Pressure Fermentation with Chris White & John Blichmann- BeerSmith Podcast

[@garydyke1]

Would be interested in seeing the data on Sulphur compounds

[@GenusBrewing]

We recently fermented a Double IPA in a 1BBL SS Brewing brite tank at 12-15 PSI with great results. This sheds some light as to why the beer was remarkably clean when it came to what I perceived as "yeast flavor".

[@silentfivebrewing451]

I would like to find out what John used for the "pretty precise" spunding valve (at 19:06). I just received my two Fermentasaurus (or is the plural Fermentasauri?) conical fermenters with pressurization kits which require a spunding valve for pressure regulation. There is a spunding valve for sale at my LHBS for considerably less than I could build one, but it is built around the Harbor Freight air tool regulator (www.harborfreight.com/150-psi-air-compressor-regulator-kit-with-dial-gauge-68223.html). I'm unsure if I can trust that to keep the pressure reliably below 15 PSI without constant babysitting.

[@lennyjohnston]

Look up Parker RV01 relief valve. One of those with a tee, gauge and fitting to get to your ball lock/gas post is what I use. Works well. Pretty easily set and consistent so far.

[@MatiasSund]

No offence to anyone but this podcast episode included three people who are not that creative with deciding product/company names. :) Brad Smith, Chris White and John Blichmann

[@enorfelt]

Interesting! Dr. White mentioned higher hop quality in the pressure fermented beers but he only talked about the amount of IBUs. How about hop aroma? You often read that hop aroma is presereved when fermenting under pressure, but where there any lab evidence regarding this? As hop aroma/oils are some what volatile, are those oiles being preserved in the beer when under pressure? Thanks to an awsome pod!

[@DMCSerenity]

Need a video that talks more about when to start the pressure fermentation. From the beginning? Days out? I see tons of videos of pros and cons of pressure fermentation but nothing out there showing you steps and the process of doing it right.

[@johneagle2100]

For me just as soon as you drop in the yeast. I have a feeling however that I have been brewing at to high a pressure. Come Christmas my first summer brew will be done at 1bar just to see the difference. The next one will be back to 2 Bar. Then I will try and blind taste test.

[@TheGavranatar]

Depends what you're brewing

[@LloydGM]

One of your best podcasts, thx! So have you checked back with John & Chris to get results of their further testing? I'm really interested in hearing about pressure brewing at higher temps & pressures.

[@Nagellan]

Is there any proper ratio between temperature and pressure? I mean for clear profile beer can it be too high temperature for certain pressure level ?

[@erickolivaresschmitd1011]

Thanx for the info, really helpfull, im about to pressure ferment a pale ale, 1 bar in a 30 c enviroment, can you help me with how many days you recommend and any other ideas, thanx

[@johneagle2100]

Will your yeast take 30°C or is it a Kviek?

[@ElusiveAppellation]

Interesting. The graphs suggest that 0.5 bar (7.3 psi) might approximate the level of esters in the cold-fermented lager.

[@michaelcooney7687]

Answered a heap of questions for me.... thanks..🥸😎

[@qqbis]

Thanks for sharing precious beer information. I'll try it for sure.

[@davegetsspam]

williamswarn.com have a fermenter that uses co2 pressure to "make cold, clear, perfectly carbonated beer in 7 days, just like a modern brewery" It looks a lot less trouble to use than the sponsors system it with built in temperature control and even has a dispensing tap so you could keg your beer or just drink it from "brewmaster" tap. I first heard of them 4 or 5 years ago but they are made in New Zealand so expensive to import.

[@claymathieu2429]

davegetsspam youuucu

[@fredbrenno]

In Germany , all the breweries are making lagerbeer/pilsner with preassure fermenting. This due to the Reinheitsgebot/Law of Purity, that prevents them to add co2 or to the beer, so I mean that they actually make "lager" in the homeland of lager . . . dispite using 16-17 degrees Celcius fermentation at preassure . . So I would not say "lager like beer" but simply "lager" . .

[@rhysparker5632]

would you let the pressure build up over time or put a layer of co over the top to start the ferment at 1bar?

[@johneagle2100]

With my brew keg 50 by Williams Warn, I add the yeast then just lock it up, fully wind up the adjustable pressure valve then check pressure in 12 hours or so. If it's a tad high wind it back so it's on 2 Bar and stabilise the temp at 25°C then just wait till the brew is finished. Next crash chill which takes about 36 hours, then lock off the sediment container at the bottom, as the yeast can be saved. Push through 60-70ml of silicon dioxide and make sure the pressure is back to 2 Bar. Once the old yeast has been harvested the collection container is cleaned, sanitised and then filled with beer from the keg. (Lots of foam is good) Screw back into the bottom of the keg open the lock valve above and in about 24-36 hours ready to drink or store.

[@willschmit436]

Great podcast (as usual), I am quite surprised that there wasn't any mention of White Labs Wlp862, which is also called Cry Havoc. I brew with it year round (in Albuquerque), but at 60F all winter, and elevated temperatures in the summer. It is rumored that Cry Havoc may be a Budweiser(ish) lager strain, and (if true) would be subjected to many commercial tricks (including pressure). I would love to see it as the subject of further study. Regarding the Cornical fermenter, I saw it (not sure which supplier web site), and I thought -- "wow - what a great idea", then I analysed my needs, and realized that it didn't address my (very specific) needs. I would love the opportunity to discuss these needs with John, but I have a job to manage, and can't make it to the seminars...

[@jamesturek665]

It’s killing me, but what about 1 bar a lager temps?

[@hardyardsbrewers1225]

That was really informative, thank you for sharing this Brad, I am also dabbling in the pressure fermentation side of things at the moment so some good relevant information there, cheers, Mike 🍻🍻

[@gabrielamuller9822]

And about yeast viability and reusing? It is possible?

[@JohnAbrahamsen]

It is important to depressurize yeast slowly, if you do that it should not matter. If you simply just drop pressure from 15 psi to 0 you are going to kill or degrade alot of cells. Diving sickness ;).

[@davegetsspam]

They cover that question fully in another episode. They said it should be good for 2 or 3 batches of beer but then the yeast will need yeast nutrients added to the wort when you put your yeast in.

[@kresimirgolic656]

@@davegetsspam I couldn't find the episode by title, do you happen to remember which episode it was they discussed repitching pressure fermented yeast?

[@A2an]

This was interesting indeed, thanks for clarifying if any doubt Brad. Grate Show :)

[@palmada]

Is it just me or is Chris White massively hungover or sleep deprived in this video?

[@frankhaugen]

Fermentasaurus is better than the metal fermenters ;-)

[@frankhaugen]

@Alec Hemy when you fill the saurus? O.o

[@sncard777]

Frank R. Haugen why ?? Is it better

[@johneagle2100]

Yeah why?

[@larrynorman1919]

After watching this entire podcast I've decided to let Anheuser Bush make the perfect brew

[@ullupdrost4740]

19:00 " ummmm. ahhh.. ummm. ahhh " seriouslyBRO. learn to talk.

[@kwm2136]

Sorry to nitpick but, John's consistent use of "ah's" and "umm's" was just too much for me to tolerate.

[@sTammoi]

no