Foreign Extra Stout | Ferment In A Keg

[@glenellis3223]

I've been binge watching these videos in last few weeks since I found this channel, and I think I've learnt more about modern homebrew techniques since discovering Martin's vids than I had for the previous 10 years! Good work mate, keep it up!

[@TheHomebrewChallenge]

Thank you, great to hear!

[@patkeen5114]

Glen Ellis now that’s a compliment

[@KevinBourqueMtl]

Always look forward to Tuesdays when Martin drops another one of his excellent videos. I have made several of these (drinking my ESB and Doppelbock currently) and always love your videos. Cheers from the Canadian Niagara region!

[@nathancullen2429]

Daisy chain of kegs in order to ferment. Exactly what I plan on doing when I get my little brewery back in order. Great video, Martin!

[@wimvanarkel7976]

You can also use a floating diptube to transfer the beer.

[@kevinhollingsworthcomedy3183]

Hey Martin! I’ve been fermenting in kegs for years now. An easier way though is to remove the liquid dip tube and insert another gas tube and add a floating dip tube and line like the fermzilla uses. Cheers!

[@TheHomebrewChallenge]

Excellent suggestion.

[@liamurwin]

I was about to ask you about this Martin, love your videos, could you please do another keg fermentation experiment and use the gas dip tube/fermzilla floating diptube to compare? Thanks and keep up the excellent work

[@adamharden983]

Thanks for putting the recipes back on your vids. Love the beers

[@mrthesquid]

I just found your channel a little while ago. I am finding what you put out to be very informational. Plus it is pretty great to remember that there are more styles out there than just IPA and Pale Ale. Plus I'm excited as English Barleywine is coming up along with Old Ales.

[@johnsikking4891]

I’m excited that you did a noite chill’. I’ve been doing them for the past year to limit the amount of water I use during the brew. It also allows the brew day to be broken up over a few day - for time pressed brewers this is a godsend.

[@iamonky]

i have been enjoying your videos a lot. i only use kegs for fermentation and have tried cutting the tube and also using the floating diptube. I can say there is no need for either. just shoot out the first 0.25 liters and you will have clear beer transferring to your serving keg (don't forget to flush the jumper with co2). try it, you will be amazed how well it works. for dryhopping i use a hop sock, works fine! greetings from vienna

[@TheHomebrewChallenge]

You know I always forget about flushing the jumper line... good advice.

[@padrehousecat]

Love foreign extra stout 🍺. Really enjoy binge watching your videos. So many beers..... so little time ⏰

[@TheHomebrewChallenge]

Indeed. Another day another brew 🤓

[@Peter-Southern-Victoria-Aust]

I know a few people who ferment in the keg and also serve in it, they remove the dip tube and replace it with a Kegland floating diptube, it is a silicone hose with a ball on the end and it always draws from the top of the keg and a spunding or tie valve, I'm about to start to do it myself, I would like to see through the lid of the keg to see what is happening but as of yet you can't buy see through keg lids, the best thing is it comes out carbonated and no contact with oxygen

[@TheHomebrewChallenge]

Yeah this is something I plan to try as well

[@christophermartin520]

Hot cubing in Aus is the same thing as you did here, only thing to think about is the extra bitterness you'll get from the extra few minutes/hours of heating the hop oils that hang around in late hop additions.

[@gingerNinja688]

This is my favorite type of stout!! so glad you have covered stronger stouts!

[@luwn00bz]

I have been starting to brew my own beer and your videos have been really helpful although I only watch them really quickly to gain the info I need. Perhaps now I've settled enough to watch the video completely from beginning to the end :P

[@aaron5222]

The logistics of brewing weekly is an achievement on its own. Looking to fine tune new system and process then try this

[@cliffo76]

People from Oregon be like "Will-am-it, damit!" 😂 Great video as always.

[@noelmontgomery2440]

wil AM it

[@yitznewton]

So looking forward to your Wee Heavy tasting.

