just starting out, so maybe a step by step on how to get started? Like all the basics to craft a beautiful larger. I’m guessing you’ve had a few running with heathy then? The most boring man on this platform. Plus he fakes his vids. Thanks for the reply and can’t wait to hear back. *Raises perfectly fermented larger* Cheers
@@jackturner8504 No not had any run ins personally but I've heard enough from others lol, I will look at doing a 'getting started with pressure fermentation' video or something similar soon, cheers
@@DudesBrews ur a gem dudes brews. Hope to be sharing a perfectly fermented larger with you some day. *raises perfectly fermented larger* cheers
Ranting in the comment section???
;-)
lol