This is by far the best video series on pressure fermentation, love the details of the explanation. It's the first time I see that chart and understand ester production. Keep it up my man
You should try the method for dry hopping where you use two food safe magnets, one inside your hopsock and the other on the outside of the vessel. Held above the liquid level and then dropped in at the right time. Then no need to open up the fermenter. Nice video enjoying a science take on it
Your content is like @NileRed meets the homebrewer community... Next level good. You are the lead weight to my deep dive of this amazing craft. Thank you for taking the time to make such a great channel. I instascribed
@7:45 i remember tasting a hint of banana flavor when i drink Maker's Mark. Obviously it's not a beer but still cool to know how that flavor is added naturally, thank you for the knowledge!
one of very few scientific videos on youtube. well done and thank you very much. May I ask about the source of information ? (are you studying brewing academically ?) thank you, and keep it up bro
Excellent presentation of the basics of pressure fermentation. I am just putting together pressure fermentation equipment and about to go down this route with my next bru. "Today, I learnt something". Thanks for uploading.
Hey man, this was a really useful video to me. I enjoyed the straightforward explanation to something complex such as yeast behavior under pressure that was quite excellent. You earned my like and subscription. On a side note, I feel like a lot of the basics are missed or just not explained with other channels...maybe they don't want bore the audience, but really...it helps with understanding how all the pieces to the puzzle works. Thank you for this! Here is a tip that I have learned that you might benefit from. I noticed when you dry hopped you had to open both containers, which is probably fine but if you wanted to minimize oxygen from entering or wanted to maintain that PSI pressure, you can add the dry hop bag at the top of the vessel after the wort goes in and use strong magnets to hold it at the top(one on the inside of vessel and one on the outside of vessel), once it's time to dry hop, just remove the magnet that was placed on the outside of the vessel and the hops bag will fall into the beer.
Good video. I also pressure ferment and appreciate your effort for explanation. Great way to ensure o2 free environment is to get a couple of bits of steel, put each one in a ziplock bag and "string" the sock across the inside lid of your fermenter after adding wort...hold them there with neo magnets. When its dry hop time, they're totally o2 free, remove the magnets, and your hops drop in. Dont worry about oxygenating with dry yeast, yes I get that it assists in the controls for your experiment, however it's not needed. 05 will ferment fine if you just put the lid on and shake your fermenter for 20 seconds....hey...same amount of air in both right? This is insightful and have subscribed. ...take it you keep your fermenters out of the light right and that you've got decent temperature control? That's actually important. I use tilt...they're hopeless WRT accuracy of ferment gravity under pressure, however they do give a very accurate temp reading. Just take proper samples using a party tap at your OG and FG. Everything else is a bit moot....however again, even if tilt is inaccurate, considering you've got one for each...a reading can be compared I suppose. A bit of advice...actually post the video when you get your final results, itll be more meaningful, especially if you have lots of videos and results. Good stuff, keep it up
The main reason I’m trying pressure fermentation is because I have no temp control with my setup. I try to make 10 G high gravity (8%) IIPA’s and lagers with a caveman setup. Any tips?
Omg! (In a good way 😀) one of the most enjoyable learning video’s I watched. Just subbed👍 pleased you aren’t a boring so and so and know it all types..😂I’m learning loads as I plan a single citra PA when I get the FermZilla all rounder. Off to watch parl 2. Take care mate. Brian D.
Hello, great video! My question is about temperature. I read that under pressure fermentation temperature may be higher. How far? What rule to follow? Depend on each yeast? What are your advises. Cool regards
Interesting. Can I get your opinion? I have a 4 gal blonde ale( supposed to be a helles but LHBS ran out of lager yeast) fermenting at 78° F in corny keg day 1. I pitched 11 g of Voss kviek, which is known for orange esters, but it's said the lower temp will suppress that. Would the Voss Kviek Ester be further suppressed under pressure? I plan to attach spunding valve on day 3 but maybe now after 14 hours? Voss kviek @77°F ferments out in 5-7 days according to white paper.
Hi Tony, thank you for your question, more than happy to provide my opinion. If your intention is to minimise esters, you could apply pressure early on during fermentation as that is when majority of esters are produced (1-3 days into fermentation). Applying pressure after this period might not have considerable effect. Since you are using Kviek, you will have to apply pressure sooner. 14 hours should be okay. If the intention is to ferment more like an ale, you could increase the temp to 98-100 F and apply 10-12 psi pressure to get more esters while cutting your fermentation time to half. Hope this helps!