[@WhipsawWillys]

I gotta give you big props for keeping the content fresh. While you have better fermenters, you're willing to test out keg fermentation. More than I'd be willing to try with my handy plastic carboys so darn close by :p

[@WhipsawWillys]

Aaand I spoke too soon. Keg fermentation could unlock pressure fermentation for me at a reasonable cost. Martin, you're a genius

[@smashy152]

I've been using the corny as my fermenter for the last 4 batches, if you're only doing small batches like us its perfect. Pressure ferment, closed loop transfer, or unitank and serve from the same keg. I am however trying to get my hands on a 10gallon corny or a slim 1/4 barrel keg converted to ball lock for the odd time I want to actually fill a serving keg

[@darrenmaybee9639]

Ive been toying on making a small batch weisbier.. but it wouldnt be for me more my cousin who likes that beer. fermenting this way for a small batch i could bottle straight from keg with it being carbonated already

[@tedschuurmans]

Thanks Martin for this one, can't wait to see the strong English ones ! Keep up the good work !

[@TheHomebrewChallenge]

Not long to go for those :D

[@baggydevil1749]

The lingering flavour comment was interesting. I made a stout recently that left notes. I think it was a characteristic of the yeast (WLP006) mixed with the style. Keep it up, amazing work.

[@richard_lindsay]

Enjoying the videos. Had you considered using a floating dip tube to transfer the beer rather than cutting the regular dip tube? Also instead of pulling the PRV on the receiving keg, you could unscrew it and send the beer across at a steady rate

[@TheHomebrewChallenge]

I am after reading these comments 😀

[@davidanderson2624]

Ready to see if you go towards the Belgian styles! Videos are great as always, keep up the awesome work bud!

[@TheHomebrewChallenge]

Me too!

[@MeFee100]

How is it possible, to achieve ale, without any aromas during pressurised fermentation and closed transfer? I'm just asking. Isn't all those technics benefits, are stronger and better preserved flavours? Even, off-flavours (If present) should be more significant? Something went wrong in my opinion.

[@ThePinkfreud81]

I was wondering the same thing. I am a new brewer and have only a tenuous understanding of what I'm about to say. But, apparently, pressure fermenting cuts down on ester production which is great for lagers but not so much for ales. Perhaps this might be why they couldn't smell it? Maybe if he would have turned down the pressure of the spunding valve, gravity fermented for a few days, then pressurized just shy of the target FG, it may have produced a beer more resembling a stout but was still a bit carbonated. I wonder if this might have changed the texture as well?

[@Aleph_Null_Audio]

Great video as always. I appreciate that your recipes are always to style and sane. Lauren's (I hope I spelled that right) comment about tartness makes me think of early beers I brewed, where lots of dark malts lead to a plum aftertaste. I wonder if she was picking up on something similar here. As someone who lives in Willamette valley, I feel obliged to correct your pronunciation: the emphasis is on the second syllable will-AM-ette.

[@TheHomebrewChallenge]

LOL, thank you.

[@jcinsaniac]

Really enjoyed the share of info, Martin...well done. Good technical coverage...agree with your guest - those dry stouts do much better with a bit of age on them, in my opinion. I prefer sweeter stouts, not the very dry irish stouts. (But there's lots of folks that like them just fine! Prost!)

[@TheHomebrewChallenge]

Prost!

[@federicobartl5456]

It's a very interesting stout style. Why didn't use some Special b malt ?

[@manueljulianrodriguez1705]

Now I want to try a export extra Stout 👌

[@ChampeonPvP]

Just so that everyone is aware, 99 5 gallon batches in 99 weeks is 495 gallons of beer. To drink that same amount of beer in that amount of time you would need to drink 5.71 pints or 91.42 ounces of beer each and every day. Definitely a challenge I can get behind. Keep up the good work, enjoy your 5.71 pints "responsibly"

[@TheHomebrewChallenge]

😆 well that’s scary when you put it like that.

[@tamsed]

I look foward to try the no chill in keg. Did you have any problem with vacuum into the keg after the cooling ? I did not see you pressurise the keg before letting it chill. Also, any damage to the o-rings by the heat ?

