Love the process. I do mostly 5 us gallon when I brew. Winter season here soon. I do my lagers so I only need to heat during the season. My 5 gallon lagers pretty fast (4 weeks), and like you ,nice dryness, and crisp. Love it. I normally do German/ Nobel hops. But the addition of Citrus sounds interesting. Good job. BTW, love the music when brewing on this one!
@@backyard-brewer yes that would be difficult without some type of cooling. Winters are long and cold here in the state of Iowa. I do like winter here, for about a week 😅
@curtpick628 a glycol chiller or fermentation fridge is required equipment even for ales in the summer, unless you're using Kviek yeast. Summers are long and hot.
I ferment in All Rounders too. I've just done an NZ Pilsner and English Best Bitter, both dry hopped. I leave the dry hopping until after fermentation, dry hop for 2 days, cold crash for 2 days then package into the keg. It's the first time I've cold crashed into the All Rounder but they both seemed to be nicely hopped. I'll find out next week when I go to the brew club meeting and get some feedback. To avoid getting too much hop material int he keg you could either use a hop sock or a small mechanical filter like the KL27953
Thanks for taking the time to make a video like this. Very informative and well done.👌
skunked is a great description of how corona tastes to me, I might try and brew yours !
thanks, and enjoy
Love the process. I do mostly 5 us gallon when I brew.
Winter season here soon. I do my lagers so I only need to heat during the season. My 5 gallon lagers pretty fast (4 weeks), and like you ,nice dryness, and crisp. Love it. I normally do German/ Nobel hops. But the addition of Citrus sounds interesting. Good job.
BTW, love the music when brewing on this one!
We never get cool enough to lager at ambient temperatures. A winters day would be 20C/68F so lagers are always a challenge.
@@backyard-brewer yes that would be difficult without some type of cooling. Winters are long and cold here in the state of Iowa. I do like winter here, for about a week 😅
@curtpick628 a glycol chiller or fermentation fridge is required equipment even for ales in the summer, unless you're using Kviek yeast. Summers are long and hot.
Hi, great video.
Are you still happy with the Maltzilla?
Absolutely, and the RAPT integration makes brew day a lot easier.
Looking at your recipe where you take the dry hop out, what would I do if I just have a 30L All Rounder?
I ferment in All Rounders too. I've just done an NZ Pilsner and English Best Bitter, both dry hopped. I leave the dry hopping until after fermentation, dry hop for 2 days, cold crash for 2 days then package into the keg. It's the first time I've cold crashed into the All Rounder but they both seemed to be nicely hopped. I'll find out next week when I go to the brew club meeting and get some feedback. To avoid getting too much hop material int he keg you could either use a hop sock or a small mechanical filter like the KL27953
@@backyard-brewer yes but you dry hop twice in the recipe. So do you just leave the first dry hop in the fermenter and dry hop again?
Yes, you can't drop the hop out of an all rounder. If you had a second you might be able to do an O2 free transfer.
Would you pressure ferment this at what pressures? And will it handle a higher fermentation temperature if you do?!
I ferment at 0.5 bar (7psi) but at a lower temperature. I'm going to try it at 15 bar next time but at around 18C to see how it goes.