Hey, really nice footage of how to do a ferment under pressure beer! One small tip is that you can add gelatin using a 500ml pet bottle with the plastic carbonation caps, you just need to have higher pressure on the pet bottle to make a closed transfer of the gelatin. Cheers!
Great work. The only thing I'd suggest is *not* clearing the bear. The "Wit" in witbier doesnt get its name from wheat but from "white" and it refers to the cloudyness. If you clear it with gelatine, its not a witbier anymore! Embrace the mank!
Great video, really enjoyed it. Ignore the comment above from my namesake, he's been doing the rounds with similar comments on a few peoples video's! Cheers
So how did it taste? I have heard that one of the risks of using pressure fermentation with Belgian ales is it kills off all of the estery fruit flavors. Did you find these were missing or just muted?
I brewed a Wit with a similar setup the other week. It seems from the video that you did the same mistake as I did. I forgot to crush the koriander seeds in a morter first :)
Hi, very informativ video. I‘ll try to do it the same way. Can you give me a detailed list of the parts used to build the tupe connector with the manometer on top of the fermzilla? Thanks 🍻
To stir up the yeast for no valid reason at all, but i found with bucket fermentation, stirring up once after storm fermentation speeds up fermentation for the last 15 points down to 1.008. So i thought why not try out again. Today is brew day on a DIPA, so in few days i will upload a video and leave the valve open.😀
@@LucasSteyn Thank you for reply. Can you put a link to this belt. I was wandering if that one would be ok: a.aliexpress.com/_u8V14l 40 watts. People use it also on plastics buckets and fermenters
@@Nagellan this one here is better for fermzilla: www.aliexpress.com/item/33046986820.html or this one that i use: www.olbrygging.no/ferrari-group/101726/varmebelte-for-gjæringskar-25-watt
Hi I'm an italian homebrewer, congratulation for your video. I have one question, during cold crash which is the value of the right pressure? Is not the same of the first part of fermentation,right?
Is it possible that you can post links to what you bought. would be great for beginners. Where did you buy the heating element in the refrigerators. It looked smooth. A last question. Are you happy with the Brewzillan? I'm thinking of a grainfather but I'm open to any suggestions. Also think you can upload a video just about pressure fermentation and its components. Have a nice weekend.👍🍻
Hi I am in Norway which is a home brew nest and all components is easily available. The links will take you to a norwegian site, but i will go through all stuff i use and the name then you can shop locally where you stay.
I did transfer into a bucket the night before to settle some trub then transfered into the fermzilla the following morning but you get minimal .. my end result is crystal clear and that counts, you cant expect the same trub fall out of allgrian as you have on an extract kit.
@@LucasSteyn yeah of course your beer is clear. But my point is there's no need for the extra step of kettle->bucket. If you have any trub you can dump it, but cold crash takes care of it anyway
Hey! What tube size and length do you use for dispensing the beer? I am noticing that the beer comes out pretty fast even though the pressure is quite low..
@@Styv93 i always serve from 05 -07 bar. If you dont make foam during serving you dont loose carbonation. I would top up pressure when i am not serving often, then drop when i do.
Cool video. Though I follow the same steps as you I'm getting loads of foam when pouring straight from the fermentor. Any tips on what to further check ?
Hi its a normal soda stream bottle. It lasts 2 brews of worth pressurising, purging, taste testing and pressure toppup during serving until 25l of beer is used up for both rounds. Rough thread coupling bottle. It might be that homebrew shop wants more money, but it can be bought at an appliance store that stocks soda stream machines at half price and refilled cartridges alike. Coupling with ball lock and hose must be bought at home brew shop with matching hose to coupling diameter or as a set. I hope this helps✌️✌️
@@LucasSteyn Thanks! Appreciate your answer! I ordered the Allrounder and the fermzilla 27L. Want to use it with Sodastream bottles so this should be the way! :)
Other question, how do you know the amount of carbonisation in your beer. When i use the carbonisation charts it says that at 27 degrees celsius i need to add 32 psi. When recommended for the yeast is 15... how do you do carbonisation and how do you calculate it? :)
Hi, the beer doesn’t hold the co2 as long it is so hot. I do pressurize to 2.2 bar/ 32 psi. Then cool down to 2 deg for 2 days. Then i heat up to 6-7 deg. I end up with 2.5-2.7 carbonation. And its perfect every time.