Good video. I also pressure ferment and appreciate your effort for explanation. Great way to ensure o2 free environment is to get a couple of bits of steel, put each one in a ziplock bag and "string" the sock across the inside lid of your fermenter after adding wort...hold them there with neo magnets. When its dry hop time, they're totally o2 free, remove the magnets, and your hops drop in. Dont worry about oxygenating with dry yeast, yes I get that it assists in the controls for your experiment, however it's not needed. 05 will ferment fine if you just put the lid on and shake your fermenter for 20 seconds....hey...same amount of air in both right? This is insightful and have subscribed. ...take it you keep your fermenters out of the light right and that you've got decent temperature control? That's actually important. I use tilt...they're hopeless WRT accuracy of ferment gravity under pressure, however they do give a very accurate temp reading. Just take proper samples using a party tap at your OG and FG. Everything else is a bit moot....however again, even if tilt is inaccurate, considering you've got one for each...a reading can be compared I suppose. A bit of advice...actually post the video when you get your final results, itll be more meaningful, especially if you have lots of videos and results. Good stuff, keep it up
Hi Jacob! Thank you for your feedback. The use of magnets to hold the dry hops inside the fermentor is a great trick! I will definitely be giving it a try next time, especially for my NEIPA's. Re the oxygenation for dry yeast, although has minimal effect on fermentation and its products, it does assist in yeast health and multiplication (vitality and viability) if you repitch your yeast. This subject is infact an ongoing area of research at our company and I will be able to report concrete findings on role of oxygen for dry yeast in near future. I do keep my fermentors out of light and in a temp. controlled environment (the two fridges you see in the video) :) I agree on the tilt being inaccurate with gravity readings but that's the best tool available at the home brewing scale, in my knowledge. I do have a iSpindel I am trying to put together and engineer for better accuracy. I too wanted to include the results in the same video but I personally struggle to watch videos longer than 20-30 mins and this one would have crossed that time limit. I will make an attempt to shorten some snippets and compress the information as much as I can for future videos. Thank you for sharing your thoughts and the helpful feedback and I am glad you liked the video :)
This is by far the best video series on pressure fermentation, love the details of the explanation. It's the first time I see that chart and understand ester production. Keep it up my man
You should try the method for dry hopping where you use two food safe magnets, one inside your hopsock and the other on the outside of the vessel. Held above the liquid level and then dropped in at the right time. Then no need to open up the fermenter.
Nice video enjoying a science take on it
Excellent video! Although I felt a little concerned about the sun hitting the fermenter to the right xD
Your content is like @NileRed meets the homebrewer community... Next level good. You are the lead weight to my deep dive of this amazing craft. Thank you for taking the time to make such a great channel. I instascribed
This video deserves significantly more recognition. Consider me subscribed. Awesome
@7:45 i remember tasting a hint of banana flavor when i drink Maker's Mark. Obviously it's not a beer but still cool to know how that flavor is added naturally, thank you for the knowledge!
one of very few scientific videos on youtube. well done and thank you very much. May I ask about the source of information ? (are you studying brewing academically ?) thank you, and keep it up bro
Excellent presentation of the basics of pressure fermentation. I am just putting together pressure fermentation equipment and about to go down this route with my next bru. "Today, I learnt something". Thanks for uploading.
this is great, love the science!
Hey man, this was a really useful video to me. I enjoyed the straightforward explanation to something complex such as yeast behavior under pressure that was quite excellent. You earned my like and subscription.
On a side note, I feel like a lot of the basics are missed or just not explained with other channels...maybe they don't want bore the audience, but really...it helps with understanding how all the pieces to the puzzle works. Thank you for this!
Here is a tip that I have learned that you might benefit from. I noticed when you dry hopped you had to open both containers, which is probably fine but if you wanted to minimize oxygen from entering or wanted to maintain that PSI pressure, you can add the dry hop bag at the top of the vessel after the wort goes in and use strong magnets to hold it at the top(one on the inside of vessel and one on the outside of vessel), once it's time to dry hop, just remove the magnet that was placed on the outside of the vessel and the hops bag will fall into the beer.
Perfect video. Thank you. Could you please tell me fermenters model?
Good video. I also pressure ferment and appreciate your effort for explanation.
Great way to ensure o2 free environment is to get a couple of bits of steel, put each one in a ziplock bag and "string" the sock across the inside lid of your fermenter after adding wort...hold them there with neo magnets. When its dry hop time, they're totally o2 free, remove the magnets, and your hops drop in.
Dont worry about oxygenating with dry yeast, yes I get that it assists in the controls for your experiment, however it's not needed. 05 will ferment fine if you just put the lid on and shake your fermenter for 20 seconds....hey...same amount of air in both right?
