Space Age Lager - Pressure Fermentation - Elon Musk Approved?

[@51rwyatt]

You folks are the gold standard of beer videos. Informative, but also psychedelic and amusing.

[@penguiin12]

ligma

[@fiddler4035]

Honestly your videos are so freaking creative, top tier production. And hilarious. Keep it uppppp.

[@captcrit9049]

I feel like the production value of this video is your best yet. Well done.

[@ClawhammerSupply]

Wow, thanks!

[@AndJusTIceForRob]

Your production quality is next-level. There’s a whole motif with each video! And it’s never cookie-cutter either! Hats-off to whatever artist you have doing these!

[@ClawhammerSupply]

Thanks!

[@deepdude4719]

@@ClawhammerSupply what is the cost of making one glass of this beer? The cost per glass?

[@matthewcrawford4216]

@@deepdude4719 one tank of unleaded gas…. #inflation

[@JimFosterVO]

The soundtrack alone made this one a fun watch.

[@grantwarmoth1551]

Before upgrading to a Fermentasaurus Snub nose, I pressure fermented in kegs. I also served straight from the fermenting keg (with a floating dip tube) for a ESB and have zero issues with off flavors over the month and a half.

[@gedionsamuel2256]

Just got the All Round, but I almost feel like doing it in kegs with everything being solid & no plastics would look like the upgrade. But definitely I felt I wanted to see what was happening inside so I chose to go this way instead.

[@Jango1989]

This video repressurised my interior with positive vibrations.

[@blitzkrieg6093]

Emmitt always comes through with award winning comments.

[@TheBruSho]

Love the digital display on that spunding valve. Very precise! Great editing as always!

[@Zoltoks]

So glad I found this homebrew channel. I am very surprised how small the community is on youtube.

[@morsecodebrewing---.-.-...6073]

Most creative homebrew channel on the interwebs. By a mile!

[@Unsub-Me-Now]

You should check out thebrusho he's channel is high quality too.

[@TheApartmentBrewer]

Been psyched for this ever since hearing about it on the Hoppy Hour last night!

[@jamescarragher8879]

And there’s the happy feeling I needed to have today😊

[@jasoncook9946]

Great vid. When I started making my own beer I chose a pressure ferment system. I use a clear plastic fermentor and you can watch the whole process.

[@SNippets01]

What temp was the ferment at? Blog says 'room temp' and didn't hear mention in video.

[@jeremyghunter]

Wow, I've never considered whether a brewing technique might be Elon Musk approved! And I never will.

[@seriomarkj]

Nothing like those prefect stripes

[@gustag]

You guys are awesome, great video!

[@Tense]

This is the greatest brewing video I have ever seen. I have a question though... how do you deal with trub if fermenting and serving in the same vessel? I mean, I understand you are testing a float but you just serve until you hit trub?

[@ClawhammerSupply]

Haha. Thanks! Yes, exactly what you guessed.

[@Emtsan]

Damn that beer is bright!

[@ElementaryBrewingCo]

Solid video and solid looking beer, cheers!

[@amarkert]

How much wort was in the keg while fermenting? 4 gallons or 5? Wondering how much head space. Thanks!

[@hmmy92]

I have conclude that by pressure fermenting lagers you only gain fermentation to higher (room) temperatures and faster fermentation. I believe you don't avoiding lagering time which many out-there say that they gain. I believe the lager needs lagering...

[@El-Rumbo-Iglesia-Haitiano]

other vids are using geletin to skip lagering, couple days

[@andrewadam9544]

cant believe you finally got round to pressure fermenting, its certainly not cheaper when you get in to it, the fermenter cost for a start which you missed off your equipment list

[@lifeisajourney7297]

excellent knowledge and know how.

[@FrankGenoBruno]

Great video, however your unitank is about $300, a corny keg and a spunding valve kit and dip tube are about $165 total.

[@quinxx12]

Next-level quality! Def gonna try that one out! One thing I didn't quite get is what is meant with cold crashing. Do you let the fermenter sit at 0-4°C for the next 48h? I can't imagine that this is the case since you only let it ferment for one day before and I guess at such low temperatures not much of fermentation is happening. So, for how long do you cold crash it?

[@Duci1989]

You are kidding me, this was brewed with Saflager from grain to glass within a week?! I have a pack of Saflager that I ordered by accident, the only thing I'm missing is the clearing agent (and I'd have to replace the hops with something else). I already have the pressure fermentation gear. I'm going to be making this baby a little brother one of these weeks!

