LAGER IN 2 WEEKS? | PRESSURE FERMENTATION | THE MALT MILLER

We've taken the next step in our mission to brew great beer under pressure! In this video we've brewed a lager and split it over two 10l Fermenter King Juniors. Used a couple of different yeast types and let them do their thing!
We're taking a look at how you can get into Pressure Fermentation easily and affordably. This method can make a big difference to many beer styles, especially lagers!
The pressure fermenters featured in this video are the Keg King Junior range, which you can browse here - www.themaltmil...
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[@jauld360]

2:40 2Kg Crisp Pilsen malt, 300g Carapils. Saaz hops 3.1% AA 20g at 60min, 20g 30min, 20g 15min. Volume not stated, presumed circa 20L. Ferment 7 days are variable room temp, 7 days in cold room.

[@robertwietor6809]

I enjoyed your video. I've been brewing ales for 28 years and only heard about and started brewing under pressure lagers the last 2 years or so. I love it! I start with a Czech Premium Pale Lager... save the slurry and brew a Czech Amber next... save the slurry and brew a Czech Dark Lager. They ALL turn out delicious. It's great, since I can't ferment under regular lager temperatures. Wish I knew about it much sooner!

[@themaltmiller8438]

New techniques and tricks are just one aspect that makes the hobby so awesome!

[@MRW3455]

Being fortunate in having a temp controlled setup, I have been doing this with lager for a while with great results. However what was brilliant was that you allowed such a wide swing in temperature using pressure and still got great results (usually the province of KVEIK). Normally it's used only to speed up fermentationat higher temperatures, So i think this experiment is groundbreaking for brewers on a budget or limited space. Top work 😊

[@themaltmiller8438]

Awesome! Thank you for this! We were genuinely blown away with the results!

[@Kwc705]

What a joy watching you guys go speechless! I completely get it. I'm experimenting with lagers under pressure at the moment...still fine tuning my proces since I've run into a good deal of diacetyl off flavours, but none the less....pressure fermentation is a stable in my home brewing. The reasons are many. Savings on time, savings on CO2, larger margin of error, etc. But...The thing that really really has made me love pressure is the fact that I can fully ferment a juicy, hoppy, hazy 6% neipa in 24 hours, using the bonkers-of-all-bonkers yeast, Kveik Voss, at 35c/8psi. Then Dry hop for 3 days, cold crash for another 2 days, force carbonate, and enjoy it. And it's damn beautiful too. In under a week!

[@themaltmiller8438]

Love this reply! Thanks for taking the time to share your insights and experiments! Pressure fermentation opens up loads of fun doors in the hobby. As for Diacetyl, we’ve just done a video on how to perform a forced diacetyl test. If you’ve not already, check it out… ALDC too, if you’ve not seen it, is an enzyme you can add to prevent the formation of Diacetyl in your beer.

[@Kwc705]

​@@themaltmiller8438 I haven't seen that one, but will now! I just realised that I forgot one important reason that makes pressure well worth it, for me as a home brewer: It's such a clear process because of the ability to do closed transfer when kegging. When the wort hits the fermentation tank and the lid is one, no more dealing with oxydation and no more splashing beer all over the place! In combination with brewing with a simple 10l BIAB-setup, and mashing overnight, I can have a split brew day in the kitchen, on a regular stovetop, without ever bothering the rest of the family. Put the children to bed on a Monday night, start brewing, leave it mashing overnight. Get up early Tuesday, sparge and boil. Be done just in time for a normal, hectic morning! Whats not to like :D

[@kenmcculloch6249]

Great job fellas! Pressure fermentation has been a game changer in home brewing.

[@DudesBrews]

Pressure fermentation has been a definite game changer for me when doing lagers and glad to see that it nailed the aroma for you guys too! ;)

[@themaltmiller8438]

So good!