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This was the best video I've seen on pressure fermentation. Thanks for your contribution to my better beer.
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Hey, really nice footage of how to do a ferment under pressure beer!
One small tip is that you can add gelatin using a 500ml pet bottle with the plastic carbonation caps, you just need to have higher pressure on the pet bottle to make a closed transfer of the gelatin. Cheers!
Hi! I do that for IPA, but for the rest i just dump it in if its only a small amount👍 credit for the tip though👌
respect, one handed brewer
Great work. The only thing I'd suggest is *not* clearing the bear. The "Wit" in witbier doesnt get its name from wheat but from "white" and it refers to the cloudyness. If you clear it with gelatine, its not a witbier anymore! Embrace the mank!
I agree, good point👍👍
Really useful video thanks! Just got a fermzilla and about to go about experimenting with pressure fermenting. Cheers!
Good stuff!
Great video, really enjoyed it. Ignore the comment above from my namesake, he's been doing the rounds with similar comments on a few peoples video's! Cheers
So how did it taste? I have heard that one of the risks of using pressure fermentation with Belgian ales is it kills off all of the estery fruit flavors. Did you find these were missing or just muted?
I brewed a Wit with a similar setup the other week. It seems from the video that you did the same mistake as I did. I forgot to crush the koriander seeds in a morter first :)
Correct, i noticed on first taste that i overlooked that point😂😂
Hello Stein!
How did you install your stc 1000? Is it a hole straight through the wall?
Not straight through, i cut the inner lining behind thermostat housing and dug out the foam insulation. Enough space there.
Just curious why would you use gelatin especially with a witbier????
My beer, i decide. Doing a twist makes it unique to yourself and what you like. You can even rename it. Farmers golden quench Wit. For example…. 👌👌
@@LucasSteyn I respect that I was just curious what the benefit was if any.
@@patchworxbrewing4164 now you know 😀
Very nice!
Hi,
very informativ video. I‘ll try to do it the same way. Can you give me a detailed list of the parts used to build the tupe connector with the manometer on top of the fermzilla? Thanks 🍻
All is sold as a serve kit and pressure ferment kit
@@LucasSteyn Thanks mate. Already bought all the stuff and will start brewing next week.
Nice looking beer. Curious to know why you went 2.5 days before opening the dump valve and instead not have it open from the start.
To stir up the yeast for no valid reason at all, but i found with bucket fermentation, stirring up once after storm fermentation speeds up fermentation for the last 15 points down to 1.008. So i thought why not try out again. Today is brew day on a DIPA, so in few days i will upload a video and leave the valve open.😀
Great video :) Where did you buy the heatbelt?
Hello. Are you using heating belt on Fermzilla?
Yes, directly on it. 25 W
@@LucasSteyn Thank you for reply. Can you put a link to this belt. I was wandering if that one would be ok:
a.aliexpress.com/_u8V14l
40 watts. People use it also on plastics buckets and fermenters
@@Nagellan this one here is better for fermzilla: www.aliexpress.com/item/33046986820.html or this one that i use: www.olbrygging.no/ferrari-group/101726/varmebelte-for-gjæringskar-25-watt
Hoy big is your freezer? Cheers
Hi I'm an italian homebrewer, congratulation for your video. I have one question, during cold crash which is the value of the right pressure? Is not the same of the first part of fermentation,right?
Hi, please refer to carbonation chart. You find this on google.
Is it possible that you can post links to what you bought. would be great for beginners. Where did you buy the heating element in the refrigerators. It looked smooth. A last question. Are you happy with the Brewzillan? I'm thinking of a grainfather but I'm open to any suggestions. Also think you can upload a video just about pressure fermentation and its components. Have a nice weekend.👍🍻
Hi I am in Norway which is a home brew nest and all components is easily available. The links will take you to a norwegian site, but i will go through all stuff i use and the name then you can shop locally where you stay.