[@TheFloaterjoe]

I'd rig up one of those floating dip tubes from the fermzilla.... too bad they are backordered everywhere!

[@yigitata2760]

thanks for this great video, I have been fermenting in keg for years. alot easier way to do is just bend dip tube to side,

[@filop2011]

Thank you for sharing this! Fermenting in the keg is very convenient. I have several fermenters but time to time I do ferment in a keg, generally for "weaker" beers. This weekend I'll make a Belgian style Biere Blanche (sorry for the missing accent on the "e") and I'll ferment in the keg. I was planning to keep it at 20psi. I did notice that higher pressure seems slow down the fermentation. However, I don't have many examples. Any comments? Thank you Martin, as always outstanding video! Ciao!

[@TheHomebrewChallenge]

My only comment is can you send me a sample of that Bierce Blanche! 😀

[@dimash244]

great video as always!

[@TheHomebrewChallenge]

Thank you!

[@johnfreeborn979]

Don't worry mate, just put it back in cold storage and forget about it for months. It may end up being one of your best beers. I've heard that story many times before. Good luck.

[@ziggythecartoon]

I'm curious what the impact is of a slow cooling like this is on the possibility of bacteria propagation, even with the closed environment of the keg. Looking to learn. Please chime in and educate me.

[@glenellis3223]

I was always the same, very wary of it. But a friend and fellow homebrewer convinced me to give it a go, and I've got to say that for stouts and non ultra hoppy beers it's a game changer. All the beers I've done so far with this method have been absolutely fine.

[@ziggythecartoon]

@@glenellis3223 Good to know. I might give it a try on my next brew.

[@TheHomebrewChallenge]

Yeah I figured with the keg being closed off it would be less potential for a problem to emerge. But boy it took a long time to fully cool. Next time I’d be tempted to at least give the wort a quick blast through the plate chiller.

[@MIN-METAL]

​@@TheHomebrewChallenge Couldn't you have put the keg in a water bath? Water transfers heat a lot faster than air, so it will be cooled down more quickly.

[@TheHomebrewChallenge]

Very true. Would literally need to go in the bath as it’s the only thing big enough.

[@Dhrrhee3e11a76]

I have just discovered the channel and I absolutely love it! I wonder if the thin mouthfeel is due to low flaked barley in the grist? I've never made a stout so idk if they usually have more flaked barley, but was just a thought.

[@ogjbot]

What's the story behind the quality of the music on this channel?

[@TheHomebrewChallenge]

That depends.. is this good or bad quality? 😃

[@ogjbot]

@@TheHomebrewChallenge the quality is consistently brilliant, and refreshingly different.

[@somewhereinwales]

Hi Martin thank you for sharing this great video I'm keen to start fermenting under pressure yet it's difficult to get much information on this subject but your video has already answered many of my questions I do however have a few questions if I may, I tend to make mostly american style ipa beers that I usually ferment at a controlled 22c which has given me good results does the same temperature range still apply when fermenting under pressure? and could I dry hop my beer under pressure for the duration as obviously the hops cannot be removed mid way or would it be better to dry hop in the serving keg any thoughts or ideas would be very much appreciated.

[@TheHomebrewChallenge]

Temperature control seems to be a little less impactful under pressure so 22C should do just fine. I often pressure ferment at room temperature. And yes Add the dry hops in. At least in my experience it’s fine to leave the hops in until you rack to keg.

[@somewhereinwales]

@@TheHomebrewChallenge Thank you very much for the prompt reply I'll give it a go :-)

[@realalequaffer8921]

Last and strongest stout, what happened to 20C imperial stout?

[@TheHomebrewChallenge]

Last stout for now. Yeah going big later with 20C 😀

[@Beerjunkieguy]

I'm curious how many more IBU's will you pick up with it being so hot for so long????? I love your videos and appreciate the time you take to share you love for brewing with us.

[@mrow7598]

I doubt the IBUs would change because you're no longer boiling the wort and losing water and the fact that he sealed the keg which would prevent evaporation. However the flavor could change because the high heat could cause a break down the of hop oils which give flavor. Where this is a stout I doubt you'd notice the difference, if this was a IPA you would. This is my guess so take it with a grain of salt.

