I personally leave the bottom valve open when racking the beer into the fermenter. Maybe not as much for this style but other hoppier styles may get oxidized if the valve is opened post-fermentation. I also find that temperature does not really affect the beer when pressure fermenting. (Even lagers at room temp) Cheers Martin! 👍🍻
@@TheHomebrewChallenge sure then everything settles into the bottom cup. You could (if you has a couple more ball lock adapters purge the O2 from the bottom cup as well and then you could leave it shut. Just wasn't sure if you have extra fittings or not. 👍🍻
@@TheHomebrewChallenge i always start with the collection container closed for hoppy beers. For dry hopping,i add the hops in the container,purge with. O2 and open the valve. This way you dont introduce any O2 in the beer. For cold crashing leave it as it as there is enough pressure in the vessel to keep it expanded.
Good job on the series, its a brilliant idea. For me being a novice all grain homebrewer, you are very easy to follow and have a great on camera personality that makes the videos more enjoyable to watch. Cheers, Christopher From Aus
I make a nice Scottish Wee Heavy and use Applewood smoked Cascade hops in the whirlpool. I recommend using Golden Promise malt as the base, it’s the Scottish version of Maris Otter malt. Enjoy your videos, keep it up!
I could watch these amazing beer videos all day matter of fact I have LOL great production it's better than watching a show on TV even keep up your fantastic work
Thanks for the video Martin, great as always. I'd like to see few shots of an active fermentation, especially since the fermenter is see through and it was not stored in your keezer and also pouring from the fermzila would be cool to see.
I have a video coming up on the all rounder that I show some. Martin is right there is less to see because the pressure holds down the kraisen to a minimal level.
Good quality low alcohol beers do not get enough press, I agree with Short Circuited and would leave the bottom collection chamber open unless you purge it. Carry on the good work.
You certainly have some great toys for making beer! As a budget minded home brewer (cheapskate) I still rely on my plastic fermentation tanks to make beer. I made a 5 gallon batch of your Tropical Stout that completely wowed my friends from Jamaica! This Light Scottish Ale looks a bit anemic for my tastes but I continue to enjoy your efforts!
I do pressure ferments in kegs. I add the wort & yeast, seal, purge and pressurise the headspace with O2 to desired spunding pressure (my O2 regulator has a pressure out gauge) and then shake keg to oxygenate wort. Then connect spunding valve and adjust until correct spunding pressure is just being vented. No worries about unsanitary stones contaminating wort.
I was planning to brew a low ABV Scottish ale and came across your video. Between this, your Ordinary Bitter and your Barley Wine parti-gyle I have determined that it's best to aim for a session ale that is closer to 4%. It seems anything under 3.5% is really underwhelming. Thanks for the vids, I am learning a lot. Looking forward to the rest of the series. Cheers.
Another great video. Have you any lagers coming up that you would try the whitelabs pressure lager yeast ? I think it is WLP925. I pressure ferment since mid last year but only done ales so far. Keep up the great vids.
have seen the WilliamsWarne pressurized fermenter before? it is like a beer barrel with the same sort of yeast bottle under it like this setup, the yeast drops into the bottle and you can discard it and it is a pressurized fermentation but made of steel, it looks really good as it is solid but the company in New Zealand flogs malt extract kits along with it and they claim it is as good as allgrain brewing
@@TheHomebrewChallenge they are a complete rip off though, they claim that it tastes like a commercial beer using their extracts, you can ferment in cony kegs too, you put a spunding valve on them and use the fermentasauraus float and tube to draw beer from the top of the keg, I'm going to try this next
Hey Martin. How did the final carbonation come out? Did the spending valve do a good job in keeping it well carbonated. It looked from the photos like it was well carbonated?
Hi Martin two things from me. How you are creating recipes for beers like this one which you never drink before? and what is your opinion about fermzilla I heard few people moaning on them...
I currently have your Kölsch in my fermenter. Looking at doing this one next I think. Any chance you’ll start sharing your recipes on beersmith any time soon?
Maybe use a higher temperature for your mash, maybe 160° to 162°? Then you could use more grain to get the same percent alcohol and a lot more flavor. Might be a little on the sweet side but not too crazy at those levels.