[@paulgerg6879]

I love these brew videos following the whole process and using all the various bits of equipment, yeasts, hops and various fermenters. It widens the options of what I want to add to my kit. Great videos!

[@themaltmiller8438]

Glad you like them!

[@NickPerry-zh6zn]

Gave this a try and was sceptical but it turned out great, added a bit of gelatin to the keg and just 3 weeks after brewing, a crisp clear lager is going down a treat!

[@martinu2725]

Ok, I was put of making lager as i thought it was too hard, especially without any cooking temperature control, you've changed my mind, I am inspired

[@themaltmiller8438]

Glad to have helped!!

[@ScullyBrewing]

Try Novalager yeast too, works without pressure at ale temps

[@OysterBoysBrewingCo]

Great video as always. Those little keg king Juniors are great, and for the price they are I’m not surprised they’re sold out on the site! 😂

[@jonathanlumsdon7140]

Thanks as always for your enthusiasm chaps. I've been pressure fermenting for a few months now as a way to control oxidation and preserve aromas in NEIPAs as well as reducing CO2 costs, as i'm using Sodastream CO2 canisters. But thanks to your inspirational video I'll be trying my first Pilsner under pressure next weekend. Despite having a fermentation fridge to control temps and using exceptionally clean yeasts (like 34/70) I always seem to get some sort of off flavours in my lagers. I'm excited to see if this opens me up to a whole new world of lager styles. As a side note, I read something interesting somewhere about the fact that commercial breweries have technically been brewing under pressure since day dot. Given the size of the tanks, the wort at the bottom of the fermenter may be under a number of PSI. E.g. if a tank were 5m high, then the beer at the bottom would be at 5m head = 7 PSI, where the lager yeast is fermenting.

[@themaltmiller8438]

Yes! Love this, glad it's inspired you, yep the size of the tanks on commercial scale brewing does mean much of the beer made commercially is under pressure. The advances now for home brewers mean we can take full advantage of this method!

[@neilarnote9708]

Just brewed a New Zealand Pilsner with 34/70 under pressure but had no idea that WLP802 could work under pressure as well 🤯 Can't wait to brew my annual Czech pils in 7 days ! Thanks boys

[@richardwilkinson77]

I've pressure fermented lagers at the height of summer using Lutra Kveik with really good results but not with a genuine lager yeast. I'll be trying this for sure!

[@icarusblogs]

love the video's guys! I took the plunge and started pressure fermentation some months back, and wouldn't really want to go back to the old plastic buckets! Pilsner is my beverage of choice, but I don't really have the temp control facilities in fermentation, so pressure seems to prevent the classic off flavours associated with 'lager' fermented at above say, 15 degrees c. As you say, the fermentation is rapid! My last concoction started at 1055 ended at 1012 two days later, then spent rest of the 7 days clearing down. I kegged it oxygen free transfer style, chilled down overnight and was enjoying it 'green' and fresh in 8 days :-) Keep up the good work, and thanks for the excellent service (really liking the Evri delivery costs!).

[@themaltmiller8438]

Awesome! Glad you're having fun with with it!!

[@GavM]

I bought your Budvar / Czech lager kit. Brewing it at this min and will be fermenting it using this method. Roll on two weeks!

[@themaltmiller8438]

Hope you enjoy it!

[@TheKirkups]

I’ve been pressure and temp control fermenting for over 10 years with a WilliamsWarn fermenter. Cannot believe you guys are so late to the party. I have the unit sitting outside in 40dC and am still able to turn out a decent lager in 12 days. Pressure makes all the difference, but add good temp control and the skies the limit.

[@zeddicus1980]

Great Video! Loved that you tested fluctuating temperatures as well! I pressureferment pretty much all the time. For estery styles I dial in zero pressure and sound it to 10-15 PSI towards the end or after dry hopping.

[@themaltmiller8438]

Great tip!