[@TheHomebrewChallenge]

Good point - something more hoppy might be less optimal for this approach.

[@drakemasterson9874]

In my experience, use a hop bag and pull it as you let it chill. Another thing I’ve done is change my addition times. No chill method always requires some tinkering otherwise your IBUS will be higher.

[@theefishlippedone]

Good stuff

[@timoverton3657]

Love the videos and look forward to watching them as soon as they are released! I just have a question RE pressure fermenting, would pressure fermenting and letting it condition a week affect the gravity readings on my hydrometer? Does the use of the tilt help you know when its finished fermenting and then starting to condition?

[@kokaxoo]

Great video as always Martin. Can you answer how long should be a tube from a keg to my tap? Mine is about 40 cm (15 inches) and I get really foamy beer from it. I heard it's maybe little bit short.

[@TheHomebrewChallenge]

Yeah if you are seeing foaming issues go for a longer tube... 40cm is quite short.

[@sometimesifly_356]

Is there any reason(s) in particular you stopped brewing with the Blichmann BrewEasy system? I can't find very much information on KZbin on them and I'm considering buying a used system soon. Just want to know if there's anything I should look out for? Or your recommendation?

[@zacharyrestelli1402]

I made this style a few months ago, came out very different from how you describe this one. The one I made has a very noticeable aroma and feels fairly thick and not like water at all. I used a different yeast from you (wyeast irish ale) and its character seemed pretty strongly influenced by the yeast, I'm wondering how much the difference in feel and aroma comes from the yeast or from the effects of your pressure fermentation in a keg.

[@ChuckUnderFire]

I’d love a link for that Spunding valve if you got one.

[@finno2980]

www.kegland.com.au/duotight-blowtie-2-with-integrated-gauge-0-23psi.html

[@TheHomebrewChallenge]

Thanks Finn

[@finno2980]

@@TheHomebrewChallenge I'd love to see you do the same method of fermenting in a keg, replace the shortened dip tube with a floating dip tube from your fermzilla (?).. that way it wont pick up any trub from the bottom.. I think that would be a nice tip to share with the homebrew community.. we all appreciate that you enjoy trying new things!

[@marklinton4567]

Love the videos. Regarding the mouth feel. How would you improve this? Another LB of flaked Barley? A little more of the crystal malts?

[@TheHomebrewChallenge]

Flaked barley would be a good bet.

[@mrp1015]

Hey Martin, I hope that you’re well. Did you find when you transferred over that there was much trub in the finished beer? I’m looking to start fermenting in kegs but was trying to avoid using a second keg and just serve straight from the fermentation one. Cheers 😊

[@kevinrich5312]

I am going to try it also and not transfer. Going to pick up a floating dip tube

[@TheHomebrewChallenge]

No trub with my cut dip tube. But yeah serving in the fermentation vessel with a floating dip tube is something I want to try.

[@mrp1015]

The Homebrew Challenge thanks for that. I have a spare keg as the seal has broken around the bottom of the gas in post which give me some parts. I’m thinking either a floating dip tube or just cut the liquid out tube and pour away the first pint or 2 until it’s clear beer. Thanks for the reply!

[@ChuckUnderFire]

Maybe I’m paranoid, but I pretty much do every one of the cautionary steps suggested for keg prep EVERY time I prep a keg for pretty much anything. Now I feel like I’ve been overdoing it.

[@tedschuurmans]

I clean and clean and clean also everything every time, I don't think you can overdo it. I rather clean for an extra 30 minutes, than throwing my beer away after all that efford (and money) I've put in. Once you find yourself brewing beer in a cleanroom with sofisticated biological filters and stuff, then you are probably overdoing it :-)

[@ChuckUnderFire]

Ted Schuurmans you definitely have a point there...... though I DO have a box fan air filter I use.. so when’re getting close.