@@LucasSteyn Skulle vara kanon. Kul att du är från Norge👍. Såg att du har en heater i kylskåpet också. Ha det gott/ Niclas
Men så fint, Sverige er ikke så langt unna✌️ Jeg ser hva jeg får til med video. Jeg holder på å brygge en kraftig dobbel ipa👍
Hey awesome vid! Can you post a link to the co2 canister and valve thing you have for topping up co2?
Check description in video. You will be able to take it from there.
Hi Lucas, can this be done in Fermzilla without the yeast collection bottle at the bottom? Can find only flat bottom ones in my place.
Beer in 5 days, yes no problem.
Why not put the 30C wort directly into the FZ to cool until the next day? Giving yourself extra washing there
It all stirs up again as soon as fermentation starts.
@@LucasSteyn of course. don't understand the extra step though. Just chuck it in the FZ no?
I did transfer into a bucket the night before to settle some trub then transfered into the fermzilla the following morning but you get minimal .. my end result is crystal clear and that counts, you cant expect the same trub fall out of allgrian as you have on an extract kit.
@@LucasSteyn yeah of course your beer is clear. But my point is there's no need for the extra step of kettle->bucket. If you have any trub you can dump it, but cold crash takes care of it anyway
What were u doing with the co2 tank the 1st time? Purging out the oxygen?
Pressurize to 1.5 bar wich will be my fermentating pressure.
Hello what is the temperature controller inside the fridge?
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Did it still have banana flavours?
Hey! What tube size and length do you use for dispensing the beer? I am noticing that the beer comes out pretty fast even though the pressure is quite low..
What is low pressure for you?
@@LucasSteyn 0.5 bar.. I am wondering if you lose carbonation by using such a short and wide tube?
@@Styv93 i always serve from 05 -07 bar. If you dont make foam during serving you dont loose carbonation. I would top up pressure when i am not serving often, then drop when i do.
@@LucasSteyn I see =), so what's your pipe length and size?
Cool video. Though I follow the same steps as you I'm getting loads of foam when pouring straight from the fermentor. Any tips on what to further check ?
You should drop pressure to 0.5-0.8 bar and fully open/ press the serving tap. If not you will get foam.
Is this a Sodastream gas bottle you are using? If yes, may i ask how long you can run on 1 full tank? Great video! :)
Hi its a normal soda stream bottle. It lasts 2 brews of worth pressurising, purging, taste testing and pressure toppup during serving until 25l of beer is used up for both rounds. Rough thread coupling bottle. It might be that homebrew shop wants more money, but it can be bought at an appliance store that stocks soda stream machines at half price and refilled cartridges alike. Coupling with ball lock and hose must be bought at home brew shop with matching hose to coupling diameter or as a set. I hope this helps✌️✌️
@@LucasSteyn Thanks! Appreciate your answer! I ordered the Allrounder and the fermzilla 27L. Want to use it with Sodastream bottles so this should be the way! :)
Other question, how do you know the amount of carbonisation in your beer. When i use the carbonisation charts it says that at 27 degrees celsius i need to add 32 psi. When recommended for the yeast is 15... how do you do carbonisation and how do you calculate it? :)
Hi, the beer doesn’t hold the co2 as long it is so hot. I do pressurize to 2.2 bar/ 32 psi. Then cool down to 2 deg for 2 days. Then i heat up to 6-7 deg. I end up with 2.5-2.7 carbonation. And its perfect every time.
After this round i keep storing pressure to 16 psi. If i serve often i drop to serving pressure 7 psi during that day or weekend.
Do you serve from the fermenter or transfer to a keg later?
I all ways serve directly from the fermenter, i dont have kegs.
Finally was in 7/8 Days?
Poetry
Why do you need 2 brewzillas?
In fact i dont need 2, i have cider in the all rounder and beer in the conical👌
Does not look like it's at a boil.
Let me reassure you it did boil, wrong timing on that clip 😅