Sonic Beer Foamer | 7 Day Beer Challenge Day 5

NEWAIR BEER FROSTER: glnk.io/ovpy/h...
** Code for 10% OFF: HOMEBREW-10OFF **
SONIC FOAMER: amzn.to/3uj1PNW
ANTON PAAR EASYDENS: easydens.app.l...
** Use CHALLENGE10 for 10% Discount (valid until May 31) **
RECIPE KITS: www.atlanticbr...
CLAWHAMMER BREWING SYSTEM: www.clawhammers...
MERCH: shop.spreadshi...
RECIPE FOR 5 GALLONS:
7 lbs Pilsner; German
3 lbs Munich Malt - 10L
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min
1.0 pkg Hefeweizen IV Ale (White Labs #WLP380)
MY BREWING GEAR
Glycol chiller: blichmannengineering.com/glycol-chiller.html
Kegs: kegco.com/?rfs...
pH meter: amzn.to/3xchxwe
Hydrometer: amzn.to/3KtzWs1
Grain mill: amzn.to/3Juy2Gu
Wireless hydrometer: amzn.to/3xg4BFs
PBW for cleaning: amzn.to/3xiaz8L
Starsan for sanitizing: amzn.to/3v4EeQo
MY GLASSWARE
Tulip: amzn.to/3jpcv7C
Stemmed: amzn.to/3rfjxjg
Pilsner: amzn.to/3rgb9QK
Flight paddle: amzn.to/3O11fMr
MY VIDEO GEAR
Main camera (Sony): amzn.to/3E1DCyI
Second camera (Panasonic): amzn.to/371K39f
Main lens (Sony): amzn.to/3jlbxZY
Main lens (Panasonic): geni.us/BobhSAf
MUSIC
Where I get all my music (2 months free): bit.ly/3kuaLbW
These are Amazon affiliate links. It does not cost you anything to use these links and helps support the channel. Thanks for watching!
Created by: Martin Keen
Business inquiries: [e-mail]

[@Embracerer]

I would think the ultrasound just knocks the CO2 out of solution and therefore creates foam. I would expect it to be less carbonated after the treatment. Not by much, but I wouldn't expect it to improve the carbonation of an already flat beer.

[@jakecummings2838]

You are right. sonication degasses solutions

[@mitchellfite879]

Won't make it more fizzy but degassing does change the taste because the aromatic compounds end up in the foam

[@YoursUntruly]

I was gonna say the same thing.

[@crescenzo4760]

The ultrasonic foamer does the same thing of a sparkler plate inside beer taps... I wouldn't drink a blond ale or a pilsner that way but a stout will be great for that.

[@garethvenables9607]

Boon Doggle is one of those beers you can pick up in the supermarket in the uk for about £1 so not a great beer even when it's in date. You need a proper can of Guiness Draft surger to get the best out of the surge plate. My friend has one in his home bar and it works great.

[@llbrunoll1]

It is a good way to de-carbonate a beer. If it is flat, it flattens more.

[@mrp1015]

The purpose of a sonic de-gasser like that is to knock CO2 out of solution and flatten the beer. We use one in the brewery I work at to de-gas samples taken from fermenters during fermentation as Anton Paar devices work better when the beer is flat. I would highly recommend using it before running your sample from the fermenter through your AP and not using it to create a good head, ending up with a flat beer.

[@Duci1989]

Is this better than just putting some carbedbeer in a PET bottle and shaking it before measuring?

[@mrp1015]

@@Duci1989 I’d say it’s better in the sense that you don’t have to put it in a bottle and shake it, but the end result is the same. All you’re doing is knocking any residual CO2 out of solution. Hydrometers are very sensitive so having CO2 in solution will throw out an error in the read. If you’re using a glass hydrometer it’ll lift it slightly and if it’s a digital U-Tube style one, like Martin is using here and the one we have at work, it will give a crazy inaccurate read. It’s always best to de-gas your samples.