Reminds me of a Sweetheart Stout. Thats pretty weak at about 2%. Any time I drink that that is if ive used it to make a Black and Tan. 2/3 McEwan's Export, 1/3 Sweetheart.
Yes it can ! You will find some videos on RUclips about it. The new version has a pressurised collecting vessel that allows you to purge O2 before sending the hops into it. Or you could simply dump the hops as in a regular fermenter and collect them in the bottom later.
@@splitscreenjc I see its like a Mcewans 60/ I dont even think you can get that any more? They are calling it a Heavy but a heavy is traditionally like 70/ or 80/ and around 3.5 to 4% is it not ?
I personally leave the bottom valve open when racking the beer into the fermenter. Maybe not as much for this style but other hoppier styles may get oxidized if the valve is opened post-fermentation. I also find that temperature does not really affect the beer when pressure fermenting. (Even lagers at room temp) Cheers Martin! 👍🍻
Thanks Brian. Do you do a cold crash when using this fermenter with the valve open?
@@TheHomebrewChallenge sure then everything settles into the bottom cup. You could (if you has a couple more ball lock adapters purge the O2 from the bottom cup as well and then you could leave it shut. Just wasn't sure if you have extra fittings or not. 👍🍻
@@TheHomebrewChallenge i always start with the collection container closed for hoppy beers. For dry hopping,i add the hops in the container,purge with. O2 and open the valve. This way you dont introduce any O2 in the beer. For cold crashing leave it as it as there is enough pressure in the vessel to keep it expanded.
A great way to make a Scottish Light is to brew a Scottish heavy and then use the second runnings to make the light 😉 Cheers Martin!
Partigyle!
Good job on the series, its a brilliant idea. For me being a novice all grain homebrewer, you are very easy to follow and have a great on camera personality that makes the videos more enjoyable to watch.
Cheers,
Christopher From Aus
I make a nice Scottish Wee Heavy and use Applewood smoked Cascade hops in the whirlpool. I recommend using Golden Promise malt as the base, it’s the Scottish version of Maris Otter malt. Enjoy your videos, keep it up!
I could watch these amazing beer videos all day matter of fact I have LOL great production it's better than watching a show on TV even keep up your fantastic work
Thank you so much
Thanks for the video Martin, great as always. I'd like to see few shots of an active fermentation, especially since the fermenter is see through and it was not stored in your keezer and also pouring from the fermzila would be cool to see.
Yeah had intended to capture some but the fermentation did not put on much of a show. Will try again with a higher gravity beer.
I second that idea.
Was thinking the same!
I have a video coming up on the all rounder that I show some. Martin is right there is less to see because the pressure holds down the kraisen to a minimal level.
Second that. And i think it would also be nice to see you using the collection chamber, maybe removing the yeast cake after fermentation
Good quality low alcohol beers do not get enough press, I agree with Short Circuited and would leave the bottom collection chamber open unless you purge it. Carry on the good work.
You certainly have some great toys for making beer! As a budget minded home brewer (cheapskate) I still rely on my plastic fermentation tanks to make beer. I made a 5 gallon batch of your Tropical Stout that completely wowed my friends from Jamaica! This Light Scottish Ale looks a bit anemic for my tastes but I continue to enjoy your efforts!
Your weekly vids are one of the few things that have kept me going thru this shitshow lately. You could brew Koolaid and I’d watch.
LOL thank you.
I do pressure ferments in kegs. I add the wort & yeast, seal, purge and pressurise the headspace with O2 to desired spunding pressure (my O2 regulator has a pressure out gauge) and then shake keg to oxygenate wort.
Then connect spunding valve and adjust until correct spunding pressure is just being vented.
No worries about unsanitary stones contaminating wort.
Yes this sounds like a really good process. I plan to do something similar shortly.
I was planning to brew a low ABV Scottish ale and came across your video. Between this, your Ordinary Bitter and your Barley Wine parti-gyle I have determined that it's best to aim for a session ale that is closer to 4%. It seems anything under 3.5% is really underwhelming.
Thanks for the vids, I am learning a lot. Looking forward to the rest of the series. Cheers.
Thanks. And yes I would tend to agree after brewing those styles.