This is insightful and have subscribed.
...take it you keep your fermenters out of the light right and that you've got decent temperature control? That's actually important. I use tilt...they're hopeless WRT accuracy of ferment gravity under pressure, however they do give a very accurate temp reading. Just take proper samples using a party tap at your OG and FG. Everything else is a bit moot....however again, even if tilt is inaccurate, considering you've got one for each...a reading can be compared I suppose.
A bit of advice...actually post the video when you get your final results, itll be more meaningful, especially if you have lots of videos and results. Good stuff, keep it up
The main reason I’m trying pressure fermentation is because I have no temp control with my setup. I try to make 10 G high gravity (8%) IIPA’s and lagers with a caveman setup. Any tips?
great vid my dude
Omg! (In a good way 😀) one of the most enjoyable learning video’s I watched. Just subbed👍 pleased you aren’t a boring so and so and know it all types..😂I’m learning loads as I plan a single citra PA when I get the FermZilla all rounder. Off to watch parl 2. Take care mate. Brian D.
Excellent. More videos please
brilliant video
Hello, great video! My question is about temperature. I read that under pressure fermentation temperature may be higher. How far? What rule to follow? Depend on each yeast? What are your advises. Cool regards
Where to buy these transparent kegs? Thanks in advance.
Great explanation!
Cheers Mark! Hope you find the knowledge helpful in making your next beer :)
Interesting. Can I get your opinion?
I have a 4 gal blonde ale( supposed to be a helles but LHBS ran out of lager yeast) fermenting at 78° F in corny keg day 1. I pitched 11 g of Voss kviek, which is known for orange esters, but it's said the lower temp will suppress that. Would the Voss Kviek Ester be further suppressed under pressure? I plan to attach spunding valve on day 3 but maybe now after 14 hours?
Voss kviek @77°F ferments out in 5-7 days according to white paper.
Hi Tony, thank you for your question, more than happy to provide my opinion.
If your intention is to minimise esters, you could apply pressure early on during fermentation as that is when majority of esters are produced (1-3 days into fermentation). Applying pressure after this period might not have considerable effect. Since you are using Kviek, you will have to apply pressure sooner. 14 hours should be okay.
If the intention is to ferment more like an ale, you could increase the temp to 98-100 F and apply 10-12 psi pressure to get more esters while cutting your fermentation time to half.
Hope this helps!
10 psi for pressure fermentation?
Thank you
Good video. I also pressure ferment and appreciate your effort for explanation.
Great way to ensure o2 free environment is to get a couple of bits of steel, put each one in a ziplock bag and "string" the sock across the inside lid of your fermenter after adding wort...hold them there with neo magnets. When its dry hop time, they're totally o2 free, remove the magnets, and your hops drop in.
Dont worry about oxygenating with dry yeast, yes I get that it assists in the controls for your experiment, however it's not needed. 05 will ferment fine if you just put the lid on and shake your fermenter for 20 seconds....hey...same amount of air in both right?
This is insightful and have subscribed.
...take it you keep your fermenters out of the light right and that you've got decent temperature control? That's actually important. I use tilt...they're hopeless WRT accuracy of ferment gravity under pressure, however they do give a very accurate temp reading. Just take proper samples using a party tap at your OG and FG. Everything else is a bit moot....however again, even if tilt is inaccurate, considering you've got one for each...a reading can be compared I suppose.
A bit of advice...actually post the video when you get your final results, itll be more meaningful, especially if you have lots of videos and results. Good stuff, keep it up
Hi Jacob! Thank you for your feedback. The use of magnets to hold the dry hops inside the fermentor is a great trick! I will definitely be giving it a try next time, especially for my NEIPA's.
Re the oxygenation for dry yeast, although has minimal effect on fermentation and its products, it does assist in yeast health and multiplication (vitality and viability) if you repitch your yeast. This subject is infact an ongoing area of research at our company and I will be able to report concrete findings on role of oxygen for dry yeast in near future.
I do keep my fermentors out of light and in a temp. controlled environment (the two fridges you see in the video) :) I agree on the tilt being inaccurate with gravity readings but that's the best tool available at the home brewing scale, in my knowledge. I do have a iSpindel I am trying to put together and engineer for better accuracy.
I too wanted to include the results in the same video but I personally struggle to watch videos longer than 20-30 mins and this one would have crossed that time limit. I will make an attempt to shorten some snippets and compress the information as much as I can for future videos.
Thank you for sharing your thoughts and the helpful feedback and I am glad you liked the video :)