[@JB-zi6kk]

Ive been using the 10L King Keg for a couple of months now with your 5L ingredient kits and had great results so far. The Keg Kings also fit in some mini fridges, which is great if you dont have the space for a proper kegerator set up.

[@martinhudson599]

Great job again chaps. Using Kveik Lutra & pressurised fermentation I've turned out a Black Lager in 2 weeks. Will use 34/70 next batch. I'd be really interested to see you brew your Doom Bar or Rob's twisted stout under pressure. I've done both under pressure and they were more than decent!!

[@robbettington6799]

wow. awesome video. this makes me want to try it and get involved. definitely expand on the scope, looking forward to seeing more.

[@neilholder6337]

Another great video. Very interested in pressure fermenting and looking forward to seeing you try some different beer styles. Would be curious to see how you could dry hop in such a set up.

[@BigBadDom83]

I'll be doing the utopian kit under pressure fermentation in a couple of weeks, really looking forward to the difference to the last time I brewed it with no pressure. Where as before I watched this video, I was only mildly intrigued!

[@themaltmiller8438]

That's a great recipe. I am sure it will be wonderful!

[@jonchapman4448]

Loving the seies on Pressure Fermenting, thank you! I'm picking up a KegKing 10L pressure fermenter from you, together with the ingredients for this brew (The SafAle version) tomorrow - I'll be brewing in my all-in-one and just wondered what temperature you reccomend for the 60 minute mash?

[@MATTW3R]

How the heck can I get one of these in America? I would love to get into pressure fermenting at a reasonable price. And you guys seem to have some of the best equipment to show.

[@trevorsocia2300]

You could use a standard corny with ball-lock or pin-lock connectors (assuming you have a keg setup at home), connecting a spunding valve to the gas in (now technically your gas out), but then you have to make sure you account for the krausen, so you're most likely only going to be able to do ~4 gallons in a 5 gallon corny keg; you don't want a huge mess and/or to potentially damaged your spunding valve. Or, as I'm getting ready to do, purchase (or 5-finger discount) a 1/4 or 1/2 barrel commercial Sankey keg, then doing whatever modifications you see fit to make it work for your setup. I'm going to either use a ball-lock conversion piece (connects to the keg using a tri-clamp after removing the sankey) to turn a 1/4 barrel into a homebrew corny keg, using said spunding valve to control pressure. Or purchase a dedicated separate spunding valve that connect directly to the keg using a dedicated tri-clamp. Unsure if which route I want to take but I already own a 1/4 barrel and I know both ways will work. Most likely do the conversion with the ball-locks and then I can get a floating dip tube to then serve straight from the same keg I fermented in, knowing when I reach trub I've reached the bottom. Long message, hopefully I've explained properly! Cheers!

[@kenfowler1980]

Well done guys!

[@leviwunderli323]

Great video guys and i really want to try this recipe.. sorry for my stupid question but where can i find the exact recipe for this brew?😊

[@themaltmiller8438]

It was a super simple recipe, 19L batch size. 4KG Pilsner Malt, 300g Carapils. Hops at 60min, 30mins and 15mins, all of which were 20g of Saazer. The two yeasts we used were 34/70 from Fermentis and then White Labs 802.

[@paulhill8331]

Excellent entertaining video as always.

[@doctorsam1953]

Daft lassie question: does the fermenter need to be hooked up to CO2 during fermentation or do you fill it first and then ferment? Never really thought of doing this but very impressed by your results!

[@themaltmiller8438]

Hey Dr Sam! You don’t need to have it hooked up to gas during fermentation. The way we do it is once you’ve filled the FV and added yeast you seal it, purge with CO2 like you would a keg and then put the spunding valve on and set to the pressure you wish. 👍🏻

[@BennyBestt]

Excellent video

[@NEWLearningSupport]

Gotta try th8s!