[@willschmit436]

I think you missed the whole point. I have been pressure fermenting (in a corney keg with 1.5 inches cut off the dip tube) for many years. You should oxygenate the wort - pitch the yeast - then seal it up and pressurize with 1BAR. Purge the oxygen twice or 3 times. Let it go at room temperature for 4 to 7 days. then transfer to another keg. If you have an out to out transfer tube (after pressurizing the serving keg, and purging twice, and bringing it to 1Bar) put the spunding valve on the in of the serving keg - NOTHING WILL TRANSFER because you have 1bar on both sides of the transfer. SLOWLY back-off on the spunding valve until beer starts to transfer. Take it easy so you don't stir up the sediment -- never move the fermenter. When you get gas transfer, pull the hoses. This guarantees that your beer is NEVER exposed to air/oxygen. Put it in the kegerator under serving/carbonation pressure for 2 weeks, then drink...

[@kubazolnik8595]

Do you add co2 to the keg at the start of the ferment, up to the desired pressure? Or do you let it build naturally with the spunding valve on?

[@jaskats1]

Excellent video!

[@DavesVids7]

Ross really got his money’s worth with those shades 👌

[@Matthewbraaten]

Especially since they probably cost 12.99 at a gas station.

[@luwn00bz]

I just tasted my lager with S-189. Non pressured. 2 packs of yeast to 30 litres of 1.052 OG. Primary 3 weeks, 6 weeks lager, 2 weeks in bottle and tastes like acetaldehyde. I hope this will clean off for christmas :( But your method is definitely faster than mine, don't know if it's better tho in the end. On topic: S-189 is rated up to 22C (71F) so I think this test should be done with a lager yeast that is not rated for such high temperatures.

[@bonedrykneecaps]

How did it turn out? I had a similar issue with Saflager W-34/70 and it didn't clear up over 3 months :(

[@TheScotttP]

Looks delicious! I just set myself up with ability to do a pressurized fermentation. Looking for my first brew. Is it possible to get the 5 gallon batch recipe?

[@TheSilverRR]

Can you pressure ferment in a keg and then transfer to bottles? If so, that would replace the bottle conditioning right?

[@BWade083]

This makes me think about the German lager styles of beer. In the past they used to ferment beer in wooden barrels which would later be tapped and served from. Rediscovered old technology? 🤔

[@jongohhh]

How much headspace do you have to leave in the keg for keg fermentation?

[@ClawhammerSupply]

If you pressurize it to say, 15psi, you need less pressure because the pressure pushes the yeast cake down.

[@sabres1632]

That's what a lager should taste like. Well done. Did you intend for abv to be so low? Is that due to the pressure fermentation?

[@brotherjohn2002]

The emoji rating system haha. Someone has been watching those bon appetit sommolier tastes wine videos on KZbin.

[@ShortCircuitedBrewers]

Pretty sure I'll never do a traditional lager ever again! Cheers guys! 👍🍻

[@ClawhammerSupply]

Cheers, Brian!

[@CommonEraBrews]

Did you stay with 70F the whole time? Any diacetyl rest? Would something like a Tilt hydrometer work in a pressure ferment?

[@ClawhammerSupply]

Yup, 70F. And yes, we used a tilt to track fermentation.

[@iamjefftiedje]

Any chance you're going to sell these oversized corny kegs or could share where it was purchased?

[@mohamedabbas4546]

this is slightly confusing, for brewhouse size fermenters, what is the timetable?

[@MrDarillion]

Need an entire video where Kyle only talks in emojis

[@Forbesy-gk3zh]

When fermenting a lager under pressure, is it still worth doing a diacetyl rest and then time lagering while still under pressure or does having it under pressure take care of a lot of that?

[@michaelsabottka2956]

the pressure takes care it that, when i do my pressure fermented lagers, from start to finish ready to drink in 12 days using using saflager w-34/70 or US-05 yeast, also tends to finish drier than not pressure fermented, will finish at 1.004. Will transfer to a clean keg around day 4, cold crash for 24 hours, then add some unflavored gelatin from walmart and pressurize for desired carb level and let it sit for the rest of the week

[@davidbeiler6364]

only boiling for 45 minutes (no bittering) then add 15 oz for total of 60?

[@nixda820]

So do i put on pressure right from the beginning or just set the supunding valve and wait for the pressure to build up?

[@ClawhammerSupply]

Either way works

[@Emtsan]

With that floating dip tube you don’t even have to transfer your beer. I’ve kept beer on yeast for 6+ months with no off flavors.

[@ClawhammerSupply]

True story

[@shiminchoo8967]

Can you guys make a kolsh? Maybe a honey flavoured kolsh?

[@nicksymons635]

Please do a tucked in polo episode. : )

[@Heathshrdz24]

So awesome. Did you lose volume since the keg only holds 5 gallons?