[@rubbermaiden]

Raise the fermenter temperature to speed finish

[@duncanbayne3078]

Try it with a stout you'll really notice the nitro effect. Jewellery cleaners work the same for this so you can always repackage it back to her next Christmas!!!

[@mikemotta9754]

the only time i've seen this being used was in London a few years ago. The bar at the hotel i was staying at used it whenever they served a Guinness from the tap.

[@jmsnystrom]

Like your labels 😀

[@markwigham4445]

Seen that a few times over here in England in bars that do t have Guinness on tap and it comes from a can

[@denlillegaard]

Interresting with the 7 day beer experiment what about the diacetyl-rest diacetyl can also be a problem not only in lagers but also in ales?

[@drLore666]

Save yourself some time and let the fermentation do the carbonating. I guess you have an adjustable spunding valve, so should be easy :D

[@petyaur]

What about using it when bottling on foam starts to be a little bit labour intensive?

[@gunder3]

That's like the Guinness surger, you can also use a sonic jewelry cleaner to!

[@Will-jd2br]

Correction: Its flat because it’s a British beer and they like flat warm beer.

[@thebackyardbrewer5611]

I think you're worrying too much about the airlock! Doing a beer in a week is going to require a little compromise and as homebrewers we can skip the last couple of gravity points when we know its going to keg for little affect on the finished product 🍻

[@AlanKipling]

Hey Martin, I have a question about bottle conditioning. Can you cold crash the fermented beer to clear it, them prime it with sugar to bottle it? Then put the bottles in a warm dark place for secondary fermentation to carbonate it?. My next beer is going to be an IPA fermented only with Brett. I also have a challenge for you... One wort, two yeasts, six different beers.

[@AllianceOfCalgon]

Make sure the Brett you use can fully attenuate and its worth adding a few ml of fresh Brett to each bottle. I use a pipette.

[@TheBruSho]

Save a day of carbonating and just use the sonic foamer 😂

[@melloman8210]

What kind of packing are we looking at for this one?

[@ferrisr]

Presumably kegged and force carbonated. Unless he's got a trick up his sleeve, I don't see any other way to get it from fermenter to glass on his timeframe.

[@Green99Tiger]

short question to the community: I recently brewed a lager at 9.5*C and it took over 3 weeks to ferment. That ever happend to you? And why could that be? (Didn‘t underpitch actually the opposite) thanks :)

[@ianlaker9161]

9.5c is a touch cold in terms of fermentation temp even for a lager. Usually it's between 10-12c. Lager yeasts work slower than ale yeasts anyway, due to their preferred temp. They also take twice the amount of healthy yeast for that reason and three weeks is not unusual. I don't think there's any harm at all in slow fermented and conditioned lager. The finished beer should benefit.

[@mrp1015]

Hey, 9.5c, as mentioned by Ian, is a tad on the low side. At the brewery I work at we ferment all our lagers at 13c, they are usually done fermenting in 2 weeks or so, but we still leave them to ‘lager’ for another 4 weeks before filtering and packaging. Lager yeasts work best at lower temps, but not quite that low. Try adding some extra nutrients next time and bumping that temp up and I’m sure you’ll notice a big difference. Brulosophy, I.E. Marshall, is a fan of warm fermented lagers, sitting at ale temps of 20-22c. I experimented with this but I felt it lacked the crispness of a properly lagered beer. I hope this helps and if you have any more questions then feel free to send them my way 🤙🏻

[@llbrunoll1]

You could do fermentation ramps for lager: rise temperature about 2ºC after 3-4 days, starting at 10ºC, then again 2ºC for next 3-4 days, and so on, until you reach 18-20ºC by the end of 2 weeks. This way you could accelerate and stimulate your fermentation without bringing any harm like off flavors, because the crucial time for this is in the first 4-6 days, and at the end of this period, at this temp, is good for diacetil rest.

[@Green99Tiger]

thanks guys, we will see how its gonna taste

[@TheAlchemistsBrewery]

That ale is not blonde...