[@siscokid8512]

Hi Great video, loving this deep dive into pressure fermentation! I have steered clear of lager due to tying up the ferm fridge for weeks on end. Couple of questions: With the King keg pressure fermenters - can you get an hand and arm in for cleaning? They are considerably cheaper than the Apollo snub nose, but this is the big issue that is probably going to make the choice for me. I don't have a bucket blaster and like to get in with a sponge to make sure we are all clean for the next batch. If I was going to have a pressure fermenter as my only fermenter, how could I use this for brewing ales / wheat beers etc etc, where we do want some of the esters and funky flavours coming through? Can I attach a normal airlock, or can I just set the spunding valve to say 2psi or less to encourage the esters? Third question - are you going to get some of those white labs trucker caps in stock??!! Keep the videos coming!

[@themaltmiller8438]

Thanks for the comment! You can certainly get your hand and arm inside, unless you're The Hulk.... I would suggest that when it comes to cleaning you rinse out well with warm water first and then use an oxygen based cleaner like Chemclean rather than lots of scrubbing, just mainly because its plastic and you want to minimise the chance of scrapes and scratches forming on the inside. In terms of using it for ales, you just dial down the spending valve to next to no pressure, this will allow gas out and produce the esters you want from the yeast. Sorry!!! No update on the caps but if we get more in I'll try and remember to let you know!!!

[@chrisb5839]

What about in winter when your room temperature may be lower? Will this still work as well without any form of temperature control? 🤔

[@themaltmiller8438]

Yes, as long as you don't go below the operating temperatures for the yeast, the fermentation just may take longer

[@seangannon193]

Hi as a newbie could you use a beer kit with a yeast of your choice in these pressure fermenters, as i dont think im ready for BIAB yet

[@themaltmiller8438]

Yes, absolutely. Check out this video... kzbin.info/www/bejne/emKqZn-ZnL-Jq8ksi=qjOZ2rjWLwKMW87b

[@semperbauhaus]

Hoping you get those 10l fermenters back in stock soon as I want 6

[@naz5280]

Great video guys , im thinking of buying the chubby - one question , if I dry hop , de pressure like you mentioned in your last video , place in my hops muslin bag , after 2 days , can I de pressure again , pull out the hops bag , lid back up and pressure up again . The reason im asking as i am planning to serve from the chubby to my bar tap and i obviously wont want the hops to stay in there . Thanks in advance and loving the videos :)

[@themaltmiller8438]

Hey! Yes that would work, just make sure you use plenty of sanitiser!!! You might want to play around with contact time of the dry hops as they won't disperse as well if they are in a bag and as such your utilisation won't be as effective. Alternatively you could try the liquid hop products, Spectrum to dry hop with is a dream!!

[@naz5280]

@@themaltmiller8438 , that's great - thank you much . I think the liquid hop product is worth having a look at - thanks again

[@jamesgoacher1606]

OK, interested however I have a question and the Keg King KZbin Video linked is a couple of years old so I will ask you. Under normal circumstances (with non-pressure fermentaion which I am doing at the moment) I have a small amount of floating yeast debris at the end of fermentation and when I rack the beer into a serving Cask or Bottle my Syphonb tube is picking up from above the level of the yeast debis on the floor of the Fermenter so I watch closely at the end of the transfer to ensure as far as possible that the top, floating debris does not enter the syphon. I have a floating outake on the Cask. With this equipment and a floating syphon/outake and pressurised fermentation, is the top, floating debis less likely to be there. I think that Physics says that if you increase the pressure in a vessel a particle will move towards the bottom and vice versa. Will that happen with Pressure Fermentation? The other question is. Will the 20L version hold 20L of beer or is there a required headspace for Krausen?

[@themaltmiller8438]

I can't say exactly for the debris you have on the top of the beer in the FV however the ball float is attached to the tubing so the tubing actually sits just under the surface of the beer, which theoretically would mean you won't draw this debris into the line until the last pint or so. The 20l version can be used to make 18l of beer

[@adrianreed5464]

Great video, what pitching rate did you use for the yeast?