Another great video. Have you any lagers coming up that you would try the whitelabs pressure lager yeast ? I think it is WLP925. I pressure ferment since mid last year but only done ales so far. Keep up the great vids.
I don’t think I have any more lagers in the list but I’m curious to try this.
Very good video. The style does allow for a low level of esters which do add to the character of this low alcohol beer.
have seen the WilliamsWarne pressurized fermenter before? it is like a beer barrel with the same sort of yeast bottle under it like this setup, the yeast drops into the bottle and you can discard it and it is a pressurized fermentation but made of steel, it looks really good as it is solid but the company in New Zealand flogs malt extract kits along with it and they claim it is as good as allgrain brewing
How interesting. I’ve not seen this.
@@TheHomebrewChallenge they are a complete rip off though, they claim that it tastes like a commercial beer using their extracts, you can ferment in cony kegs too, you put a spunding valve on them and use the fermentasauraus float and tube to draw beer from the top of the keg, I'm going to try this next
Hey Martin. How did the final carbonation come out? Did the spending valve do a good job in keeping it well carbonated. It looked from the photos like it was well carbonated?
Hi Martin two things from me. How you are creating recipes for beers like this one which you never drink before? and what is your opinion about fermzilla I heard few people moaning on them...
Did you try the collection jar? I seen/heard it is a giant pain to collect and then clean up the mess, not to mention it burps air into the fermenter.
...coming next week 😀
I currently have your Kölsch in my fermenter. Looking at doing this one next I think. Any chance you’ll start sharing your recipes on beersmith any time soon?
Do you have a link we can use for the spunding valve? I’m interested in buying one.
Maybe use a higher temperature for your mash, maybe 160° to 162°? Then you could use more grain to get the same percent alcohol and a lot more flavor. Might be a little on the sweet side but not too crazy at those levels.
Good call.
Any issues with the valve when you were finished? Clean up issues, etc?
No, cleaned up well.
Would be great if you described the salts you add to your water for each style
Reminds me of a Sweetheart Stout. Thats pretty weak at about 2%. Any time I drink that that is if ive used it to make a Black and Tan. 2/3 McEwan's Export, 1/3 Sweetheart.
Did you have foam from the cleaning agent inside the vessel when you added the beer?
He’s using a no rinse sanitizer called Star San. The bubbles/foam on the fermenter are fine to transfer the wort into.
Backwards baseball cap?!radical, dude
Awesome video Martin. I know you mostly do 2.5 gal batches. Are you pitching the entire yeast packet in the batch? Does that seem to work well?
Yes I put the whole packet in. Have not noticed any difference in fermentation speed or result doing this compared between 5 and 2.5 gallon batches.
What's the name of that glass type please?
Please go back to recipe in the description.
Thanks!
The bottom valve could be used for dry hopping?
Yes it can ! You will find some videos on RUclips about it. The new version has a pressurised collecting vessel that allows you to purge O2 before sending the hops into it. Or you could simply dump the hops as in a regular fermenter and collect them in the bottom later.
where does the CO2 comes out from ?? where does the CO2 come out of while fermenting ??
He just opened the valve after he put 15 psi 8:15
@@StanosMarios2579 Ok so the carbon escape too ,.!! great thanks mate ..
Even if you don't add CO2 the fermentation produces CO2 that will pressurize the vessel. Almost the same as when you bottle beer. 👍🍻
cant find the recipe....
Plenty of decent Scottish beer around here - maybe not on your side of the pond!
HA 1st!
Is it an optical illusion? Your beers always look so dark. Is it the camera? Love the episodes!
@morse led coasters sound like such a great idea!
HA 2nd!!
You left soap sure in your fermentation vessel
anonymous B that’s star San bubbles, not soap. It won’t have any effect. He would never ever clean with soap.
@@hecker1982 sure ..
@@briansegers674 troll
2. Odd percent? That is never a Scottish beer. I've never heard of this Nonsence 😂 where you getting this info from?
It's an odd style for sure and rarely found here in Scotland. dev.bjcp.org/style/2015/14/14A/scottish-light/
@@splitscreenjc I see its like a Mcewans 60/ I dont even think you can get that any more? They are calling it a Heavy but a heavy is traditionally like 70/ or 80/ and around 3.5 to 4% is it not ?