[@tedschuurmans]

@@ChuckUnderFire No worries there Chuck, I have one too, because I live in a dusty area. Ok I have to admit I wear gloves during cleaning, but that is normal ;-) But I'm proud to say that I'm not wearing a face mask when looking into my boil kettle :-D (but I do clean my stirring spoon each time after stirring). That is just me, I like clean, and my beers always turn out great and tasty !! Keep it clean and greetings from the Netherlands !

[@mrthesquid]

It might be overkill to a certain degree. It also depends on how quickly you go through the keg and how well you cleaned it last time you used it. If you are turning a keg over in under a month I doubt you have too much to worry about infection wise on finished beer. If you are using the keg to store a long term project then I would be more cautious. Basically if you are going to blow through the 5 gal. in a short time less worry, going to have a stout sit an condition and age, go ham on cleaning and sanitizing. The good news though is you definitely are not harming anything by going overboard.

[@mattforge]

Thanks again Martin. Curious, so that spunding configuration is ok for operation just above freezing temps? Also, how are you finding that tilt hydrometer? Have heard mixed things.

[@TheHomebrewChallenge]

Hasn’t broken so far at least. The Tilt is handy although I’m not convinced it’s always spot on with gravity readings compared to a hydrometer.

[@tedschuurmans]

@FTF I use the Tilt meter too, and (as Martin stated) it not always spot on. But that is due to the fact that if you airate your wort a lot, the foam will give it a certain "offset". Then if you have a top fermenting yeast this will build up on top, giving it an offset again. But at least you know when your fermenting is steady without opening your fermenting device more than once. I do my readings before fermenting with a refractometer, afterwards you can use your hydrometer. Since I do not care about the exact final gravity that much, I put the cleaned Tilt in my beer just before botteling and take that as my final reading. The Tilt has cheaper copy's now, but I haven't tried these. Once you know your Tilt's "offset" you're good ;-) Happy brewing and greets form The Netherlands.

[@forlifeyoda]

The hot liquid will also sanitize!

[@TheHomebrewChallenge]

True!

[@beefa5649]

There is no way that beer is carbonated enough, out of the fermenter, fermenting at 20'c @ 15psi, is alot different to carbonating at 4'c at 15 psi, I've been using the fermzilla for many years and the fermentasaurus before that, but it does give you a head start, for carbonation. i have watched all of your videos Martin, and find them very entertaining, keep up the good work , cheers from South Australia

[@alphawolf0020]

Hey be nice to Lauren!

[@dominicredfern5090]

Lauren is completely hilarious. I think she generally hates beer. Other than the easier drinking ones. These she just smashes through alone when Martin's not around. There is definitely a story there.

[@LaurenCutthroat]

Hey! So I really do like beer, I just have preference like most people. I'm more of a hoppy type of gal. You got me on the light beers, they don't last long! Haha I am starting to grow on darker beers, and the oatmeal stout was my favorite so far. Thanks for watching! :)

[@dominicredfern5090]

Of course! Don’t worry, be hoppy! That’s a T-shirt logo right there.

[@mrmathman]

I'm not convinced on the science of oxygen being 'pushed' out of the serving keg. I was always taught that gasses mix.

[@Ghonosyphlaids]

You're creating a more CO2 heavy environment, but it's by no means O2 free. I think it'a a decent middle ground for people who don't want to push a liquid with CO2 for closed transfer.

[@nathan-james]

@@Ghonosyphlaids would it make sense to fill up the serving keg with star san and let the fermentation push it out? That would ensure full CO2.

[@Ghonosyphlaids]

@@nathan-james Yeah that's what I was referring to when I said push a liquid with CO2. That's actually my preferred method; push CO2 from the serving vessel then spund the beer to carb it up.

[@mrmathman]

@@Ghonosyphlaids Does it have to be starsan? Seems like a waste. Can you rinse a keg with a litre or 2 of starsan and then top up with water to 19L? Would save a lot of starsan!

[@Ghonosyphlaids]

@@mrmathman Of course it's not to manufacturer's spec, but you could mix the standard dilution for 2.5 gal and sanitize, then dilute to 5 gal for closed transfer. It'd be better than having something else sit in the keg and risk cold side contamination

[@dimash244]

FIRST! :)