[@themaltmiller8438]

We used one packet of each yeast, so around 1gp/l for the 34/70 and the full pouch from White Labs, this yeast always needs a very high pitch to ensure it starts off well.

[@jiffy176]

Did the Peroni Red Clone recepie on the site using pressure and it turned out fantastic. Can you link to the ingredients for this. Fancy a late summer crisp lager.

[@ianbenfell8046]

Where did you go for the Budvar experience and can anyone go? Great Vid guys, beer looks great 🍻🤙

[@themaltmiller8438]

We went to the brewery last year. There’s a playlist you can watch of the 4 videos kzbin.info/aero/PL2MHWoGRPnL6GaJxFitGkLFuDgQUqTAuv

[@ianbenfell8046]

@@themaltmiller8438 looks bloomin brilliant, I will drop some hints for Father’s Day 😂🍻🤙

[@Adamsmith-je9jz]

Was the budvar yeast straight out the pack no starter need due to higher temps .. also iv always been told to start with no gas and let it build self up to 15 psi and hold . Am i doing wrong not starting at 15 psi .

[@themaltmiller8438]

There probably are arguments for and against each method however we've not found any issues with this way. In terms of the yeast, as it was a small 10l batch we didn't make a starter. If it were a bigger bet then absolutely we would have 👍🏻

[@Adamsmith-je9jz]

Ok thanks .. do you find the white labs budvar yeast better then the wyeast budvar strain for normal and pressure ferments . . You obs tried both in the budvar clone where you stock both . Or are they from diffrent time frames and white labs more reflects todays budvar . Thanks .

[@JPch108]

Muito bom... Obrigado Portugal Aveiro

[@mikebeswick3420]

Interesting. Not from choice I have three things fermenting presently. Unfortunately the temp has got to 24 degrees with s04 yeast. Those are are an esb and a dark mild. Should be interesting. I am also trying your room temp lager with the mangrove jack California yeast. This is also at 24 degrees. Should be interesting. They are not under pressure. So probably end up with banana notes etc. We shall see.

[@blt_uk5366]

I tried making a pils with mangrove jacks California. Didn’t get much banana. The beer isn’t as crisp as a traditional pils as expected but it’s got a lovely soft mouthfeel.

[@mikebeswick3420]

@@blt_uk5366 yes this is more pils like. Just the temp is so high.

[@stevesearle6228]

I'll be honest, I've been pressure fermenting for every brew using my ss brew tech brew bucket i concerted to have a gas in/out post on.. as its is its not a proper pressure vessel i only have it at 3/4 psi, i have never had a bad brew for 3 years since!

[@markgarner9832]

Would love to see a novalager comparison.

[@themaltmiller8438]

Noted, we will try to find an opportunity to cover it in a future project

[@SaMo9408]

What did you pressurise the fermenter to?

[@themaltmiller8438]

Generally for lagers, we will pressurise to about 18-20PSI

[@henrik747]

I don't get the praise that W-34/70 get. I have tried several lager yeasts and they have all been fine, except the W-34/70 strain. I genuinely hate it. I have tried commercial beers made with it and I don't like them either. I guess I'm sensitive to those esters. And yes, I have tried it under pressure also. I have even tried WLP830 (same strain) and it's the same awful taste. Anyway, great video! 😊

[@chrispithey]

Are you going to publish the updated recipe?

[@themaltmiller8438]

Once we have had a go with it, yes absolutely!

[@GH-lq9fg]

I absolutely love natural carbonation !!!

[@themaltmiller8438]

The best!

[@JohnDoe-es5xh]

Where to toggle GBT to EUR in your internet presence?

[@themaltmiller8438]

It's coming soon!

[@davidlynch5309]

if your out of beer you could nock out a lager out in a week in the summer

[@mrfomiatti5515]

Idea? Brew at room temp for five days then drop the heat belt around it for a day. Then a cold crash.