[@ClawhammerSupply]

You can fill pressurized vessels pretty full. The pressure actually holds the krausen down

[@El-Rumbo-Iglesia-Haitiano]

Quick question, I just got inot brewing a few weeks ago and lucked onto this vid but afterward you go back to traditional fermenting, did you find some downside to pressure fermenting?

[@ClawhammerSupply]

No, we pressure ferment in a keg for almost every beer now. Even ales (but at a very low pressure).

[@Grumskiz]

How much headspace do you think is needed so that foam can't clog the spunding valve?

[@ClawhammerSupply]

You don't need much headspace as long as the pressure is constant. It actually prevents blowoff. However, if you should lose pressure during fermentation for some reason...well, then you'll need as much headspace as you would normally allow for.

[@dw235]

#blessed

[@brentweatherall5656]

When adding the Super Kleer, did you have to first slowly release the pressure on the keg?

[@brentweatherall5656]

The keg foams right up as soon as I open it.

[@ClawhammerSupply]

I wasn't super pressurized. But yes, it will foam up a bit. You'll need to do it quickly depending on how full the keg is. Our keg is oversized, so it doesn't foam over.

[@brentweatherall5656]

@@ClawhammerSupply ah ok, makes sense. Thanks for the reply! I enjoy the channel!

[@IDillon0]

When is the H4L colab happening tho

[@ClawhammerSupply]

Soon!

[@stephenlaw1782]

Like ZZ Top brewing

[@d4funky1]

That's it!

[@dominicklanzo12]

Ok so when fermenting under pressure you do add pressure at the start of fermentation ? Would the keg land valve work on a keg? Or just the fermzilla?

[@vikramjitsingh4538]

U mean the blowtie.......yes it will fit with all kegs.......cheers

[@dominicklanzo12]

Thank you cheers

[@caryimmesoete7468]

Yes, add pressure from the start. This allows you to verify your spunding value is set to the right pressure and it seats the lid on the keg.

[@NikitaVorontsov]

You guys considering expanding into the UK market at all? I know I for one would absolutely love to own a Clawhammer Supply system, but alas!

[@ClawhammerSupply]

I wish! But unfortunately, no plans at this time.

[@NikitaVorontsov]

@@ClawhammerSupply that’s unfortunate! Thanks!

[@TedeTVs]

@Yeast and the Beast - Bro did you delete your comment?

[@poisonfists]

Polo Pop'n Good!

[@upstating]

0:35 "Yup. That's Kyle. You're probably wondering how he got here. Well... so is he. In fact, he's probably so baked he thinks he's watching this video."

[@SpectroBoyTV]

holly fuck!!, ive owned this brew system for a couple of years now, and crushing the grains on the kettle never came across my mind... thats waaaay too PRO

[@Duci1989]

Yep, only downside is your wooden base board gets a little damp because the brewing water is already at strike temp. So be sure to dry it thoroughly or you will find a mouldy board next time you brew. Don't ask me how I found out. :)

[@orozumba]

dudee... headblow... pffffshhhhhhhhh I just started fermenting a lager under pressure yesterday and happen to find this video... pffffshhhhhhhhhhhhhhhhhh

[@ForceFollower5]

Always a good time with the brew bois. Keep up the great work and thanks for amazing content 😎 #HashtagLife

[@wormytom]

if only you had a deaeration and filter setup, you could high gravity brew this shit and be pumping out 4.7% abv lagers with a tetrahop dry hop addition in like a week per batch. it'd be Bruce Lee's wing chun fight development with no disposition. All profit baby yeah!

[@danbellavia8213]

#BLEST

[@petercarparelli]

Can @clawhammer supply just do tasting videos on twitch? I'd subscribe to that.

[@patrickrock6964]

Seeing some homebrew4life influence here, SHOUTOUT CH

[@CrazyAboutVinylRecords]

Sorry, but I couldn't care less what Elon Musk thinks...about anything.

[@ragnavald_7985]

I only care that he puts on a tiny strange hat and bows to a genocidal pedo wall so he can continue to receive tax dollar funding to blow while operating at a loss.

[@olliefs9298]

Damn pitty the emoji talk came so late cos ya lost me

[@chrisz8532]

900😬

[@HermodTuft]

First one 🇳🇴🇳🇴🇳🇴👌❤️

[@HermodTuft]

Great channel btw

[@joeygsta]

came for the vid, stayed for the long haired edgelord comments

[@paulkelley7445]

USA sc

[@garethpritchard7012]

God I hate Sabro 😒

[@ClawhammerSupply]

You no likey? We loved it.

[@cazphoenix]

To many bla bla bla nothing but #Clickbait